If you’re looking for a sweet and airy treat, look no further than this strawberry meringue cookies recipe! The result is a beautiful, pink-hued cookie with a subtle strawberry flavor that’s a perfect special treat. In this Strawberry Meringue Cookie recipe, we’ll walk you through the steps to create your own batch of delicious strawberry meringue cookies.
Strawberry Meringue Cookies Recipe
I love meringue cookies. I have been making them for years and once you get started making airy meringue cookies you are going to want to make them all the time. At first, it seems like a hard cookie to make.But I promise you they are super easy once you know how to make them.
Strawberry meringue cookies are a delicate and delicious dessert that is perfect for any occasion. The combination of airy meringue and sweet, fruity strawberry creates a unique flavor and texture that is sure to impress. These light and airy delicious meringues have the perfect balance of sweetness and strawberry flavor that makes them irresistible. Anytime I make them I find myself having a hard time resisting them.
While making strawberry meringue cookies can be a bit finicky, the end result is well worth the effort. While the meringue recipe itself is relatively simple, there are a few key tips and tricks that can help you create the perfect batch of strawberry meringue cookies every time. These delicate, fruity cookies are sure to impress anyone who tries them. They make a perfect addition to any dessert spread. By following these tips and tricks, you can create a perfect batch of strawberry meringue cookies every time.
Because it was Valentine’s Day I made mine into heart shapes. You don’t have to, they can be made in traditional meringue cookie shapes. The heart shape is also great for other holiday’s including Mother’s Day.
What are Meringue Cookies?
A meringue cookie is a type of cookie that is made primarily from whipped egg whites and sugar. The egg whites are beaten until stiff peaks form, then sugar is gradually added to create a glossy and smooth mixture. The mixture is then piped or spooned onto a baking sheet and baked at a low temperature until the cookies are crisp on the outside and slightly chewy on the inside.
For this Strawberry Meringue Cookie recipe we use a strawberry extract and food coloring to make them pink.
Meringue Cookie Recipes
- 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 this Strawberry Meringue Cookie Recipe
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.
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, sugar, and tartar. It is very important that the water does not touch the bowl you are mixing everything in does not touch the water.
Line the baking sheets. I know sometimes when I am making cookies I try to avoid this step only because I am being lazy. However, this is one cookie recipe where you need to line the cookie sheet with either a silicon mat or parchment paper.
Room temperature eggs. It is important that the eggs you use are room temperature. Before getting started be sure to take the eggs out of the fridge and bring them to room temperature.
Clean dry bowl. When you are making the meringue cookies it is important that before you place egg whites into the bowl above the simmering water the bowl is clean and dry.
Use Disposable piping bags. I find it easiest to use disposable piping bags when making these cookies, you can use reusable ones however it is important that they are clean and dry before adding the meringue cookie mixture into the bag.
What do Stiff Peaks mean when making Meringue Cookies?
When making meringue cookies, “stiff peaks” refer to a stage in the whipping process where the egg whites have been beaten to a specific consistency. To achieve stiff peaks, you need to beat the egg whites until they are firm and glossy, and when you lift the beaters out of the mixture, the egg whites stand up straight without falling over. When you touch the egg whites with a spatula, they should feel smooth and not gritty.
Stiff peaks are important when making this Strawberry Meringue Cookie recipe because they help give the cookies their light and airy texture. If the egg whites are not beaten to stiff peaks, the cookies may not hold their shape and could end up flat and dense. The meringue mixture will first form soft peaks and then as after the soft peaks form the next step is the stiff peaks forming.Â
How to Pipe Meringue Cookies
You will need a pastry bag and an Open Star Piping Tip. Holding your pastry bag about a quarter inch off the sheet pan, press out the meringue cookie mixture out of the bag onto the baking sheet.
Do I need to make these cookies heart-shaped?
No. I make these strawberry meringue cookies heart shaped because I make them for Valentine’s Day. If you want to make them traditionally shaped then you will want to use a star tip or a large tip with your piping bag and press out the meringue mixture into small piles of meringue mixture instead of the heart shape.
Why Did my Meringues crack?
If you find that the meringue cookies have cracked it is because they were cooled too 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.
Why did my Meringues turn out chewy?
There are 2 reasons that your meringues would end up being chewy instead of light and airy. There is either too much humidity or they were not baked long enough. If you want to crisp them up you can put the cookies on a baking sheet in the oven at 200 degrees F for 10 minutes to see if they will get crisper.
How do you know when Meringues are done Cooking?
Meringue cookies are cooked on low heat for a long period of time. You will 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 do you 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. During the summertime, or the house is kept at a warm temperature it is best to store them in the fridge.
How Long Do Meringue Cookies Last?
