Light, airy, and melt-in-your-mouth delicious—these Pastel Meringue Cookies are as delightful to look at as they are to eat. They’re crisp on the outside, soft on the inside, and have just the right amount of sweetness to keep you coming back for more. Whether you’re making them for a special occasion, a gift, or just to treat yourself (because you totally deserve it), these cookies are a guaranteed crowd-pleaser. Plus, they come in dreamy pastel shades that make them almost too pretty to eat—almost.
Why You’ll Love Pastel Meringue Cookies
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re making them for a party, a homemade gift, or simply indulging your sweet tooth, these cookies fit every occasion. Here’s why they’re a favorite:
Versatile These meringue cookies can be made in any color or flavor, making them perfect for holidays, birthdays, or just because.
Budget-Friendly With just a handful of simple ingredients, these cookies won’t break the bank but will still impress everyone who takes a bite.
Quick and Easy While they require a little patience in the oven, the actual prep time is minimal. Plus, no fancy equipment needed!
Customizable Want them extra crispy or slightly chewy in the center? Adjust the baking time to get the texture you love. You can even drizzle them with chocolate or sprinkle them with crushed nuts for a fun twist.
Crowd-Pleasing A guaranteed hit with both kids and adults. These cookies bring a delightful crunch with a touch of sweetness that no one can resist.
Ingredients in Pastel Meringue Cookies
Here’s the magic of these cookies—they’re made with just a few simple ingredients, but the result is pure bliss. Let’s break it down:
Egg Whites The star of the show! Beaten into stiff peaks, they create that signature airy texture that makes meringues so irresistible.
Granulated Sugar Sweetens the cookies while helping them achieve that beautiful glossy finish.
Cream of Tartar A small but mighty ingredient that stabilizes the egg whites and ensures perfect peaks.
Vanilla Extract Adds a warm, rich depth of flavor to complement the light, crispy texture.
Food Coloring The secret to those dreamy pastel hues! Choose your favorite colors or mix and match for a rainbow effect.
Instructions
Preheat Your Oven Start by preheating your oven to a low temperature. This ensures slow, even baking that results in perfectly crisp meringues.
Beat the Egg Whites In a clean, dry mixing bowl, beat the egg whites until foamy. This is the first step to achieving that cloud-like texture.
Add Sugar Gradually Slowly add the granulated sugar, a little at a time, while continuing to beat. This helps dissolve the sugar completely and gives the meringue its signature glossy shine.
Incorporate Cream of Tartar and Vanilla Add the cream of tartar and vanilla extract to stabilize the mixture and enhance the flavor.
Whip to Stiff Peaks Keep beating until the meringue holds stiff peaks. This means when you lift the whisk, the peaks stand tall without collapsing.
Color the Meringue Divide the mixture into separate bowls and add a few drops of food coloring to each. Gently fold the color in to keep the airiness intact.
Pipe or Spoon Onto Baking Sheets Transfer the meringue into a piping bag fitted with a star tip, or simply drop spoonfuls onto a lined baking sheet.
Bake Low and Slow Place the meringues in the oven and let them bake slowly. This allows them to dry out properly and achieve that crisp exterior.
Cool Completely Turn off the oven and let the meringues sit inside with the door slightly open. This prevents them from cracking due to sudden temperature changes.
Serve and Enjoy Once cooled, these delicate cookies are ready to be enjoyed! Store them in an airtight container to keep them crisp.
Notes
Servings Makes about 24 cookies
Calories per Serving Approximately 25 calories per cookie
Preparation Time
Prep Time 15 minutes
Cook Time 1.5 hours
Total Time 1 hour 45 minutes
How to Serve Pastel Meringue Cookies
These cookies are perfect on their own, but here are a few ways to elevate them:
- Pair with fresh berries and whipped cream for an elegant dessert.
- Crumble over ice cream or yogurt for a delightful crunch.
- Serve alongside tea or coffee for a light and airy treat.
- Drizzle with melted chocolate or caramel for extra indulgence.
Additional Tips
- Make sure your mixing bowl is completely grease-free before whipping the egg whites, as any oil can prevent them from reaching stiff peaks.
- If your meringues turn out grainy, the sugar may not have dissolved completely—try using superfine sugar for a smoother texture.
- Avoid making meringues on a humid day, as moisture in the air can prevent them from crisping up properly.
- Store in an airtight container at room temperature for up to a week to maintain their texture.
- Experiment with different extracts like almond, lemon, or peppermint for a unique twist.
Faq’s
Can I make meringue cookies without cream of tartar? Yes! You can substitute with an equal amount of lemon juice or white vinegar.
Why did my meringues turn out chewy instead of crisp? They may have absorbed too much moisture. Try baking them a little longer or letting them dry in the oven.
Can I use a hand mixer instead of a stand mixer? Absolutely! It may take a little longer, but a hand mixer works just fine.
How do I know if my egg whites have reached stiff peaks? When you lift the beaters, the peaks should stand upright without drooping.
Can I make these in advance? Yes! They store well for up to a week in an airtight container.
Why did my meringues crack? Sudden temperature changes can cause cracks. Let them cool gradually in the oven with the door slightly open.
Can I freeze meringue cookies? Freezing is not recommended, as they can absorb moisture and lose their crispness.
What’s the best food coloring to use? Gel food coloring works best because it won’t add extra liquid to the meringue.
Can I add mix-ins like chocolate chips? It’s best to avoid chunky mix-ins, as they can deflate the meringue. Instead, try drizzling chocolate on top after baking.
Can I double the recipe? Yes! Just be sure to bake in batches so the cookies have enough space to dry properly.
Conclusion
Pastel Meringue Cookies are a simple yet elegant treat that brings joy with every bite. With their crisp texture, melt-in-your-mouth sweetness, and beautiful pastel hues, they’re perfect for any occasion. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and guaranteed to impress. So grab those egg whites, whip up some magic, and enjoy these delightful little clouds of sweetness!
Print
Pastel Meringue Cookies
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: About 40 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Description
Light and airy pastel-colored meringue cookies that melt in your mouth. These sweet treats are perfect for special occasions like Easter, baby showers, or tea parties. Made with simple ingredients, they have a crisp outer shell and a soft, chewy center.
Ingredients
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Gel food coloring (pastel shades: pink, blue, yellow, green)
Instructions
- Preheat the oven to 200°F (95°C) and line two baking sheets with parchment paper.
- In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy.
- Add the cream of tartar and continue beating until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, while beating on high speed. Continue until stiff, glossy peaks form.
- Mix in the vanilla extract.
- Divide the meringue into separate bowls and add gel food coloring to each, gently folding to combine.
- Transfer the meringue into piping bags fitted with a star tip. Pipe small dollops onto the prepared baking sheets.
- Bake for 1.5 to 2 hours, or until the meringues are crisp and easily lift from the parchment paper.
- Turn off the oven and let the meringues cool inside for about an hour to prevent cracking.
- Store in an airtight container at room temperature.
Notes
- Ensure no egg yolk gets into the whites, as even a small amount can prevent proper whipping.
- Use gel food coloring to avoid adding extra liquid.
- Meringues are sensitive to humidity, so store them in a dry place.
Nutrition
- Serving Size: 2 cookies
- Calories: 25 kcal
- Sugar: 6 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0mg