I love a good meringue, but I haven't always been great at making them. And if you haven't tried the meringue cookies you should. But these little meringues are perfect for a cookie party, party set-up, hot cocoa bar, and so much more. They taste like a marshmallow and the best candy put together.
I loved adding the sprinkles for a fun, festive look that can easily be changed up. These sprinkles are from Sprinkle Pop! I think another fun idea for these is dipping them in chocolate, coat them in sprinkles, or even change the color with food dye. Or flavoring them differently for a fun twist! Like some funfetti meringues made with butter flavorings.
Table of Contents
Ingredients for Meringue Cookies
- 4 large egg whites, at room temperature*
- ¼ teaspoon salt
- ½ teaspoon white vinegar
- 1 ⅔ cup superfine sugar (Baker's sugar)**
- 1 teaspoon cream of tartar
- 2 teaspoon vanilla extract
- 1-2 tablespoon of sprinkles
How to make Candy Meringues
- Preheat oven to 275° F. Prepare 2 cookie sheets with aluminum foil, shiny side down.
- In the bowl of your mixer, using the whip attachment, beat egg whites and salt until frothy.
- Add vinegar and beat until soft peaks form. Slowly beat in sugar and cream of tartar until stiff peaks form.
- Beat in flavoring.
- Spoon about 2 tablespoon of mixture into piping bags and pipe into desired shape onto the cookie sheets. Leave about 1-2 inches apart, they don't spread. Or if dolloping just use a spoon to make cookies.
- Sprinkle sprinkles onto the meringue while still wet.
- Bake 20-30 minutes, turning cookie sheets after first 10-15 minutes. They may crack slightly and that's okay. But you don't want them browning or they will be tough. This is why the time varies, based on the size of your meringues.
- Cool and serve. Store airtight for a few days if needed.
NOTES
* To get your eggs room temp in about 10 minutes, place them in a bowl of warm (not hot) water.
**For baker's sugar I take granulated sugar and pulse it in the processor for about 30 secs to a minute.
FAQs about Making Meringues
If you want to add food coloring, do so after you've mixed all the other ingredients.
Once you pipe the meringue, add the sprinkles while the mixture is still wet. If you wait until after they bake you'll need to add something like chocolate or icing, something wet for the sprinkles to stick to.
Other Treats to Try
Love this Recipe?
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Equipment
- Stand Mixer
Ingredients
- 4 egg whites large eggs, room temperature*
- ¼ teaspoon salt
- ½ teaspoon white vinegar
- 1 ⅔ cup superfine sugar Baker's sugar**
- 1 teaspoon cream of tartar
- 2 teaspoon vanilla extract
- 1-2 tablespoon sprinkles
Instructions
- Preheat oven to 275° F. Prepare 2 cookie sheets with aluminum foil, shiny side down.
- In the bowl of your mixer, using the whisk attachment on a medium speed, beat egg whites and salt until frothy, about 1-2 minutes.
- Add vinegar and beat until soft peaks form, about 2 minutes. Slowly beat in sugar and cream of tartar until stiff peaks form, about 2-3 minutes.
- Beat in vanilla flavoring until incorporated, about 1 minute.
- Spoon mixture into piping bags and pipe into desired shape onto the cookie sheets. Leave about 1-2 inches apart, they don't spread.
- Sprinkle the sprinkles onto the meringue while still wet.
- Bake 20-30 minutes, turning cookie sheets after first 10-15 minutes. They may crack slightly and that's okay. But you don't want them browning or they will be tough. This is why the time varies, based on the size of your meringues.
- Cool and serve. Store airtight for a few days if needed.
Notes
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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