When stored in an air-tight container, away from the heat these cookies will last for 2 weeks. They will keep in the freezer for up to one month.
Can you 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.
How to Freeze Meringue Cookies
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. Layer the cookies carefully until all cookies are in it. Do not want to cram the cookies into the container, they will get squished in the container if you do.
How long can Meringue Cookies be frozen?
Meringue cookies will keep in the freezer for up to one month when stored properly.
Strawberry Meringue Cookie Recipe Ingredients
- 4 eggs whites
- 1 cup sugar
- 1 teaspoon of Strawberry extract
- 4 drops of red Food coloring
- pinch of tarter
How to Make Strawberry Meringue Cookies
Separate the egg whites from the egg yolks and put all of the egg whites into a small bowl and set aside. You will not need the egg yolks at all for this recipe and can discard them.
Line two baking sheets with parchment paper or a silicone mat. Preheat the oven to 175 degrees F.
Bring a pot of water to a simmer on the stove over medium heat. (A simmer is when you bring hot liquids just below the boiling point.).
In a large mixing bowl or the bowl of a stand mixer add the sugar, egg whites, and cream of tarter.
Place the bowl on top of the simmering water, making sure the bowl is not touching the water at all.
Using a whisk, whisk egg whites and sugar until the sugar dissolves.
Once the sugar is dissolved remove the bowl from the heat. Turn the stove off, and place the mixer bowl on the stand mixer with the whisk attachment.
Turn the mixer to low speed and slowly beat the egg and sugar mixture. Add in the strawberry extract and 4 drops of red food coloring.Â
Slowly increase the mixer speed to medium speed and continue to beat until soft peaks have formed. At this point watch the mixture closely for the stiff peaks to form. Once stiff peaks have formed remove the mixture from the mixer.
Transfer the meringue batter to a piping bag fitted with a large straight piping tip or a large star tip.
Then pipe the meringue cookies into a heart shape on the baking sheet.
Bake in the preheated oven for 2 hours. Then turn off the oven and open oven door leaving it slightly ajar for meringues to cool down with the oven.
Valentine’s Day Recipes
- Valentine’s Day Pancakes
- Pink Hot Chocolate
- Valentine’s Day Waffles
- Bacon Hearts
- Fruit Love Bugs
- Chocolate Covered Strawberries french toast
- Heart Shaped Pizza
Cookie Making Supplies
Want delicious cookies that come out perfect every time? Check out some of our favorite tools to make super easy cookies with fun decorations!
Strawberry Meringue cookies
Ingredients
- 4 eggs whites
- 1 cup sugar
- 1 teaspoon of Strawberry extract
- 4 drops of red Food coloring
- pinch of tarter
Instructions
- Separate the egg whites from the egg yolks and put all of the egg whites into a small bowl and set aside. You will not need the egg yolks at all for this recipe and can discard them.
- Line two baking sheets with parchment paper or a silicone mat. Preheat the oven to 175 degrees F.
- Bring a pot of water to a simmer on the stove over medium heat. (A simmer is when you bring hot liquids just below the boiling point.).
- In a large mixing bowl or the bowl of a stand mixer add the sugar, egg whites, and cream of tarter.
- Place the bowl on top of the simmering water, making sure the bowl is not touching the water at all.
- Using a whisk, whisk egg whites and sugar until the sugar dissolves.
- Once the sugar is dissolved remove the bowl from the heat. Turn the stove off, and place the mixer bowl on the stand mixer with the whisk attachment.
- Turn the mixer to low speed and slowly beat the egg and sugar mixture. Add in the strawberry extract and 4 drops of red food coloring.
- Slowly increase the mixer speed to medium speed and continue to beat until soft peaks have formed. At this point watch the mixture closely for the stiff peaks to form. Once stiff peaks have formed remove the mixture from the mixer.
- Transfer the meringue batter to a piping bag fitted with a large straight piping tip or a large star tip. Then pipe the meringue cookies into a heart shape on the baking sheet.
- Bake in the preheated oven for 2 hours. Then turn off the oven and open oven door leaving it slightly ajar for meringues to cool down with the oven.
Comments & Reviews
Marina Simenstad says
How can I print this recipe, including the photos? I’m having a terrible time trying to figure it out.
KaiKai says
Dose it really need tarter?
Rina says
What happens if I don’t add the tartar?
Shana says
What temperature donu bake at?
Barbara says
OMG I have these in the oven right now, they are so cute. Thanks for sharing your recipe xx
Kathy P says
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!
Stephanie says
You just want to heat the mixture until the sugar is dissolved. Also try to whip your egg mixture longer.
Monica says
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?
Stephanie says
These are best the day or two after you make them. After awhile the humidity will start making them sticky.
Kim Lester says
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.
Savanna says
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?
Stephanie says
Do you live in a humid climate?