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Meringue cookies are simple yet elegant treats made with just egg white, sugar, cream of tartar, and vanilla. This small batch meringue cookies recipe showcases how few ingredients can yield delightful results. These cookies feature a delicate, crunchy shell with a soft, marshmallow-like interior, offering a delightful melt-in-your-mouth experience.
This small batch meringue cookie recipe is ideal for using up a single egg white. With just one egg white, you can either whip up a batch of these light, crispy meringues or explore other delightful options. Consider making a rich Mini Texas Sheet Cake, an elegant Mini Pavlova, a pair of decadent Chocolate Cupcakes, or chewy Coconut Macaroons. For more inspiration, take a look at our variety of egg white recipes.
Table of Contents
- Why You’ll Love This Recipe
- What Are Meringue Cookies?
- Ingredients
- Recipe Variations
- Guide To Meringue Preparation: Achieving Stiff Peaks
- How To Make Meringue Cookies
- Expert Tips For Foolproof Meringue Cookies
- What To Serve With Meringues
- Frequently Asked Questions
- Favorite Meringue Recipes
- More Small Batch Cookies You’ll Love After Making Meringues
- Ways To Use Leftover Ingredients
- Small Batch Meringue Cookies Recipe
Why You’ll Love This Recipe
- Super Simple: With just 4 ingredients and minimal steps, this recipe is perfect for beginner bakers or anyone looking for a quick and easy treat to make.
- Light and Airy: Meringue cookies have a delightful texture, with a crisp outer shell and a soft, marshmallow-like center.
- Highly Customizable: This recipe is a fantastic base for all sorts of flavor variations. We’ll give you some ideas later!
- Few Ingredients: All you need is one egg white, sugar, cream of tartar, and a touch of vanilla extract.
- Small Batch: This recipe yields a perfect amount for a sweet treat without any leftovers going to waste.
What Are Meringue Cookies?
Meringue cookies are light, airy sweets that melt in your mouth. Made primarily from egg whites and sugar, these cookies are baked at a low temperature until they become dry and crisp. Their outer shell is delicate and crunchy, while the inside remains slightly soft and marshmallow-like.
This small batch recipe is special because it’s perfectly scaled for those who want to enjoy a sweet treat without the leftovers.
Ingredients
If you have any ingredients leftover from this meringue cookies recipe, check out our Leftover Ingredients Recipe Finder.
- Egg white: Meringues require egg whites and this small batch meringue recipe needs just one. Be sure to hang on to the egg yolk and use it in any of our egg yolk recipes like Chocolate Chip Banana Bread, Cream Scones, Molasses Cookies, or Potato Gnocchi.
- Cream of tartar: This ingredient helps the whipped egg whites stiffen and hold their shape.
- Sugar: You can substitute granulated sugar with caster sugar or ‘superfine sugar’ for a finer texture.
- Vanilla extract: You can replace it with almond extract or lemon zest for a different flavor.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
RELATED: The Best Cookie Recipes For One
Recipe Variations
- Chocolate Meringues: Fold in a sprinkle of cocoa powder before baking for a chocolatey twist.
- Chocolate Chip Meringues: Fold in 2 tablespoons of chopped chocolate chips or chunks into the meringue..
- Nutty Meringues: Top the cookies with finely chopped nuts before baking.
- Cinnamon Spice Meringues: Add in a sprinkle of ground cinnamon and ground nutmeg.
- Espresso Meringues: Add a small amount of espresso powder for a coffee-flavored twist.
- Food Coloring: Add a few drops of food coloring for a fun twist.
You can also play around with the recipe by using different extracts and spices, or by folding in add-ins like nuts or dried fruit. The key is to make sure any add-ins are dry, as excess moisture can interfere with the meringue formation.
With this recipe, you’re always just a few steps away from creating delicious, melt-in-your-mouth meringue cookies. Enjoy the process and the results!
