Easy Meringue Cookies

Delicate swirls of sweet, melt in your mouth, crisp meringue topped with a rainbow of colorful sprinkles. Best of all they have no flour, egg yolk or butter like most cookies, making them naturally gluten-free, fat-free and guilt-free!

These meringue cookies are like a cloud of sweet, airy crunch that dissolve in your mouth and they couldn't be easier to make. They are made mainly of whipped egg whites and sugar, making them ultra light, crisp and airy.

I couldn't resist tinting them pink with a pop of pastel confetti sprinkles on top, but you can really make these any color you like or leave them classic white. As for topping them, you can go the sprinkle route like I did, a dusting of cocoa powder, coconut flakes or even finely crushed candies!

This is a pretty simple recipe with only a few ingredients. It can easily be doubled, too! It starts with plain old egg whites. If you need some ideas on what to do with the yolks, try my small-batch chocolate chip cookies, or my lemon meringue pies, or my fresh fruit tart with homemade pastry cream filling!

A trick I use is to separate eggs when cold, right out of the fridge, and let whites sit for about 30 min. to bring them to room temperature so they can puff up as much as possible. Make sure there is NO egg yolk in your egg whites and no grease or water on your beaters or in the bowl, none at all, or your egg whites will not whip up properly.

Here is my video: How To Separate Egg Yolks From Egg Whites (4 ways) to help you out.

First, beat your room temperature egg whites on medium speed until frothy.

Then, add the cream of tartar to stabilize the egg whites followed by the vanilla and 3 drops of liquid food coloring in color of your choice. This will give you a pastel shade so add more if you want a deeper color. If you want to flavor these meringues, you can use a water based food coloring other than vanilla, such as peppermint or lemon for example, if desired.

Then, beat egg whites until they hold soft peaks, so when you lift the whisk, the tips will fall over.

Next we add the sugar.

Set a timer for 7 minutes. Very gradually beat in the sugar 1 tablespoon at a time.

Keep beating until all sugar is incorporated, beating on medium-high speed until the meringue holds glossy, stiff peaks, and sugar has fully dissolved.

You will know the meringue is ready when you lift the whisk and the tips stick straight up.

Pipe swirls of meringue on the parchment paper lined baking sheet, or use a spoon to create small mounds and add sprinkles. I used a Wilton 1M open star tip for these little guys.

Then comes the sprinkles!

Bake the meringues for about 1 1/2 - 2 hours. The meringues are done when they are pale, crisp, and easily peel off the parchment paper. Then, turn the oven heat off, leaving the meringues in the oven to finish drying for a few hours.

You will know they are ready when they peel right off the parchment.

Enjoy!

With only a bowl, spatula, and some beaters to wash, clean up isn't too bad either ;)

Easy Meringue Cookies

2 large egg whites, room temperature
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1 1/3 cups powdered sugar
pink food coloring
sprinkles

Directions
Preheat oven to 200 degrees F. Line a baking pan with parchment paper.

Separate eggs and let whites sit for about 30 min. to bring them to room temperature, making sure there is NO egg yolk in your egg whites and no grease or water on your beaters or in the bowl.

Beat in cream of tartar and beat until soft peaks form (when you lift the whisk, the tips will fall over). Add vanilla. Increase to medium-high speed and add sugar, 1 tablespoon at a time, beating until sugar is dissolved and the meringue holds glossy, stiff peaks, about 7 minutes. You will know the meringue is ready when you lift the whisk and the tips stick straight up. Transfer to a piping bag fitted with a star tip.

Pipe swirls of meringue on the parchment paper lined baking sheet. Bake the meringues for about 1 1/2 - 2 hours. The meringues are done when they are pale, crisp, and easily peel off the parchment paper. Turn the oven heat off, leaving the meringues in the oven to finish drying for a few hours or over night. Cover and store at room temperature for several days.