Mini Meringue Cookies Recipe
Mini Meringue Cookies Recipe – cute, festive and elegant, perfect for celebration. These mini meringue cookies are made for Christmas, colored in pink and light green, great for topping cakes and other desserts and the perfect addition to any holiday cookie platter.
This Mini Meringue Cookies Recipe requires just two basic simple ingredients – egg whites and granulated sugar. You can also add flavors like vanilla or peppermint, color and also sprinkles.
Meringue cookies aren’t as popular these days, as they used to be in the past. There are so many other fancier cookies and sweet treats and meringues are sold in very few stores. But the good thing is that they are super easy to make.
I’ll be sharing some basic tips (from my experience) on how to make beautiful, fool proof mini meringue cookies. They should be hard and crunchy on the outside and slightly soft on the inside.
This Mini Meringue Cookies Recipe produces light and airy, sweet and crunchy meringue cookies. I used a star tip to pipe them, but you can also use a piping bag without a tip.
The final result will look something like the cookies on top of this Matcha Layer Cake.
Tips for making meringue cookies (I use the French meringue method for these cookies):
- Use a clean bowl and beaters.
- Make sure the egg whites are at room temperature. Ideally, you can separate them from the egg yolks the night before you intend to make the cookies. Place in a clean container, cover with plastic and leave on the counter (they will be fine!).
- Start mixing the meringue on slow, then gradually increase the speed to medium-high. Meringue needs to be glossy and at stiff peaks.
- Once the meringue has been made, you need to use it right away.
- If you are planning to color the meringue, make sure you use gel food coloring, liquid may ruin the consistency.
- When I make meringue cookies this small, (1-inch diameter), I like to use lower temperature to bake them (175 F in this case).
- You technically don’t bake the meringue cookies, you dry them in the oven at a very low temperature, to make sure they harden properly and don’t burn. I usually bake meringue cookies in the oven at 175-200 F for anywhere between 1.5 to 2 hours, depending on the size. Then I leave them to try inside the oven even more, until the oven gets cold (about 2 hours).
You can store meringue cookies at an air-tight container at room temperature for up to 1 week.
Mini Meringue Cookies Recipe - cute, festive and elegant, perfect for celebration. These mini meringue cookies are made for Christmas, colored in pink and light green, great for topping cakes and other desserts and the perfect addition to any holiday cookie platter.
- 1/2 cup egg whites
- 1/8 tsp cream of tartar (optional)
- 1 cup sugar
- 1 tsp vanilla extract (optional)
- 1/2 tsp peppermint extract (optional)
- gel food coloring (optional)
Beat egg whites for 1 minute on medium speed. Add cream of tartar.
Slowly add sugar, beating on medium-high. Beat until stiff peaks form. (Whisk attachment should leave stiff peak and mixture should look glossy).
Add vanilla and peppermint extract extract and beat to combine.
Color meringue with green and red (pink) or any other color of your choice.
Fill a pastry bag (use a tip of your choice like open or closed star tip, I just cut off the tip of the bag for these cookies) with the meringue mixture.
Line baking sheets with parchment paper and pipe 1/2 to 1-inch cookies, leaving space between them.
Bake at 175 F for 1 hour and 30 minutes and then let cookies cool inside the oven.
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