meringue cookies

Meringue cookies are sweet cute little dessert made from egg whites. A great way to make especially when you have left over egg whites in the fridge. It's fun making it especially choosing colors to tint the meringue and pipe using nozzles you prefer. 

I used Wilton 1(M) piping nozzle to create this little shapes.

You will need a handheld mixer or a stand mixer to make this. Using a regular whisk won't do as much as work as an electric mixer. It will take about 5 minutes to achieve a stiff peak form. 

Kids and adult love Meringue cookies. Texture is so light and smooth and melts in your mouth. Meringue cookies can be packed using candy treat like the one on the photo and mix the colors that you chose if you will be sharing them to family and friends or co-workers. You can also store some left overs in an air tight containers to retain its' freshness. 

Packed in little treat bags and tied a ribbon on it.

Baking will be a challenge because we have to bake it at low temperature to avoid burning the meringue. It will take about 1 - 1 1/2 hours to bake at 200F. We want these cookies to harden that's why we want more time in the oven. Also, after baking, cookies will be left inside the oven for another 15 minutes before taking it out to make sure the cookies won't deflate due to change of temperature in your kitchen. 

meringue cookies recipe 

​INGREDIENTS:

• 3 large egg whites, room temperature
• 1/2 cup granulated sugar (use superfine*)
• 1/4 tsp cream of tartar
• 1/4 tsp vanilla extract 
• food coloring​​ 

Tools needed:

• measuring spoon/cup
• Electric mixer (hand or stand)
• cookie sheet / tray
• parchment paper or silicone mats
• ziploc bag or piping bag
• star tip (1M) or any tip style or nozzles you like 

*If superfine sugar is not available, use a blender and blend granulated sugar for few minutes until you achieve a superfine texture.

HOW TO PREPARE:

• Preheat oven to 200 degrees F. Line cookie sheet with parchment papers or silicone mats.
• Beat egg whites on low-medium speed until frothy. 
• Add the cream of tartar and beat until soft peaks form. 
• Gradually add the sugar giving each addition a minute to fully incorporate before adding the next bit. 
• Continue beating until the sugar dissolves and the mixture holds very stiff peaks.
• Beat in vanilla.
• Divide the meringue and add a very tiny drop of food coloring to make pastel colored cookies. 
• Transfer the meringue to a piping bag.
• Pipe using star tip leaving a little room between each one.
• Bake for 1 1/2 hours. Make sure to turn the pan halfway through so that the cookies bake evenly.
• Turn off the oven and leave the cookies in the oven for 15-20 minutes.
• Remove from oven and let it cool.
• Remove cookies from parchment paper.
• Store in an air tight container. 
• ​Enjoy! 

Recipe yields about 80-100 pieces depending on size. 
​

​more recipes to try: 

Lemon Cream Cheese Bars

Vanilla Cupcakes

Cream Cheese Flan

Brazo De Mercedes Cupcakes

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