Meringue cookies with Citrus, Honey & Mint

Happy Spring!

With spring here I am so in the mood for snacks and sweets. It’s something that just perks you up after a long winter and makes you feel out there and alive again. I however, and not the biggest fan of heavy deserts or overly reach flavors.

Enter Meringue Cookies! Meringue is one of the easiest things to make once you get the hang of it. It only has five ingredients and its so light and airy that you cant have just one.

There are a variety of things that you can pair these cookies with including dipping them in chocolate, playing with the color of them with different food colorings when you are piping them…you get the idea. But I personally love the basics. For spring I have gone with honey and a variety of citrus paired with mint to cool you off. Be aware though that the second you put these acid on, you are going to start saturating your cookie and they will get soggy.


  • 4 large egg whites room temperature
  • 1/2 teaspoon cream of tartar
  • ⅛ teaspoon salt
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract


  • Preheat oven to 225F & line a large cookie sheet with parchment paper. Set aside.
  • Combine egg whites, cream of tartar, and salt in a large, completely clean, completely grease-free bowl.
  • Using an electric mixer or a stand mixer (with either the whisk or paddle attachment), stir on low speed until mixture becomes foamy.
  • Increase speed to high.
  • With mixer on high, gradually add sugar, about 1 Tablespoon at a time, stirring after each addition until sugar is dissolved .
  • Beat until mixture is thick, shiny & has increased in volume. Mixture should have stiff peaks & sugar should be completely dissolved.
  • Stir in vanilla extract & any other extract you may like to use.  If using food coloring, add the food coloring at this stage, too.
  • Fit a large piping bag with a large tip & transfer meringue to prepared piping bag and pipe onto prepared cookie sheet. The meringue cookies can be pretty close to each other as they won’t spread
  • Bake on 225F for 1 hour. Turn off the oven once the baking time has passed, and do not open the oven. Leave the oven door closed and allow cookies to cool completely in the oven (1-2 hours) before removing.
  • Meringue cookies should be crisp and can be stored in an airtight container. Keep away from heat and moisture as it can soften your meringues.
  • When you are ready to serve them, cute citrus, and drizzle honey on them. Garnish with mint leafs.

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