Meringue Cookie Recipes

Meringue cookies are light, airy, sweet, and crisp because whipped egg whites and sugar are the base of them. With no flour they’re a perfect sweet treat for those eating gluten-free.

Staff Picks

French Meringue Cookies

Take a cue from the French and bake meringues in a rainbow of colors. Crispy on the outside and chewy on the inside, they're utterly irresistible. Start with Martha's chocolate version, then try the raspberry and orange variations.

Chocolate Chip Meringues

Rating: 3.71 stars
No one can resist these cloud-like cookies studded with chocolate chips.

Meringue Swirls

Rating: 3.49 stars
Food editor Kristina Kurek mixed fresh vanilla bean seeds and citrus zest into a meringue cookie. The result -- a sweet, swirly cloud that tastes as good as it looks.

Brown Sugar Meringues

Rating: 3.24 stars
This twist on the classic meringue recipe calls for almonds and brown sugar, producing a golden-brown cookie that is crunchy on the outside, deliciously chewy on the inside.

Mocha-Chip Meringues

Rating: 3.74 stars
Espresso powder intensifies the chocolatey taste of these elegant little cookies.

Sweet Bones

Rating: 3.4 stars
Spook Halloween party guests with these light, airy confections made of meringue. All you need to make these bloody bites are egg whites and sugar, which are whipped into stiff peaks and piped into the shape of bones.

Lemon Meringue Flowers

Rating: 3.3 stars
These floral meringues are perfect for spring. With bursts of lemon, they taste as sunny as they look. Don't worry if the petals look messy -- the candied peel at the center of each flower covers flaws.

Mini Peppermint-Meringue Cups with Ganache

To give these cups their festive design, paint lines of red gel-paste food coloring up the inside of an empty pastry bag before adding the meringue.

Pink Meringue Drops

Rating: 3.75 stars
These meringue Valentine's Day kisses are dipped in bittersweet chocolate.

Coffee-Meringue Acorns

Rating: 3.21 stars
It's fun to use pistachios for some of these and pecans for others, but of course you can stick with one or the other. It's best to bake them on a dry day; if it's even slightly humid, the meringues may take longer to crisp in the oven. The meringues can be made up to five days ahead and stored in a cool, dry place.

Hazelnut Meringues

Rating: 3.15 stars
For a chocolate-hazelnut version of these meringue cookies, sift in 2 tablespoons cocoa powder when adding the nuts.

Inspiration and Ideas

Meringue Kisses from Entertaining

Stiffened, sweetened egg whites can be used for many purposes -- for simple cookies such as these kisses, for vacherin and dacquoise, and as the base of a wedding cake frosting. This recipe is from "Entertaining," by Martha Stewart.

Meringue Eggs

Rating: Unrated
Whimsical bite-sized treats made of sweet meringue and zesty orange curd make an egg-cellent addition to any Easter spread.

Meringue Trees

We split the batches of meringue to tint them separately with brown sugar and white sugar, then we tinted some of the latter pink, too. For uniform circles, trace a 2-inch bowl or a round cookie cutter on the back side of the parchment. Be sure to have everything ready before you start mixing the meringues.