Skip to primary navigation Skip to content Skip to footer


At Taste Buds Kitchen we love all things kids, families and food! Stay up to date with our latest happenings,
delicious recipes, kitchen tips and at-home cook-along videos.


Back to Blog

How to Make Meringue Cookies

a close up of a cutting board with a cake

Meringue Cookies are light, fluffy clouds of crunchy sweet cookie that dissolve when you bite into them.  Rumor has it that Meringue Cookies are tricky to make – and Taste Buds Kitchen was up to the challenge.  How can we make this delicious recipe easy for kids and adults for our cooking classes, birthday parties and summer cooking camps?!  Well, we’ve figured it out and are happy to share our tips and tricks with you so you can make Meringue Cookies at home too!

Meringue Cookies Instructions

  1. The first step is how to crack and separate eggs – The main ingredient in Meringue Cookies are egg whites, if there is any yolk in the egg white they will not whip up light and fluffy.  To easily crack and separate eggs first get 3 bowls set up (1 for yolks, 1 for whites and 1 for shells) then gently knock your egg on the flat surface of a table – over one of the bowls gently spread shell apart leaning more towards one side to catch the yolk.  Transfer yolk back and forth from shells until all white has fallen out (be careful not to transfer too many times so the yolk doesn’t get punctured and fall into the whites).a person standing in front of a bowl
  2. Once all egg whites are collected – the main part of this recipe is beating them until they are soft and fluffy creating that cloud like consistency that we all love.  It is possible to whisk by hand BUT we love using our KitchenAid Hand Mixer to do all the work for us.
  3. Before adding in any ingredients, whip the eggs until they are bubbly and foamy, once you see bubbles, add the cream of tartar to help stabilize egg whites and increase their heat tolerance and volume.  Keep whisking until soft peaks form in the egg whites.
  4. a bowl of soup on a tableOnce egg whites are stable enough, begin adding the sugar a couple tablespoons at a time, whipping constantly in between each spoonful – add your salt and keep whipping until stiff peaks form.  The texture will begin to look glossy and sticky and peaks will be stiff.  The best way to test if your merengue is ready is to hold your bowl over your chef’s head upside down!  Now is when you can add your colors, mix-ins or flavors to your batter – or keep it classic.
  5. a group of people posing for the cameraIn order to form pretty Meringue shapes scoop batter into piping bag fitted with a star tip (the best way to fill a piping bag with little mess is to fold over the outside edge first to prevent batter from collecting on it).
  6. We like to pipe our Meringue Cookies on a parchment lined baking sheet sprinkled with sprinkles (it adds a festive touch).  They don’t spread very much at all so cookies can be piped pretty close together.
  7. a pizza sitting on top of a tableBake low and slow for 1 hour on 250°, turn oven off and let them sit and dry in the oven for another hour until hard.  Meringue Cookies last in an airtight sealed bag for about 1 week.  Enjoy!a box filled with different types of food on a table

Meringue Cookies Recipe

Makes: 12


  • 6 Eggs
  • 1/2 Teaspoon Cream of Tartar
  • 3/4 Cup Sugar
  • 1/2 Teaspoon Salt
  • Sprinkles of your choice
  • Parchement Paper


  • Preheat oven to 250°F.
  • Line a baking sheet with parchment paper and cover with sprinkles.
  • Crack and separate all egg whites and yolks by transferring the yolk back and forth from shells until all whites have fallen out (be careful not to transfer too many times so the yolk doesn’t get punctured and fall into the whites).
  • Beat egg whites on medium-low speed until foamy. Note: There cannot be any yolk in the egg whites or they will not form stiff peaks!
  • Add cream of tartar and continue to beat on medium-low until soft, bubbly peaks form.
  • Next, turn the mixers to high and add the sugar a couple tablespoons at a time. The texture should be glossy and tacky, with peaks that stand straight up.
  • Place meringue into piping bag and pipe generous dots of meringue approximately 1 inch apart onto baking sheet lined with sprinkles.
  • Bake for about 2 hours, then turn the oven off and crack the oven door to let them cool completely inside the oven for at least an hour. They should be completely dry with no chewiness inside.
  • When they are done, the meringues should peel off the parchment paper easily. Enjoy!