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These light and airy meringue cookies are crisp on the outside with a soft, marshmallow-like center. Made with just a few simple ingredients, this small batch recipe is perfectly portioned, giving you a handful of delicate, melt-in-your-mouth treats without any leftovers.
Wondering what to do with that leftover egg yolk? Use it to make one of these delicious small batch cookie recipes: buttery Thumbprint Cookies, chewy Oatmeal Chocolate Chip Cookies, rich Butter Cookies, or soft and spiced Snickerdoodles.
If you’re looking for other ways to use leftover egg whites, try our fudgy Mini Texas Sheet Cake, moist Chocolate Cupcakes, or light and chewy Coconut Macaroons. Each recipe makes the perfect small portion without any waste!
Why You’ll Love This Recipe
- Easy to Make: With just 4 simple ingredients and clear steps, this recipe is straightforward and fuss-free.
- Light and Airy: These meringue cookies have a crisp exterior and a soft, marshmallow-like center.
- Customizable: This recipe is a great base for experimenting with different flavors and add-ins—check out the ideas below!
- Minimal Ingredients: All you need is one egg white, sugar, cream of tartar, and a hint of vanilla extract.
- Small Batch: This recipe makes just the right amount for a satisfying treat without any waste.
Meringue cookies are light, airy, and melt-in-your-mouth delicious. Baked at a low temperature, they develop a crisp, delicate exterior while the inside stays soft and slightly marshmallow-like.
What makes this small batch recipe so great is that it’s perfectly portioned for when you want a sweet treat without making dozens of cookies. Whether you’re baking for yourself or a small gathering, this recipe delivers just the right amount—no leftovers, no waste, just perfectly satisfying meringue cookies every time.
Ingredients
If you have any ingredients leftover from this small batch meringue cookies recipe, check out our Leftover Ingredients Recipe Finder.
- Egg White: This small batch recipe uses just one egg white. Don’t toss the yolk—save it for recipes like Chocolate Chip Banana Bread, Cream Scones, Molasses Cookies, or Potato Gnocchi.
- Cream of Tartar: Helps stabilize the egg white, allowing it to whip up and hold its shape.
- Sugar: Granulated sugar works well, but for a smoother texture, you can use caster sugar (superfine sugar).
- Vanilla Extract: For a flavor twist, swap the vanilla with almond extract or a bit of lemon zest.
RELATED: The Best Cookie Recipes For One
Recipe Variations
- Chocolate Meringues: Gently fold in a sprinkle of cocoa powder for a chocolatey twist.
- Chocolate Chip Meringues: Mix in 2 tablespoons of finely chopped chocolate chips or chunks.
- Nutty Meringues: Sprinkle finely chopped nuts over the cookies before baking.
- Cinnamon Spice Meringues: Add a pinch of ground cinnamon or nutmeg for a warm, spiced flavor.
- Espresso Meringues: Stir in a small amount of espresso powder for a subtle coffee flavor.
- Colorful Meringues: Add a few drops of food coloring to the meringue for a fun, festive look.
Feel free to experiment with different extracts, spices, or dry add-ins like chopped nuts or dried fruit. Just be sure any add-ins are completely dry—extra moisture can affect how the meringues form and bake.
How To Achieve Stiff Peaks
This recipe uses one egg white and 1/3 cup of sugar, which expands to create 5-6 light and airy meringue cookies once whipped.
As you beat the egg white and gradually add the sugar, the mixture will transform into a dense, glossy texture—this is exactly what you want!
The key is to keep beating until you reach the “stiff peak” stage. Stiff peaks occur when the meringue holds its shape. It should look shiny, smooth, and firm. When you lift the beaters, the peaks will stand straight up without collapsing or falling back into the bowl.
If you’ve made my Lemon Meringue Pie, you’re already familiar with this process. Stiff peaks are essential for 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 the mixture becomes foamy.
- Add the Sugar: Gradually add the sugar, one tablespoon at a time, while continuing to beat.
- Add Vanilla: Mix in the vanilla extract and keep beating until the meringue is glossy and stiff peaks form (the peaks should stand up without collapsing).
- Shape and Bake: Drop spoonfuls of the meringue onto a lined baking sheet using a tablespoon, or pipe them with a pastry bag, leaving about 1 inch between each cookie. Place the baking sheet in a preheated oven, turn the oven off, and let the cookies sit undisturbed for 2 hours.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool completely before serving.
