Meringue cookies are light, airy, crisp and surprisingly simple to make. This Swiss meringue recipe uses just four common ingredients (no cream of tartar) to yield delicate cookies that are crisp on the outside and melt in your mouth. They’re perfect for holidays, parties, or an everyday treat.
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Meringues are a favorite in my household — a batch rarely lasts more than a day. After making many versions, I settled on this Swiss meringue method because it reliably produces stable, glossy, and light cookies without the need for cream of tartar.
You probably already have everything you need in your kitchen to make these. Ready to bake?
Can I really make meringue without cream of tartar?
Yes. Cream of tartar is often used to stabilize egg whites, but it can leave a metallic note I don’t enjoy in delicate meringues. This recipe omits it while still producing a glossy, stable meringue by using the Swiss method — heating the egg whites and sugar together and then whipping them to stiff peaks.
Why you will love these meringue cookies
- Only four simple, common ingredients.
- Quick and easy to prepare.
- Light, airy texture that’s both soft and crisp.
- Dairy-free and lower in calories than many other cookies.
- Easy to customize for holidays — Valentine’s Day, Easter, Christmas, birthdays, and more.
- Pipe any shape or size: rosettes, kisses, stars, trees, or on a stick. Add sprinkles before baking if you like.
- Vanilla is classic; almond or peppermint extracts work well too.
- My family’s verdict: “They are the best cookie you will ever eat.”
Ingredients needed for Swiss meringue
- Granulated sugar — dissolves into the egg whites as they heat and creates the glossy texture.
- Large egg whites — use fresh whole eggs (not carton whites). Separate cold eggs easily and add whites to the bowl one at a time to avoid yolk contamination.
- Kosher salt — a small amount balances the flavor. Use half the amount if substituting table salt.
- Vanilla extract — classic flavor. If using stronger extracts like almond or peppermint, start with smaller amounts and adjust to taste.
How to make these light and airy cookies
Grease is meringue’s worst enemy. Wipe down the mixing bowl, whisk, and any metal measuring tools with white vinegar or lemon juice to ensure they’re grease-free. Avoid plastic tools that can retain oils.
Add the egg whites, sugar, and kosher salt to a heatproof bowl (the bowl of a stand mixer works well). Whisk briefly to combine, then set the bowl over a saucepan of simmering water (don’t let the bowl touch the water). Whisk constantly until the mixture is hot to the touch, sugar is fully dissolved, and the mixture becomes frothy — about 3–4 minutes. You should feel no sugar granules when rubbing a small amount between clean fingers.
Remove the bowl from the heat, dry the bottom, then place it on your stand mixer fitted with the whisk attachment. Beat on medium-high (about speed 8 on a KitchenAid) for a few minutes, add the vanilla, and continue whipping until the mixture increases in volume, becomes glossy and thick, and holds stiff peaks — roughly 8–12 minutes depending on your mixer.
If the meringue fails to reach stiff peaks after 10–15 minutes, it was likely affected by yolk in the whites or grease on equipment. Unfortunately you’ll need to start again in that case.
How to color meringue
Use gel-based food coloring for vibrant colors without adding extra liquid. Start with a small amount and increase until you reach the shade you want.
For multicolored cookies, spread different colors in strips on plastic wrap, roll the wrap to form a color “log,” cut off one end, and place that open end into a pastry bag fitted with your chosen tip. Pipe shapes onto parchment-lined baking sheets — the cookies don’t spread, so you can pipe them close together.
How long do meringues need to bake?
Meringues bake low and slow. The time depends on cookie size and humidity, but expect about 1–2+ hours. In humid climates they can take longer — often around two hours.
How do you know when the cookies are done?
Check after one hour. Lightly touch a cookie — is it dry and firm or still tacky? If it’s sticky, bake another 15 minutes and check again. If it feels dry, try to lift it from the parchment; it should release easily with the bottom intact. When they release, turn the oven off and let the cookies cool completely in the closed oven for at least an hour. (They’re tempting warm, but cooling in the oven helps them finish and prevents cracking.)
How long do meringue cookies last?
Stored in an airtight container at room temperature, meringues keep up to two weeks, though they’re often eaten long before then.
Tips for success
- Ensure all tools are completely grease-free and dry before starting.
- Separate each egg into a small bowl first to avoid contaminating the whole batch with yolk.
- Be certain the sugar is fully dissolved in the heated egg white mixture; no grittiness should remain.
- Pipe the meringue shortly after whipping; it can lose volume if it sits too long.
- Bake on the middle rack for even heat distribution.
- Cool completely in the turned-off oven with the door closed for at least an hour — leaving them overnight works well.
If you make these meringues, snap a photo and share it on Instagram — it’s a joy to see your results. Happy baking!
More dessert recipes you might like
- Lemon Cut-Out Sugar Cookies
- Sprinkle Cookies
- Homemade Caramels
- Homemade S’mores
- Vanilla Snack Cake
If you try this recipe (or any recipe on this site), please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ rating. I read every comment and love hearing from you!
Meringue Cookies {without cream of tartar}
recipe created and tested by:
Tasia Harper
For best accuracy use weight (metric) measurements when available.
Please note
When scaling the recipe by 2x or 3x, grams may need manual adjustment.
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Ingredients
- 3 large egg whites (~90g)*
- ¾ cup granulated sugar (150g)
- ¼ teaspoon kosher salt
- ¾ teaspoon pure vanilla extract
Instructions
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Wipe the mixing bowl and whisk with vinegar or lemon juice to remove any grease.
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Preheat the oven to 200°F (about 95°C).
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Whisk the egg whites, granulated sugar, and kosher salt in a heatproof bowl. Place the bowl over a saucepan of simmering water (don’t let the bowl touch the water) and whisk constantly until the mixture is hot, frothy, and the sugar is dissolved, about 3–4 minutes.
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Remove from the heat, dry the bottom of the bowl, then whip the mixture in an electric mixer with the whisk attachment. Beat on high for 2–3 minutes, add vanilla, and continue beating until stiff peaks form, about 7–8 minutes more (times vary by mixer). The meringue should be thick and glossy.
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Transfer the meringue to a piping bag and pipe cookies onto parchment-lined baking sheets in your chosen shapes.
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Bake 1–2½ hours depending on size and humidity. Check after 1 hour: cookies should feel dry and lift easily from parchment when done. If they still stick, bake another 15 minutes and check again. When they release cleanly, turn off the oven and allow cookies to cool completely inside with the door closed for at least one hour.
Notes
Store finished meringues in an airtight container at room temperature for up to two weeks.
To color, use gel food coloring and fold in gently with a metal spoon or spatula.
Baking time will increase in humid conditions; small rosettes typically take less time than larger shapes.
Nutrition
Calories: 32kcal
Carbohydrates: 8g
Protein: 0.5g
Fat: 0.03g
Sodium: 37mg
Sugar: 8g
Nutrition information is an estimate and may vary based on brands and portion sizes.