Joan’s Favorite Meringue Cookies

With the holidays approaching, everyone’s been talking about making cookies (including the New York Times).  This is a favorite old recipe from my “Cookie Exchange Days” in the 1970’s…it’s a keeper!!  (See my other Cookie Exchange recipe…Rugelach…here)

MERINGUE COOKIESmeringue in progress

Preheat oven to 225 degrees


  • 4 egg whites
  • pinch of salt
  • pinch of cream of tarter
  • 2/3 cup of super fine sugar
  • 6 oz. semi sweet chocolate morsels or 6 oz of sweetened coconut flakes


1. Preheat oven to 225 degrees

2. Combine egg whites, salt and cream of tarter and beat until egg whites are shiny and curve gracefully when you lift the beater. Then, very gradually, as the egg whites start to get stiff, add the sugar. You will know when the egg whites are stiff… the mixture will hold in an inverted bowl and cling to the sides.

3. They are ready now to make into cookies. Fold in chocolate chips or coconut flakes.

4. Line baking sheet with parchment paper. Drop cookies by the tablespoon-full onto the lined cookie sheet. Bake for about an hour, or until cookies can be removed without sticking.

Photograph by Lauren Weisenthal/Serious

Photograph by Lauren Weisenthal/Serious