Rum Meringue Cookies

Pro tips

• Separate eggs carefully; even a trace of yolk will prevent egg whites from reaching stiff peaks.
• Beat egg whites to stiff, glossy peaks before adding powdered sugar gradually to ensure even sweetness and stability.
• Bake at a low temperature (200–250°F) until completely dry and crisp; underbaked meringues will stick to parchment.
• Add rum at the very end, after the meringue is fully whipped, to avoid deflating the structure.

Substitutions

• Light Rum → water or vanilla extract (alters flavor profile; omit baking soda if substituting with extract to avoid off-flavors)
• Powdered Sugar → superfine sugar (requires sifting first; texture may be slightly less smooth)
• Baking Soda → cream of tartar, 1/8 tsp (stabilizes meringue; optional if omitted entirely)

Storage & make-ahead

Store cooled meringue cookies in an airtight container at room temperature for up to 1 week; use a silica packet to prevent softening from humidity.

Why did my meringue cookies turn out chewy instead of crispy?

Meringues need low, slow baking (typically 200–250°F for 20–40 minutes) to dry out fully. Remove them while still slightly firm, then cool completely on the pan. Humidity also affects crispness; bake on a dry day if possible.

Can I make these without rum?

Yes. Substitute an equal amount of water or omit the liquid entirely and increase powdered sugar by 1/4 oz. Alternatively, use vanilla extract, almond extract, or a liqueur you prefer.

How do I prevent egg whites from deflating when folding in ingredients?

Fold gently with a spatula using a bottom-to-top motion. Add dry ingredients (powdered sugar, baking soda) in two batches and avoid overmixing once they're incorporated.

How long do rum meringue cookies stay fresh?

Store in an airtight container at room temperature for up to 1 week. They may soften in humid conditions; keep a silica packet in the container to maintain crispness.

Can I scale this recipe up?

Yes. Meringue scales well—multiply all ingredients by the same factor. Avoid beating more than 3–4 egg whites at once in a standard mixer, as overwhipping becomes harder to control at larger volumes.