Strawberry Meringue cookies are a light, airy tasty cookie that are easy to make and only need 5 ingredients! These strawberry meringue cookies are perfect for a Valentine’s Day treat when you shape them like hearts!
Strawberry Meringue Cookies Recipe
One of my good friends was pregnant and craving my meringue cookies, being the baker and cookie maker that I am it only made sense for me to help her fix that cookie craving!
Since Valentine’s day was coming up I thought it would be cute to make them into a loving treat and shape the meringue cookies into heart meringue cookies. They looked amazing and they tasted amazing and I am so excited to be sharing this easy meringue cookie recipe with all of you!
Looking for more Meringue Cookie Recipes? Check these out!
- Peppermint Meringue Cookies
- Peppermint Candy Cane Meringue Cookies
- Vanilla Meringue Cookies
- Chocolate Covered Strawberry Meringue Cookies
- Mint Chocolate Chip Meringue Cookies
- Forgotten Cookies
Tips for Making Strawberry Meringue Cookies
Use a stand mixer or handmixer. When making these Meringue cookies I use my KitchenAid Mixer, if you do not have a stand mixer that is ok you can still make these meringue cookies. This is the mixer I have and not only is it awesome for when I need to mix things, or anything I am doing they come in a large variety of colors so you can easily match your kitchen.
Use Silicone Mats. To make your life a TON easier when making these cookies make sure you are using silicone mats, seriously they make the process so much easier! You can use parchment paper, however, I much prefer using these silicone mats.
Do not let the bowl touch the water. When you are making meringue cookies you are going be using a pot of simmering water and placing your mixer bowl on top of it so the heat from the water heats the egg whites, monk fruit, and tartar but it is very important that the water does not touch the bowl you are mixing everything in does not touch the water.
Do NOT open the oven while baking. I know it is tempting to open the oven when cookies are baking to check on them. When making meringue cookies it is important that you leave the oven closed after you put the cookies in while they bake.
How Long do Meringue Cookies Last?
When stored in an air tight container, away from heat these sugar free cookies will last for 2 weeks. They will keep in the freezer for up to one month.
How do you know when Meringues are done?
Meringue cookies are cooked on low heat for a long period of time. You know they are done when you can easily remove them from the baking sheet. You want to make sure they do not get brown and look like they have been baked at all, which is why you will cook them on a low heat for a long period of time.
How to Store Meringue Cookies?
Store meringue cookies in an airtight container away from any heat or moisture. It is VERY important that you allow the cookies to cool completely before storing them.
If it is summer time, or your house is kept at a warm temperature it is best to store them in the fridge.
How to Freeze Meringue Cookies
If you are not going to be eating the cookies right away one thing you can do is freeze meringue cookies. It is important that you carefully defrost them, as they will get softened if you are not careful and they get any moisture.
After the meringue cookies are completely cooled from being in the oven, put them in an airtight container and place them in the fridge for a few hours.
After they have been in the fridge for a few hours bringing down the temperature even more, move the container of cookies from the fridge to the freezer.
I find it best to use a shallow plastic container, place a layer of meringue cookies and then place a piece of parchment paper on top of the layer of cookies and then another layer of cookies. You do not want to cram the cookies into the container, you want them to not get squished in the container.
How long can Meringue Cookies be frozen
Meringue cookies will keep in the freezer for up to one month when stored properly.
Why Did my Meringues crack?
If you find that your meringue cookies have cracked it is because they were cooled to quickly. Leave the meringue cookies in the oven after they are done baking with the oven turned off to slow the cooling process and this will stop the cookies from cracking.
Making Valentine’s Day Special
If you are wanting to make Valentine’s Day special then you are going to love having these strawberry meringues as dessert, however these delicious meringue cookies are not just for Valentine’s day.
When you are prepping for your Valentine’s Day festivities these cookies look amazing on a white plate with red and pink heart doilies under them.
Or grab this full Valentine’s Day table set up that includes plates, napkins and a tablecloth that are all in the perfect Valentine’s Day colors.
If you are looking for more Valentine’s Day Dessert Recipes check these out!
Strawberry Meringue Cookies ingredients
- 4 eggs whites
- 1 cup sugar
- 1 teaspoon of Strawberry extract
- 4 drops red Food coloring
- pinch of tarter
How to Make Strawberry Meringue Cookies
Line two bake sheets with parchment paper or a silicone mat. Preheat your oven to 175 degrees F.
Combine the sugar, egg whites and cream of tartar in the bowl from the mixer over simmering water, making sure your bowl is not touching the water. Constantly whisk the egg whites until the sugar has dissolved.
Move the bowl to the stand mixer and attach the whisk attachment on a stand mixer or use a hand held mixture and slowly beat egg mixture until mixed well.
Add in the strawberry extract, cream of tartar and food coloring. Slowly increase the speed and continue to beat mixture until stiff peaks have almost formed.
The mixture is ready when the whisk attachment dipped into mixture leaves a curled but stiff peak when removed.
Transfer the meringue cookie mixture to a pastry bag fitted with an open star tip and pipe your heart shape onto the sheet pans.
Bake for 2 hours, then turn off the oven and leave the door slightly ajar for meringues to cool down with the oven.
How to Pipe Meringue in to Heart Shapes
After filling the pastry bag with strawberry meringue, pipe two small upside-down teardrop shapes with the sides touching. Repeat until all of the meringue cookie batter is used up.
Looking for more Valentine’s Day Recipes? Check these out!
