Small Batch Meringue Cookies

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

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! They're made with just 4 ingredients!

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.

Ingredients

See below for ways to use leftover ingredients.

• Egg white: Meringues require egg whites and this small batch meringue recipe needs just one. 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.

RELATED: The Best Cookie Recipes For One

Making Meringues - Stiff Peaks

This recipe calls for one egg white and ⅓ cup of sugar. When the egg white is whipped, it increases in volume and will yield 5-6 meringue cookies.

As you add the sugar to the egg white, you will notice that the mixture will become thick and glossy - this is exactly what you want to see!

As you continue to whip the ingredients together, you'll want to watch for stiff peaks. Stiff peaks mean that the meringue will hold almost any shape. It is stiff and glossy and should feel smooth and silky. The peak that forms stands tall and does not fall back into itself.

If you've made my lemon meringue pie before, then you're already familiar with the concept of stiff peaks.

Expert Tips For No-Fail Meringue Cookies

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.

Ways To Use Leftover Ingredients

If you have any ingredients leftover 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, Oatmeal Chocolate Chip Skillet Cookie
• Cream of tartar: Coconut Cream Pie, Lemon Meringue Pie, Snickerdoodles, Chocolate Mousse
• Sugar: Donut Holes, Banana Cream Pie, Strawberry Shortcake, Whipped Cream
• Vanilla: Tiramisu, Apple Butter, Spice Cake, Mini Devil's Food Cake

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 not small batch recipes. The meringues require two egg whites and the pavlova requires six egg whites.

Other Recipes Using One Egg White

• Coconut Macaroons
• Flourless Chocolate Pecan Cookies
• Two Vanilla Cupcakes
• Two Chocolate Cupcakes
• Texas Sheet Cake

RELATED: 15 Easy Dessert Recipes For One

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
• Snickerdoodles
• Peanut Butter Blossoms
• Peanut Butter Cookies
• DoubleTree Chocolate Chip Cookies

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 it!

Small Batch Meringue Cookies

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

4.83 from 17 votes

Print Pin Rate

See the post above for expert tips,

FAQs and ways to use leftover ingredients.

Prep Time: 20 minutes

Cook Time: 2 hours

Resting time: 2 hours

Total Time: 4 hours 20 minutes

Course: Dessert

Cuisine: Dessert

Servings: 6 cookies

Calories: 46kcal

Author: Joanie Zisk

Equipment

• Mixing bowl
• Electric hand mixer
• Baking sheet
• quarter sized silpat liner

Ingredients

• ▢ 1 large egg white
• ▢ ¼ teaspoon cream of tartar
• ▢ ⅓ cup sugar
• ▢ ½ teaspoon vanilla extract

US Customary - Metric

Instructions

• Preheat the oven to 350 degrees F and line a mini baking sheet with parchment paper or a silicone liner. Set aside.
• Beat egg white and cream of tartar with an electric mixer on high speed until foamy.
• 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. Mixture should have stiff peaks and sugar should be completely dissolved.
• 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 Facts

Small Batch Meringue Cookies

Amount Per Serving (1 serving)

Calories 46

% Daily Value*

Sodium 8mg0%

Potassium 28mg1%

Carbohydrates 11g4%

Sugar 11g12%

* Percent Daily Values are based on a 2000 calorie diet.

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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