Skip to content
Don't Miss This Popcorn Premiere! Last Chance For Free Popcorn With Our Newest Spice Set
Don't Miss This Popcorn Premiere! Last Chance For Free Popcorn With Our Newest Spice Set

Test Kitchen Approved

Choose-a-Flavor Meringue Cookies

Recipe By Adapted from Taste of Home by Ashlee Redger

Prep Time

15 Minutes

Cooking Time

1 Hours 40 Minutes

Recipe By Adapted from Taste of Home by Ashlee Redger

Sweet, crispy, and slightly chewy meringue cookies are always a hit. Customize yours with your favorite extract!

Serving Suggestions

Serve as an Eton Mess by breaking up some of the cookies and topping them with unsweetened whipped cream and fresh fruit.

Recipe Notes

This recipe was adapted from Taste of Home's Vanilla Meringue Cookies. *Use food coloring to color the meringue before piping to have beautiful pastel meringue cookies–perfect for Easter. If your flavor isn't listed, feel free to use any one of your favorite extracts in this recipe!

Ingredients

3 large egg whites, room temperature

1/4 tsp. cream of tartar

0.125 tsp. Kosher Salt

0.66 cups granulated sugar

1.5 tsp. Choice of extract:


1.5 tsp. *Natural Raspberry Extract

food coloring of choice (optional)*

Savory Spice ingredients in this recipe

  • Pure Lemon Extract (Organically Sourced)

    Our organically sourced Pure Lemon Extract smells like a fresh-picked lemon and has a clean, fruity flavor. It tastes so good because only the very...

    View full details
  • Natural Coconut Extract

    Our Natural Coconut Extract has the taste and aroma of fresh coconut. It can be used in both sweet and savory applications. As with our other extra...

    View full details

Directions

Preheat oven to 250 degrees. In the bowl of a stand mixer, combine room temperature egg whites, cream of tartar, and salt. Beat with the whisk attachment on medium-high speed until egg whites are foamy. Turn speed down to medium-low and sprinkle in sugar gradually until all is incorporated. Turn speed back up to medium-high until sugar is completely dissolved and stiff, glossy peaks form (7 to 10 min.). Add in extract of choice and food coloring (if using) and mix until thoroughly combined. Spoon meringue into a piping bag or plastic bag and snip the corner with scissors. Pipe small, one-bite-sized cookies onto a parchment lined baking sheet. Bake for 35 to 40 min. and turn off the oven without opening the door. Leave meringues in oven for 1 hour. Remove from oven, cool completely, and store in an airtight container at room temperature.