Classic Meringue Cookies • Maeesha's cookbook

Light, crisp, and sweet, these meringue cookies are made with egg whites and a perfect blend of granulated and powdered sugar. With a touch of cream of tartar and vanilla, they bake into airy, melt-in-your-mouth treats—perfect for gifting or elegant dessert tables.

Info

Prep Time: 15–20 minutes
Baking Time: 1.5 to 2 hours
Cooling Time: At least 1 hour in oven
Servings: About 40–50 cookies (depending on size)

Ingredients

Egg whites – 120g (about 4 large egg whites)
Granulated sugar – 144g
Powdered sugar – 96g
Cornstarch – 1 teaspoon (only if using granulated sugar entirely)
Cream of tartar – 1/4 teaspoon
Vanilla extract – 1 teaspoon
Optional: food coloring or sprinkles

Procedure

Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper.
In a clean, dry bowl, add the egg whites and cream of tartar. Beat on medium speed until foamy.
Gradually add the granulated sugar (or sugar mix) one tablespoon at a time while beating.
Once all the granulated sugar is added, continue to beat on high until stiff, glossy peaks form.
Gently sift in the powdered sugar (and cornstarch if using only granulated sugar) and vanilla extract. Fold in gently until incorporated.
Transfer the mixture into a piping bag fitted with a star or round tip.
Pipe small swirls or drops onto the prepared baking sheets.
Bake for 90 to 120 minutes, or until the cookies are completely dry and lift easily from the parchment.
Turn off the oven and let the cookies cool inside with the door slightly ajar for at least 1 hour.
Store in an airtight container at room temperature for up to 2 weeks.

Notes

Avoid making meringues on humid days—moisture prevents them from setting properly.
You can use only granulated sugar, but adding cornstarch helps stabilize the structure.
Feel free to flavor with almond, lemon, or peppermint extract instead of vanilla.
For a swirl effect, paint the inside of the piping bag with food coloring before filling.