Mini Meringue Cookies! These are a wonderful sweet treat made up of just 2 ingredients. Incredibly easy to make and are perfect for adding to desserts or eating just as they are. |
Mini Meringue Cookies
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 30 - 40 cookies
  • 2 Egg Whites
  • 2/3 cup or 125 g regular sugar
  • 1 drop food colouring optional
  1. Switch oven on to 110C, 225 F, 1/4 G
  2. Separate the egg whites and add them to the mixing bowl.
  3. Make sure your mixing bowl is free from any grease & very clean. If you are not sure, wipe some lemon juice on the inside of the bowl. If the bowl is greasy, the egg whites will not foam well.
NOTE: Please take care not to get any egg yolk in the egg whites. Crack them separately just in case one of the yolks breaks.
  1. Whisk on high speed until the whites are frothy as in the photo and stiff, so it doesn't fall back into the bowl.
  2. Add the sugar and whisk again on high speed for 1 more minute.
  3. Once you have added the sugar and whisk again, you will notice the egg whites take on a glossy shiny look. This is when it is ready. See the photo below
  4. Once glossy, it is at this point you may wish to add some food colouring or 1/2 teaspoon of a flavouring, such as Almond or vanilla. You can add 2 drops of red food colouring and the meringue will turn pink etc.
  5. Scoop out the meringue and place it in a piping bag. I used a large star piping nozzle. Or, you can simply take a teaspoon and place drops of meringue on a baking sheet, lined with parchment. If piping, just pipe rows of meringue all across the baking sheet. In the photo, you will see I also piped some little drops. Those were used to decorate a cake!
  6. Place in the oven for 1 hour.
  7. Leave to cool completely before trying to remove from tray.
  8. Once cooled, the meringues should lift off very easily from the parchment paper. Transfer to your serving dish, or store in an air tight container.