Egg White Cookies Recipe

This egg white cookies recipe turns three leftover egg whites into light, crisp vanilla meringue cookies. Whip the whites with sugar and cream of tartar, shape the mixture, and bake it slowly until the cookies are dry, airy, and easy to lift from the parchment.

Egg white cookies are small meringue cookies made mainly from whipped egg whites and sugar. They contain no butter, flour, or egg yolks.

The whipped whites trap air, while sugar stabilizes the foam and creates a crisp texture. Low-temperature baking dries the cookies without making them heavily browned.

These cookies are:

• Crisp and light
• Naturally gluten-free
• Made with five ingredients
• Useful for leftover egg whites
• Easy to flavour

The recipe uses a dependable ratio of approximately 105 grams of egg white to 175 grams of sugar.

Three details make the biggest difference:

• Clean equipment: Grease or egg yolk can stop the whites from whipping.
• Gradual sugar: Adding sugar slowly creates a glossy, stable meringue.
• Low heat: Meringue cookies need to dry rather than bake quickly.

Cream of tartar also helps stabilize the egg-white foam and makes stiff peaks easier to achieve.

• 3 large egg whites, approximately 105 g
• 175 g superfine sugar
• ¼ teaspoon cream of tartar
• ⅛ teaspoon fine salt
• 1 teaspoon vanilla extract

Separate the eggs while cold, then allow the whites to reach room temperature before whipping.

Superfine sugar works best because its smaller crystals dissolve more easily. You can briefly pulse ordinary granulated sugar in a food processor to make it finer.

Use approximately 1.65 to 1.7 parts sugar for every one part egg white by weight.

Egg whites	Weight	Sugar	Yield
1 white	35 g	58 g	10–12 cookies
2 whites	70 g	117 g	20–24 cookies
3 whites	105 g	175 g	30–36 cookies
4 whites	140 g	233 g	40–48 cookies

Weighing the ingredients gives more consistent results because egg sizes vary.

Preheat the oven to 225°F or 110°C. Line two baking trays with parchment paper.

1. Prepare the bowl

Use a completely clean glass or metal bowl. Wipe the bowl and whisk with a little lemon juice or vinegar, then dry them.

Avoid plastic bowls because they can retain traces of grease.

2. Whip the egg whites

Beat the room-temperature egg whites on medium speed until foamy.

Add the cream of tartar and salt. Continue mixing until soft peaks form.

3. Add the sugar

Add the sugar one tablespoon at a time while the mixer is running.

Once all the sugar has been added, beat on medium-high speed until the mixture is thick, glossy, and holds stiff peaks.

Rub a small amount between your fingers. Continue mixing if it feels noticeably gritty.

4. Shape the cookies

Fold in the vanilla extract.

Transfer the meringue to a piping bag or spoon small portions onto the prepared trays. Keep the cookies similar in size so they dry evenly.

5. Bake and cool

Bake for 70–90 minutes.

The cookies are ready when they feel dry, remain pale, and lift easily from the parchment.

Turn off the oven and leave the cookies inside for one hour. This slow cooling period helps dry the centres and reduces cracking.

Correctly whipped meringue should look smooth, thick, and glossy.

The mixture is ready when:

• The whisk leaves clear lines
• The peaks stand upright
• The sugar feels mostly dissolved
• The meringue does not slide when the bowl is tilted

Stop mixing if the whites begin to look dry, grainy, or separated.

Problem	Likely cause	Fix
Whites will not whip	Grease or yolk contamination	Start again with clean equipment
Cookies spread	Whites were under-whipped	Beat until stiff peaks form
Texture feels gritty	Sugar was added too quickly	Use superfine sugar and add gradually
Cookies turn brown	Oven is too hot	Lower the heat and check with a thermometer
Centres stay chewy	Insufficient drying	Bake longer at a low temperature
Cookies become sticky	Humidity or poor storage	Store immediately in an airtight container
Mixture looks watery	Whites were overbeaten	Stop once the peaks are firm and glossy

Small cracks are normal and do not mean the cookies have failed.

Carton egg whites may work, but results vary because pasteurization can reduce whipping ability.

Check the packaging before using them. Some products specifically state that they are unsuitable for meringue.

For better results:

• Choose 100% liquid egg whites
• Measure them by weight
• Bring them to room temperature
• Add cream of tartar
• Allow additional whipping time

Fresh shell egg whites usually give the most reliable volume and shape.

Add flavour only after the meringue reaches stiff peaks.

Chocolate

Fold in one tablespoon of sifted cocoa powder.

Lemon

Replace the vanilla with ½ teaspoon lemon extract and add one teaspoon of fine lemon zest.

Peppermint

Use ¼ teaspoon peppermint extract instead of vanilla.

Espresso

Add one teaspoon of instant espresso powder with the final spoonful of sugar.

Avoid watery flavourings, fruit purées, butter, or large amounts of melted chocolate because they can deflate the meringue.

Let the cookies cool completely before storing them.

Keep them in an airtight container at room temperature for up to two weeks. Place parchment between layers to prevent breakage.

Do not refrigerate meringue cookies because moisture can make them sticky or soft.

For longer storage, freeze the cookies in a rigid airtight container. Let them return to room temperature before opening the container.

Egg White Cookies Recipe Card

Recipe: Crisp Vanilla Egg White Cookies
Preparation time: 15 minutes
Baking time: 70–90 minutes
Cooling time: 60 minutes
Yield: 30–36 small cookies

Ingredients

• 3 large egg whites, approximately 105 g
• 175 g superfine sugar
• ¼ teaspoon cream of tartar
• ⅛ teaspoon fine salt
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 225°F or 110°C.
2. Line two baking trays with parchment paper.
3. Beat the egg whites in a clean bowl until foamy.
4. Add the cream of tartar and salt.
5. Continue beating until soft peaks form.
6. Add the sugar one tablespoon at a time.
7. Beat until the meringue is glossy and holds stiff peaks.
8. Fold in the vanilla extract.
9. Pipe or spoon the mixture onto the trays.
10. Bake for 70–90 minutes.
11. Turn off the oven and leave the cookies inside for one hour.
12. Cool completely before storing.

Frequently Asked Question

Are egg white cookies the same as meringue cookies?

In this recipe, yes. The cookies are made by whipping egg whites with sugar and slowly baking them until crisp.

Can I make them without cream of tartar?

Yes. Replace ¼ teaspoon cream of tartar with ½ teaspoon lemon juice or white vinegar.

Why are the centres chewy?

The cookies may be too large or underbaked. Return them to a 200°F or 95°C oven for 15–30 minutes.

Can I make the recipe with one egg white?

Yes. Use approximately 35 grams of egg white and 58 grams of sugar.

Can I reduce the sugar?

A large reduction is not recommended. Sugar provides both sweetness and structural stability.

Are egg white cookies gluten-free?

The basic recipe contains no gluten ingredients. Check flavourings and decorations if preparing the cookies for someone with coeliac disease.