Italian Meringue Cookies are a crisp and light treat made with just a few ingredients. This naturally gluten-free cookie is simple to put together and great for the holidays or whenever you’re craving a light sweet treat!

Italian Meringue Cookies on a plate with a checkered napkin underneath.

These light and delicate Italian Meringue Cookies have the most amazing texture and almond flavor. Made with egg whites and sugar, you’ll be amazed how easy these cookies are to make and how fun they are to eat! 

If you love unique Italian cookies, be sure to try my Italian Thumbprint Cookies, Italian Cornmeal Cookies, Brutti Ma Buoni, or Ricciarelli Cookies. For more almond flavored treats, check out these Almond Ricotta Cookies or this Italian Almond Cake

Italian meringue cookies, also known as “meringhe,” are light, airy cookies made from whipped egg whites and sugar. The egg whites are beaten until foamy, then sugar is slowly added, which stabilizes the meringue and gives it a glossy, firm texture. 

The mixture is then piped onto a baking sheet and baked at a low temperature until dry and crisp. You can top with sliced almonds and powdered sugar before baking for a pretty finish. 

Italian Meringue Cookies on a wood countertop with a checkered napkin.

Italian Meringue Cookies are known for their delicate, crisp exterior and a slightly chewy interior. They are often flavored with vanilla, almond, or lemon zest and are popular because of their simple ingredients, light texture, and melt-in-your-mouth finish.

If you love light and delicate cookies, you have to give this Italian Meringue Cookie recipe a try. It’s similar to a French meringue with a slightly different flavor and texture. 

These are great cookies to have on hand for the holidays and perfect for cookie exchanges. They are great as a light treat served with a cup of coffee or tea. 

So, if you love light and crispy cookies, be sure to give this recipe a try. You’re going to love it! 

Ingredients for Italian Meringue Cookies

Ingredients for recipe including egg whites, almond flour, almond extract, cornstarch, and sugar.

Almond Flour: almond flour helps to keep these cookies light and gives a unique texture and taste. You can find almond flour in the baking aisle of most grocery stores. 

Cornstarch: the cornstarch helps to stabilize the meringue and help keep its form. 

Egg Whites: as with all meringues, you are only using the egg whites. You can use leftover egg yolks to make Italian Pastry Cream

Lemon Juice: use a bit of lemon juice to brighten the flavor. 

Almond Extract: use almond extract to add flavor to these cookies. You could also substitute vanilla extract. 

Salt: kosher salt is best for baking. 

Sugar: use granulated sugar in the cookie batter. It is common for an Italian meringue recipe to call for hot sugar syrup, but I find it’s not necessary and just the granulated sugar works well.  

Toppings: before baking, top your cookies with sliced or slivered almonds and a dusting of powdered sugar. 

Italian Meringue Cookies on a plate with a checkered napkin underneath.

Equipment Needed

Italian Meringue Cookies need just a few items to make them: 

  • Baking sheets: use cookie sheets or baking sheets lined with parchment paper. 
  • Bowl and whisk: I recommend using a large mixing bowl and electric mixer or hand mixer for beating the egg whites. You could also make this in bowl of an electric mixer fitted with the whisk attachment. 
  • Piping bag: you’ll need to pour the mixture into a piping bag to get that classic meringue shape. If you don’t have a piping bag, you can use a large zip top bag and snip off the corner. 
  • Star tip: use a large star tip to pipe out the batter on to the baking sheets. 
  • Oven thermometer: you want to cook these low and slow so it’s a good idea to have an oven thermometer to verify accurate oven temperature. 

How to Make Italian Meringue Cookies

Italian Meringue Cookies are a light and crunchy cookies that are actually very simple to make. You just need a bit of time to let them bake and dry out, but it’s absolutely worth it! 

Process shots showing how to make recipe including piping the batter onto the baking sheet and topping with almonds and powdered sugar.

Step 1: mix dry ingredients

In a bowl, whisk together the almond flour and cornstarch until combined; set aside. 

Step 2: mix wet ingredients

​In a large bowl or bowl of a stand mixer fitted with a whisk attachment, combine the egg whites, lemon juice, and salt. Use an electric mixer on medium-high speed to beat the eggs until they start to get foamy, or soft peaks.

