Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes French Meringue Cookies Be the first to rate & review! They’re crunchy on the outside, chewy on the inside, and utterly irresistible. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 23, 2024 Rate PRINT Share Close Photo: Mike Krautter Prep Time: 15 mins Cook Time: 30 mins Total Time: 2 hrs 45 mins Servings: 6 Yield: 6 Jump to recipe Our recipe for French Meringue Cookies calls for whipping egg whites to stiff peaks using an electric mixer, then gradually incorporating superfine sugar, cornstarch, white-wine vinegar, and vanilla extract until combined. Cocoa powder is gently folded in last to create eye-catching streaks while contributing a subtle chocolatey flavor. (We also have variations for raspberry and orange versions for a colorful, fruity twist.) After baking and cooling gently in the oven, the cookies are crispy on the outside with delightfully chewy centers. They make for an incredible dessert or homemade gift, and are easier to whip up than they may seem. Making Meringue Is Easy—All You Need Are 2 Ingredients and Our Expert Tips Ingredients for French Meringue Cookies Egg whites: Whipping egg whites to stiff peaks is the key to creating these light and crisp meringue cookies. Use two egg shells, an egg separator, or your fingers to carefully separate the eggs. We recommend separating each egg white into a small bowl, then adding it individually to the bowl of a stand-mixer; this will help protect the other whites in case a yolk should break while separating. Superfine sugar: Also known as caster sugar, superfine sugar is a very finely ground ingredient that dissolves more easily than granulated sugar. If you don't have any on hand, you can make superfine sugar by adding a bit more granulated sugar than is called for in the recipe to a food processor and processing until finely ground (measure again after processing). In a pinch, you can use granulated sugar instead, but your cookies may have a slightly grainier texture. Cornstarch: Adding a small amount of cornstarch to the egg whites helps to absorb any excess moisture, keeping your meringue fluffy and less prone to weeping or shrinking. White-wine vinegar: A small amount of vinegar is added to the meringue mixture to help stabilize the egg whites. (Cream of tartar and lemon juice are also common additions.) If you don't have white-wine vinegar, you can swap in an equal amount of distilled white vinegar or apple cider vinegar instead. We don't recommend using red-wine vinegar or balsamic vinegar in meringue recipes. Meringue is sensitive to extreme weather, especially humidity. Excess moisture in the air can seep into meringues and make them soft, even after they are baked, which is why it's best to avoid making meringue on damp days. Cook Mode (Keep screen awake) Ingredients 4 large egg whites, room temperature 1 pinch kosher salt 1 cup plus 2 tablespoons superfine sugar 1 teaspoon cornstarch 1 teaspoon white-wine vinegar ½ teaspoon pure vanilla extract 2 tablespoons unsweetened Dutch-process cocoa powder Directions Preheat oven; whip egg whites: Preheat oven to 300°F. In the bowl of an electric mixer fitted with the whisk attachment, beat together egg whites and salt on high speed until glossy peaks form. Add sugar gradually with mixer running: With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Fold in remaining ingredients: Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine. Sift cocoa over meringue; gently fold so that streaks of cocoa remain. Scoop meringue onto baking sheet: Using a 1/2-cup ice cream scoop, drop 6 balls of meringue onto a parchment-lined baking sheet, spacing about 3 inches apart. Bake, then let cool in oven: Bake until puffed and slightly cracked, 30 minutes. Turn off oven and let meringues stand at least 2 hours or up to overnight. Mike Krautter Variations RaspberryFold in 1/4 cup freeze-dried raspberries, finely ground in a food processor, and pink gel food coloring instead of cocoa powder.OrangeFold in 1/4 cup finely chopped candied orange peel and orange gel food coloring instead of cocoa powder. Storage Store meringue cookies in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 1 month. More Meringue Recipes to Try: Coffee-Meringue Ice Cream Cake Swiss Meringue Buttercream Lemon-Meringue Tartlets Basic French Meringue Basic Italian Meringue Coffee-Meringue Acorns Lemon-Cranberry Meringue Pie Rosy Rhubarb Meringue Cake Egg-Shaped Meringue Nests Originally appeared: Martha Bakes, Episode 913 Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.