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Small Batch Meringue Cookies

This wonderful meringue cookies recipe will yield 5-6 melt in your mouth meringues. It's the perfect cookie recipe to use when you have one egg white. Crispy on the outside and wonderfully chewy in the center, these meringues are irresistible!

A plate with three meringue cookies next to a jar of milk and eggs.

Meringue cookies are fluffy pillows of sweetness. They're melt-in-your-mouth cookies made from whipped egg whites, sugar and cream of tartar.

Meringues have a delicately crisp exterior and a soft, slightly chewy center and they are amazingly delicious!

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Why This Recipe Works

  • This meringue cookies recipe is the perfect cookie recipe to use when you have one egg white leftover from a recipe. When developing single serving and small batch desserts, one egg yolk is often all I use. This leaves me with egg whites that need to be used.
  • These cookies are so easy to make. They require just a few pantry staples and are so incredibly delicious.

RELATED: The Best Cookie Recipes For One

A plate of three meringues on a tray next to a cup of coffee and a small pitcher of cream.

Expert Tips

I have a few baking tips showing how to make perfect meringues:

  •  Be careful not to leave any of the egg yolk with the egg white. This will interfere with the egg whites foaming.
  •  If your egg whites have been kept in the refrigerator, bring them to room temperature.  Warmer eggs whip faster than cold eggs
  •  Use glass, copper or stainless steel bowls when making meringues. Plastic bowls can sometimes harbor traces of grease which will prevent the egg whites from getting stiff.
  •  Use super-fine sugar when making meringues because it dissolves faster than regular sugar and gradually add the sugar, a tiny bit at a time while beating continuously.
  •  Try not to over-whip the egg whites. The meringue should be shiny and glossy so stop whipping when stiff peaks form.
  •  If possible, try to avoid making meringues on humid or rainy days. This could affect how the meringue cookies turn out. If necessary, you might need to increase the baking time.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Egg white: Meringues require egg whites and this small batch meringue recipes needs just 1. See ways to use the leftover egg yolk below.
  • Cream of tartar: This ingredient helps the whipped egg whites stiffen and hold their shape.
  • Sugar and vanilla extract: For flavor.

Ways To Use Leftover Ingredients

If you have any ingredients left over from this meringue cookie recipe, you might consider using them in any of these single serving and small batch recipes.

Favorite Meringue Recipes

A few of my favorite meringue recipes include these festive Mardi Gras Meringues, Lemon Drop Meringues and the lovely Berry Topped Mini Pavlovas.

These are larger batch recipes. The meringues require two egg whites and the pavlova requires six egg whites.

Three Different types of meringue cookies: yellow, green, and purple mardi gras meringues, lemon meringues, and a pavlova topped with strawberries, kiwi and blueberries |

Other Recipes Using One Egg White

RELATED: 15 Easy Dessert Recipes For One

A closeup of a meringue cookie on a tray.

If you like this small batch meringues recipe, you might also like to try these small batch cookie recipes:

If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

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!

meringues

Small Batch Meringue Cookies

Prep Time: 20 minutes
Cook Time: 2 hours
Resting time: 2 hours
Total Time: 4 hours 20 minutes
Course: Dessert
Cuisine: Dessert
Keywords: cookies, meringue cookies, meringues
Servings: 6 cookies
Calories: 46kcal
Author: Joanie Zisk

Ingredients

  • 1 large egg white
  • 1/4 teaspoon cream of tartar
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350 degrees F and line a mini baking sheet with parchment paper or a silicone liner. Set aside.
  • In the bowl of an electric mixer, beat egg white until foamy.
  • Add the cream of tartar and beat until fluffy.
  • Add the sugar very slowly, about 1 tablespoon at a time while still beating.
  • Add the vanilla extract and continue beating until the meringue is shiny.
  • Meringues may be dropped by the tablespoonful onto the lined baking sheets or piped onto the sheets using a pastry bag, leaving a 1-inch space between each cookie.
  • Place the baking sheet in the preheated oven and turn the oven off.
  • Leave the cookies undisturbed in the oven for 2 hours.
  • Remove from the oven to cool.

Notes

Expert Tips
  •  Be careful not to leave any of the egg yolk with the egg white. This will interfere with the egg whites foaming.
  •  If your egg whites have been kept in the refrigerator, bring them to room temperature.  Warmer eggs whip faster than cold eggs
  •  Use glass, copper or stainless steel bowls when making meringues. Plastic bowls can sometimes harbor traces of grease which will prevent the egg whites from getting stiff.
  •  Use super-fine sugar when making meringues because it dissolves faster than regular sugar and gradually add the sugar, a tiny bit at a time while beating continuously.
  •  Try not to over-whip the egg whites. The meringue should be shiny and glossy so stop whipping when stiff peaks form.
  •  If possible, try to avoid making meringues on humid or rainy days. This could affect how the meringue cookies turn out. If necessary, you might need to increase the baking time.

Nutrition

Serving: 1serving | Calories: 46kcal | Carbohydrates: 11g | Sodium: 8mg | Potassium: 28mg | Sugar: 11g

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.

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About The Author

40 thoughts on “Small Batch Meringue Cookies”

  1. Can you do this in a toaster oven? It would seem the toaster oven would not hold the heat long enough to cook the meringue.

    1. I just made these today and put them in my toaster oven. 4 hours later, when I took them out, they were still soft, so I popped them in my oven. I hope that works! So – to answer your question – NO, they do not work in the toaster oven!

  2. In the recipe it states to put the meringues in the oven then turn the oven off? So the oven isn’t actually on whilst there meringues are in it?

      1. Wait , so u mean we don’t actually bake them ? Just leave them in a preheated oven for 2 hrs ? That’s it ?
        Last time I made meringue it became sticky and brown , because I kept it at 200°C maybe.

      2. How long do you preheat the oven for I have an electric oven which goes up to 250c so what must I put my oven on to still can’t believe you don’t tunn on oven when baking them but have to try your recipe love all your recipes for one

  3. Hi! Are you sure about the oven temperature? Seems quite a bit high, in comparison to other recipes.
    Dina

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