These 17 Recipes For Light And Airy Meringue Cookies

Meringue cookies feel like magic, turning simple egg whites and sugar into weightless bites that shatter and melt in seconds. Once you master the basics, the flavor possibilities open wide without complicating your routine.

From bright citrus to cozy cinnamon and chocolate-dipped finishes, every tray can feel like a new treat. Here are 17 variations that keep that signature airy crunch while bringing fresh personality to every bite.

1. Classic Vanilla Meringue Kisses

Start with the simplest, most lovable meringue: pure vanilla kisses. The batter should look glossy, hold stiff peaks, and slide smoothly through a piping bag.

Add vanilla at the very end so the flavor stays clean and the texture remains crisp.

Pipe small peaks onto parchment and bake low and slow until they lift off easily. You are chasing that shatter-light bite with a marshmallowy whisper inside.

Let them cool in the oven with the door cracked for a no-stress finish.

Use real vanilla extract or paste for tiny specks and deeper aroma. These store beautifully in an airtight container.

Keep them plain or use as the anchor flavor on a mixed cookie tray.

2. Peppermint Meringue Swirls

Think winter cheer in one airy bite. A drop of peppermint extract transforms the base into something cool and bright.

For dramatic swirls, paint red gel stripes inside your piping bag before filling with meringue.

You can also fold in finely crushed peppermint candies for crunchy pops. Keep pieces small so they do not weep or melt into sticky spots.

Bake until dry, then let them cool thoroughly for that signature snap.

These look striking on holiday trays and pair perfectly with hot chocolate. Store away from moisture to prevent stickiness.

If you like extra mint, dust with a whisper of crushed candy just before serving.

3. Chocolate-Dipped Meringues

Take plain kisses and give them a chic finish. Once baked and cooled, dip the bottoms in melted dark chocolate for a sweet-bitter contrast.

Set them upside down to create neat chocolate caps that harden into a satisfying snap.

Choose a good-quality bar or chips with at least 60 percent cacao. Tempering is ideal, but a gentle melt works fine if you store them cool.

A tiny pinch of flaky salt accentuates the chocolate.

These feel party-ready with almost no extra effort. You get the airy crunch of meringue and a sleek chocolate edge.

Pack carefully in layers so the chocolate stays pristine and the cookies remain crisp.

4. Double Chocolate Cocoa Meringues

For chocolate lovers who still want feather-light texture, add unsweetened cocoa powder to the meringue. Sift it well to avoid streaks and gently fold so you do not deflate the peaks.

The result is delicately crisp cookies with a cocoa-forward aroma.

You can fold in mini chocolate shards for double chocolate oomph. Bake low to prevent browning that tastes bitter.

Let them cool fully for the melt-in-your-mouth finish you expect.

These shine on mixed dessert boards with berries and espresso. Store them airtight, away from humidity, to keep the shells snappy.

A light dusting of cocoa before serving adds a cozy, cafe-style look.

5. Mocha Meringues

Bring coffee-shop charm to your cookie tin. A teaspoon of instant espresso powder folded into the meringue makes the flavor bloom without adding moisture.

Pair it with a touch of cocoa for that unmistakable mocha balance.

Keep the powder very fine so it dissolves smoothly. Bake until the bottoms feel dry and release easily from parchment.

The fragrance alone will make you reach for another.

These are perfect next to cappuccinos or as a small afternoon pick-me-up. You get coffee warmth with a delicate, crisp finish.

For a flourish, drizzle with a few thin lines of melted dark chocolate after cooling.

6. Lemon Meringue Cookies

Sharp lemon against sweet meringue is irresistible. Finely grate zest straight into the sugar before beating so the oils perfume everything.

A tiny splash of lemon juice helps stabilize the whites and brightens the flavor without softening the texture.

Pipe tidy kisses or spoon rustic clouds. Bake until dry but still pale to preserve that sunny character.

Let them cool in the oven to avoid sudden humidity shocks.

They bring sparkle to fruit platters and spring brunches. You get a fragrant snap that wakes up the palate.

Try sandwiching two cookies with a whisper of lemon curd just before serving for a tart surprise.

7. Orange Cream Meringues

Think creamsicle, but crunchy and featherlight. Rub orange zest into the sugar to release aromatic oils, then whip into glossy peaks.

Finish with a hint of vanilla for a rounded, nostalgic flavor that feels sunny in any season.

Pipe into rosettes or swirls for playful shapes. Bake gently until crisp throughout, then cool in the oven.

The citrus scent lingers and makes your kitchen smell like afternoon sunshine.

These pair beautifully with chocolate-dipped strawberries or tea. You get bright citrus without added moisture.

If you want extra pop, dust with a tiny pinch of orange zest sugar just before serving.

8. Strawberry Meringues

Freeze dried strawberries are your best friend here. Grind them into a fine powder and fold gently into the meringue for big berry flavor without extra moisture.

The color turns a delicate blush, perfect for spring parties.