Then, with the mixer on medium speed, slowly add in the granulated sugar until the mixture forms stiff peaks. 

Step 3: finish cookie batter

​Gently fold the almond flour mixture into the egg whites using a rubber spatula or wooden spoon. 

Step 4: pipe and bake

​Transfer the meringue batter to large pastry bag fitted with a star tip. Pipe the meringue on the prepared baking sheets forming 2-inch rings. Top the meringues with the sliced almonds a sprinkle of powdered sugar. 

​Bake the cookies near the center of the oven for 55-60 minutes, or until the meringues feel dry. (It will not brown or turn golden brown in color). 

Italian Meringue Cookies on a baking sheet with sliced almonds and powdered sugar on top.

Then, turn the oven off, open the oven door a crack and let the meringues continue to dry for another 20-30 minutes. Move to a wire rack and let cool completely. 

Recipe Tips

  • Egg whites: for best results, I recommend using room temperature egg whites for this recipe. 
  • Shaping the cookies: you can pipe these onto your baking sheet in the classic round shape or you can dollop them on to make a more French meringue shape. 
  • If you don’t have a piping bag: To make a piping bag from a zip-top bag, fill the bag with batter, seal it, and snip a small corner off the bottom. Twist the top of the bag and gently squeeze to pipe as desired.
  • Storage: store leftover meringue cookies in an airtight container at room temperature for up to a week to keep them crisp and dry. Keep them away from humidity and direct sunlight to maintain their texture for up to two weeks. 
Italian Meringue Cookies on a blue plate with a checkered napkin underneath.

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Italian Meringue Cookies.

Italian Meringue Cookies

Light and delicious Italian Meringue Cookies are great when you are craving something sweet! They pair perfectly with a cup of coffee or tea.
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Course: Dessert
Cuisine: Italian
Keyword: meringue cookies
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 30 cookies
Calories: 20kcal

Equipment

  • 2 baking sheets
  • pastry bag with star tip

Ingredients

  • ¼ cup almond flour (30 grams)
  • 1 tablespoon cornstarch
  • 2 large egg whites
  • 1 teaspoon lemon juice
  • teaspoon kosher salt
  • ½ cup granulated sugar
  • ½ cup sliced almonds
  • 2 tablespoons powdered sugar

Instructions

  • Preheat oven to 250 degrees. Line two baking sheets with parchment paper; set aside.
  • In a bowl, whisk together the almond flour and cornstarch until combined; set aside.
  • In a large bowl or stand up mixer fitted with a whisk attachment, combine the egg whites, lemon juice, and salt. Use an electric mixer to beat the eggs until they start to get foamy. Then, with the mixer on, slowly add in the granulated sugar until the mixture forms stiff shiny peaks.
  • Gently fold the almond flour mixture into the egg whites using a rubber spatula.
  • Transfer the Italian meringue mixture to large pastry bag fitted with a star tip. Pipe the meringue on the prepared baking sheets forming 2-inch rings. Top the meringues with the sliced almonds a sprinkle of powdered sugar.
  • Bake the cookies near the center of the oven for 55-60 minutes, or until the meringues feel dry. Then, turn the oven off, open the oven door a crack and let the meringues continue to dry for another 20-30 minutes. Move to a wire rack and let cool completely.

Notes

  • Egg whites: for best results, I recommend using room temperature egg whites for this recipe. 
  • Shaping the cookies: you can pipe these onto your baking sheet in the classic round shape or you can dollop them on to make a more French meringue shape. 
  • If you don’t have a piping bag: To make a piping bag from a zip-top bag, fill the bag with batter, seal it, and snip a small corner off the bottom. Twist the top of the bag and gently squeeze to pipe as desired.
  • Storage: store leftover meringue cookies in an airtight container at room temperature for up to a week to keep them crisp and dry. Keep them away from humidity and direct sunlight to maintain their texture for up to two weeks. 

Nutrition

Calories: 20kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 0.5g | Saturated Fat: 0.03g | Sodium: 13mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 0.01IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.04mg
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