Meringue Cookies


These are amazing! They take a little patience just like any other meringue, but they are so worth it! I made mine simple with just almond extract in place of vanilla but I can’t wait to try all of the other flavor combinations. 

Original recipe from Maddie Ruud on

Makes 36 cookies
6 cookies = 1 weight watchers points+

Ingredients –
3 large egg whites
1/4 tsp cream of tartar
3/4 cup granulated sugar
1/2 tsp vanilla extract

Start by placing your eggs in a bowl of warm water for 5 minutes.

Next separate your egg whites.  Beat on high while slowly sprinkling in your cream of tartar.


Once you get soft peaks start very gradually adding your sugar in 1 tbsp at a time while continuing to beat on high.

Continue until you get stiff peaks.  I never quite got stiff peaks but I was running out of time. Mine still turned out just fine though.

Put meringue in a quart size zip lock bag. Cut one of the bottom corners off leaving an opening about 3/4 inch. Fold over the top of the bag and start squeezing out your meringue into 1 1/2 inch cookies leaving about 1/2 inch in between them. Make sure you put them on a parchment paper lined baking sheet so they won’t stick.
Bake in a preheated 200 degree oven for 90 minutes.

Flavor ideas:
(If adding any nuts or chocolate chips 4 cookies = 1 weight watchers points+)

Lemon meringues: after adding in vanilla fold in 1 tbsp lemon zest.  Continue as directed

Mint chocolate chip meringues: when adding in vanilla also add in 1/4 tsp peppermint extract.  After extracts are beat in fold in 1/2 cup mini chocolate chips.

Double chocolate meringues: after adding in vanilla fold in 1/2 cup mini chocolate chips & 2 tbsp unsweetened cocoa powder

Almond Coconut Meringues: substitute 1/2 tsp almond extract for vanilla. After your extract is beat in fold in 1/2 cup finely chopped toasted almond & 1/2 cup toasted coconut flakes

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