Brown Sugar Meringue Cookies

By Libbie Summers (from Brown Sugar by Libbie Summers, Short Stack Editions)
Photograph by Andy Lyons

I’m in love with these Brown Sugar Meringue Cookies almost as much as I love the one I’m baking them for.

LIBBIE SUMMERS short stack-Brown Sugar Meringue Cookies
Brown Sugar Meringue Cookies
makes 36 (1 ½-inch cookies)

4 egg whites, room temperature
¼ teaspoon cream of tartar
1 cup dark brown sugar, loosely packed
½ teaspoon salt

Preheat oven to 200º F and line two baking sheets with parchment paper.

In the bowl of a standing mixer fitted with a whisk attachment, add the egg whites and whip on low-medium speed until foamy. Add the cream of tartar and increase speed to medium-high whipping until the whites hold a soft peak. With the mixer running, add the brown sugar just a little at a time until fully incorporated. Increase the speed to medium-high and whip until the meringue holds a very stiff peak.

Spoon the meringue into a pastry bag fitted with a large star tip (1/2-inch). Pipe the meringue onto the baking sheets. Bake for 2 hours (rotating the baking sheets halfway through), then crack the door (I put a wooden spatula in the door to hold it open) and leave the meringues to finish drying in the oven for a few more hours or overnight. Store in an airtight container for several days.


  1. I bet these melt in your mouth. The recipe looks so easy…gotta try them. Thanks for sharing!

    Comment by Lynn Hagan on February 13, 2015 at 4:11 am

  2. Lynn, they are fantastic and so easy to make!!

    Comment by Libbie Summers on February 13, 2015 at 1:48 pm

Get the latest from Libbie!
Stay up-to-date with the latest recipes, photoshoots, videos and much more!