French Meringue Cookies
French meringue cookies
Makes 24–36 cookies
Ingredients
130 g egg whites (about 4 large egg whites)
260 g granulated sugar
¼ tsp cream of tartar
Optional
Flavor extracts
Gel food coloring
Powdered food coloring
Before You Start
Meringues do not like grease.
Make sure your mixing bowl, whisk, and spatula are completely clean and dry before starting.
Be careful not to get any egg yolk into the egg whites. Even a tiny amount of grease or yolk can prevent the meringue from whipping properly.
Step 1: Preheat the Oven
Preheat oven to 225°F.
Line a baking sheet with parchment paper.
Look For:
The parchment should lay flat so the cookies keep their shape.
Step 2: Start Whipping
Place the egg whites and cream of tartar into the bowl of a stand mixer.
Beat on medium speed until the egg whites become foamy.
Continue mixing until soft peaks form.
Look For:
Lots of bubbles
White, foamy mixture
When the whisk is lifted, the peak bends over at the tip
Step 3: Add the Sugar
With the mixer running, slowly add the sugar 1 tablespoon at a time.
Allow each addition to mix in before adding more.
Continue beating until all of the sugar has been added.
Look For:
Thick, glossy, bright white meringue
Do NOT: Dump all of the sugar in at once.
Step 4: Check for Stiff Peaks
Lift the whisk straight out of the bowl.
Look For:
Peaks stand straight up without falling over.
Rub a small amount of meringue between your fingers.
If it feels gritty, continue mixing.
If it feels smooth, it is ready.
Step 5: Add Colors and Flavors
Choose one of the following:
Leave the meringue white.
Flavor the entire batch.
Color the entire batch.
Divide the batch into multiple colors and flavors.
Add colors and flavors only after stiff peaks have formed.
Use about ½ teaspoon extract per color.
Do NOT: Add more than 1 teaspoon extract per portion, or the meringue may become too soft.
One Color or Flavor
Add the color, flavor extract, or powder directly to the mixing bowl.
Mix on low speed just until combined.
Multiple Colors or Flavors
Divide the meringue evenly into separate bowls.
Add the desired colors and flavors to each bowl.
Fold gently with a rubber spatula until combined.
Look For:
Even color
No streaks
Do NOT: Overmix. Too much mixing deflates the meringue.
Use gel or powdered food coloring only.
Liquid food coloring can make the meringue too wet.
Multi-Color Swirl
Transfer each color into its own small piping bag.
Cut about ½ inch off the tip of each bag.
Place all of the small piping bags inside one large piping bag fitted with a star tip.
Step 6: Pipe the Cookies
Pipe stars or kisses onto the prepared baking sheet.
Hold the piping bag straight up and down about ½ inch above the baking sheet.
Pipe cookies about 1–1½ inches wide.
Stop squeezing, then lift the piping bag straight up to create a pointed peak.
Leave about 1 inch between each cookie.
Step 7: Bake
Bake at 225°F for 60–90 minutes, depending on the size of the cookies.
Look For:
Smaller cookies finish sooner.
Larger cookies need more time.
Step 8: Check for Doneness
Gently lift one cookie from the parchment paper.
Done When:
Cookie lifts easily from the parchment
Outside feels dry
Cookie is crisp, not soft or sticky
If the cookie is still soft, continue baking.
Step 9: Cool
Turn the oven OFF.
Leave the oven door closed and allow the cookies to cool inside the oven for 30–60 minutes.
Then remove and enjoy!
Why?
Cooling slowly helps dry the cookies completely and reduces cracking.
Common Mistakes
Meringue Won't Whip
Bowl or whisk had grease.
Egg yolk got into the whites.
Grainy Meringue
Sugar was added too quickly.
Sugar did not fully dissolve.
Cookies Crack
Oven temperature was too high.
Cookies cooled too quickly.
Sticky Cookies
Not baked long enough.
Humid weather can make finished cookies sticky.
Best Indicators of Success
✓ Bright white, glossy meringue
✓ Stiff peaks
✓ Smooth, not grainy
✓ Cookies are crisp and dry
✓ Cookies lift easily from the parchment paper
