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Strawberry Meringue Cookies piped onto a baking sheet lined with parchment paper.
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5 from 3 votes

Strawberry Meringue Cookies

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.
Course Desserts
Cuisine American
Keyword Strawberry Meringue Cookies
Prep Time 20 minutes
Cook Time 1 hour
Servings 48 small cookies approx.
Author Mean Green Chef

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.
    Egg whites and cream of tarter in a large glass bowl for our Basic Meringue Recipe
  • 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.
    Egg whites and cream of tarter that have been beaten to stiff white peaks for our Basic Meringue Recipe
  • Fold in the coulis or jam if using.
    Fruit Coulis ingredients being cooked down.
  • 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.
    Strawberry Meringue Cookies with swirls of strawberry purée piped onto a baking sheet lined with parchment paper.

Notes

  • Prep time is approximate.
  • Meringue cookies will keep for 2 weeks in an airtight container at room temperature.