Lemon meringue pie − the lemon and pie + the shape of a Hershey’s Kiss =  heavenly meringue cookies.

These light-as-air cookies are low-calorie and easy to make. Get excited to master the technique and impress your friends with this awesome recipe.

Meringue Cookies

  • Prep Time:15 minutes
  • Cook Time:1 hour
  • Total Time:1 hour and 15 minutes
  • Servings:60 small cookies
  • Medium


  • 2 eggs
  • 8 tablespoon white sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Step 1

    Preheat the oven to 250°F.

  • Step 2

    Separate egg whites from yolks and pour just the whites into a large, very dry mixing bowl.

    #SpoonTip: Make sure there’s absolutely no moisture in the bowl or your egg whites won’t form peaks.

  • Step 3

    With an electric mixer, turn the speed on high and mix until fluffy. This should take at least 3 minutes, be patient and look for the formation of soft peaks.

  • Step 4

    With the mixer still on high, add 6 of the 8 tablespoons of the sugar and salt and blend the ingredients.

  • Step 5

    Turn the mixer off. Fold in the remaining 2 tablespoons of sugar and the vanilla extract. Be careful not to over-stir at this step because the ingredients are already well-mixed.

    #SpoonTip: Once you’ve mastered this basic recipe, feel free to add nuts, chocolate chips or even peppermint extract with red food coloring for the holidays. Get creative!

  • Step 6

    Spoon the mix into a gallon-sized Ziploc bag and cut a small hole in the bottom corner of the bag. Squeeze golf ball-sized servings of the mix onto a greased cookie sheet.

    #SpoonTip: To make the meringues look even more legit, peak the very tip over with the bag to resemble a wave-like top.

  • Step 7

    Place into the heated oven and bake for about 60 minutes. The cookie should be fully hardened, but not collapse at first touch.

  • Step 8

    Remove from oven and enjoy!

    Photo by Abby Mainwaring