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Raspberry Meringue Cookies

These Raspberry Meringue Cookies are a light and sweet alternative to your typical chocolate chip! Made with whipped egg whites, powdered sugar, and cream of tartar! 

There is nothing better than a simple 5 ingredient dessert recipe.

These cookies are light, airy, and perfect for your cookie tray! They taste a bit like cotton candy, which I feel is always acceptable.

Family approved, and one of our favorites:

Meringue Cookie Recipe

While these cookies are super easy to make, they can be a little finicky. You want the end result to be a light, slightly dry, baked cookie. Follow the steps below to ensure the perfect meringue cookie every time!

How to make meringue cookies:

  1. Start with room temperature eggs.
  2. Separate the eggs and beat until just foamy. Whisk in the cream of tartar and sugar.
  3. Fold in the extract and food coloring if using.
  4. Pipe onto a prepared baking tray and place in a preheated oven.
  5. Turn OFF the oven and leave your cookies in overnight.

Tips:

Like this recipe? You will love my Valentine Sugar Cookies, Copycat Circus Cookies, and Strawberry Shortbread Cookies

Why are my meringue cookies chewy?

Meringue cookies can soak up extra moisture. Following the directions closely and leaving them in the oven overnight is critical in achieving the perfect texture.

How do you store meringue cookies?

Use a quality air tight container away from moisture. If stored properly the cookies should last two weeks.

Raspberry Meringue Cookies

Raspberry Meringue Cookies

Yield: 24
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes

These Raspberry Meringue Cookies are a light and sweet alternative to your typical chocolate chip! Made with whipped egg whites, powdered sugar, and cream of tartar! 

Ingredients

  • 2 egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 2/3 cup powdered sugar
  • 1 teaspoon raspberry extract
  • food coloring, optional

Instructions

  1. Preheat your oven to 350 degrees. Line two baking trays with parchment and set aside.
  2. Whisk your egg whites until foamy. Stir in the cream of tartar and beat until it just starts to look foamy. Slowly mix in half of the sugar. Once combined you can add the extract and food color if using. Whip in the remaining sugar until incorporated and glossy.
  3. Pipe your meringues into 2 inch circles or your desired shape. Place into the oven. Turn the oven off and allow them to sit overnight.
  4. Dip in chocolate if you prefer and enjoy!

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These Raspberry Meringue Cookies are a light and sweet alternative to your typical chocolate chip! Made with whipped egg whites, powdered sugar, and cream of tartar! 

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Sofia

Saturday 20th of September 2014

Hi! I stumbled upon your recipe on Pinterest and love the idea! I just have one question, how long do I bake them before turning off my oven? Thanks! :)

les demenageurs bretons

Tuesday 24th of June 2014

les demenageurs bretons

Raspberry Meringue Cookies - One Sweet Appetite

Samina | The Cupcake Confession

Thursday 8th of May 2014

These meringues look pretty as a picture! Tooooo pretty! Can't wait to give them a try! :)

Marek

Thursday 1st of May 2014

Made the cookies last night, havent tried one yet but they seem not done, sticky to the touch. Is that how they are supposed to be?

Holly C.

Friday 31st of January 2014

I don't know if mine would look near this cute, but I might have to try sometime.

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