These cloud cookies are light and airy, like eating a cloud. They are fun to eat and easy to make. You only need 2 ingredients to make them. They don’t contain any flour, butter or oil. They store well and can be customized with various decorations.
These cloud cookies are a unique dessert to share with others. The cookies are just 2 ingredients and you can also decorate them with sprinkles. The cookies have a light, airy and chewy texture. The cookies are also naturally gluten-free, dairy-free and fat-free.
Ingredients
- Sugar
- Egg Whites
You will need regular granulated sugar and fresh egg whites to make these cookies. You can also decorate the cookies if you want or you can leave them plain. I love decorating them with sprinkles.
What are Cloud Cookies?
Cloud cookies are a meringue-type of cookie. The base of the cookie is just like making a meringue, but unlike traditional meringues which have a crispy texture all the way through, the inside of these are airy, soft and chewy.
I’m personally not a fan of traditional meringue cookies but I love the texture of these because of their chewy center.
How to Make Cloud Cookies
The egg whites are first beaten until they begin to foam. The sugar is then slowly added in, with the beaters still running. The mixture is beaten until stiff glossy peaks form.
The mixture is then put into a piping bag to be piped into ovals to make them look a little like clouds. If adding sprinkles, add them on after piping.
The cookies are then baked in the oven and then left in the oven for an additional hour with the oven off to crisp the exterior.
Cookie Texture
These cookies are very light and airy like traditional meringues. However, the inside of the cookies are soft, airy and chewy, almost like a marshmallow texture. This is different from traditional meringues which have a crispy texture all the way through.
More Cloud Recipes
2 Ingredient Cloud Cookies
Ingredients
- 2 large (60 g) egg whites
- 1/2 cup (96 g) granulated white sugar
Instructions
- Preheat the oven to 225°F. Line a large baking sheet with parchment paper.
- Add the egg whites to the bowl of a stand mixer. Using the wire whisk attachment, beat at high speed until the eggs are foamy and soft peaks are just starting to form, about two minutes.
- With the mixer still running, slowly add the sugar, 1 tablespoon at a time, until all of it is added. Do not stop the mixer to scrape any sugar that might be on the sides of the bowl. Continue to beat until mixture is thick, glossy and stiff peaks form. Once the peaks form, you can scrape the sides of the bowl to get any sugar that stuck to the sides, add it back into the mixture and then beat on high for a few more seconds until that excess sugar is incorporated. I found that it is important not to stop the mixer in between. If you stop it, the mixture does not whip up to stiff peaks.
- Transfer the meringue to a large piping bag with an open star tip. I used a Wilton 4B tip which has a front opening of about .5 inch. You can use other tips or tip sizes.
- Pipe the meringue into ovals between 1.5 inches and 2 inches long onto the prepared baking sheet. Try to make the meringues all about the same size. The cookies can be piped pretty close together as they do not spread much. To pipe, make it like you are drawing an oval and then add another partial layer on top to close up the oval so there is no hole in the middle. See photo in post for reference.
- Wet your finger and press down on the tops to remove the points on the cookies. If using sprinkles, sprinkle the tops with sprinkles.
- Place cookies into the oven and bake for 1 hour. Without opening the oven door, turn off the oven and keep the cookies inside the oven for an additional one hour. Be careful to only keep them in the oven for one extra hour. If you leave them too long, they will fully dry out inside. When the cookies are done, they will be lightly tanned/off-white in color. They should feel dry on the outside and you should be able to pull them off the parchment paper easily. The cookies will initially be very crisp when they are done but if you let them sit out a few hours uncovered at room temperature, the inside will become soft and chewy (but the outside stays firm and should not turn sticky). Once they reach this stage, they can be stored in an airtight container.
Notes
- I used two egg whites from standard US large eggs. The total weight for the egg whites should be about 60 grams.
- Make sure you use a clean bowl and beaters and that your egg whites have not touched anything (no egg yolk, etc). Your egg whites need to be completely clean to whip up properly. If they touch anything oily or you get even a drop of egg yolk mixed in, they will not whip up.
- You don't have to pipe the cookies but it does make them have a prettier appearance.
- These are a meringue type of cookie but don't have the same texture as regular meringue cookies. When the cookies are done, they will be firm on the outside and airy and chewy on the inside.
- We used confetti sprinkles also known as flat sprinkles to decorate the cookies.
- We did test trying to shorten the baking time but were not able to. Increasing the baking temperature will cause the cookies to turn too dark in color. Removing the cookies before the extra hour in the oven causes them to be too sticky on the outside.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Would this work with granulated sugar substitute
Sorry, we haven’t tried a sugar substitute.
I love all your recipes ?
Thank you!
I love this recipe!!!
I am wondering if you have any ideas what to do with the leftover eggyolks.
I have made 3 batches already!
They ARE fun and wonderful.
Thanks
We’ve used the leftover egg yolks for omelets and custards. So glad you like them!
Amazing
I’m glad you like them!
Can it be made from a sugar substitute? Trying to keep it low carb.
Sorry we have not tested it with a sugar substitute
I learned to make these more than 50 years ago, in home economics class. Back then, they were called meringues.
It’s explained in the post that these are a meringue type cookie
I like your post so much. Thank you so much. Have a blessed day.
We’re happy you like it!
I made the three ingredient banana oatmeal peanut butter cookies and took them to my church lunch and everybody wanted the recipe they were so good!
Thanks for all these delicious healthy recipes!
We’re so glad everyone enjoyed them!