Meringue Cookie Recipe

Prep in: 15 mins
Cook in: 45 mins
Ready in: 1 hr
I’m Going To Show You How To Make Little Cute Delicious Crispy Meringue Cookies.


  • Egg
  • White Sugar
  • Shredded Coconut
  • Pinch Of Salt
  • Vanilla Extract
  • Some Cream Of Tartar



Some egg, whites sugar. I’m using some shredded coconut, pinch of salt, vanilla extract and some cream of tartar those are the ingredients. I mean can’t really get any easier than that you don’t have to use a coconut if, you don’t want to. I like to add it only because when these bake the coconut gets a really deep brown color not burnt like a deep brown color and it’s so coconutty and crunchy and delightful so, I love the addition to that but I also make I make meringues and a 1001 ways. I mean different as long as you’ve got your meringue base you can put whatever you want in them so yeah and the first thing you wanna do is get your oven preheated to 275 degrees Fahrenheit once that’s ready take a baking sheet with some parchment paper
get that ready for you and then.


I also got a plain round tip and just a like a regular piping bag this is a supposed to a piping bag you can also do this with two teaspoons and you don’t need piping bag it just makes things easier let’s get started now, I will advise you to use a handheld electric mixer or like a big standing mixer unless you want to give yourself a nervous breakdown to this by hand I say go with a mixer so in here I’m gonna put in my egg whites. I’m just gonna turn this on and let them get a little bit frothy until on the way add some cream of tartar and some salts and the Kermit Carter stabilizes the egg white. I’m going to mix that in 30 second and now I’m going to slowly add in my sugar you want to mix it until the egg whites are really glossy.


Thick color and then when you take boomerang in between your fingers you shouldn’t feel any sugar, I should have mentioned that that’s superfine sugar that’s really important, you don’t have to put the fine sugar on hand take ready sugar put it in a food processor for about two minutes and it’s stupid line that’s what I did so now let’s just go and tell us the right texture that’s perfect so I’m just going to add in some vanilla extract just mix it in that’s perfect just take my little whisk here trying to dot it on the pan doesn’t have to be perfect because you know what I’m heading with this.


I just need something to help my parchment paper stack so get that on oopsie perfect don’t you love how. I never do a good job with a parchment paper.I know this base is perfection Oh amazing how three egg whites can look like that with a little bit more of this right here okay. I’m going to put this batter into my plastic bag smells so incredible but I’m not gonna lie this batter this mixture it makes me want to pavlova oh! I love pavlova my meringues now, I’m going to tell you something while ago when I resurfaced the de-stress this recipe came back up and my recipe box. I saw some read an article somebody making a mess I don’t know what an Eton Mess was until I read that article I was on a cooking magazine.

5Something oh my goodness gracious that dessert is amazing and it is so simple it’s like a berry mixture with cream and meringues and when we made it my husband was like what is this what is this it’s like white but it’s got texture and I was like yeah that’s the meringue and he was like oh but this there’s like fruit in here like, I know there’s there’s a strawberry mixture he loved it so, I think I might have to share that recipe guys just making little mounds a few a couple inches apart they’re not gonna really expand that’s it. I’m gonna do the rest of the batter later myself and how cute are they and how easy is that the great thing. I love about cooking is you know honestly you don’t need to be a certified pastry chef to know how to do it or to love to do it so that’s why I love sharing it with all of you sharing you know my love of food with all of you now.


I’m just gonna lightly rinkle my shredded sweetened coconut all over the top oh it’s going to be so good don’t panic if the coconut gets a really
lovely sort of crunchy. toasted brown color it’s like again it’s not gonna be burnt but it’s not going to look white so don’t don’t worry about that because that is what brings out the flavor and it’s going to be super crunchy so it’s going to continue to get out which again don’t don’t do it too too much don’t put too much on there you go now these are going to go into your preheated oven 275 for about an hour and 15 minutes halfway through. I want you to rotate the baking sheet so that they kind of cook evenly they’re going to develop a very slight light golden color but not going Brown. they’re not going to be super white but they’re gonna develop a really lovely golden color and then you want to turn the oven off and leave them in the oven with the oven door shut for three hours do you want them to completely dry out you can leave them in there overnight you want them to completely dry out don’t open that oven door because that’s really crucial to this recipe.