Last Updated on February 12, 2023
Learning how to make meringue without cream of tartar is a great way to make a delicious recipe. Also, they are beautiful white cookies that look like puffy white stars. In that regard, you can make these recipes if you have leftover egg whites while baking.
Furthermore, these meringue cookies are good to make for any holiday and as a snack. Besides, the ingredients are convenient to get. Plus, these meringue cookie recipes only need four to five ingredients and no cream of tartar.
Remember, traditional meringue cookies use cream of tartar, but for these recipes, we will be using lemon juice instead. Bear in mind that lemon juice provides the same effect that a cream of tartar gives. For that reason, it lowers the pH of the egg. Also, it makes the egg whites acidic and stable. So what are you waiting for? Make these recipes at home. And share them with your loved ones.
1) Vanilla Meringue Cookies Without Cream Of Tartar
Ingredients
- Five egg whites at room temperature
- 1 tsp of vanilla extract
- 1 1/2 cups of granulated sugar
- One slice of lemon
Equipment
- Measuring cups
- Measuring spoons
- Mixing bowl
- Oven
- Electric mixer with a whisk attachment
- Large piping bags
- Large star piping tip
- Baking sheets (2 pieces)
- Parchment paper
- Rubber spatula
Servings and Preparation Time
Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour and 20 minutes
Yield: 15 to 20 servings
Step-by-Step Instructions
Step 1
Preheat your oven to 220 degrees Fahrenheit. Afterward, take your baking sheets. And line them with parchment paper. Then, set them aside. Make sure that the mixing bowl is dry and clean. Also, the egg whites should not have any egg yolks.
Step 2
Next, brush the inside of your mixing bowl and the whisk attachment with the lemon slice.
Step 3
After that, place the egg whites inside the mixing bowl. Then, whisk the egg whites and vanilla using an electric mixer. Make sure to beat at medium-high speed. Do so till the egg-white mixture forms soft peaks.
Step 4
Then, slowly add in your sugar. Remember, add one tablespoon at a time. Do this step while the mixer is still running. Also, beat properly after each addition until all the sugar incorporates well.
Step 5
When you add all of your sugar, beat the mixture until the sugar dissolves. In addition to that, the mixture becomes glossy and stiff for about four minutes. You must dissolve the sugar not to become gritty when you rub the mixture between your fingers. Besides that, avoid overmixing.
Step 6
After that, scoop the meringue using a rubber spatula. And place it into a large pastry bag with a large star tip. Then, pipe a 1.5-inch cookie into your prepared baking sheets. And leave an inch gap between each of your cookies. Remember, the meringue cookies will increase in size as they dry out.
Step 7
Next, bake your cookies inside the preheated oven for about sixty minutes. After the time intended, please turn off your oven. And leave the cookies inside the oven. Refrain from opening the oven door until they cool. Doing this will allow them to dry completely.
Step 8
Please note that cookies should be crispy outside. So with that, lift your cookies from the baking sheet without sticking. And it should sound hollow when tapped at the bottom. When your meringue cookies cooled completely, transfer them to an airtight container. Likewise, you can serve them immediately.
Read more about How Long Do Meringues Last?
2) Sugar-free Lemon Meringue Cookies
Ingredients
- Two large egg whites kept at room temperature
- 1/2 tsp of lemon juice
- 1/4 cup of powdered erythritol
- 1/2 tbsp of lemon zest
Equipment
- Measuring cups
- Measuring spoons
- Mixing bowl
- Oven
- Electric mixer with a whisk attachment
- Large piping bags
- Big star piping tip
- Large baking sheet
- Parchment paper
- Rubber spatula
Servings and Preparation Time
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 3 hours and 15 minutes
Yields: 20 servings
Step-by-step instructions
Step 1
Preheat your oven to 200 degrees Fahrenheit or 93 degrees Celsius. Then, take your large baking sheet. And line it with parchment paper. After that, set it aside.
Step 2
Afterward, place your large egg whites inside a mixing bowl. And make sure to whisk them using an electric mixer at medium speed. Be sure to do so till they become opaque and frothy.
Step 3
Next, add the lemon juice to your mixture. And make sure to increase the mixer’s speed to high. Resume whisking the mixture till you notice the stiff peaks form.
Step 4
After that, gradually add your powdered sweetener. Keep in mind, that add a tablespoon at a time. Then, beat more as you go.
Step 5
Next, gently fold the lemon zest using a rubber spatula. And transfer the mixture into a piping bag with a large star tip. Then, pipe your cookies into the lined baking sheet. And space them an inch apart from each other.