Expert Tips
- No Yolks Allowed: When separating the egg, make sure no yolk gets into the egg white. Even a tiny amount can prevent the whites from whipping properly.
- Room Temperature Egg: Let the refrigerated egg white come to room temperature before whipping—warmer egg whites whip up better.
- Choose the Right Bowl: Use glass, stainless steel, or copper bowls. Avoid plastic bowls, as they can hold grease that prevents the egg white from whipping properly.
- Add Sugar Gradually: Add the sugar slowly, one tablespoon at a time, while beating to ensure it dissolves evenly and creates a smooth meringue.
- Don’t Over-Whip: Stop mixing as soon as stiff peaks form and the meringue looks glossy. Over-beating can ruin the texture.
- Watch the Weather: Meringues bake best on dry days. High humidity can affect the results, so you may need to bake them longer if the air is damp.
Serving Suggestions
- Enjoy them plain: Light, crisp, and perfect on their own.
- Add whipped cream and berries: Top with a dollop of whipped cream and fresh berries for a refreshing, elegant dessert.
- Drizzle with chocolate or caramel: A little melted chocolate or caramel sauce adds a decadent touch.
- Make a lemon dessert: Crush the meringues and top with lemon curd and fresh mint for a bright, tangy option.
- Crumble as a topping: Sprinkle crushed meringues over vanilla ice cream or chocolate pudding for added texture and sweetness.
Frequently Asked Questions
Store meringue cookies in an airtight container at room temperature for up to 5 days. Keep them away from humidity, which can make them soft.
This usually happens if there’s any yolk in the egg whites or if the mixing bowl isn’t completely clean. Even a little grease or fat can prevent egg whites from whipping properly.
Chewy meringues are often caused by baking in humid conditions or underbaking. Try baking them a little longer or letting them dry out in the oven.
Line your baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Cracking can happen if the oven temperature is too high or inconsistent. Use an oven thermometer to ensure the temperature is accurate. Also, avoid opening the oven door while the cookies are baking, as sudden changes in temperature can cause them to crack.
Yes, this recipe can easily be doubled if you’d like to make a larger batch. Just be sure to whip the egg whites properly and bake in batches to avoid overcrowding the oven.
RELATED: 15 Easy Dessert Recipes For One
Favorite Meringue Recipes
If you’re looking for more meringue treats, check out some of my favorites: festive Mardi Gras Meringues, tangy Lemon Drop Meringues, and Berry Topped Mini Pavlovas.
These recipes aren’t small batch—keep in mind you’ll need two egg whites for the meringues and six for the pavlova.
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
Ingredients
- 1 large egg white
- ¼ teaspoon cream of tartar
- ⅓ cup sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone liner and set it aside.
- Beat the Egg White: In a clean bowl, beat the egg white and cream of tartar with an electric mixer until the mixture becomes foamy.
- Add the Sugar: Gradually add the sugar, one tablespoon at a time, while continuing to beat.
- Add Vanilla: Mix in the vanilla extract and keep beating until the meringue is glossy and stiff peaks form (the peaks should stand up without collapsing).
- Shape and Bake: Drop spoonfuls of the meringue onto a lined baking sheet using a tablespoon, or pipe them with a pastry bag, leaving about 1 inch between each cookie. Place the baking sheet in a preheated oven, turn the oven off, and let the cookies sit undisturbed for 2 hours.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool completely before serving.
Notes
- No Yolks Allowed: When separating the egg, make sure no yolk gets into the egg white. Even a tiny amount can prevent the whites from whipping properly.
- Room Temperature Egg: Let the refrigerated egg white come to room temperature before whipping—warmer egg whites whip up better.
- Choose the Right Bowl: Use glass, stainless steel, or copper bowls. Avoid plastic bowls, as they can hold grease that prevents the egg white from whipping properly.
- Add Sugar Gradually: Add the sugar slowly, one tablespoon at a time, while beating to ensure it dissolves evenly and creates a smooth meringue.
- Don’t Over-Whip: Stop mixing as soon as stiff peaks form and the meringue looks glossy. Over-beating can ruin the texture.
- Watch the Weather: Meringues bake best on dry days. High humidity can affect the results, so you may need to bake them longer if the air is damp.
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.