Meringue Cookies

  • Active Time 25m
  • Total Time 1h 35m

Makes about 5 1/2 dozen cookies


  • 1/2 cup egg whites (about 4 large)
  • Pinch of salt
  • 1/2 cup granulated sugar
  • 1/2 cup finely ground almonds
  • 1/2 cup confectioners' sugar, sifted


Preheat the oven to 225 degrees F. Line 2 cookie sheets with parchment paper.

Place the egg whites into a bowl and beat with an electric mixer until foamy. Add the salt and continue beating until soft peaks form. Gradually add the sugar while beating until stiff peaks form and the mixture is smooth and shiny, 4 to 5 minutes.

Using a spatula, gently fold the almonds into the beaten egg whites, alternating with the confectioners’ sugar. Fold only until blended.

Fill a pastry bag with a plain no. 3 tip with the mixture and pipe 1 1/2-inch dots onto the lined cookie sheets, or drop the batter from a tablespoon, keeping the meringue cookies about 1 1/2 inches apart.

Bake for 1 hour. Turn off the oven, but leave the oven door open. Allow the cookies to remain in the oven for 2 to 3 minutes. Remove the cookie sheets to racks to cool (keep out of drafts). Store the cookies in a tightly sealed container.

Serving size = 1 cookie

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3903

nutrition information per serving

16 calories; 1g total fat; 0mg cholesterol; 5mg sodium; 2g carbohydrates; 0g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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