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

  • 2 eggs
  • 8 tablespoon white sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour and 15 minutes
  • Servings: 60 small cookies
  • Medium

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

Photo by Abby Mainwaring