Guide To Meringue Preparation: Achieving Stiff Peaks
This recipe requires a single egg white and 1/3 cup of sugar. Once the egg white is beaten, it expands in volume and can create about 5-6 meringue cookies.
As the sugar gets incorporated into the egg white, you’ll observe the blend transforming into a dense and shiny mixture – this is an ideal outcome!
Persist in beating the mixture until you observe the formation of stiff peaks. ‘Stiff peaks’ refer to the stage where the meringue mixture is capable of maintaining almost any given shape. It should appear shiny, firm, and possess a smooth, silky texture. When you lift the beaters, the peak that forms remains upright and does not collapse back into the mixture.
If you’ve previously prepared my lemon meringue pie, you’d be well-acquainted with the concept of ‘stiff peaks
How To Make Meringue Cookies
For the complete list of ingredients and detailed instructions, check out the recipe box below.
- Beat the egg white: Beat the egg white and cream of tartar until foamy.
- Add the sugar: Slowly add the sugar, 1 tablespoon at a time, while still beating.
- Add vanilla: Pour in the vanilla extract and continue beating until the meringue is shiny and stiff peaks form.
- Bake: Using a tablespoon, drop the meringue onto a lined baking sheet or pipe them onto the baking sheet using a pastry bag, leaving a 1-inch space between each cookie. Place the baking sheet in a preheated oven and then turn the oven off. Leave the cookies undisturbed in the oven for 2 hours.
- Cool: Remove the baking sheet from the oven and let the cookies cool.
Expert Tips For Foolproof Meringue Cookies
Making meringue cookies can be challenging. Follow these expert tips to ensure top-quality meringue cookies.
- Ensure no yolk contaminates the egg white while separating them. The presence of yolk can disrupt the egg whites from foaming properly.
- If your egg whites were refrigerated, allow them to reach room temperature before whipping. Warmer eggs whip more effectively than their cold counterparts.
- Use glass, copper, or stainless steel bowls for making meringues. Plastic bowls may contain residual grease that inhibits the egg whites from stiffening.
- Consider incorporating super-fine sugar in your meringues as it dissolves quicker than regular granulated sugar. Be sure to add the sugar gradually, in small increments, while continually beating the mixture.
- Avoid over-beating the egg whites. Stop whipping as soon as stiff peaks form, and the mixture looks glossy and shiny.
- Aim to prepare meringues on dry days. Humidity or rain can influence the outcome of your meringue cookies. In such weather, you may need to extend the baking time.
What To Serve With Meringues
- Enjoy meringue cookies on their own for a light and airy treat.
- Top them with a dollop of whipped cream and fresh berries for a delightful dessert.
- Drizzle them with melted chocolate or caramel sauce for a decadent twist.
- Partially dip your cookies in melted dark or milk chocolate and let them set for a rich, indulgent twist.
- Use a crushed meringue as a base, topped with lemon curd and fresh mint for an elegant, tangy dessert.
- Sandwich a scoop of mint chocolate chip ice cream between two meringue cookies for a fun, mini treat.
- Crumble them up and use them as a topping for vanilla ice cream or chocolate pudding.
Frequently Asked Questions
Yes, they store well in an airtight container at room temperature. Meringues will last up to 5 days.
Meringue cookies have a sweet, sugary taste with a light, airy, and crisp texture.
Absolutely, just double the ingredient amounts.
Yes! You can add a few drops of gel food coloring to the meringue after it has reached stiff peaks.
The meringue is ready when it forms stiff peaks. When you lift the whisk, the peaks should hold their shape and not droop over.
This usually happens due to under-baking or humidity.
This can happen for a few reasons. Make sure your oven temperature is accurate and the cookies are baking evenly. Also, avoid opening the oven door while the cookies are baking, as this can cause them to deflate and crack.
RELATED: 15 Easy Dessert Recipes For One
Favorite Meringue Recipes
A few of my favorite meringue recipes include these festive Mardi Gras Meringues, tangy Lemon Drop Meringues, and Berry Topped Mini Pavlovas.
