French Meringue Cookies
Take a cue from the French and bake meringues in a rainbow of colors. Crispy on the outside and chewy on the inside, they're utterly irresistible. Start with Martha's chocolate version, then try the raspberry and orange variations.
Chocolate Chip Meringues
No one can resist these cloud-like cookies studded with chocolate chips.
Meringue Swirls
Food editor Kristina Kurek mixed fresh vanilla bean seeds and citrus zest into a meringue cookie. The result -- a sweet, swirly cloud that tastes as good as it looks.
Brown Sugar Meringues
This twist on the classic meringue recipe calls for almonds and brown sugar, producing a golden-brown cookie that is crunchy on the outside, deliciously chewy on the inside.
Mocha-Chip Meringues
Espresso powder intensifies the chocolatey taste of these elegant little cookies.
Sweet Bones
Spook Halloween party guests with these light, airy confections made of meringue. All you need to make these bloody bites are egg whites and sugar, which are whipped into stiff peaks and piped into the shape of bones.
Lemon Meringue Flowers
These floral meringues are perfect for spring. With bursts of lemon, they taste as sunny as they look. Don't worry if the petals look messy -- the candied peel at the center of each flower covers flaws.
Mini Peppermint-Meringue Cups with Ganache
To give these cups their festive design, paint lines of red gel-paste food coloring up the inside of an empty pastry bag before adding the meringue.
Pink Meringue Drops
These meringue Valentine's Day kisses are dipped in bittersweet chocolate.
Coffee-Meringue Acorns
It's fun to use pistachios for some of these and pecans for others, but of course you can stick with one or the other. It's best to bake them on a dry day; if it's even slightly humid, the meringues may take longer to crisp in the oven. The meringues can be made up to five days ahead and stored in a cool, dry place.
Hazelnut Meringues
For a chocolate-hazelnut version of these meringue cookies, sift in 2 tablespoons cocoa powder when adding the nuts.
