Look to these meringue cookies if you want a new, simple, no-fuss holiday cookie recipe. They're ready to eat after drying in the oven for an hour, but you can leave them in there longer–even overnight.

EatingWell.com, December 2020


Recipe Summary

20 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Position racks in upper and lower thirds of oven; preheat to 275°F. Line 2 large baking sheets with parchment paper. 

  • Place egg whites in the bowl of a stand mixer. Beat to soft peaks. With the mixer running, gradually add sugar and beat to stiff, shiny peaks. Beat in vanilla and salt. Gently fold in chocolate, walnuts, and dried cranberries with a flexible spatula.

  • Scoop the batter by heaping tablespoons onto the prepared baking sheets. Bake until completely firm and dry but still white, 25 to 30 minutes. Turn off the oven and open the door. Leave the cookies in the oven for an additional 30 minutes.


Equipment: Parchment paper; stand mixer

To make ahead: Store in an airtight container at room temperature for up to 5 days.

Tip: To get the most volume from beaten egg whites, it's best to start with the whites at room temperature. Submerge the eggs in their shells in a bowl of lukewarm (not hot) water for about 5 minutes before using.

Nutrition Facts

1 cookie
87 calories; fat 5g; sodium 17mg; carbohydrates 8g; dietary fiber 1g; protein 1g; sugars 7g; saturated fat 1g.