One of my good friends is pregnant and was craving my meringue cookies. Since Valentine’s day is coming up I thought it would be cute to make them into a loving treat. These cookies can be changed into any color you would suit your sweetheart’s style. These Meringue Cookies will be a hit on Valentine’s Day, no one can resist a homemade cookie that is not only delicious but filled with love because they are homemade! You can make these even fancier by turning them into Chocolate Covered Strawberry Meringue Cookies. Make sure you also check out the 4 leaf clover peppermint meringue cookies that are amazing too!
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.
MY LATEST VIDEOS When making these Meringue cookies I use my KitchenAid Mixer – really I use my mixer for just about everything I do in the kitchen. If there is a use for it then I am using it! 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 🙂 I have the cherry red one 🙂
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.
Meringue Cookies
Meringue Cookies ingredients:
- 4 eggs whites
- 1 cup sugar
- 1 teaspoon of vanilla extract
- Food coloring of your choice
- pinch of tarter
Meringue Cookies directions:
- Line two bake sheets with parchment paper or a silicone mat. Preheat your oven to 175 degrees F.
- Combine the sugar, egg whites and tartar in the bowl from your mixer over simmering water, making sure your bowl is not touching the water. Constantly whisk the egg whites until the sugar has dissolved.
- Attach the whisk attachment on a stand mixer or a hand held mixture, slowly beat egg mixture. Add in vanilla extract, cream of tartar and any 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 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.
- Store meringue cookies in an airtight container away from any heat or moisture.
More Valentine’s Day Recipes:
Valentine’s Day Chocolate Pops
Chocolate Covered Strawberry Meringue Cookies
Chocolate Covered Strawberries french toast
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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?