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These meringue cookies are crisp on the outside, soft in the center, and naturally light. With just a few simple ingredients, they whip up into a perfectly portioned batch, making them an easy and delicious treat without excess.
Why You’ll Love This Recipe
- Simple & Easy: Made with just four ingredients—egg white, sugar, cream of tartar, and vanilla—with no complicated steps.
- Light & Crisp: A delicate crunch on the outside with a soft, marshmallow-like center.
- Customizable: Add cocoa, spices, or extracts for different flavors.
- Small Batch (Easily Doubles): Makes just enough for a sweet treat, but you can double the recipe if needed.
I love this small batch meringue cookie recipe because it gives you just the right amount of light, airy, melt-in-your-mouth cookies without making a huge batch. Baked low and slow, they develop a crisp, delicate exterior while staying soft inside. It’s the perfect sweet treat when you want something light and satisfying—no waste, no leftovers, just simple, delicious meringues.
Use the leftover egg yolk in small batch cookie recipes like small batch thumbprint cookies, small batch oatmeal chocolate chip cookies, small batch butter cookies, or small batch snickerdoodles.
Need more ideas for leftover egg whites? Try a mini Texas sheet cake, chocolate cupcakes for two, or small batch coconut macaroons.
Ingredients
If you have any ingredients leftover from this small batch meringue cookies recipe, check out our Leftover Ingredients Recipe Finder.
- Egg White: This recipe uses one egg white. Save the yolk for single serving custard, chocolate chip banana bread for one, small batch cream scones, small batch molasses cookies, or potato gnocchi for one.
- Cream of Tartar: Stabilizes the egg white, helping it whip up and hold its shape.
- Sugar: Use granulated sugar or caster sugar (superfine sugar) for a smoother texture.
- Vanilla Extract: Swap with almond extract or add lemon zest for a different flavor.
RELATED: The Best Cookie Recipes For One
Recipe Variations
Customize your meringue cookies with these simple flavor additions:
- Chocolate: Gently fold in a bit of cocoa powder.
- Chocolate Chip: Mix in 2 tablespoons of finely chopped chocolate.
- Nutty: Sprinkle finely chopped nuts over the tops before baking.
- Cinnamon Spice: Add a pinch of ground cinnamon or nutmeg.
- Espresso: Stir in a small amount of espresso powder for a coffee flavor.
- Colorful: Add a few drops of food coloring for a festive touch.
Feel free to experiment with extracts, spices, or dry mix-ins like nuts or dried fruit—just keep moisture low to preserve the texture.
Tip: How to Achieve Stiff Peaks
As you beat the egg white and gradually add sugar, the mixture will turn glossy and thick. Keep beating until stiff peaks form—this means when you lift the beaters, the peaks stand straight up without collapsing. If you’ve made my Lemon Meringue Pie, you’ll recognize this stage as key to getting perfectly shaped meringue cookies.
How To Make Meringue Cookies
For the full list of ingredients and step-by-step instructions, see the recipe card below.
- Beat the Egg White: In a clean bowl, beat the egg white and cream of tartar with an electric mixer until foamy.
- Add the Sugar: Slowly add the sugar, one tablespoon at a time, while beating.
- Add Vanilla: Mix in the vanilla and continue beating until the meringue is glossy and forms stiff peaks.
- Shape and Bake: Drop spoonfuls onto a lined baking sheet or pipe with a pastry bag, spacing them 1 inch apart. Place in a preheated oven, turn the oven off, and let sit for 2 hours.
- Cool: Remove from the oven and let the meringues cool completely before serving.
Expert Tips
- Avoid Yolks: Even a small amount of yolk can prevent the egg white from whipping properly.
- Use Room Temperature Egg White: Let the egg white sit at room temperature before whipping for better volume.
- Choose the Right Bowl: Use glass, stainless steel, or copper—avoid plastic, which can retain grease.
- Add Sugar Slowly: Beat in sugar one tablespoon at a time to ensure it dissolves and creates a smooth meringue.
- Stop at Stiff Peaks: Beat until the meringue is glossy and holds stiff peaks. Over-whipping can ruin the texture.
- Check the Weather: Meringues bake best in dry conditions. High humidity may require a longer bake time.
Ways To Enjoy Meringue Cookies
- Plain: Light, crisp, and delicious on their own.
- With Whipped Cream & Berries: Add a dollop of whipped cream and fresh berries for an elegant treat.
- Drizzled with Chocolate or Caramel: A touch of melted chocolate or caramel makes them extra special.
- Lemon Dessert: Crush and layer with lemon curd and fresh mint for a bright, tangy twist.
- As a Topping: Sprinkle crumbled cookies over vanilla ice cream or chocolate pudding for added crunch.
Frequently Asked Questions
Even a tiny amount of yolk or grease in the bowl can prevent the egg white from whipping properly. Make sure everything is clean and dry before you start.
Humidity affects meringues, making them soft or sticky. Try baking on a dry day or letting them sit in the oven longer.
Cracking can happen if the oven temperature is too high or inconsistent. Use an oven thermometer to ensure accuracy, and avoid opening the oven door while the cookies are baking. Sudden temperature changes can cause cracks, so let the cookies cool gradually in the oven after baking.
Store them in an airtight container at room temperature for up to a week. If they get soft, crisp them up in a low oven for a few minutes.
RELATED: 15 Easy Dessert Recipes For One
More Meringue Treats
Try these favorites: Mardi Gras Meringues, Lemon Drop Meringues, and Berry Topped Mini Pavlovas.
These aren’t small batch—meringues use two egg whites, and pavlova requires six.
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’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
Equipment
Ingredients
- 1 large egg white
- ¼ teaspoon cream of tartar
- ⅓ cup sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the Baking Sheet: Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone liner.
- Beat the Egg White: In a clean bowl, beat the egg white and cream of tartar with an electric mixer until foamy.
- Add the Sugar: Gradually add the sugar, one tablespoon at a time, while beating.
- Add Vanilla: Mix in the vanilla and continue beating until the meringue is glossy and forms stiff peaks.
- Shape and Bake: Drop spoonfuls onto the lined baking sheet or pipe with a pastry bag, spacing them 1 inch apart. Place in the oven, turn the oven off, and leave the cookies undisturbed for 2 hours.
- Cool: Remove from the oven and let the cookies cool completely before serving.
Notes
- Avoid Yolks: Even a small amount of yolk can prevent the egg white from whipping properly.
- Use Room Temperature Egg White: Let the egg white sit at room temperature before whipping for better volume.
- Choose the Right Bowl: Use glass, stainless steel, or copper—avoid plastic, which can retain grease.
- Add Sugar Slowly: Beat in sugar one tablespoon at a time to ensure it dissolves and creates a smooth meringue.
- Stop at Stiff Peaks: Beat until the meringue is glossy and holds stiff peaks. Over-whipping can ruin the texture.
- Check the Weather: Meringues bake best in dry conditions. High humidity may require a longer bake 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.