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These small batch meringue cookies are crisp on the outside, soft in the center, and made from just one egg white. One bowl and four ingredients is all you need.
Featured Comment
“Wonderful recipe. Just made my first mini meringues with left over egg white and they have turned out wonderfully.”
– YMW
Quick Look
- Prep Time: 20 minutes
- Cook Time: 2 hours (oven off)
- Total Time: 2 hours 20 minutes
- Equipment: Electric hand mixer and a baking sheet
- Cook Method: Residual heat (preheat oven, turn off, cookies dry inside for 2 hours)
- Servings: 6 cookies
- Difficulty: Easy
This small batch meringue cookie recipe uses the French meringue method, where sugar is beaten into one egg white until stiff peaks form, then the cookies dry in a turned-off oven.
One Egg White Meringue Cookies
Meringue cookies are one of the simplest desserts you can make. No flour, no butter, no leavener. The structure comes entirely from air trapped in egg white proteins as they unfold and stretch during whipping. Sugar gets beaten in gradually until the mixture holds stiff, glossy peaks.
Most meringue cookie recipes call for 3 or 4 egg whites, which gives you dozens of cookies. I scaled this recipe down to a single egg white so you get about 6 cookies, enough to share or keep to yourself without a kitchen full of meringues going stale. The ratio is the same as a full batch: roughly 2 parts sugar to 1 part egg white by weight. That balance is what gives meringues their signature crisp shell and light, dry interior.
The method here is a little different from most recipes. Instead of baking at a low temperature for an hour, these go into a preheated 350°F oven that gets turned off immediately. The cookies dry slowly in the residual heat for about 2 hours. I tested both methods side by side and this one produced a more even texture throughout, with less risk of browning or cracking. The outside is dry and crisp, and the inside stays light with a slight chew.
Use the leftover egg yolk in single serving custard, banana bread for one, small batch thumbprint cookies, and lemon meringue pie for one.
Ingredient Notes
If you have any ingredients leftover from this small batch meringues recipe, check out our Leftover Ingredients Recipe Finder.
Egg White: One large egg white creates the entire structure of this meringue. As you whip, the proteins unfold and trap air, building the foam that becomes your cookie. Make sure no yolk gets into the white when separating. Even a small trace of fat will prevent the proteins from whipping properly.
Use the egg yolk in any of our egg yolk recipes like chocolate chip banana bread for one, small batch cream scones, or small batch molasses cookies.
Sugar: Granulated sugar dissolves into the egg white as you beat, adding sweetness and stability to the foam. Caster sugar (superfine) dissolves faster and produces a smoother meringue, which helps avoid grainy cookies.
Cream of Tartar: An acid that stabilizes the protein bonds in the egg white foam, helping the meringue hold its shape. With only one egg white the margin for error is smaller, so cream of tartar matters here.
Vanilla Extract: Adds flavor depth to what is otherwise just sweet egg white. Substitute ¼ teaspoon almond extract for a different flavor.
Recipe Variations
Customize this easy meringue cookie recipe with these tested flavor additions.
Chocolate Dipped: Let the cookies cool completely, then dip the bottoms in melted chocolate. Set on parchment until the chocolate hardens.
Peppermint: Replace the vanilla with ¼ teaspoon peppermint extract. Crush candy canes and sprinkle over the tops before baking.
Lemon: Fold in 1 teaspoon of fresh lemon zest after the meringue reaches stiff peaks. Fold gently so the whites don’t deflate.
Colored: Add 1-2 drops of food coloring after stiff peaks form and mix briefly.
How To Make Small Batch Meringue Cookies
For the full ingredient list and printable instructions, see the recipe card below.
- Prepare the baking sheet. Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone liner.
- Beat the egg white. Add the egg white and cream of tartar to a clean bowl. Beat with an electric mixer on medium speed until the mixture is foamy, about 1 minute.
- Add the sugar. With the mixer running, add the sugar one tablespoon at a time. Wait about 15 seconds between each addition so the sugar dissolves fully. Undissolved sugar can cause weeping or grainy cookies.
- Add vanilla and beat to stiff peaks. Mix in the vanilla and continue beating on high speed until the meringue is thick and glossy. To test for stiff peaks, lift the beaters out of the bowl. The meringue should stand straight up without folding over. If you’ve made my lemon meringue pie for one, you’ll recognize this stage.
- Shape the cookies. Drop rounded tablespoons of meringue onto the lined baking sheet, spacing them about 1 inch apart. For small, uniform meringue cookies, pipe them using a pastry bag fitted with a large star tip. A tablespoon-sized scoop produces cookies about 1½ inches across.
- Cool completely. Remove from the oven and let the cookies cool on the baking sheet before handling. They will feel firm and light when ready.
Expert Tips
Separate the egg while cold, whip at room temperature. Cold eggs separate more cleanly with less risk of breaking the yolk into the white. Once separated, let the white sit on the counter for about 30 minutes before whipping. Room temperature whites produce more volume.
Use a glass or metal bowl. Plastic bowls can hold invisible traces of grease even after washing, which will prevent the egg white from whipping. Glass, stainless steel, or copper are all safe choices. Wipe the bowl and beaters with a little white vinegar before starting if you want to be sure.
Add sugar one tablespoon at a time. Rushing the sugar is the most common mistake with meringue. If you dump it in too fast, the sugar won’t dissolve and you’ll get grainy, weeping cookies. You can test by rubbing a small amount of meringue between your fingers. If it feels gritty, keep beating.
