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How to Make The Perfect Meringue - Illustrated Guide & Recipes


These delicious, low-calorie, zero-fat treats are easier than you ever imagined to make in your own kitchen. This guide lays out step by step how to make delicious meringues, with various suggestions for flavoring at the bottom. The upshot: yummy, guilt-free indulgences perfect for snacks or to soothe that craving.

And for Weight Watchers, 6 meringues are just 1 point total!

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Cook Time

Prep timeCook timeReady inYields

30 min

1 hour 30 min

2 hours

About 3 dozen crispy meringues


  • electric mixer
  • quart-sized ziploc
  • waxed paper
  • baking sheet
  • scissors
  • spoon or spatula


  • 3 egg whites, large
  • 1/4 tsp cream of tartar
  • 3/4 cup granulated sugar
  • 1/2 tsp pure vanilla extract
Figure 1

Figure 1

Figure 2

Figure 2

Figure 3

Figure 3


Move oven racks to upper and lower thirds of oven. Preheat oven to 200 F.

Submerge eggs in a bowl of lukewarm water for 5 minutes to bring to room temperature.

Separate egg whites by gently cracking eggs, then passing yolk back and forth between the shell halves, letting white drip into bowl beneath your hands.

Discard yolks, and add whites to electric mixer.

Tip: Separate each egg into a smaller bowl before adding to mixer. This way, if you mistakenly break the yolk, you can discard that egg without starting over.

Measure cream of tartar into mixer and beat on medium-high until soft peaks form, as shown in Figure 1.

Slowly add sugar, one tablespoon at a time, while running mixer, until all has been incorporated. Continue beating until peaks form and the mixture is stiff and shiny (Figure 2).

Add vanilla and beat 30 more seconds.

Line baking sheets with waxed paper, securing at the corners with small amount of meringue mixture.

Fill ziploc with meringue mixture (Figure 3), and seal the bag almost completely, except for a small opening through which air can escape.

Scroll to Continue

Cut one corner off of the bag, making a 3/4 inch opening. (Figure 4)

Fold the top of the bag over several times, then push meringue down to the snipped corner to ready for dispensing.

Hold the bag at a right angle to the baking sheet (Figure 5) and squeeze gently, making 1 1/2 inch meringues, about 1/2 inch apart.

Bake 90 minutes or until dry and crisp.

Remove baking sheets from oven and let cookies cool for 15 minutes or until room temperature before eating or storing.

Figure 4

Figure 4

Figure 5

Figure 5


Weight Watchers: If adding nuts or chocolate chips, count 4 cookies as 1 point.

Hazelnut Liqueur Meringues

After adding vanilla, fold in 3 Tbsp Frangelico or Basilica liqueur and 1/2 cup hazelnuts, then continue with recipe as directed.

Lemon Meringues

After adding vanilla, fold in 1 Tbsp lemon zest. Continue as directed.

Mint Meringues

After adding vanilla, fold in 1 drop green food coloring and 1/2 cup mini mint chocolate chips. Continue as directed.

Double Chocolate Meringues

After adding vanilla, fold in 1/2 cup mini chocolate chips and 2 Tbsp unsweetened cocoa powder. Continue as directed.

Almond Coconut Meringues

Substitute 1/2 tsp almond extract for vanilla, then fold in 1/2 cup finely chopped toasted almonds and 1/2 cup toasted coconut flakes. Continue as directed.

Cinnamon-Chocolate Meringues

After adding vanilla, sift 3 Tbsp unsweetened cocoa powder and 1 Tbsp cinnamon into meringue mixture. Fold in gently, with 1/2 cup mini chocolate chips. Continue as directed. Garnish with 1 Tbsp unsweetened cocoa powder sifted over baked meringues, as desired.

Seasons Greetings Meringues

After adding vanilla, fold in 1/4 cup miniature chocolate chips along with 1/4 cup crushed peppermint candy pieces, and/or 1/4 cup finely chopped nuts. Continue as directed.

No Time to Bake? Buy Meringues in Bulk!

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Megan on September 07, 2015:

Made it and loved it. They barely lasted a single day.

Cassandra Sypulski on August 18, 2013:

You said to use wax paper. Wont it burn or not at 200 degree?

Hannaneh on June 10, 2013:

wow first attempt was pretty good but forgot the vanilla, 2nd attempt tasted great but was not stiff and just laid flat, third attempt was fantastic just made it and it came out perfect! thanks!

Vidhya L from Chennai, India on October 28, 2012:

Looks delicious!.

Maddie Ruud (author) from Oakland, CA on February 20, 2012:

Hi teaches12345!

Chilling the bowl is always a good idea when you're trying to stiffen up egg whites. It really cuts down on beating time.

Dianna Mendez on February 16, 2012:

I don't know how many times I have tried to make meringue and failed. With your detailed hub, pictures and step by step instruction I am willing to try it again. I heard someone tell me once that starting with a chilled bowl would help. Is that something you would suggest? I am printing this off for the next time I tackle the meringue topping.

PiaC from Oakland, CA on June 24, 2011:

Wow, Maddie, Thanks for this recipe! One of my favorite desserts is Strawberries with Meringues, and this recipe will keep me content all berry season!

htodd from United States on May 01, 2011:

Thanks for the Nice post!

softballfever#14 on September 09, 2010:

that's anwsome!!!!!!!(:

yuri on May 17, 2010:

it's really fantastic,I love it !!

spacebull from Space on June 21, 2007:

That's one clever little move there, Maddie.

Maddie Ruud (author) from Oakland, CA on June 19, 2007:

Ha. Hence creating the "Recipe Database" (link at top) to organize them all.

spacebull from Space on June 19, 2007:

You never run out off recipe writing energy, Maddie :) Another nice Hub.

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