Holiday Meringue Cookies

There were a handful of cookies that my family made while growing up, and that was fine with me as I never really had much of a sweet tooth. My grandma made possibly the best oatmeal cookie I have ever had, my Mom, as she made a variety of cookies, made one that really stood out, and my Dad had his favorite which were a glob of chocolate oatmeal.  All of these cookies were truly delicious, but one that stood out was my Mom’s meringue cookies. I do not know if it was the texture of these cookies, or the fact that they had these great colors that bled over from the M&M’s. As simple as the ingredients are, there is some technique involved in making a meringue. Basically the goal of making a meringue is beating egg whites until they form tight peaks, then beat superfine sugar into the egg whites until you form your meringue. The process is a very cool one and one that your kids will love as they are pretty amazed to see how the sugar and egg whites color and form into a really great cookie.

Meringue Cookies Recipe


  • 2 egg whites, room temperature
  • 1/2 cup of superfine sugar
  • 1/8 tsp of cream of tartar
  • 1/2 cup of M&Ms

Begin by add your egg whites to your mixer, or to a large bowl if you are using a hand mixer. Beat the egg whites on medium until they reach a stiff peak, roughly a few minutes. You will notice that the egg whites become frothy then begin to form some peaks. Once they are formed, add in the cream of tartar, then gradually add in the superfine sugar. You could use regular granulated sugar, however it will not dissolve as quickly, so using superfine is the way to go. Beat the egg whites and sugar until they form really stiff peaks. You will see. Lightly fold in the M&M’s.

Preheat your oven to 200 degrees. Lightly grease a baking sheet, and lightly sprinkle flour on top of the baking sheet. Using a spoon, spoon a large tablespoon onto the baking sheet, separating each by about 2 inches.

Place in your oven, and cook for about 45 minutes. You probably notice the very low temperature on this one. The goal by cooking the meringue slowly is to remove any moisture from the meringue. The end result is an extremely light cookie that is crisp on the outside and airy and chocolaty on the inside. These meringue cookies did not last long and were gone within about one hour. A big winner in my house.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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