Easy Homemade Meringue Cookies Recipe

Ready to bake some delicious homemade meringue cookies? Meringues are simple, elegant treats made with just a few pantry staples, primarily egg whites and sugar. This classic dessert can be enjoyed on its own, used as a topping for pies and cakes, or even served as the base for more elaborate desserts like Pavlova or Eton Mess.

Ingredients for Homemade Meringue Cookies:

• 1 ¾ cups (200g) confectioners’ sugar (powdered sugar);
• Approx. 8-9 large egg whites (250g);
• 2 ½ cups (500g) granulated sugar;
• 1 tablespoon lemon juice;
• Water for the bain-marie (water bath).

How to Make Homemade Meringue Cookies:

1. Prepare a pot with a small amount of water. You will need a heat-safe glass or metal bowl that can sit snugly on top of the pot without touching the water;
2. In the bowl, combine the egg whites and granulated sugar. Mix well until combined;
3. Place the pot on the stove over medium heat to bring the water to a simmer;
4. Place the bowl over the simmering water (bain-marie) to dissolve the sugar;
5. Important: The water in the pot should not touch the bottom of the bowl, as this can cook the eggs too quickly;
6. Stir continuously until you can no longer feel any sugar granules when rubbing a bit of the mixture between your fingers;
7. Transfer the mixture to a stand mixer bowl and beat on medium speed until the mixture has cooled down;
8. The mixture should be glossy, firm, and look like a stable meringue;
9. Sift in the confectioners’ sugar;
10. Mix again at low speed to incorporate;
11. Add the lemon juice, mix briefly, and stop;
12. Prepare a baking sheet lined with parchment paper. A flat cookie sheet works best to allow even heat circulation. If you don’t have one, turn a standard baking pan upside down and use the flat base;
13. Use a piping bag with your favorite tip (a star tip works beautifully) to pipe the meringues onto the parchment paper. If you don’t have a piping bag, simply use a spoon to dollop them onto the tray;
14. Bake in a preheated oven at 200°F (approx. 90°C) for about 1 hour, or until crisp and dry;
15. Remove from the oven and let them cool completely on a wire rack to ensure they stay perfectly crisp. Enjoy!

Tips for Success:

Store your finished meringue cookies in an airtight container once they have cooled completely to keep them from getting soft. When whisking, make sure your bowl and whisk are perfectly clean and free of grease to ensure you get stiff, glossy peaks.

Did You Know?

Meringue has a long history, appearing in culinary literature as far back as the 16th century. It was often called “sweet kisses” and is said to have been created by an Italian chef to impress a noble lady.

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