Meringue Cookies


  • 4 egg whites (use egg yolks to make ice cream base)
  • 1/2 tsp cream of tarter
  • pinch of salt
  • 1 c sugar
  • 1 tsp vanilla


  • Oven Temp 225 (bake for 1 hour and then turn off oven and let sit for another hour)
    In a stand mixer or with a hand mixer, beat egg whites and cream of tarter and salt until frothy. Then add in sugar one spoonful at a time letting it completely disolve (you don't want grainy cookies). Beat until stiff peaks. As in take the bowl and turn it over the head of a family member or pet- the meringue should not fall out. If it does- then you now know to beat it into stiffer peaks next time. You also have an awkward moment to share with the person, animal or object with sugary eggwhites dripping off them. But don't over beat as the structure will break down and you will have failed beyond repair.
    Add in vanilla or flavor of choice. Then with a piping bag with tip of choice or zip lock bag with scissor of choice cutting off the corner- pipe darling little meringues onto parchment paper.
    Bake for 1 hour. Then leaving oven door CLOSED AT ALL TIMES. Turn oven off and let cool and harden for another hour. Store meringues in an air tight container and enjoy!
    You can add little chocolate chips or candy eyes after baking to make monster cookies. You can add the "eye" after the hour of baking while cookies are still somewhat soft or adhere eye with frosting or icing or a wee bit of corn syrup or honey aftewards. Or eat the eyes and make eyeless monsters. And let's be honest- these make great poop emojis too.
    (you may add food coloring if so desired)
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