Pipe small kisses so they bake evenly and stay crisp. They should release cleanly when done and feel hollow-light.

Let them cool slowly to lock in that airy texture.

These taste like sun and picnic blankets. Pair them with whipped cream and fresh berries for a simple dessert.

A tiny drizzle of white chocolate can add contrast while keeping the flavor strawberry-first.

9. Raspberry Ripple Meringues

For tart pops in every bite, fold in crushed freeze dried raspberries at the very end. Do not overmix or you will lose the ripple effect.

You want dramatic magenta streaks running through bright white swirls.

Keep pieces small so the cookies stay crisp. Bake low and slow until dry all the way through.

The contrast of sweet and tangy makes them wildly snackable.

They look like little works of art on a dessert table. Serve with dark chocolate shavings for depth.

A light dusting of powdered raspberry right before plating adds a perfumed finish without stickiness.

10. Coconut Meringue Drops

Unsweetened shredded coconut turns meringues into tropical crunch bombs. Fold it in gently so the batter stays fluffy and pipeable.

The coconut toasts slightly in the oven, adding warmth and a fragrant chew.

Use fine shred for tidy shapes or larger flakes for rustic texture. Bake until the undersides feel dry and the tops are lightly golden.

Cool completely so the coconut sets crisp rather than chewy.

These are wonderful with coffee or after a salty meal. You get contrast between airy shell and toasty bits.

A small dip in dark chocolate can make them dessert-plate ready without overshadowing the coconut.

11. Toasted Almond Meringues

Toasted almonds bring a gentle crunch and nutty aroma. Chop them finely so the pieces fold in easily without deflating the meringue.

A micro pinch of almond extract intensifies the flavor without turning perfumey.

Pipe small rounds to keep structure tidy around the nuts. Bake low and slow so the almonds do not brown too fast.

Let the cookies cool in the oven to protect that crisp, delicate shell.

These pair well with sliced stone fruit or a drizzle of honey. You get sweet, airy lift with warm, toasty edges.

Store them airtight, and add a parchment layer between stacks to prevent scuffing.

12. Pistachio Meringues

Chopped pistachios make these look jewel toned and festive. Fold them in gently and keep the pieces small for clean piping.

A tiny drop of almond extract boosts the nutty profile without stealing pistachio’s spotlight.

Bake until the shells sound hollow when tapped. The nuts toast lightly, releasing buttery aromas.

Cool slowly in the oven to safeguard fragile interiors and lock in crunch.

These shine on dessert boards with berries and dark chocolate squares. You get a rich, nutty chew cradled by featherlight sweetness.

For color drama, drizzle with thin ribbons of pistachio paste mixed with white chocolate.

13. Hazelnut Meringues

Hazelnuts add warmth and a subtle praline vibe. Toast and chop them finely before folding into the glossy meringue.

Keep the pieces small so each bite feels balanced and the cookies pipe neatly.

After baking and cooling, consider dipping or drizzling with dark chocolate. The combination leans Nutella-adjacent without heaviness.

Let the chocolate set fully so the bottoms stay crisp.

These pair beautifully with espresso or black tea. You get caramelized nuttiness meeting cloud-light sweetness.

Store in an airtight tin with a sheet of parchment so the nuts do not scuff neighboring cookies.

14. Matcha Meringues

Matcha adds an earthy, gently bitter note that balances sweetness. Sift high quality ceremonial or culinary matcha directly into the sugar before whipping.

The color blooms into a soft jade, and the aroma feels calm and grown up.

Pipe into small shells so they bake evenly and stay crisp. Avoid overbaking to protect the matcha’s freshness.

Cool in the oven with the door cracked to prevent humidity shocks.

These pair well with citrus fruit or sesame brittle. You get a delicate tea character wrapped in a cloud-light crunch.

A tiny dusting of matcha right before serving enhances color and fragrance without adding moisture.

15. Lavender Vanilla Meringues

Use culinary lavender sparingly for a floral whisper, not a perfume punch. Lightly crush a few buds and infuse them with sugar before whipping.

Pair with vanilla to round the edges and keep the profile comforting.

Pipe petite kisses or rosettes for tea-party elegance. Bake low and slow, keeping color pale.

You will taste spring garden notes without overwhelming the classic meringue sweetness.

Serve alongside berries, lemon curd, or shortbread. You get just enough fragrance to feel special and serene.

Store airtight away from strong smells so the delicate flavor stays true and balanced.

16. Cinnamon Sugar Meringues

For instant coziness, add a pinch of cinnamon to the meringue and dust more on top. The spice warms the sweetness and makes the kitchen smell like fresh toast.

Use a fine sieve so the dusting lands evenly.

Pipe neat rounds or rustic dollops. Bake until dry, then cool completely before storing to keep the crunch intact.

A little ground cinnamon goes a long way, so keep it balanced.

These are perfect for coffee breaks and movie nights. You get that crackly top kissed with gentle spice.

For extra sparkle, whisk a touch of cinnamon into granulated sugar and dust just before serving.