Step 6
Bake your cookies inside the preheated oven for about one to two hours. Nonetheless, baking time depends on the size and thickness of your cookies. Also, you can tell if your meringue cookies are ready when they firm. In addition to that, you can effortlessly release it from the parchment paper. When they are ready, please turn off your oven. And prop the oven door with a wooden ladle. Then, leave the meringue cookies this way for at least an hour. Or do so till they become dry and crisp. As always, serve and enjoy!
3) Vanilla Lemon Meringue Cookies
Ingredients
- Three large egg whites
- 1 1/2 tsp of vanilla extract
- 1/4 tsp of lemon juice
- A dash of salt
- 2/3 cup of sugar
Equipment
- Measuring cups
- Measuring spoons
- Mixing bowl
- Oven
- Electric mixer with a whisk attachment
- Big piping bags
- Star piping tip
- Large baking sheet
- Parchment paper
- Rubber spatula
Servings and Preparation Time
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour
Yield: 3 dozen cookies
Step-by-step instructions
Step 1
First and foremost, preheat your oven to 200 degrees Fahrenheit. Then, take your large baking sheet. Also, be sure you line it with parchment paper and set it aside.
Step 2
Afterward, place egg whites in a mixing bowl. Then, add your vanilla extract, salt, and lemon juice to the bowl with egg whites.
Step 3
After that, beat the egg whites with the electric mixer set on medium speed until the mixture begins to foam.
Step 4
Next, add your sugar gradually. Ensure to put a tablespoon each time. Afterward, beat the meringue mixture until stiff peaks form. And place the meringue mixture inside a piping bag with a star tip.
Step 5
Pipe your cookies on the baking sheet about one inch in diameter and 2-inch apart from each other.
Step 6
Then, bake the meringue cookies in the oven for about thirty-six minutes. Or do it until they are firm to the touch. After that, turn off your oven. And leave the door open. However, leave the cookies inside the oven for an hour.
Step 7
Finally, please take out your meringue cookies from the oven. Then, allow them to cool completely. As usual, serve and enjoy!
Read more about The Easiest Chocolate Swiss Meringue Buttercream
4) Meringue Cookies Without Cream of Tartar and Lemon
Ingredients
- 4 egg whites
- 1 cup sugar
Equipment
- Large mixing bowl
- Electric mixer
- Rubber spatula
- Cooking spray
- Cookie sheets
- Spoon
- Wire rack
Servings and Preparation Time
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 2 dozen cookies
Step-by-Step Instructions
Step 1
Preheat the oven to 225 degrees Fahrenheit and grease two cookie sheets with cooking spray.
Step 2
On high speed, beat the egg whites in a large bowl with an electric mixer until stiff peaks form.
Step 3
While the mixer is running at medium-high speed, gradually add in your sugar until the mixture begins to form peaks.
Step 4
Using a spoon, scoop teaspoon portions of the meringue onto a greased cookie sheet. Place the meringue cookies two inches apart.
Step 5
Bake the cookies for 30 minutes or until the center of the cookie is dry.
Step 6
After taking them out of the oven, bang the cookie sheet on your kitchen counter to loosen the cookies. Then let them cool on a wire rack before serving.
5) Chocolate Meringue Cookies Without Cream of Tartar
Ingredients
- 3 large egg whites
- 3/4 teaspoon vanilla extract
- 3/4 cup sugar
- 1/4 cup baking cocoa
For the glaze:
- 3 ounces semisweet chocolate, chopped
- 1 tablespoon shortening
Equipment
- Large mixing bowl
- Electric mixer
- Cookie sheets
- Pastry bag
- Star tip
- Rubber spatula
- Parchment paper
- Wax paper
- Wire rack
- Small mixing bowl
- Whisk
Servings and Preparation Time
Prep time: 45 minutes
Cook time: 30-35 minutes
Total time: 75-80 minutes
Yield: 4 dozen cookies
Step-by-Step Instructions
Step 1
Place the egg whites in the large mixing bowl and let them stand for 30 minutes. In the meantime, preheat the oven to 300 degrees Fahrenheit and line your cookie sheets with parchment paper.
Step 2
Add the vanilla extract and beat the egg whites mixture on medium-high speed until soft peaks form.
Step 3
Gradually add the sugar to the egg whites, adding around two tablespoons at a time while the mixer is at medium-high speed. Beat until stiff peaks form and the sugar has dissolved into the mixture. Then, slowly beat in your cocoa powder.
Step 4
Fill your pastry bag with a star tip half full with your chocolate meringue. Pipe small stars around 1 1/4-inch diameter on your parchment-lined baking sheets, about two inches apart.
