By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
206 cal · 105 min
Bakery-Worthy Meringue Cookies
Recipe GLPRa7efcda4780261
Delicate, crispy meringue cookies with a light and airy texture. These classic French-inspired treats are made by whipping egg whites into stiff peaks and folding in sugar, then piping into mounds and baking until golden and crunchy. Perfect for tea time or as an elegant dessert.
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Ingredients
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 cup granulated sugar
Directions
Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper.
In a large, clean mixing bowl, combine the room-temperature egg whites, cream of tartar, and salt. Using an electric mixer on medium speed, begin beating the egg whites until soft peaks form, about 2-3 minutes.
Gradually add the granulated sugar to the egg white mixture, one tablespoon at a time, while continuing to beat on medium speed. This should take about 5-7 minutes total. Beat until stiff, glossy peaks form and the mixture resembles a thick, cloud-like meringue.
Transfer the meringue to a piping bag fitted with a large star or round piping tip. Pipe mounds of meringue onto the prepared baking sheets, spacing them about 1.5 inches apart.
Place the baking sheets in the preheated oven and bake for 1.5 hours, or until the cookies are pale, crisp on the outside, and dry to the touch. The internal temperature should reach 160°F to ensure food safety.
Remove from the oven and allow the cookies to cool completely on the baking sheets, about 30 minutes. Store in an airtight container for up to 2 weeks.
Comments
All four ingredients are pantry staples at every Charlotte grocery chain, making this a zero-friction shop. At roughly $3 total for egg whites (or less if using leftover yolks from another dish), cost per serving lands around 75 cents, genuinely cheap. The stated 105 minutes is honest if you count cooling time, though active work is closer to 15 minutes, so this is a low-attention dessert perfect for batch baking ahead. The only real drawback: meringues are crispy-fragile cookies that don't reheat or travel well, so they're best eaten same-day and won't work for Monday lunch.
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