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+ servings
A white meringue with a bite removed showing the fluffy inside

French Meringue Cookies

5 from 3 votes
French meringue cookies are sweet, crisp, light and fluffy little clouds! You only need 5 ingredients, but it does require some skill - this post is full of tips for making the best meringue possible.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 40 or more cookies


  • 4 egg whites, room temperature
  • ½ teaspoon cream of tartar*
  • pinch of kosher salt
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 drop food coloring, optional


  • Preheat oven to 200°F and line two baking sheets with parchment paper.
  • In the bowl of a very clean and dry stand mixer fitted with a whisk attachment (or large bowl with a handheld mixer), combine egg whites, cream of tartar and salt, and whip on medium-high speed until combined and frothy and form soft peaks - about 30 to 60 seconds.
  • With the mixer running, add sugar 1 teaspoon at a time, mixing after each addition until the sugar has fully dissolved.
  • Continue to mix until the meringue holds stuff peaks and is glossy in appearance. This can take up to 10 minutes, so be patient!
  • Add vanilla extract and beat just to combine (about 10 seconds).
  • Transfer the meringue mixture to a clean piping bag fitted with a pastry tip (I like to use a French Star tip) and pipe into desired shape onto prepared baking sheets about 1" apart. They won't spread, but you still want to give them a little room.
  • Place on the middle rack of the oven and bake for 1 hour. Now turn off the oven - but don't open the door! Let them rest in the oven for another 1 hour while the oven naturally cools down.
  • Remove from the oven and let cool completely before transferring to an airtight container for storage. Enjoy!


Read all the tips in the blog post body for the best results!
*Don't have cream of tartar? Substitute 2 teaspoons lemon juice.
Storage: Meringue cookies can be stores in an airtight container at room temperature for about 2 weeks.
Freezing: If you want to freeze them, wait until they've completely cooled and then transfer them to a freezer-friendly hard-sided container and store in the freezer for up to 1 month. When you're ready to eat them, let them come to room temperature in the container.


Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Sodium: 5mg | Potassium: 11mg | Sugar: 5g | Calcium: 1mg | Iron: 1mg
Course Cookies, Dessert
Cuisine French
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