Dainty and delicious this Meringue Cookies is my grandma’s recipe. Airy bites of lemony sweetness dissolve the minute you pop them in your mouth.
If you’re looking for an easy naturally gluten free dessert, this flourless meringue recipe is just the thing!
What Are Meringue Cookies?
Also known as French meringue cookies, these pillowy clouds of sweetness taste almost like candy. They are made from egg whites whipped with cream of tartar and superfine sugar with a little lemon juice for flavor.
The stiff meringue is then piped into bite-sized rounds on a cookie sheet and baked at a low temperature until dry and crispy, but not browned. Italian meringue is in the same family, but is a soft frosting made with whipped with hot sugar syrup to produce a glossy cake frosting.
How to Make Meringue Cookies
Meringues aren’t difficult to make, but do follow the recipe directions carefully, because that will produce the best texture.
- Beat eggs Beat the eggs until stiff peaks form.
- Pipe the finished meringue onto a cookie sheet.
- Bake at a low temperature until dry and crisp.
I use superfine sugar (aka bakers sugar, caster sugar or berry sugar). This sugar is a bit of a finer consistency and dissolves better than regular granulated sugar. If you don’t have any on hand place some sugar into a food processor and pulse several times until uniformly fine grained, but not powdered.
Color Food coloring of your choice will make your meringue cookies extra pretty.
Flavors Flavoring of all kinds can also be used. Almond, lemon, peppermint, coconut and vanilla extracts all make very tasty meringues.
How Long Do They Last?
For all you bakers who make your Christmas cookies in advance, meringues are the perfect recipe for you. Meringues store for up to three weeks in the pantry or fridge, and for four months or longer in the freezer.
How to Store Meringue Cookies
Humidity will make your meringues sticky and chewy because sugar absorbs moisture. To keep your cookies dry and crisp, store in air tight containers or zip lock freezer bags.
Classic Christmas Cookies
- Soft and Chewy Ginger Snaps – super soft & chewy!
- Spritz Cookies – perfectly portioned sweets!
- Easy Snickerdoodle – ready in under 30 mins
- Perfect Gingerbread Cookies – great for decorating!
- Candy Cane Cookies – fun and festive treats
Grandma's Meringue Cookies
- 2 egg whites
- 1 tablespoon lemon juice
- ¼ teaspoon cream of tartar
- ⅔ cup superfine sugar
- Preheat oven to 225°F.
- Mix egg whites and lemon juice until foamy. Add tartar and set mixer to medium high.
- Beat in sugar ¼ cup at a time. Continue mixing until shiny and stiff peaks form.
- Pipe into 1" kisses. Add sprinkles if desired.
- Bake 1 hour or until firm. Turn the oven off and leave meringues in the oven at least 3 hours or overnight.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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