Grandma’s Meringue Cookies


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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!

a bowl full of meringue cookies

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.

Meringue cookie ingredients whipped to light and airy peaks.

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.

  1. Beat eggs Beat the eggs until stiff peaks form.
  2. Pipe the finished meringue onto a cookie sheet.
  3. 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.

Variations

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.

Meringue cookies topped with sprinkles baked on a cookie sheet.

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

5 from 1 vote
Review Recipe

Grandma's Meringue Cookies

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 35 cookies
Author Holly Nilsson
Course Cookies, Dessert
Cuisine American, French, Italian
These airy bites of lemony sweetness shatter and dissolve the second you pop them in your mouth.

Ingredients

  • 2 egg whites
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cream of tartar
  • 2/3 cup superfine sugar

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Instructions

  • Preheat oven to 225°F.
  • Mix egg whites and lemon juice until foamy. Add tartar and set mixer to medium high.
  • Beat in sugar 1/4 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

Calories: 3, Carbohydrates: 1g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 11mg, Potassium: 9mg, Sugar: 1g, Vitamin C: 1mg
Keyword meringue cookies
Top photo - three Meringue Cookies on the counter. Bottom photo - Meringue cookies topped with sprinkles baked on a cookie sheet.
A blue bowl full of meringue cookies.
Top photo - three Meringue Cookies on the counter. Bottom photo - Meringue cookies on a parchment lined cookie sheet.

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Hi, if I want to make these with a peppermint flavor, do I drop the lemon juice and use 1 Tbsp. peppermint flavoring?
    Love your recipes!

    1. Yes, I would suggest skipping the lemon juice. Peppermint extract is more concentrated so you’ll likely only need 1/4 teaspoon to 1/2 teaspoon. I would suggest adding the extract after the eggs are beaten.