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Learn how to make these easy crisp and airy meringue cookies in the shape of snowflakes. They are so white and pretty. It’s also a perfect way to use up egg whites from all your holiday baking.
What are snowflake meringue cookies ?
They are light and airy cookies made from whipped egg whites and sugar. The basic ingredients for meringue cookies typically include egg whites, granulated or powdered sugar, and an acid-like cream of tartar or vinegar. The egg whites are beaten until they form stiff glossy peaks. They are then piped or shaped into whatever you want, in this case, snowflakes! The meringues are then baked at a low temperature to allow them to dry out and become crisp. The result is a delicate and crunchy cookie with a sweet, melt-in-your-mouth texture. My kids love meringue cookies!
Easy Snowflake Meringue Cookies
Ingredients
- 2 large egg whites room temperature
- Pinch of salt
- 200 g powdered sugar
- ½ tsp vinegar or lemon juice
- 1 Tbsp cornstarch
- ½ tsp vanilla extract
Instructions
Prepare the meringue:
- Preheat the oven to 300 F (150 C) for a conventional oven and 280 F (138C) for a convection oven. Line one large baking sheet with parchment paper. Don't use a wax paper because it's going to stick badly
- Separate the egg whites from the yolks into a mixing bowl and make sure there are no droplets of yolks or any grease coming into contact with the egg whites. You will have trouble whipping the egg whites later. Save the egg yolks for other use
- Beat the egg whites with pinch of salt until they are foamy and white using a mixer (a stand mixer is best if you have one). Add lemon juice and whip for another minute. Gradually add the powdered sugar in 3-4 batches. Remember to scrape the side of the bowl halfway to make sure all the sugar is mixed in
- Once the sugar has all mixed in, add cornstarch and continue to beat until the meringue is glossy and forms a very stiff peak when you hold it up. Add the vanilla extract and beat for a few more seconds to combine
Draw the design you want:
- I use a large sturdy piping bag with a small round tip. You can use any tip you like. Transfer the meringue into the bag. Draw a large snowflake with details. I also draw some white Christmas tree with the leftover meringue. Sprinkle with some colorful Christmas-theme sprinkles or sugar if you want
Baking:
- Lower the oven temperature to 215 F (100 C) for conventional oven and 200 F (93 C) for a convection oven and pop the meringue into the oven. Bake for the next 1 hour. Turn off the oven and DO NOT open the door and then leave the meringue inside the oven to cool down completely overnight (at least 8 hours).
Storage:
- Store the meringue cookies in an air-tight container. Don't store them in the fridge as this will make the meringue wet and lose its crispness. You can freeze them however for up to one month in an air-tight container. Simply thaw at room temperature and then eat
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
How to bake easy snowflake meringue cookies
1. Preheat the oven to 300 F (150 C) for a conventional oven and 280 F (138C) for a convection oven. Line one large baking sheet with parchment paper. Don’t use a wax paper because it’s going to stick badly
2. Separate the egg whites from the yolks into a mixing bowl and make sure there are no droplets of yolks or any grease coming into contact with the egg whites. You will have trouble whipping the egg whites later. Save the egg yolks for other use
3. Beat the egg whites with a pinch of salt until they are foamy and white using a mixer (a stand mixer is best if you have one). Add lemon juice and whip for another minute. 
4. Gradually add the powdered sugar in 3-4 batches. Remember to scrape the side of the bowl halfway to make sure all the sugar is mixed in
5. Once the sugar has all mixed in, add cornstarch and continue to beat until the meringue is glossy and forms a very stiff peak when you hold it up. Add the vanilla extract and beat for a few more seconds to combine. You can see the meringue is very stiff and form lots of “spikes”. This is how stiff we want it to be
6. I use a large sturdy piping bag with a small round tip. You can use any tip you like. Transfer the meringue into the bag. 
7. Draw a large snowflake with details. 
8. I also draw some white Christmas tree with the leftover meringue. 
9. Sprinkle with some colorful Christmas-theme sprinkles or sugar if you want
10. Lower the oven temperature to 215 F (100 C) for conventional oven and 200 F (93 C) for a convection oven and pop the meringue into the oven. Bake for the next 1 hour. Turn off the oven and DO NOT open the door and then leave the meringue inside the oven to cool down completely overnight (at least 8 hours).
Important tips
1. Make sure the bowl and the whisk you use to whip the egg white meringue is really clean and grease/oil-free
2. Gradually add the sugar. Don’t dump all of them in at once
3. Bake at low temperature and leave them to cool inside the oven overnight
Variations
1. Add color: you can use gel food color and add a color of your choice if you make different designs
2. Add extract: you can also use a different extracts for a different flavor
3. Add toppings: you can also add toppings like finely chopped nuts, chocolate sprinkles, etc
How to store
1. Keep them in an air-tight container at room temperature for 4-5 days.
2. They can be kept frozen for up to one month. DO NOT keep them in the fridge as the fridge will turn the texture soggy and wet
Did you make this easy snowflake meringue cookie recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
