Meringue Cookie Recipes

Crispy meringues are a treat for the eyes and the taste buds. They are an entertaining staple during the holidays, but we think they deserve a place on the dessert table year-round.

Our first recipe is Chocolate-Dipped Almond Meringues.

Dress up these almond-flavored meringue cookies by dipping half of each cookie in a glaze of melted chocolate.

They've got just 25 calories apiece, so you can get more kick out of your calorie count with these light-as-air treats. Not your average meringues, these get a kick of flavor from flaked sweetened coconut, coconut extract, and unsweetened cocoa. Plus, they're easy and fun to make.

These chocolate chip meringue cookies are light, crunchy, and have just the right amount of cocoa to satisfy your chocolate cravings.

These cookies have a slightly fudgy texture. They are baked, then cooled for 1-1/2 hours in the oven (don't forget to turn it off).

For your next gathering, bring these delicate, crisp cookies out on a tray at the end of the evening with little to-go cups of coffee—a great send-off from a successful party.

To keep it kid-friendly, leave out the raspberry liqueur. (If the jam seems thick, stir in a few drops of lemon or lime juice.) At just 37 calories apiece, these treats won't ruin anyone's appetite for a healthful dinner.

The edges of the meringues are crisp, but the center pieces are slightly soft. Don't chop the chocolate too finely or it will completely melt in the meringue.

By using vanilla bean and extract, you’ll get double the vanilla flavor in these meringue cookies.

These cookies will keep for a week in an airtight container. Keep them on hand to offer unexpected visitors.

Whipped egg whites are the key to the fluffy, delicate texture of meringues. Don’t be fooled by the fancy name. These cookies are easy, and require only six ingredients (including one real vanilla bean).

Piping cookies from a pastry bag is a lot of fun, and the work goes quickly. But kids might enjoy the no-fuss option of dropping level tablespoons of the batter onto the prepared baking sheet instead.

Chocolate and pecans give these cookies the nubby appearance of tweed. Before grinding the toasted nuts, make sure they have cooled completely to keep the chocolate from melting.

Creamy peanut butter filling is sandwiched between chocolate meringues, creating a flavor reminiscent of chocolate-peanut butter cups.