Light as air, melt-in-your-mouth sweet little meringue cookies are fun and colorful for any occasion!
I love meringue. Whenever I end up with leftover egg whites, I make macarons, or meringue cookies, or Pavlova cake. And these mini pastel meringue cookies are perfect for Easter. They are incredibly light, melt-in-your-mouth sweet and fun!
Yesterday, I wanted to play with different shapes and tried meringue mushrooms. They turned out so cute.
For best results, use clean bowls and whisk to beat the egg whites. Be careful when you separate the egg whites and yolks, because just a drop of egg white will ruin your egg whites. Any fat is powerful to ruin the egg whites.
Here is step-by-step instructions for sweet little meringue cookies:
Make any shape and form you desire. Imagination is your friend here, my friend!
French Meringue Cookies
- 2 egg whites
- 1 cup powdered sugar
- 1/4 teaspoon cream of tartar
- Gel food coloring optional
- Preheat the oven to 200°F (95°C). Line 2 baking sheets with parchment paper, or silicone mat. Sift the powdered sugar.
- Whisk the egg whites on medium speed until frothy. Add cream of tartar and start adding powdered sugar one tablespoon at a time. Continue to beat the egg whites until stiff peaks form.
- Transfer the batter into a pastry bag and pipe into desired shapes on lined cookie sheet.
- Bake for 40-90 minutes, depending on size of the cookies. Meringues are ready when they are hard to the touch and can be easily lifted.