Keep in mind, these aren’t small batch recipes. You’ll need two egg whites for the meringues and six for the pavlova.
More Small Batch Cookies You’ll Love After Making Meringues
If you’re a fan of our small batch meringue cookies, you won’t want to miss these other mouthwatering small batch cookie recipes that are perfect for satisfying those sweet-tooth cravings.
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 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
Ingredients
- 1 large egg white
- ¼ teaspoon cream of tartar
- ⅓ cup sugar
- ½ 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.
- 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
- 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
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.
I made these this afternoon. When I took them out of the oven they were soft and not crisp or firm. What went wrong???
Hi Maureen, there are several factors that can cause meringues to turn soft. One reason could be that the meringue batter (egg whites) was not beaten long enough. It needs to be beaten to very stiff peaks. Another reason could be moisture, if your mixing bowl is not completely dry, then the egg whites will not whip up properly. Be sure to thoroughly clean and dry your bowl and use a glass or steel bowl instead of plastic which can sometimes harbor traces of grease which prevent egg whites from getting stiff.
Meringues are very sensitive to moisture in the air. If it’s a rainy day or you are in a humid climate, or even if you are boiling a pot of water nearby, any of these factors can cause your meringues to absorb too much moisture which will make the meringues chewy. If at all possible, make your meringues when conditions are dry.
Finally, you may want to check the temperature of your oven by using an inexpensive oven thermometer. Even if your oven is off by a few degrees, the meringues can underbake which will also make them chewy.
I mixed in some mini chocolate chips before popping them in the oven. These were so delicious!
Can you double or triple recipe. I usually have more than one egg white left over.
Yes, this recipe doubles and triples successfully.
Hey there! Is there any substitute for the cream of tartar? It’s not available in my area. Also how long do I need to preheat the oven before turning it off? Why does the oven need to be turned off when putting the meringue in? Thanks in advance!
Other readers have used 1/4 teaspoon of lemon juice or white vinegar instead of cream of tartar with success.
Preheat the oven to 350 F (177 C) and when the oven reaches that temperature, put the meringues in and then shut the oven off. The meringue cookies bake in the heated oven and don’t need any additional heat to bake properly.
I followed the recipe as directed. They turned out amazing! Thank you! So much easier to make than I initially thought. This will be my go to recipe from now on. 🙂
I’m so happy you enjoyed the meringues, Lisa. Thank you so much for taking the time to let me know.
I ended up having to actually bake these. Mine didn’t cook. The outside semi set but that’s it. Flavor was nice and ratios worked well but after two hours I ended up baking then at 225F for 30 minutes.
My husband and I loved this 1 egg white recipe! Meringues are still new to me, so I appreciated every pro tip. I used 1/4 cup of sugar vs. 1/3 and didn’t have cream of tartar, which I suspect is the reason why the consistency was more like a thick soup than fluffy (similar to marshmallow fluff). Incorporating the sugar without overwhipping the meringue is the hardest part and will need perfecting on my end, however, my little blobs still turned out beautifully and more importantly, tasted great!
I ended up cooking mine for a little over an hour instead of two, but that’s because I like a doughier inside and couldn’t wait to try my new treats! 10/10 will make again!
Meringues can be tricky and the cream of tartar is key to stabilizing the egg whites which helps provide the characteristic high peaks in meringues. I am so happy to know that you and your husband enjoyed them, thank you so much for taking the time to let me know.
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.
I haven’t tested this recipe in a toaster oven so I can’t tell you for sure how the meringues will turn out.
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!
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?
That’s right. Preheat the oven and when you put the meringues inside the oven, turn the oven off.
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.
Right. You preheat the oven while you make the meringues, put the tray of cookies in the oven and then turn the oven off.
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
Preheat the oven to 177C (350F). Place the tray of meringues in the oven and turn the oven off. It may sound strange but it works. Enjoy!
Hi! Are you sure about the oven temperature? Seems quite a bit high, in comparison to other recipes.
Dina
Yes, I’m absolutely sure.