Meringue Cloud Cookies

A light cookie that takes only a few ingredients to make!

18 cookies
10 minutes
2 hours 30 minutes

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  • 4 egg whites, room temperature
  • 1/2 tsp. cream of tartar
  • 1/8 tsp. salt
  • 1/2 cup granulated sugar
  • 1/2 tsp. vanilla
  • 3/4 cup powdered sugar
  • 1 tbsp. cocoa powder (optional)
  • 1/2 cup mini chocolate chips (optional)

  1. Set oven racks to highest and lowest positions and preheat to 200°F. Cover two baking sheets with parchment paper or a silicone mat.
  2. Whisk together egg whites, cream of tartar, and salt until foamy and soft peaks start to form. Be sure bowl and beaters are very clean and egg whites are room temperature for optimal texture.
  3. Slowly add granulated sugar while continuing whisking at a medium-low speed.
  4. Add vanilla once sugar is combined.
  5. Slowly add powdered sugar while continuing whisking at a medium-low speed.
  6. Increase whisking speed to medium-high and continue until stiff peaks form and the mixture is glossy, about 5 minutes.
  7. If making the chocolate (stormy) variation, gently fold in cocoa powder. Once incorporated, fold in chocolate chips being careful not to lose the air in the mixture.
  8. Spoon the mixture onto the prepared baking sheets. Gently use a spoon to shape into cloud mixture. Alternatively, cookies can be piped onto the sheet using desired frosting bag and tip.
  9. Bake until the cookies are dry and lift easily off the parchment paper, approximately 2 1/2 hours, depending on cookie size.
  10. For the best texture, cool completely on the baking sheet with the oven door closed.