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These meringue cookies are crisp on the outside, soft in the center, and naturally light. With just a few simple ingredients, they whip up into a perfectly portioned batch, making them an easy and delicious treat without excess.
Why You’ll Love This Recipe
- Simple & Easy: Made with just four ingredients—egg white, sugar, cream of tartar, and vanilla—with no complicated steps.
- Light & Crisp: A delicate crunch on the outside with a soft, marshmallow-like center.
- Customizable: Add cocoa, spices, or extracts for different flavors.
- Small Batch (Easily Doubles): Makes just enough for a sweet treat, but you can double the recipe if needed.
I love this small batch meringue cookie recipe because it gives you just the right amount of light, airy, melt-in-your-mouth cookies without making a huge batch. Baked low and slow, they develop a crisp, delicate exterior while staying soft inside. It’s the perfect sweet treat when you want something light and satisfying—no waste, no leftovers, just simple, delicious meringues.
Use the leftover egg yolk in small batch cookie recipes like Thumbprint Cookies, Oatmeal Chocolate Chip Cookies, Butter Cookies, or Snickerdoodles.
Need more ideas for leftover egg whites? Try a Mini Texas Sheet Cake, Chocolate Cupcakes, or Coconut Macaroons.
Ingredients
If you have any ingredients leftover from this small batch meringue cookies recipe, check out our Leftover Ingredients Recipe Finder.
- Egg White: This recipe uses one egg white. Save the yolk for Chocolate Chip Banana Bread, Cream Scones, Molasses Cookies, or Potato Gnocchi.
- Cream of Tartar: Stabilizes the egg white, helping it whip up and hold its shape.
- Sugar: Use granulated sugar or caster sugar (superfine sugar) for a smoother texture.
- Vanilla Extract: Swap with almond extract or add lemon zest for a different flavor.
RELATED: The Best Cookie Recipes For One
Recipe Variations
Customize your meringue cookies with these simple flavor additions:
- Chocolate: Gently fold in a bit of cocoa powder.
- Chocolate Chip: Mix in 2 tablespoons of finely chopped chocolate.
- Nutty: Sprinkle finely chopped nuts over the tops before baking.
- Cinnamon Spice: Add a pinch of ground cinnamon or nutmeg.
- Espresso: Stir in a small amount of espresso powder for a coffee flavor.
- Colorful: Add a few drops of food coloring for a festive touch.
Feel free to experiment with extracts, spices, or dry mix-ins like nuts or dried fruit—just keep moisture low to preserve the texture.
Tip: How to Achieve Stiff Peaks
As you beat the egg white and gradually add sugar, the mixture will turn glossy and thick. Keep beating until stiff peaks form—this means when you lift the beaters, the peaks stand straight up without collapsing. If you’ve made my Lemon Meringue Pie, you’ll recognize this stage as key to getting perfectly shaped meringue cookies.
How To Make Meringue Cookies
For the full list of ingredients and step-by-step instructions, see the recipe card below.
- Beat the Egg White: In a clean bowl, beat the egg white and cream of tartar with an electric mixer until foamy.
- Add the Sugar: Slowly add the sugar, one tablespoon at a time, while beating.
- Add Vanilla: Mix in the vanilla and continue beating until the meringue is glossy and forms stiff peaks.
- Shape and Bake: Drop spoonfuls onto a lined baking sheet or pipe with a pastry bag, spacing them 1 inch apart. Place in a preheated oven, turn the oven off, and let sit for 2 hours.
- Cool: Remove from the oven and let the meringues cool completely before serving.
Expert Tips
- Avoid Yolks: Even a small amount of yolk can prevent the egg white from whipping properly.
- Use Room Temperature Egg White: Let the egg white sit at room temperature before whipping for better volume.
- Choose the Right Bowl: Use glass, stainless steel, or copper—avoid plastic, which can retain grease.
- Add Sugar Slowly: Beat in sugar one tablespoon at a time to ensure it dissolves and creates a smooth meringue.
- Stop at Stiff Peaks: Beat until the meringue is glossy and holds stiff peaks. Over-whipping can ruin the texture.
- Check the Weather: Meringues bake best in dry conditions. High humidity may require a longer bake time.
Ways To Enjoy Meringue Cookies
- Plain: Light, crisp, and delicious on their own.
- With Whipped Cream & Berries: Add a dollop of whipped cream and fresh berries for an elegant treat.
- Drizzled with Chocolate or Caramel: A touch of melted chocolate or caramel makes them extra special.
- Lemon Dessert: Crush and layer with lemon curd and fresh mint for a bright, tangy twist.
- As a Topping: Sprinkle crumbled cookies over vanilla ice cream or chocolate pudding for added crunch.
Frequently Asked Questions
Even a tiny amount of yolk or grease in the bowl can prevent the egg white from whipping properly. Make sure everything is clean and dry before you start.
Humidity affects meringues, making them soft or sticky. Try baking on a dry day or letting them sit in the oven longer.
Cracking can happen if the oven temperature is too high or inconsistent. Use an oven thermometer to ensure accuracy, and avoid opening the oven door while the cookies are baking. Sudden temperature changes can cause cracks, so let the cookies cool gradually in the oven after baking.
Store them in an airtight container at room temperature for up to a week. If they get soft, crisp them up in a low oven for a few minutes.
RELATED: 15 Easy Dessert Recipes For One
More Meringue Treats
Try these favorites: Mardi Gras Meringues, Lemon Drop Meringues, and Berry Topped Mini Pavlovas.
These aren’t small batch—meringues use two egg whites, and pavlova requires six.
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:
If you’ve tried these meringue cookies or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Meringue Cookies
Equipment
Ingredients
- 1 large egg white
- ¼ teaspoon cream of tartar
- ⅓ cup sugar
- ½ teaspoon vanilla extract
Instructions
- 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: In a clean bowl, beat the egg white and cream of tartar with an electric mixer until foamy.
- Add the Sugar: Gradually add the sugar, one tablespoon at a time, while beating.
- Add Vanilla: Mix in the vanilla and continue beating until the meringue is glossy and forms stiff peaks.
- Shape and Bake: Drop spoonfuls onto the lined baking sheet or pipe with a pastry bag, spacing them 1 inch apart. Place in the oven, turn the oven off, and leave the cookies undisturbed for 2 hours.
- Cool: Remove from the oven and let the cookies cool completely before serving.
Notes
- Avoid Yolks: Even a small amount of yolk can prevent the egg white from whipping properly.
- Use Room Temperature Egg White: Let the egg white sit at room temperature before whipping for better volume.
- Choose the Right Bowl: Use glass, stainless steel, or copper—avoid plastic, which can retain grease.
- Add Sugar Slowly: Beat in sugar one tablespoon at a time to ensure it dissolves and creates a smooth meringue.
- Stop at Stiff Peaks: Beat until the meringue is glossy and holds stiff peaks. Over-whipping can ruin the texture.
- Check the Weather: Meringues bake best in dry conditions. High humidity may require a longer bake time.
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.
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.