These Easy Meringue Cookies are sweet, crispy and as light as a cloud. They are perfect for any occasion and can be dressed up with different colors of flavors or used as decor on cakes and pies.
Also known as Forgotten Cookies, Meringue Cookies are simple to make (with only 3 ingredients + water) and this fat-free dessert will melt in your mouth! They taste a little like crunchy marshmallows ❤️️
I honestly have no memory of eating these before my college years. My first memory is actually from my junior year of college – when some friends threw me a bridal shower after Richy and I got engaged.
My friend Anna that I worked with at the library made Easy Meringue Cookies (she called them Forgotten Cookies) and brought them to the shower. I instantly loved them!
She shared the recipe with me way back then (circa 1995 or 1996) and for whatever reason, I only made them a handful of times after that.
But this past week I made them for a special cake topper. And since I had so much leftover, I decided to take some pictures and share the recipe here.
I make the Meringue Cookies using meringue powder. I don’t know if egg whites are more common but the meringue powder has always worked perfectly for me, so I stick with it. Plus, I always have it in my cake room for royal icing.
Meringue Cookie Ingredients:
Buy Now →
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Buy Now →I’ve tried several brands but I really prefer CK Meringue Powder. The flavor is good and the outcome is reliable. It also doesn’t smell funky like some cheaper brands 😉
Alrighty – I didn’t do step-by-step photos, but I do have a few tips for you.
Tips for Perfect Meringues:
- Do not stop beating until you have really stiff peaks – it will take longer than you think. You want your batter to be smooth (not grainy from sugar), glossy and thick!
- Bake the meringue cookies on a cookie sheet lined with parchment paper or a silicone mat. This will make cleanup super easy! I used parchment paper!
- Add in a tiny drop of color, or stripe your bag for pretty colors. Change out the vanilla extract for orange, peppermint or some other flavor to change them up!
- Also, to make your cookies really pretty and festive, pipe them with a large star tip. I used an Ateco #825.
- Leave the cookies in the oven overnight so they dry out really well. This will make them perfectly light and crispy!
- If your Meringue Cookies get chewy after baking, they can be baked again for 10-15 minutes to bring back the crunch!
Why are they called Forgotten Cookies?
Anna told me that they were called “Forgotten Cookies” because after you bake them, you turn the oven off, open the door and forget about them overnight.
Just leave them there to finish crisping up and they’ll be perfectly dry and crispy by morning! Isn’t that fun?
The printable recipe is below:
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Easy Meringue Cookies
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 5 dozen 1x
Print Recipe
Pin RecipeDescription
These Easy Meringue Cookies are sweet, crispy and as light as a cloud. They are perfect for any occasion and can be dressed up with different colors of flavors or used as decor on cakes and pies. Also known as Forgotten Cookies, Meringue Cookies are simple to make (with only 3 ingredients + water) and this fat-free dessert will melt in your mouth! They taste a little like crunchy marshmallows!
Ingredients
1/4 cup meringue powder
1/2 cup water
1 1/3 cup granulated sugar
2 teaspoons vanilla extract (or other flavor of your choice)
Instructions
- Preheat oven to 250°F. Line a cookie sheet with parchment paper or silicone mats.
- In the bowl of an electric mixer, add the meringue powder and water. Mix with the whisk attachment on high speed until soft peaks form.
- With the mixer still running on high, gradually add the sugar, 1 tablespoon at a time, until it’s all used and stiff peaks form. Scrape down the sides of the bowl as needed.
- Check the batter for smoothness by rubbing a small amount between your fingers to be sure all sugar is disolved and it’s no longer gritty. If it is grainy, mix longer until it’s smooth and glossy.
- Mix in vanilla (or other flavor).
- Scoop some batter into a piping bag fitted with large piping tip. Pipe desired shapes onto the cookie sheets.
- Bake for 45 minutes at 250°F. Turn the oven off, slightly open the oven door and leave the cookies overnight (or for 6-8 hours) until they’re completely dry and crispy. Peel off and enjoy!
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: forgotten, cookies, forgotten cookies, meringues, meringue cookies, easy meringue cookies, easy, simple, basic, marshmallows
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Thank you so much for this recipe! I cant wait to try it out. Back home in Sri Lanka, these are called ‘kisses’ (no idea why…)
Is there a reason why the oven is pre heated to 250 but then actually baked at 325?
Thank you!
Helanga
So sorry! I bake all of my cakes/cupcakes at 325° and I must have just been in auto-mode when I said that. It’s updated and it should be 250°F.
Thank you! Thats what i thought…
I make these using egg whites instead of the powder
and add pecans- I love them!
★★★★★
I made some mixing in mini chocolate chips and they were yum too!
Hi! How many egg whites would i need to use to substitute the powder for this recipe?
Thanks!
Have a blessed thanksgiving!
These meringue cookies would be fun with alittle bit of food coloring for Christmas too! The cookie tray would pop with more color! Lol.
Have a fantastic Thanksgiving Day with your family Rose!
Yes!! I love adding stripes of color!!
My grandmother made these all the time and taught me how to. She told me they were called forgotten cookies because after baking all day the last thing that would be made is these cookies and being so tired from baking all day the cookies would be forgotten after putting them in the oven and shutting it off. My grandmother put rice krispies, chocolate chips and nuts. They were delicious! One time I made mushrooms by piping the caps and stems and then dipping the bottom of the caps in chocolate and attaching the stems. A light dusting of cocoa powder and they look so cute!
Oh goodness… I love that!!
Two questions:
1) can you add the food coloring in the “batter” while whipping?
2) if you do an add-in line pecans or choc chips when do you add them?
They look fantastic. For some reason I’ve always thought these were hard to make. ♀️
I would stir in the color, chocolate chips and/or pecans after whipping and just before piping. They’re not hard at all!!