A tasty little sweet and crunchy treat.


Mrs. Shecky
A sweet crunchy cookie
Prep Time 30 mins
Cook Time 1 hr
Rest In Oven 2 hrs
Course Dessert
Cuisine French


  • Grease Free Mixing Bowl
  • Cookie Sheets
  • Piping Bag
  • Gel Food Coloring – Optional


  • 4 Large Egg Whites at room temp
  • ½ tsp Cream of Tarter
  • tsp Salt
  • 1 tsp vanilla extract (or any flavor you like)
  • Gel Food Coloring


Pre-Heat Oven to 225°

    Prep 2 cookie sheets and line them parchment paper

    • Use a grease free bowl and combine the egg whites, cream of tarter, salt, then whisk away. I use the mixer because I don’t want to wait it out. Beat until frothy/foamy.
    • Increase the speed and add the sugar 1 Tbs at a time and mix until the sugar is dissolved mixing for about 20 seconds in between each addition of sugar.
    • Keep blending until all is thick, shiny and increased in volume, and you have stiff peaks. Sugar should be dissolved. To make sure sugar is dissolved put a bit between the fingers and rub. If it is grainy, keep on mixing but check often, you don’t want to over beat.
      Stiff Peaks
    • Add the Vanilla extract and mix it in.
    • At this time if you want to add color do so. For myself, gels work best
    • Fill your piping bag and pipe away.

    BAKE at 225° for about 1 hour

    • After one hour turn off the oven and let them sit in the oven. Do not open the oven door.
    • Allow the meringues to to cool for at least one hour or better if two.
    • They should come clean off the parchment and then store in an air tight container.


    Make sure you use a grease free bowl.  Eggs may not whip up stiff enough otherwise.
    Yolks:  Don’t get the yolks in the whites. 
    Piping Tips:  Star tips or round work just fine.
    For more tips:  Go to mrs.sheckysblog.com
    Mrs. Shecky
    Keyword cookies, meringues
    Tried this recipe?Let us know how it was!


    I pipe pretty close because they don’t expand that much while cooking. You can also find these Silpats with a guide already on it. they make it easy for even piping and are very east to clean. Also, as you can see I used a star tip on one batch and just the bag snipped off at the end for the other yeah, they taste the same *tee hee*, so you don’t need any special tips to pipe these.

    After the bake, I will sometimes wait the night out and leave them in the oven. Then I know they are dried and ready to be transferred into an air tight container. They should come clean off the parchment. An easy test to see if they are done: eat one 🙂 Yeah, eat one. Shove it in your mouth and say “yum”.

    Melt in your mouth meringues!

    Make sure the bowl is grease free. Your eggs may not whip up stiff enough if there is a bit of grease.

    The same goes for yolks. Don’t get any yolk in the whites. Crack the egg over a separate bowl to prevent a broken yolk getting in the mix.

    Substitute different extracts. Use your favorite flavor to give them some pizzazz.

    Use a good size tip. I used a star tip and a round tip.

    If you want to get fancy dip the bottom in melted chocolate morsels and dip the meringue in finely chopped nuts. For the holidays stripe the inside of the bag with red coloring, add the meringue then when the meringues are done, dip them in chocolate and then dip in crushed peppermint candy canes. There are endless options with these guys, just dip away.

    They are simple to make, light, and easy on the calories. Try them.

    There you go.


    From Mrs. Shecky’s Kitchen to you.

    One Comment

    1. Yumminess! 😋

    Comments are closed.