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Meringue Cookies

Imported & edited by @johnnydallas24
Prep Time
-
Cook Time
-
Total Time
2h 30m
Once you realize how successful you can be with this recipe—and how much you can show off to friends and family—you'll want to make meringue cookies for every get-together (except perhaps during the summer, when the humidity will absolutely do these cookies in).
Meringue Cookies Image
Recipe Options
Ingredients
Steps
Nutrition

Ingredients

Servings: 3 dozen
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Steps

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Nutrition Facts

  • Calories
    172kcal
    8%
  • Fat
    0g
    0%
  • Saturated Fat
    0g
    0%
  • Carbohydrates
    44g
    2%
  • Fiber
    0g
    0%
  • Sugar
    40g
    2%
  • Protein
    4g
    0%
  • Cholesterol
    0mg
    0%
  • Sodium
    50mg
    2%
Percent Daily Values are based on a 2,000 calorie diet.

Notes

Any remnant of oil, water, or food in a mixing bowl will doom your meringues. Make sure the bowl you use to whip the egg whites is squeaky clean. Wash it, and wash it again. Then dry it, and dry it again.

Older eggs actually whip better than fresh ones.

Not sure all your sugar dissolved into the egg white mixture? Pinch a small bit of meringue between your thumb and finger, and rub back and forth. If you feel grit, the sugar did not dissolve, and you should give it more time to dissolve, then mix once again before piping.

Pipe immediately: Meringue will lose some of its volume as it sits, so don't wait long to pipe your cookies after filling the piping bag.

Don't overbeat: Just as it's bad to underbeat meringues, it's bad to whip too much. Once you reach stiff peaks, stop.
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