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!
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.
What Are Meringue Cookies?
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!
Tips For Making Perfect Meringue Cookies
I have a few baking tips on how to make meringue to help them come out perfect every time…
- 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.
See recipe box below for ingredient amounts and full recipe instructions.
- egg white
- cream of tartar
- vanilla extract
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.
- Egg yolk: Eggnog, Apple Scones, Irish Soda Bread
- Cream of tartar: Coconut Cream Pie, Lemon Meringue Pie, Snickerdoodles
- Sugar: Donut Holes, Banana Cream Pie, Strawberry Shortcake
- Vanilla: Tiramisu, Apple Butter, Spice Cake
Favorite Meringue Recipes
These are larger batch recipes. The meringues require two egg whites and the pavlova requires six egg whites.
To make the meringues shown in the pictures, I used a stainless pastry “bag” but you could also use two spoons to scoop the meringue onto a baking sheet.
Other Recipes Using One Egg White
Other Small Batch Cookie Recipes
If you like this small batch meringues recipe, you might also like to try these small batch cookie recipes:
- Soft Ginger Cookies
- Lace Cookies
- Cowboy Cookies
- Oatmeal Cookies
- Shortbread Cookies
- Sugar Cookies
- Peanut Butter Blossoms
- Peanut Butter Cookies
- DoubleTree Chocolate Chip Cookies
For more 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.
- 1 egg white (from 1 large egg)
- 1/4 teaspoon cream of tartar
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 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.
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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