- Valentine’s Day Pancakes
- Pink Hot Chocolate
- Valentine’s Day Waffles
- Bacon Hearts
- Fruit Love Bugs
- Chocolate Covered Strawberries french toast
- Heart Shaped Pizza
Strawberry Meringue cookies
Ingredients
- 4 eggs whites
- 1 cup sugar
- 1 teaspoon of Strawberry extract
- 4 drops red Food coloring
- pinch of cream of tarter
Instructions
- Line two bake sheets with parchment paper or a silicone mat. Preheat your oven to 175 degrees F.
- Combine the sugar, egg whites and cream of tartar in the bowl from the mixer over simmering water, making sure your bowl is not touching the water. Constantly whisk the egg whites until the sugar has dissolved.
- Move the bowl to the stand mixer and attach the whisk attachment on a stand mixer or use a hand held mixture and slowly beat egg mixture until mixed well.
- Add in the strawberry extract, cream of tartar and food coloring. Slowly increase the speed and continue to beat mixture until stiff peaks have almost formed.
- The mixture is ready when the whisk attachment dipped into mixture leaves a curled but stiff peak when removed.
- Transfer the meringue cookie mixture to a pastry bag fitted with an open star tip and pipe your heart shape onto the sheet pans.
- Bake for 2 hours, then turn off the oven and leave the door slightly ajar for meringues to cool down with the oven.
How to Pipe Meringue in to Heart Shapes
- After filling the pastry bag with strawberry meringue, pipe two small upside-down teardrop shapes with the sides touching. Repeat until all of the meringue cookie batter is used up.
Notes
Nutrition
Join the newsletter
Subscribe to get our latest recipes right in your inbox every time we post a new one!
This post may contain affiliate links. Please read my disclosure policy here
In this recipe you mention adding tarter but I can’t see anywhere that it mentions how much. I’m assuming it’s cream of tarter?
yes thanks for pointing that out so i could fix the typo 🙂
I have made meringue cookies before, but don’ understand the water part.. The Noel sits in smering eater? Never done that….
Me either! I’ve never heard of such a thing!
Whisking over simmering water dissolved the sugar-first time I’ve learned that. Great tip!
Sorry does the recipe need cream of tartar and if so how much? can’t wait to try making these ?
yes but just a pinch 🙂
So does this recipe need the tarter and if so how much
Hi! What number is the open star tip? Thanks
you can use what you have on hand but make sure its one of the wider ones.
Love these! How many meringues does this make, roughly?
that will depend on how big you make your hearts 🙂
What a great idea, I love it! I included this to my Valentine’s Day blog post as well as one of my favorite Valentine’s gift idea. Thanks for the post!
These are such a cute some idea but look incredible! Your piping skills are amazing!
Stopping by from Inspiration Monday link party. These look precious! Pinning 🙂
So pretty! Stopping by from Inspiration Monday link party and pinning to Pinterest!
Love the heart meringue! They are so sweet!!
Great idea! My husband loves meringue shells and so I’m totally going to make these for him on Saturday!
Thanks!
These look so adorable!! I’m impressed with your piping skills 🙂 Pinning!!
This popped up on with my “heart mom” search & while isn’t what I was searching for (my DGD has congenital heart disease & I’m looking for a word filled heart so I don’t have to create one) I have been trying to figure out what to make for Valentine’s that isn’t chocolate (we’re going to a class to make it) and this is perfect since I have the stuff to do it without leaving home!
They look perfect & I hope mine turn out looking close to that!
Love your Meringue Cookies and thanks for sharing with Full Plate Thursday, hope to see you again soon!
Miz Helen
These are so adorable and yummy looking! Thanks for sharing, found you on Two Uses Tuesday 🙂
Hi I’m quite new at baking and I’ve never used food colouring before, so I was wondering how much food colouring would you use for a slight pastel colour???
a drop or 2 until you have it the color you are wanting
Used this recipe for some Christmas tree meringues. Used a couple different recipes beforehand that wouldn’t produce stiff peaks no matter how hard I tried. Your recipe was perfect. They’re cooking now and I can’t wait to try them!
Please help me understand why you put the bowl over hot water to beat the egg whites. You don’t do that when making meringue for a lemon meringue pie.
If you don’t cook the egg white and sugar mixture, the sugar will not desolve.
You are slowly heating the mixture over a pot of simmer water. This will give you enough heat to melt the sugar but not cook the eggs.
Can you use peppermint oil instead of the vanilla? I’d like to make them as mints.
Where can I get cream of tartar?
i find mine in the grocery store baking section
What if mixture don’t get stiff enough ?
How can I print this recipe, including the photos? I’m having a terrible time trying to figure it out.
Dose it really need tarter?
What happens if I don’t add the tartar?
What temperature donu bake at?
OMG I have these in the oven right now, they are so cute. Thanks for sharing your recipe xx
I made these today, but the batter was still a bit warm when I piped them, and they didn’t have the distinctive lines like yours. They tasted good, just not as pretty. What kind of bowl did you beat them in? Mine was metal, and I think that held the heat longer. I will try again and wait til the batter cools a bit more!
You just want to heat the mixture until the sugar is dissolved. Also try to whip your egg mixture longer.
Hi
How long in advance can these be made? They look amazing and want to try but have a thousand other things to do so thought I might be able to make these a few days out?
These are best the day or two after you make them. After awhile the humidity will start making them sticky.
Made a batch of these today. They are good but very very sweet and still a little sticky to touch even though I baked them hours ago. This is a simple recipe that I’ll use again, especially for Valentine’s Day.
I’ve done it many times, but when I leave it not coverd outside it becomes very sticky! Can you tell me what get Wrong?
Do you live in a humid climate?