If you have a sweet tooth and love a melt-in-your-mouth treat with a burst of citrusy brightness, this Orange Meringue Cookies Recipe will quickly become your go-to delight. These airy, crisp meringue cookies offer the perfect balance of delicate sweetness and vibrant orange flavor, making them an irresistible snack or charming addition to any dessert platter. The lightness and gorgeous orange hue add a special touch that’s sure to impress friends and family alike.

Ingredients You’ll Need

A close-up view of thick, creamy, light orange whipped frosting clinging to a mixer beater with a smooth, fluffy, and slightly swirled texture. The whipped frosting has high peaks and soft folds, showing its dense but airy consistency, with some small holes and thin strands stretching from the beater. The background is softly blurred, hinting at a white marbled surface under warm, natural light. photo taken with an iphone --ar 4:5 --v 7

Getting these Orange Meringue Cookies just right depends on simple, quality ingredients that work together to create their iconic texture and flavor. Each component plays a key role in ensuring your cookies come out beautifully glossy, perfectly crisp on the outside, and tender inside.

Egg whites: Use room temperature egg whites for better volume and a fluffier meringue.
Cream of tartar: This stabilizer helps maintain the egg whites’ fluffy structure during whipping and baking.
Granulated sugar: Adds sweetness and helps achieve that shiny, stiff peak perfection.
Orange extract: The secret punch of citrus flavor that makes these meringues uniquely special.
Orange gel coloring: Just a drop or two brings a vibrant pop of color, giving your cookies a sunny appearance.

How to Make Orange Meringue Cookies Recipe

Step 1: Whip the Egg Whites

Start by placing your room temperature egg whites in the mixer bowl and beat them on medium speed until they turn frothy and light. This initial step sets the stage for a fluffy meringue base. Adding cream of tartar here helps stabilize the foam as you continue.

Step 2: Slowly Add Sugar for Perfect Peaks

Now comes the important part — slowly incorporate the granulated sugar, about a tablespoon at a time. Patience is key here because adding the sugar too quickly can deflate your meringue and ruin that delicate texture we’re after. Between each addition, wait 20 to 30 seconds to allow the sugar to dissolve and the mixture to stabilize. Keep mixing on high until you have stiff, glossy peaks that are firm and hold their shape well.

Step 3: Incorporate Orange Flavor and Color

With your perfectly whipped meringue, gently fold in the orange extract to give these cookies their signature citrus burst. Then add your orange gel coloring drop by drop, mixing again on high for 3 to 4 minutes so the color distributes evenly and the meringue stays shiny.

Step 4: Pipe Your Cookies

Transfer the meringue to a piping bag fitted with a large star or closed star tip. Pipe small dollops about an inch apart on a parchment-lined baking sheet. This spacing is essential to allow each cookie to bake evenly and not stick together.

Step 5: Bake Low and Slow

Bake your cookies at 225°F for 45 minutes. Once the timer’s up, turn off the oven but leave the cookies inside for about an hour and a quarter. This gradual cooling helps the meringues dry out perfectly, resulting in that crisp exterior that cracks charmingly with each bite.

How to Serve Orange Meringue Cookies Recipe

Two silver baking trays inside an oven hold small, light beige meringue dollops, each shaped like a swirl with a pointed tip on top, arranged in neat rows on parchment paper. The left tray has fewer meringues with some smaller and more uneven shapes near the bottom, while the right tray is filled with more evenly sized and shaped swirls. The oven interior is black and shiny, reflecting the trays slightly. The photo is taken with a white marbled texture visible in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Dress up your orange meringue cookies with a light dusting of powdered sugar or a zest of fresh orange peel for a beautiful accent. A drizzle of melted dark chocolate makes an elegant contrast both visually and flavor-wise, elevating these treats for special occasions.

Side Dishes

These cookies shine as a companion to a cup of tea, coffee, or a bright citrusy cocktail like an orange spritz. Pair them with fresh berries or a creamy vanilla yogurt dip for a refreshing and balanced dessert setup that’s full of color and texture.

Creative Ways to Present

Try layering your orange meringue cookies with whipped cream and sliced citrus fruit to craft a delightful mini trifle or tartlet. They also make stunning garnishes when crushed over cakes or puddings, adding that crisp, sweet crunch and a pop of vibrant orange color that livens up any plate.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Orange Meringue Cookies in an airtight container at room temperature to maintain their crispness. Avoid moisture as it can soften their delicate texture, so a dry, cool spot is best.

Freezing

If you want to make a batch ahead, you can freeze these meringue cookies. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container. When properly sealed, they’ll hold up well for up to a month, making them a fantastic make-ahead treat.

Reheating

To refresh slightly softened meringue cookies, pop them in a low oven at around 200°F for 5 to 10 minutes. This gentle warming helps restore their crisp edges without melting the delicate meringue structure.

FAQs

Can I use fresh orange juice instead of orange extract in the Orange Meringue Cookies Recipe?

Fresh orange juice has moisture that can ruin the texture of the meringue, so it’s best to stick with orange extract which provides concentrated flavor without affecting the consistency.

What causes meringue cookies to be sticky or chewy instead of crisp?

This usually happens if they’re underbaked or exposed to humidity. Baking low and slow and allowing them to cool inside the oven helps them dry out properly for that ideal crisp texture.

Is it necessary to use cream of tartar in the recipe?

Cream of tartar isn’t absolutely required but highly recommended. It stabilizes the egg whites and helps achieve the volume and stiff peaks needed for perfect meringues.

Can I make these cookies larger or different shapes?

Absolutely! Just keep in mind that larger cookies might require longer baking times and potentially adjusting the oven temperature slightly to ensure they dry evenly without browning too much.

How long do these Orange Meringue Cookies last?

Stored correctly in an airtight container at room temperature, they can last up to two weeks, making them perfect for preparing ahead of holiday gatherings or special events.

Final Thoughts

This Orange Meringue Cookies Recipe is truly a gift to anyone who loves delicate, airy sweets with a refreshing citrus twist. They’re easy enough to whip up for any occasion yet impressive enough to wow guests and bright up your dessert table. Give them a try and discover how such simple ingredients can transform into an absolute delight that’s hard to resist!