Vanilla Meringue Cookies

Easy and quick Vanilla Meringue Cookies are light, sweet, and have a melt-in-your-mouth texture, making them a delightful treat that everyone enjoys.

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– 3 (100 g) large egg whites – ▢1 1/2 teaspoons (6 g) vanilla extract – ▢1/4 teaspoon (1 g) cream of tartar – ▢1 pinch (0.4 g) salt – ▢2/3 cup (85 g) sugar – ▢2 tablespoons sprinkles (optional, for decoration )

Step 1

– Preheat oven to 110°C (230°F). Line a baking sheet with parchment paper and set aside.

Step 2

– Using a stand mixer (or a hand mixer) with a whisk attachment, beat the egg whites, vanilla extract, cream of tartar, and salt until foamy. Continue beating at high speed, gradually add the sugar 1 tablespoon at a time. Keep beating it until glossy, stiff peaks form, which should take about 3 to 5 minutes.

Step 3

– Transfer the mixture to a piping bag attached to a star tip. Pipe out a diameter of 1.5 inches, spacing them 2 inches apart on the baking sheet. Top them with sprinkles.

Step 4

– Bake for 50 minutes to 1 hour, or until they're crisp on the outside. Turn off the oven, and set the meringue cookies inside with the door closed for 1 hour. Remove from the oven and let them cool completely on the baking sheet. Store them in an airtight container and keep at room temperature to avoid them become sticky.


Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.