Strawberry meringue cookies
If you have leftover egg whites and are in the mood for a cheeky sweet treat, you can make these wonderful heart shaped strawberry meringue cookies. You need only 6 ingredients, a little bit of patience with piping and you can enjoy these crunchy and chewy sweet treats. These cookies are perfect for any celebration Christmas, Easter, Valentine's Day, you name it. These cookies are also gluten-free and vegetarian.
How to make strawberry meringue cookies
These cookies are actually easy to make. They are based on French meringue, which requires whisking egg whites to stiff peaks and then gradually adding sugar in small batches until sugar is fully incorporated and you end up with a thick glossy meringue. Please read the below tips that will help you to get the best results:
TIPS:
- Use egg whites from normal eggs. I tried using liquid egg whites and I had trouble with whisking meringue to steak peaks.
- I always use large eggs in my recipes and the average weight of egg white is 36g (1.2 ounce). Egg whites should be at room temperature.
- It is very important to add sugar to meringue in small batches. I add 1 tbsp at a time and wait about 30-40 seconds until I add the next one. Sugar needs to time to dissolve properly. If you add too much sugar at once it will be grainy and meringue may deflate.
- Make sure that bowl you are using and all the utensils are grease and moisture free. Meringue will not whip up if there is any traces of these two.
- Drying time depends on your oven, but I would suggest to dry meringue cookies at lower temperature for longer time so they do not burn.
- The shape is totally up to you. I went for hearts as I was making cookies for Valentine's Day
What do strawberry meringue cookies taste like?
These strawberry cookies taste fantastic, they have nice mild strawberry flavour. The consistency if perfect. Crunchy on the outside and chewy and sticky in the middle. I would compare it to a thick marshmallow.
How to store meringue cookies
Strawberry meringue cookies last a long time. I would recommend storing them in an air-tight container at room temperature in a dark cupboard. Meringue hates moisture so any contact with damp environment will affect consistency of these cookies. Cookies will last a month. You can also freeze these cookies for up to 3 months.
If you are looking for more recipes for meringue based cookies, I can recommend you the following:
Ossi di morto- Italian meringue cookies
Italian meringue buttercream frosting
Gluten-free almond and chocolate meringue cookies
Italian almond amaretti cookies
Click this link to see the best recipes for meringue desserts
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
Light, crunchy on the outside and chewy in the middle, these strawberry meringue heart shaped cookies are soooo good. These cookies are perfect to make ahead of any celebration. They are vegetarian and gluten-free as well. I
- 6 egg whites (from large eggs, about 210 grams, room temperature)
- 300 g white sugar
- 40 g freeze dried strawberry powder
- 1 tsp potato starch (or potato flour)
- 1/4 tsp table salt
- food colouring (optional)
Please read recipe post as well. It includes storage direction and other useful information.
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
Prepare 4 large baking trays lined with baking paper, set aside.
Before you start making meringues, make sure that the bowl you are using and other utensils are grease and moisture free. It is important. Otherwise meringue will not whip up.
Now, add egg whites to a big bowl and add salt. Start whipping on medium and then after 2 minutes increase speed to high. When meringue has stiff peaks start adding sugar, start with 1 tbsp. Wait for 30-40 seconds and then add the next one.
It is important to add sugar slowly and allow it to dissolve properly. If you add sugar to fast, meringue will be grainy and may deflate.
Add food colouring.
After adding all the sugar slowly add 1 tsp of potato starch (potato flour). Whip for a minute.
Add 40 g freeze dry strawberry powder and whip for another minute.
Spoon meringue to a piping bag with a piping nozzle and pipe meringue on the prepared baking sheets.
Preheat oven to 110C fan (230F) , place meringues in the oven and dry them for about 50-60 minutes. These cookies are small so you can check after 45 minutes if they are ready. I was drying 2 cookie sheets at once and had no issues.
When cookies are ready, remove them from oven and let them cool completely on the baking sheets. This is important. Hot meringue will stick to the baking sheets and you will break cookies if you want to remove them straight away.
When cookies are completely cold, remove them from baking sheets and enjoy.