Don’t open the oven door. The cookies need a slow, gradual cool-down to set properly. Opening the door introduces a rush of cool air that causes cracking. Leave them undisturbed for the full 2 hours.
Check humidity before you start. Meringues absorb moisture from the air. On humid or rainy days, the cookies may turn soft or sticky no matter what you do. Dry days produce the best results. If you live in a humid climate, try making these in a well air-conditioned kitchen.
Troubleshooting
Why won’t my meringue stiffen?
Fat contamination is the most common cause. Even a tiny drop of egg yolk or a trace of grease in the bowl will prevent the proteins from whipping. Start over with a clean bowl, clean beaters, and a carefully separated egg white.
Why are my meringue cookies chewy instead of crisp?
They didn’t dry long enough. Put them back in the oven at 200°F for 10-15 minutes, then turn the oven off and let them sit inside for another hour. Humidity can also cause this, so store them in an airtight container as soon as they cool.
Why did my meringue cookies crack?
Temperature shock from opening the oven door during drying. This lets cool air rush in and causes the surface to contract too fast. Leave the cookies undisturbed for the full 2 hours and avoid opening the door.
Why do my meringue cookies have liquid beads on the surface?
Undissolved sugar. This is called weeping and happens when the sugar wasn’t fully incorporated before baking. Add sugar more slowly and test by rubbing a small amount of meringue between your fingers. If it feels gritty, keep beating.
Why did my meringues turn brown?
The oven was too hot when the cookies went in, or it wasn’t turned off quickly enough. Use an oven thermometer to verify your preheat temperature. Slight ivory coloring from vanilla extract is normal and not a sign of overbaking.
Frequently Asked Questions
Up to 2 weeks in an airtight container at room temperature. Layer them with parchment paper to prevent sticking. They can also be frozen for up to 3 months. Let them thaw at room temperature before serving. Do not store them in the refrigerator, which will make them soft and sticky.
Yes. Place cooled meringue cookies in an airtight container layered with parchment paper and freeze for up to 3 months. Thaw at room temperature with the container closed so condensation doesn’t form on the cookies.
The ratio is roughly 2 parts sugar to 1 part egg white by weight. For this recipe, that’s ⅓ cup (about 67g) of sugar to one large egg white (about 30g). This ratio produces cookies that are crisp and stable without being overly sweet.
Meringue cookies are not baked at a sustained 350°F. In this recipe, the oven is preheated to 350°F, then turned off as soon as the cookies go in. The meringues dry in the residual heat for 2 hours with the oven door closed. Baking meringues at 350°F will burn them within minutes.
es. Meringue cookies are naturally gluten free. They contain no flour and are made with egg white, sugar, cream of tartar, and vanilla.
Yes. Meringue cookies are naturally dairy free. There is no butter, milk, or cream in this recipe.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: The Best Cookie Recipes For One
If you make this small batch meringue cookie recipe, let me know how it turned out by rating the recipe and leaving a comment below. If you take a photo, tag us on Instagram (@onedishkitchen).
Small Batch Meringue Cookies
Equipment
Ingredients
- 1 large egg white
- ¼ teaspoon cream of tartar
- ⅓ cup granulated sugar or caster sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone liner.
- Add the egg white and cream of tartar to a clean bowl. Beat with an electric mixer on medium speed until foamy, about 1 minute.
- With the mixer running, add the sugar one tablespoon at a time. Wait about 15 seconds between each addition so the sugar dissolves fully.
- Add the vanilla and continue beating on high speed until the meringue is thick, glossy, and holds stiff peaks. To test, lift the beaters. The meringue should stand straight up without folding over.
- Drop rounded tablespoons of meringue onto the lined baking sheet, spacing them about 1 inch apart. For more uniform cookies, pipe them using a pastry bag fitted with a large star tip.
- Place the baking sheet in the oven and turn the oven off immediately. Do not open the oven door. Let the cookies dry undisturbed for 2 hours.
- Remove from the oven and let the cookies cool completely on the baking sheet before serving. Store in an airtight container at room temperature.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
2 hours … I had them in my oven 350⁰ for 30 minutes and burned
The key step is that the oven is turned off after the cookies go in. The meringues go into a fully preheated 350°F oven, then the oven is turned off immediately and the door stays closed for 2 hours. They aren’t baking at 350°F for 30 minutes. They’re gently drying in the residual heat.
If they were left baking at 350°F, they would burn very quickly, which is what happened here. Meringues rely on that turn-the-oven-off step to set properly without browning.
Greetings from Queensland, Australia. I have made these little meringues at least a dozen times now, and they are perfect every time. I usually add a couple of drops of pink food colouring, and sprinkle them with hundreds and thousands before they go in the oven, and they are just so pretty. Everyone loves them!
Greetings to you in Queensland! Thank you so much for your kind comment. I’m thrilled to hear the meringues have been a success time and time again. Your addition of pink food coloring and sprinkles sounds absolutely lovely – I can imagine how pretty they must look. I really appreciate you sharing!
Wonderful recipe. Just made my first mini meringue with left over egg white and they have turned out wonderfully. Loved the key guide lines which I followed to the ‘t’.
Very nice texture, lots of fun baking it, and above all, very easy to make! If you have a leftover egg white this is very useful!
Joanie, Have you tried making these with sugar alternatives like Swerve or Monk fruit sugar? I’m wondering if that would work.
No, I haven’t tested this recipe with other types of sweeteners. If you try it, please check back in and let us know how they worked.
I just tried it with granular monkfruit sweetener. #1 definitely suggest using powdered. #2 I only used 1T+1t and the sweetness seemed ok.