Everyone should know how to make meringue cookies. I was never a huge fan of meringues until just a few years ago. I think it’s because up until I had a proper meringue from a bakery, my only experience had been with those awful store bought kind that were styrofoam like in texture.
A proper meringue should have a—the crisp exterior and marshmallow-y inside. And once you get the hang of making them, start playing around with the flavors and finishes. They really are such a fun cookie for that.
Today’s recipe is a basic meringue dressed up with a little hit of pretty and some vanilla flavoring, but stay tuned because I have some fun flavors coming up.

Easy No-Fail Meringue Recipe
Ingredients
- 3 oz eggs whites (about 3 large eggs)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 teaspoon distilled white vinegar
- purple food coloring (I used Americolor Electric Purple)
- gold leaf sheets
Instructions
Heat oven to 200 degrees F. Line bake sheet with parchment.
- Place egg whites in a stand mixer bowl fitted with a whisk and whip until stiff peaks hold and meringue does not slide out when bowl is turned upside.. Gradually add in sugar and then vanilla and vinegar. Increase speed and whip until mixture is free of sugar grit when rubbed between two fingers and the meringue holds stiff and glossy peaks.
- Turn pasty bag inside out and paint stripes with food coloring onto bag, then turn pastry bag right side in and fit with a large round tip and fill with meringue. Pipe meringue 1-inch apart. Bake meringue cookies for about 90-120 minutes or until meringue easily peels away from parchment paper. Cool on a wire rack. Add gold leaf flakes onto meringue. Store in an airtight container in the refrigerator.
These are just stunning!!!
Naomi, these are beautiful! love these!!! dressed up with a little hit of pretty . . I love that. so beautiful! and can’t wait to see the fun flavors you have coming up!
Seriously the most gorgeous meringue cookie ever! Can’t wait to see all the other flavors! Pinned! Cheers and happy weekend!!
Holy moly these are absolutely beautiful!
These are beautiful!! I love a good meringue cookie.
These look elegant! I love that fun purple swirl! 🙂
So gorgeous! Like little heavenly clouds. Can’t wait to see what you’re planning for these babies!
Without a doubt, the prettiest ever meringues. Love the stripes and the touch of bling. Can’t wait to see what else you have planned for this recipe!
These could not be more adorable!!!
These are seriously INSANELY gorgeous! And they seem so easy, which is just a mega win! Pinned!
These are simply stunning, Naomi! BRAVO!!
These look really nice – maybe a I missed something, but what is the painted part? Icing or food coloring?
these are really so pretty Naomi!
Hi Sabrina – It’s food coloring. I used Americolor’s Electric Purple.
I have always wanted to try to make these.
xoxoBella |
Naomi, I am so happy that you FINALLY had a good meringue, I am such a huge fan, my grandmother bakes them in huge batches, like 100-200 cookies, its crazy, but they are so good and flavorful, soft, a little moist on the inside, and crispy on the outside. I love the purple color on yours, also the cute gold specs.
These meringues are absolutely stunning!
Gorgeous meringue, so light and ethereal!
These are beautiful! Can’t wait to see what flavors you have coming!
These look perfect! Love that lavender color. Have a great weekend!
It’s easy and adorable, I can’t guess how we can make this amazing recipe,
The photos are stunning and meringues are delicious! I would love to eat them right now:)
Gorgeous meringues, love the bling on them! Looking forward to seeing more flavours.
In the directions you stated add both sugars ? What did you mean only one sugar was listed
These are the most gorgeous meringues EVER! like ever!
These are positively darling!! I’m
I need to try that food coloring stripe technique–because it looks just gorgeous! Such a fun idea 🙂
You said add the two sugars, but I see only granulated sugar listed. Did I miss something?
Is there a sugar missing off of the ingredient list? You mention adding both sugars, but only one is listed
Hi Sandy – It’s only one sugar. I modified an old recipe of mine, so that is a cut and paste mistake.
Hi Bertha – It’s only one sugar. I modified an old recipe of mine, so that is a cut and paste mistake.
I’m not sure if I’m in love with the picture more or the idea of eating meringue deliciousness…. or both. 🙂
Do you really store these in the fridge? I thought cold/moisture was the enemy of meringues.
How long do you beat them after the sugar addition? Mine seemed really runny for a long while
I followed recipe exactly but the meringue never became stiff enough to pipe. Just stayed thin no peaks. Help!
How big do you make them? Wrong size and cooking time will be off.
Hi!
Love your recipe! I baked them on 200 and they turned a bit brown..like not pure white. This happened way before they were ready. Can you advise?
How to store them? How long will they last? They are absolutely beautiful!!
Those are the prettiest meringues I have ever seen! I love the purple and gold detailing. 🙂
What size tip did you use?
How many did it make?