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Meringue Cookie Recipe

Meringue Cookie Recipes Your Taste Buds Will Appreciate

Crisp and tasty cookies are a favorite not only with children, but adults too. Meringue cookies are so crisp and delicate, that they almost melt in your mouth.
Reshma Jirage
Last Updated: Jul 21, 2017
Sweet and crisp cookies are one of the most popular type of desserts. They can be eaten for breakfast or after meals or at any time of the day. They can also can be made in a wide variety of styles, using various ingredients such as butter, chocolate, sugar, nuts, and dry fruits. Meringue cookies are very popular due to their rich taste and texture. They are so soft and puffy that they would just melt as soon as you put them in your mouth. Superfine sugar and stiffly beaten egg whites, are the main ingredients. Note that, a large amount of sugar is needed to give them their crispy texture. Cream of tarter is used while whipping the egg whites, to stabilize and allow them to reach maximum volume. You can also use oats, chocolates, or dry fruits such as almonds, cashew nuts, etc. to give an additional flavor.
Lemon Meringue Cookies
  • Baker's sugar, 1 cup
  • Sugar-free Lemon Gelatin, 1 package
  • Egg White, 6
  • Cream of Tarter, ¼ tsp.
  • Salt, ¼ tsp.
Preheat the oven to 250° F. In a small bowl, combine sugar and lemon gelatin. In a large bowl, beat egg whites using an electric mixer, until foamy. While beating the egg whites, add cream of tarter and salt. Gradually add the sugar and gelatin mixture to egg whites, 1 tbsp. at a time. Beat it well. Now the batter is ready. Drop a tablespoonful of batter onto the non-stick baking sheets. Bake for about 90 minutes. Allow the cookies to cool down completely. 
Chocolate Meringue Cookies
  • Semisweet Chocolate, (melted and cooled) 6 oz.
  • Egg Whites, 2
  • Pecans, (chopped) ¾ cup
  • Sugar, ½ cup
  • Vanilla, ½ tsp.
  • Vinegar, ½ tsp.
  • Dash of Salt
In a small bowl, beat egg whites along with vinegar, salt, and vanilla, until soft peaks are formed. Then gradually add sugar and beat until stiff peaks form. Then add chopped pecans and melted chocolate. Drop a spoonful of mixture onto the greased baking sheets. Bake in the oven at 350° F for about 10 minutes. 
Almond Meringue Cookies
  • All-purpose Flour, 4 cups
  • Granulated Sugar, 2 cups
  • Eggs, 2
  • Butter, 1¼ cup
  • Almond Extract, ¼ tsp.
  • Vanilla Extract, ½ tsp.
  • Salt, ⅓ tsp.
For topping
  • Egg Whites, 3
  • Sugar, ½ cup
  • Ground Almonds, ¾ cup
  • Salt, ¼ tsp.
  • Ground Cinnamon, 1 tbsp.
Mix butter and sugar well. Add almond and vanilla extract to it. Then add eggs and beat well. Sift flour and salt together and add it to the mixture. Mix well. Shape the batter into 2 rolls having a diameter of about 2 inches. Wrap them in wax paper and refrigerate for several hours. Cut the rolls into ⅛ inch slices and place them on the greased baking sheet. Spread the topping on top of the cookies and bake them at 375° F for about 8-10 minutes. For the topping, in a small bowl, beat egg whites, until foamy. Then add ½ cup sugar, ¼ tsp salt, ground almonds, and cinnamon to it. Mix well and use this as a topping.
Toasted Oat Meringue Cookies
  • Egg White, 1
  • Pecans, (chopped) ½ cup
  • Quick Cooking Rolled Oats, ½ cup
  • Brown Sugar, (firmly packed) 1 cup
  • Vanilla, ½ tsp.
  • Salt, ¼ tsp.
Toast the oats at 300° F for about 10 minutes. In a mixing bowl, beat eggs and salt together, until dry and stiff. Gradually add sugar to it and beat to mix well. Then add oats, pecans, and vanilla. Drop a spoonful of batter onto a greased parchment paper on the baking sheet. Bake at 300° F for about 40 minutes.
Eat these cookies at any time of the day, and you can also serve them with tea or coffee.
Cookies with cracks in metallic blue bowl on table