Meringue Cookies and Eton Mess

Meringue Cookies and Eton Mess

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  • each cookie
  • 40 cal
  • 0g fat (0g sat)
  • 0mg chol
  • 15mg sodium
  • 11g carb
  • 0g fiber
  • 11g sugars
  • 1g protein


  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup superfine sugar


Preheat oven to 200° F. Line baking sheets with parchment paper.

Whip egg whites on medium-low speed in a clean bowl until foamy. Add cream of tartar and continue to beat until whites hold soft peaks. Increase speed to medium-high and add sugar, a little at a time, until whites hold very stiff peaks.

Spoon meringue in about 2-tablespoon mounds onto the prepared baking sheets. Bake for 1 1/2 to 2 hours, until meringues are crisp (they will easily release from the parchment). Turn off the oven and open the door a crack; let meringues dry out for several hours to overnight. Cover and store meringues at room temperature up to 1 week.

Special notes:

It’s important that the cookies be stored in an airtight container or they will soften. To be absolutely cautious about it, store them in a sealed tub and then place the tub in a sealable plastic bag. They can then be left at room temperature, put in the fridge or frozen.

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