This light and airy meringue cookie recipe starts with a hint of cherry flavor!
Each crisp little meringue cookie is dipped in decadent dark chocolate to make these an extra special treat!
The inspiration for this Meringue Cookie Recipe
One of my favorite places to go for my own birthday as an adult is this fantastic bakery that serves a special tea luncheon. We eat finger sandwiches, scones, muffins, whoopie pies, macarons, and meringue cookies. I love those little meringues. They are light and airy. They are crisp when you bite into them, but then they instantly melt into your mouth. The meringue cookies I am sharing today are sweetened with maraschino cherry juice; which is something I love using in desserts like this Black Bottom Cherry Pie or these Cherry Lime Cookies. The meringue cookies are finished off by a dip in dark chocolate. A perfectly sweet ending to any meal!
What Are Meringue Cookies?
Meringue cookies are feather-light cookies made with sugar and egg whites. The cookies themselves are French and Italian by origin. The baking method is simple, but they do take up time (mostly for baking and setting) and they do take a watchful eye as you want to be sure your egg whites set properly. But with a few tips, I promise anyone can be successful at making meringue cookies!
WHERE IS MERINGUE COOKIE RECIPE?
If you’d rather skip cooking tips, suggestions, handy substitutions, related recipe ideas – and get straight to the Meringue Cookie Recipe– simply scroll to the bottom of the page where you can find the printable recipe card.
How To Make Meringues
When it comes to meringue cookies, it’s all about the egg whites! This recipe calls for 4 egg whites, which when whipped and piped, will give you a fair amount of cookies. Make sure your egg whites are room temperature to start. Warm egg whites will produce more volume.
I used a whisk attachment for my mixture and beat my egg whites on high speed, that high speed will incorporate air into your egg whites which will make them light and fluffy!
While whisking the egg whites, sugar and cream of tartar are added to the bowl. The cream of tartar adds an acidity needed to stabilize the egg whites and help them set up. Some recipes use vinegar or lemon juice in place of the cream of tartar.
When stiff peaks occur with your egg whites, place them in a piping bag and pipe little florets onto lined baking sheets.
Meringues are baked on low for one hour. The meringues are then left in the oven for another hour until completely cooled. Don’t be tempted to open the door and peak! The whole reason the meringues are left in the oven after baking is to prevent any humidity touching the surface of the meringues. Humidity will cause your meringues to soften or crack.
The key to making meringues:
- Always add your sugar in just a little bit at a time, and make sugar is dissolved before adding more. You will be able to see the sugar crystals if it is not dissolved.
- Always work with your mixer on high speed, this ensures enough air is incorporated into the meringue.
- Meringues are ready when the batter is glossy and stiff.
- The dryer the day the better, humidity can deflate your meringue.
- Be sure to keep all egg yolks out of the batter. Even a tiny amount of yolk will prevent the batter from beating properly.
- Allow your eggs to come to room temperature before you use them.
- Store meringues in an airtight container with parchment paper layered in between. If meringues lose their crispiness, bake in a 200-degree oven for 20 minutes.
More Cherry Treats For You!
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 1/3 cup sugar
- 1 teaspoon maraschino cherry juice
- 6 drops of pink food coloring
- 1/2 cup dark chocolate chips, melted
- 1/2 teaspoon shortening
- Allow egg whites to come to room temperature in a large mixing bowl (about 30 minutes). Preheat oven to 225. Line two large baking sheets with parchment paper and set aside. Add cream of tartar and salt to egg whites. Beat on high until soft peaks form. Gradually add sugar to egg whites, 1 tablespoon at a time. Continue to beat on high speed until egg whites are glossy and have become stiff. Beat in cherry juice and enough food coloring until the meringues have the desired color.
- Carefully scoop mixture into a piping bag fitted with a ½ inch star tip opening. Pipe meringue about 1 inch apart onto lined baking sheets.
- Bake cookies for 60 minutes or until meringues are dry and firm to the touch. Turn the oven off and let meringues sit in the oven with the door closed for another hour or until completely cooled.
- In a small microwave safe bowl, melt chocolate and shorting until smooth. Carefully dip bottoms of meringues into chocolate, allowing excess chocolate to drip down. Place meringues on baking sheet and allow chocolate to set completely.
- Store meringues in an airtight container.
Meringue cookies can be stored for 3-4 doors in an airtight container. Meringues can also be frozen for up to 1 month.
Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 71 Total Fat 1g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 0g Cholesterol 0mg Sodium 60mg Carbohydrates 15g Fiber 0g Sugar 14g Protein 1g