Easter Meringue Cookies
Meringues are one of those quintessential cookies to enjoy year round! They are versatile and can be made in many colors, shapes and flavors, making them such a fitting treat for holidays. With Easter coming up soon, I’m showing you how to make a batch of pastel meringue cookies, infused with marshmallow flavoring. Decorated with chopped nuts and white chocolate they are not only beautiful, but festively delicious too!
EASTER MERINGUE COOKIES
French meringue kisses, flavored with a hint of marshmallow, then dipped in dairy free white chocolate and coated with chopped nuts for Easter. A delicious dairy and gluten free treat!
WHAT DO MERINGUES TASTE LIKE?
There are so many things to love about meringues cookies. Each bite is like a heavenly cloud with a crisp outside and slightly soft, mallowy center. They remind me of dried marshmallows in texture just crisper. Flavor possibilities are endless and the meringue kisses take on just about any flavor you incorporate. They are lightly sweetened with the white chocolate and chopped nuts elevating them to a new level, in both looks, texture and taste, resulting in the perfect sweet bite!
HOW TO MAKE MERINGUE KISSES
Making meringue kisses/cookies is quite simple, but the baking time is long. They need 2 full hours of baking at 200 degrees Fahrenheit so be sure to give yourself time.
To make meringues, simply make a French meringue: whip measured egg whites with cream of tartar, warm sugar and flavoring/coloring to firm peaks. Once firm peaks have formed, (if using more than one color) divide meringue into separate bowls and fold in gel or powdered food colors. Avoid using liquid based coloring so as not to deflate the meringue. Transfer to piping bags fitted with tips of choice. I prefer a star tip and round tip. Then pipe meringues onto a parchment lined baking sheet, gently easing up on the piping bag to after piping each meringue to create the classic curled kiss.
TIPS FOR BAKING PERFECT MERINGUES
The first tip to making quality meringue kisses is making sure you have a clean mixing bowl. Built up residue can result in under developed meringue as can any shells or yolk in the egg whites.
Be sure to use fresh egg whites at room temperature for a good quality meringue.
Heating sugar in the oven prior to pouring into the egg whites, allows it to easily incorporate into the meringue resulting in glossy and fluffy finished product.
Be careful not to over whisk the meringue. Whisk to firm but not quite stiff peaks. (If too firm, the meringues will not present the curled tip. But they will still look pretty and taste delicious!)When ready, the meringue will have a bird beak peak that holds its shape but is slightly soft and curled at the tip.
Know your oven temperature. If your oven runs hot the meringues will brown. Lower the temperature by 10-15 degrees and bake 15 minutes longer to be on the safe side.
Allow meringues to fully cool before removing from parchment paper.
Store meringues in a airtight container until ready to enjoy!
Easter Meringue Cookies
- Prep Time: 15
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 75+ 2" meringue kisses 1x
- Category: Baking
- Method: Meringues
- Cuisine: Dessert
- Diet: Gluten Free
Description
French meringue kisses, flavored with a hint of marshmallow, then dipped in dairy free white chocolate and coated with chopped nuts for Easter. A delicious dairy and gluten free treat!
Ingredients
- 80 grams of egg whites at room temp (2.5 egg whites)
- 130 grams of granulated sugar (1/2 cup + 2 TBSP)
- Pinch of cream of tartar
- 2-3 drops Marshmallow extract or flavoring (I used LorAnn oils)
- 3 oz dairy free/vegan white chocolate or regular chocolate (optional)
- chopped nuts of choice (optional)
- Pink, yellow and green gel food coloring (optional) + 3 bowls
- 2 piping bags fitted with two #12 round tips and 1 piping bag fitted with star tip 4B.
- Parchment paper
Instructions
FOR THE MERINGUES:
- Prep the 3 piping bags with 2 round and 1 star tip.
- Preheat oven to 350. Evenly spread sugar onto a parchment lined baking sheet and heat in the oven for 5 minutes, setting a timer.
- Pour egg whites into the bowl of a stand mixer with whisk attachment.
- Beat on low until foamy.
- Sprinkle in a dash of cream of tartar to stabilize, then gradually increase speed to medium high.
- Whisk the whites on medium high until the peaks begin to firm up (medium peaks)
- Remove sugar from the oven.
- With the mixer on medium high, slowly pour sugar down the side of the mixing bowl incorporating into the whipped egg whites.
- Add the marshmallow oil and whisk egg whites, JUST until firm glossy peaks form.
- Be careful not to over-whisk.
- You’ll know the meringue is ready when holds its shape with a soft curled peak or birds beak.
- If coloring in 3 colors, divide the meringue between 3 bowls adding a drop of pink, yellow and green gel coloring to each.
- Fold the food coloring into the bowls of meringue until fully combined and desired color is achieved.
- Decrease oven temp to 200 degrees Fahrenheit (10 – 15 degrees lower if oven runs hot.)
- Transfer finished meringue to piping bag(s).
- Pipe 2 inch meringue kisses onto parchment paper leaving space between each. To achieve the cute curl on the tops of the meringues, slowly pull the piping bag up from the cookie when piping.
- Bake in the oven for 2 full hours.
- Finished meringues should be crispy on the outside with a soft chewy center and should remove from parchment easily.
- Cool.
- Once meringues have cooled, melt white chocolate over a double boiler.
- Transfer melted chocolate to a small dish.
- Dip the bottoms of the meringues in the white chocolate.
- Coat the white chocolate dipped meringues with chopped nuts.
- Set back onto parchment to set. (About 20 minutes.)
- Enjoy, or store in an airtight container until ready to enjoy!
HOW TO USE MERINGUE KISSES
These meringue cookies are a delicious treat to serve for all occasions. For Easter they can be packaged up and given away as homemade treats, or used to fill Easter baskets. They’d also look beautiful on top of cakes and cupcakes or garnishing a drink. Make for bridal and baby showers, birthdays and more! Enjoying with a hot cup of tea or coffee is also a must!
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Yum Brandi these look so delicate. The hint of citrus sounds so Yum Yum! where do you get all your delicious ideas? You’re so clever.
Thanks mom, they really are…both delicate and yummy and you can add any flavoring to them that you’d like, such as lime…your favorite! I appreciate the compliments. Creativity runs in our genes ;)
They are so pretty!!
Thank you! I appreciate your comment!