Sweet & Dainty Meringue Cookies
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I'm not a huge fan of meringue on pie, but I love meringue cookies! They're just the right amount of that sweet and crisp flavor and texture, so I love this recipe!
These ones are decorated with little beach scenes, brown sugar sand and fondant seashells, but you could easily switch these up to a different theme if you just change the color and add a different decoration. They'd make sweet little sports fields with some green coconut and a ball on top, or maybe a camping scene with a tiny campfire in the middle.
The recipe stays the same, but the decoration changes.
I've also seen a similar recipe to this, called “Forgotten Cookies,” because you bake them and then turn the oven off and LEAVE THEM ALONE. This is vital to developing that perfect crunchy outside, so don't rush them!
Sweet & Dainty Meringue Cookies
Meringue Ingredients
- 2 egg whites, room temperature
- ¼ tsp lemon juice
- ½ cup granulated sugar
- Purple gel food coloring
Making the Meringues
Line a baking sheet with parchment paper and set aside. Preheat oven to 200 degrees F.
Using a stand electric mixer, start beating egg whites and lemon juice on low speed.
Slowly add granulated sugar and increase speed to high. Allow to mix for 10 – 15 minutes, until mixture is white and forms stiff peaks.
Scoop ½ of the meringue mixture in a small bowl. Color the remaining meringue with purple gel food coloring and mix until completely mixed in.
Add the white meringue back into the purple meringue mixture and fold. You won’t want to mix both but rather, carefully create a “marbled” look.
Scoop meringue into a piping bag with Wilton icing tip #21 attached.
On your lined baking sheet, pipe out 2 inch circular discs.
Around the top of each disc, pipe out a border on the circumference.
Bake for 2 hours.
Once 2 hours is up, turn off the heat and leave in the oven the meringue for another 35 minutes.
Give 5 minutes to cool down before decorating.
Decoration Ingredients
1 tbsp brown sugar
2-3 oz. pink fondant
Decorating the Meringues
Use your sea shell mold to form pink fondant sea shells. All you have to do is press a little bit of fondant into your shape of choice and remove from the mold.
Sprinkle brown sugar in the center of each meringue cookie. Place one fondant sea shell in the center. Serve and enjoy!
Sweet & Dainty Seashell Meringues
Sweet little meringue cookies get a beach-theme with a sprinkle of brown sugar and a fondant seashell.
Ingredients
- 2 egg whites, room temperature
- ¼ tsp lemon juice
- ½ cup granulated sugar
- Purple gel food coloring
- 1 Tbsp Brown Sugar
- Pink fondant
Instructions
To make the meringue:
Using a stand electric mixer, start beating egg whites and lemon juice on low speed.
Slowly add granulated sugar and increase speed to high. Allow to mix for 10 - 15 minutes, until mixture is white and forms stiff peaks.
Scoop ½ of the meringue mixture in a small bowl. Color the remaining meringue with purple gel food coloring and mix until completely melted.
Add the white meringue back into the purple meringue mixture and fold. You won’t want to mix both but rather, carefully create a “marbled” look.
Scoop meringue into a piping bag with Wilton icing tip #21 attached.
On your lined baking sheet, pipe out 2 inch circular discs.
Around the top of each disc, pipe out a border on the circumference.
Bake for 2 hours.
Once 2 hours is up, turn off the heat and leave in the oven the meringue for another 35 minutes.
Give 5 minutes to cool down before decorating.
To decorate:
Use your sea shell mold to form pink fondant sea shells. All you have to do is press a little bit of fondant into your shape of choice and remove from the mold.
Sprinkle brown sugar in the center of each meringue cookie. Place one fondant sea shell in the center. Serve and enjoy!
