Go Back
+ servings
pink and cream meringues on marble surface


These cute mini meringues are perfect for so many occasions! Whether you choose to gift them, use them for decorating or just enjoy for a snack! Easy to make with just four ingredients and minimal prep.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Cookies, Dessert, Snack
Cuisine American
Servings 80 mini meringues
Calories 16 kcal


  • 6 egg whites
  • ¼ teaspoon cream of tartar
  • cups sugar
  • ¼ teaspoon vanilla extract, almond extract, orange extract, lemon extract or peppermint extract
  • 4 drops food coloring


  • Line cookie sheets with parchment paper and preheat oven to 200° F.
  • In a mixing bowl, beat egg whites until foamy and stiff (if using a KitchenAid, gradually work up to speed 8).
  • Add cream of tartar and ½ cup of sugar at a time.
  • Add vanilla and desired food coloring.
  • Beat until the whites form a stiff peak.
  • Using a teaspoon, drop onto lined cookie sheets or pipe with an icing bag and tip. I prefer to use larger tips for meringues and disposable icing bags for quick cleanup.
  • Bake approximately 60 minutes watching carefully to not let them brown.


How To Store

Room Temperature or Refrigerate - Let them cool to room temperature and store in an airtight container. They will keep for up to 2 weeks.
Freeze - Place the cooled meringues in an airtight container with the layers separated by parchment. They will keep for up to a month. Thaw the meringues on cooling racks so that they don't take on any moisture. They will take an hour to thaw and should be used within a day.


Calories: 16kcalCarbohydrates: 4gProtein: 1gFat: 1gSodium: 4mgPotassium: 5mgSugar: 4gCalcium: 1mg
Keyword meringue cookies, meringues
Did You Make This Recipe?Tag @EasyCookieRecipes and leave a rating