Step 5
Bake the chocolate meringue cookies for 30 to 35 minutes. Then, allow your chocolate meringue cookies to cool on a wire rack.
Step 6
As the cookies cool, prepare your chocolate glaze. In a microwave-safe bowl, melt the chocolate and shortening. Once melted, dip cooled cookies halfway into the melted cookies. Place the dipped meringue cookies on a wire rack to dry before enjoying.
6) Vegan Meringue Without Cream of Tartar
Ingredients
- 1 (15 ounces) can chickpeas (garbanzo beans), undrained
- ¾ cup white sugar
- ½ teaspoon vanilla extract
Equipment
- Fine mesh strainer
- Large mixing bowl
- Electric mixer
- Cookie sheets
- Parchment paper
- Pastry bag
- Star tip
- Rubber spatula
- Wire racks
Servings and Preparation Time
Prep time: 30 minutes
Cook time: 1- 1 1/2 hours
Total time: 2 hours 30 minutes
Yield: 3 dozen cookies
Step-by-Step Instructions
Step 1
Preheat your oven to 210 degrees Fahrenheit and line your baking sheets with parchment paper.
Step 2
Drain chickpeas, saving 1/2 cup of the liquid from the can. Save the chickpeas for another use.
Step 3
Add the chickpea juice to a large bowl and beat with an electric mixer on medium-high speed until soft peaks form. Gradually add in the sugar, about two tablespoons at a time. Continue beating the vegan meringue until stiff peaks form, this can take up to 15 to 20 minutes
Step 4
Fill your pastry bag with a star tip half full with your vegan meringue. Pipe stars on your parchment-lined baking sheets, about two inches apart.
Step 5
Bake the vegan meringue for 60 to 90 minutes, until they are firm. Allow the meringue cookies to cool on a wire rack.
Vanilla Meringue Cookies Without Cream Of Tartar
Equipment
- Measuring cups
- Measuring Spoons
- Oven
- Electric mixer with a whisk attachment
- Large piping bags
- Large star piping tip
- Baking sheets (2 pieces)
- Parchment paper
Ingredients
- Five egg whites at room temperature
- 1 tsp of vanilla extract
- 1 1/2 cups of granulated sugar
- One slice of lemon
Instructions
- Preheat your oven to 220 degrees Fahrenheit. Afterward, take your baking sheets. And line them with parchment paper. Then, set them aside. Make sure that the mixing bowl is dry and clean. Also, the egg whites should not have any egg yolks.Five egg whites at room temperature
- Next, brush the inside of your mixing bowl and the whisk attachment with the lemon slice.One slice of lemon
- After that, place the egg whites inside the mixing bowl. Then, whisk the egg whites and vanilla using an electric mixer. Make sure to beat at medium-high speed. Do so till the egg white mixture forms soft peaks.Five egg whites at room temperature, 1 tsp of vanilla extract
- Then, slowly add in your sugar. Remember, add one tablespoon at a time. Do this step while the mixer is still running. Also, beat properly after each addition until all the sugar incorporates well.1 1/2 cups of granulated sugar
- When you add all of your sugar, beat the mixture until the sugar dissolves. In addition to that, the mixture becomes glossy and stiff for about four minutes. You must dissolve the sugar not to become gritty when you rub the mixture between your fingers. Besides that, avoid overmixing.
- After that, scoop the meringue using a rubber spatula. And place it into a large pastry bag with a large star tip. Then, pipe a 1.5-inch cookie into your prepared baking sheets. And leave an inch gap between each of your cookies. Remember, the meringue cookies will increase in size as they dry out.
- Next, bake your cookies inside the preheated oven for about sixty minutes. After the time intended, please turn off your oven. And leave the cookies inside the oven. Refrain from opening the oven door until they cool. Doing this will allow them to dry completely.
- Please note that cookies should be crispy outside. So with that, lift your cookies from the baking sheet without sticking. And it should sound hollow when tapped at the bottom. When your meringue cookies cooled completely, transfer them to an airtight container. Likewise, you can serve them immediately.
Zarah is an experienced pastry chef whose creations have delighted countless customers. With a passion for baking, Zarah has developed a unique style that combines classic techniques with modern flavors. Her desserts are consistently crafted with the finest ingredients, and her attention to detail is evident in the stunning and delectable results. Zarah has a wealth of experience in the pastry kitchen, and loves to share her knowledge with others. Whether it is teaching a class or creating a custom cake for a special occasion, Zarah is committed to making sure every customer is satisfied.
