Meringue Cookies – A Small Batch Recipe

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, they’re irresistible!

meringue cookies on a plate | one dish kitchen

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.

RELATED: The Best Cookie Recipes For One

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!

meringue cookies on a plate with tea  | One Dish Kitchen

Tips For Making Perfect Meringue Cookies

I have a few meringue baking tips to share with you to help your meringue cookies 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.

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.

different types of meringue cookies | mardi gras meringues, lemon meringues, and a pavlova | One Dish Kitchen

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.

RELATED: 15 Easy Dessert Recipes For One

a tray of meringues | One dish kitchen

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

Flourless Chocolate Pecan Cookies

Sugar Cookies

Tropical White 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.

Meringue Cookies – A Small Batch Recipe

meringues

Meringue Cookies – A Small Batch Recipe

Prep Time: 20 minutes
Cook Time: 2 hours
Resting time: 2 hours
Total Time: 2 hours 20 minutes
Course: Dessert
Cuisine: Dessert
Keyword: cookies
Servings: 6 cookies
Calories: 46kcal
Author: Joanie Zisk

Ingredients

  • 1 egg white (from 1 large egg)
  • 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 silpat. 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.

Nutrition

Serving: 1serving | Calories: 46kcal | Carbohydrates: 11g | Sodium: 8mg | Potassium: 28mg | Sugar: 11g
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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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One egg white is all that’s needed for these lovely and delicate meringues. This small batch recipe makes five or six melt-in-your mouth meringue cookies. So easy to make too!
meringue cookies | one dish kitchen

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24 thoughts on “Meringue Cookies – A Small Batch Recipe”

  1. 5 stars
    I love meringue cookies and yours look beautiful! Great tips on how to make them as it is sometimes difficult to get that nice crispy exterior (especially here in Florida).

  2. 5 stars
    I LOVE meringues, but my hubby is definitely not a fan. I’ve been doing a ton of things with yolks lately, and using the white for macarons – but I may switch it up for a batch of these instead!

  3. Molly | Miss Molly Moon

    Meringues are one of my favorite sweet treats, but my husband is not a fan. This little small batch recipe is perfect for me!

  4. If I'm scooping out one egg white from a jar that holds many of them, how much do I measure…one tablespoon, two tablespoons,…?

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