These strawberry meringue cookies are beautiful and versatile. Not to mention a lot of fun to make and pipe! The texture reminds me of those crazy circus peanut candies (if you are old enough to recall :)) we used to get at the local corner newsroom.
However, the taste is extraordinary! Light and airy, crispy on the outside and melty on the inside. Another great thing is you can interchange different fruit to suit your flavor palate and use up leftover fruit.
Flavored with a fruit coulis, the character of these sweet little bites can take on any form you desire.
- Cherry
- Blueberry
- Peach
- Mango
Check out our Fruit Coulis Recipe here!
The foundation of these sweet little cookies is a Basic Meringue Recipe that you can make in minutes. Use up extra egg whites.
Guide on Piping Meringue
Use a pastry bag fitted with a ½-inch round or star tip. Hold the piping bag at a 90-degree angle from the surface (hands vertical to the surface). Keep the tip close to the surface, and squeeze for a count of 3. Stop squeezing, release pressure and lift the bag straight up, forming a peak.
Additionally, you can also spoon the meringue onto your parchment lined baking sheet in roughly 2-inch diameters. of course, you can also make them any size you want such as a beautiful Pavlova. Obviously adjusting for cooking time.
You can create any color or flavor you heart desires!
Chef’s Tip: Incorporating a pinch of salt into your meringue mixture is crucial. This small addition serves a dual purpose by not only tempering the sweetness but also harmonizing the overall flavor profile. Don’t underestimate its impact; it’s the secret ingredient that elevates your meringue to a whole new level of deliciousness!
Checking Meringue Cookies for Doneness
- Visual Inspection: Examine the color of the meringue cookies. They should have a pale ivory or light golden hue, indicating that they are properly baked.
- Firmness Test: Gently touch the surface of the cookies. They should feel dry and firm to the touch, with a slight crispiness.
- Lift Test: Lift a cookie from the baking sheet. It should easily release from the parchment paper or silicone mat and have a crisp exterior.
- Tap Test: Tap the bottom of a cooled cookie. It should sound hollow, indicating that the interior is cooked through.
- Cooling Time: Allow the cookies to cool completely on the baking sheet. They will firm up further during the cooling process.
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How to Make Strawberry Meringue Cookies
Ingredients
- 4 1/2 cups (120 grams) large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- Pinch of pink Himalayan sea salt or Kosher sea salt, finely ground
- 1 cup (200 grams) superfine sugar
- 1 tablespoon strawberry coulis or seedless strawberry jam*
- food coloring optional
Instructions
- Preheat oven to 200°F/90°C. Line a baking sheet with parchment paper and set aside. Make sure that you have your piping bag ready to go and painted with your food coloring if using.
- Be sure that your mixer bowl is clean and has no traces of grease, any residue can result in the whites not coming together. Be sure your whisk and bowl are spotlessly clean! In a bowl of an electric mixer fitted with the whisk attachment, whisk egg whites, cream of tartar, and salt on low-medium speed until foamy and soft peaks start to form, approximately 40-50 seconds.
- Then, while mixer is running, add the sugar, one tablespoon at a time, and continue whisking on medium-high speed until stiff peaks form, meringue is glossy and smooth but not dry, making sure that the sugar is fully dissolved (this process of adding the sugar and beating may take 5-10 minutes). Stop the mixer and remove the bowl.
- Fold in the coulis or jam if using.
- Immediately load your piping bag and pipe meringue cookies onto your parchment-lined baking sheet. They don't spread much, so you can place them relatively close. Bake in the lower part of the oven for 1 hour or until the meringues are dry, lift easily from the parchment paper and their centers aren't gummy. Turn off the oven and, without removing, let meringues cool completely for at least one hour or overnight.
Notes
- Prep time is approximate.
- Meringue cookies will keep for 2 weeks in an airtight container at room temperature.
Creative Recipe Inspiration
Savor the irresistible allure of our Best Ever Molasses Cookies. These delightful treats boast a perfect balance of sweetness and spice, with a soft, chewy texture that melts in your mouth.
Almond Pastry Cookies: Crisp, buttery, and delicately almond-flavored, these delightful cookies are perfect for any occasion. Enjoy the irresistible aroma and flavor of almonds in every bite!
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
Yum! I love how light and airy these are. I’ll have to give them a try. 🙂
Thanks, Erika! They’re super light and airy a perfect little treat 🙂
These look amazing! Love the color ❤️
Thanks, Kari! 🙂
These are so fun and showy and would make wonderful party cookies. Those blue striped ones are gorgeous! Such an inspiration.
Thanks, Beth! They’re sooooo easy to make, you’ll be surprised when you make them! 🙂
Wow! These are beautiful! I’m thinking these would be perfect for a party and they look fairly easy to make!
They are so easy to make Natural Deets and the kids can help too!!! 😀