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These melt in your mouth, Meringue Cookie Pops are the perfect treat to take to your next holiday party! You will have all the kids and adults asking you for more!
What comes to mind when you hear the word meringue? It's probably the topping of a lemon meringue pie or something you think only a trained chef or baker can pull off. The truth is it is really easy to make, and it's the perfect treat for the non-bakers.
We aren't topping it on any pies today. Instead, we are going to be making meringue cookies. They are the easy cookie for all your holidays, especially if you don't want to spend all day decorating them. Don't get me wrong, sugar cookies and gingerbread have their moments, but these meringue cookies will have everyone thinking you're the star baker in the family this year.
Ingredients in Meringue Cookies
-
- Egg Whites
- Sugar or Sugar Substitute
- Cream of Tartar
- Salt
- Vanilla
A note on sugar: I've had luck making these with monk fruit, which will then make these keto-friendly. I noted they took longer to come to full peaks but otherwise, no changes to the final product.
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Tips and Tricks
This might not seem important, but it makes a difference in helping the egg whites become good stiff peaks.
These cookies cook at 200 degrees for about 60-90 minutes, depending on how big you make them.
Leave them in the oven (turned off) to cool before you try to remove them from the parchment paper completely. This gives your cookies the best texture.
This might sound odd, but it really can make a difference in these set up right if the humidity levels are high.
Adding flavors and colors
- I like to change things up and add different flavors and colors when making meringue cookies. This, of course, is totally optional.
- I've had luck with simply swapping the vanilla extract for peppermint. DO NOT use mint unless you want it to end up tasting like toothpaste.
- I've found powdered ones or gel work best for colors, but the pure liquid will work in a pinch. Use small amounts as too much can have an adverse effect on the egg whites to come together.
- Want some extra fun on your cookies? Top with sprinkles or sanding sugars for a little extra sparkle!
Making the cookie batter.
- Start with your room temperature egg whites.
- Whisk the egg whites, cream of tartar and salt until the eggs become foamy.
- Add half the sugar and the flavoring, and then whisk some more until the eggs become opaque.
- Slowly add the remaining sugar while whisking.
- Whisk until stiff peaks form.
- Color if desired.
- Transfer to a pipping bag to make your designs.
Shaping The Meringue
This is not your average cookie dough, so you can't just scoop and roll the dough. I've found it easy to use a piping bag and tip to pipe the desired shape onto a pan lined with parchment paper. Alternatively, you can create simple drop meringue cookies by dropping dollops about one tablespoon size.
When making pops, pipe the design over the stick. I've used candy sticks, wooden sticks, and even sturdy paper straws for these. The oven temperature is really low, so they won't burn as they bake.
These cookies do not spread; they will puff a little.
Storage
Store in an airtight container for up to a week at room temperature.
More Holiday Treat Recipes
Meringue Cookies
Ingredients
- 4 Large Egg Whites
- ½ teaspoon Cream of Tartar
- ½ teaspoon Salt
- 1 teaspoon Vanilla or flavoring of choice
- 1 C Sugar
Instructions
- Preheat the oven to 200 degrees.
- Place a piece of parchment paper on a baking sheet and set aside.
- Start with a clean, dry mixing bowl. I use a stand mixer, but a hand mixer will do it will just take a little bit longer.
- Place your room temperature eggs into the bowl and add the cream of tartar and salt. Start mixing the egg mixture until it starts to become frothy.4 Large Egg Whites, ½ teaspoon Cream of Tartar, ½ teaspoon Salt
- Slowly combine half the sugar, and the flavoring of choice and mix some more on medium speed until the eggs start to become more opaque.1 C Sugar, 1 teaspoon Vanilla
- With the mixer still running slowly add the remaining sugar.4 Large Egg Whites, 1 C Sugar
- Increase the mixer to high and continue to mix until you have reached stiff peaks. Be careful not to over mix as this will cause your meringue to collapse when you bake them.
- Fold in any color of choice at this point, making sure not to let the mixture collapse.
- Transfer the mixture to a piping bag with a tip of choice and pipe desired shapes.
- Bake in the preheated 200-degree oven for 60-90 minutes depending on size. You will know they are done when the outsides feel dry, and when you slightly press into one, it will bounce back.
- Turn off the oven and let the cookies completely cool before removing them from the oven.
- Remove and enjoy! Store in an airtight container, at room temperature, up to a week for best results
Notes
If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!
Originally posted 12/4/2019
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