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Pastel Meringue Cookies

Pastel Meringue Cookies
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Pastel Meringue Cookies are light, airy, and colorful treats that melt in your mouth. Perfect for celebrations like birthdays and baby showers or as a delightful everyday snack, these cookies combine simple ingredients and vibrant pastel hues for a whimsical and elegant dessert experience.

Ingredients

Scale

Main Ingredients

  • 4 large fresh egg whites, room temperature
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Gel-based pastel food coloring (various colors)

Optional Add-ins

  • Dash of almond extract or lemon extract
  • Edible glitter
  • 1–2 tablespoons cocoa powder (for chocolate swirl variation)
  • Chopped pistachios or almonds (for nutty crunch topping)
  • Natural fruit extracts like raspberry or lemon zest
  • Aquafaba (for vegan version, replacing egg whites)

Instructions

  1. Prepare Your Ingredients and Equipment: Ensure your mixing bowl and beaters are impeccably clean to allow egg whites to whip properly. Preheat the oven to 200°F (93°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
  2. Whip the Egg Whites: Pour room-temperature egg whites into the bowl and begin whipping at medium speed until frothy. Add cream of tartar to stabilize. Gradually increase speed, adding sugar slowly until the meringue forms glossy, stiff peaks that hold firm but remain pliable.
  3. Add Flavor and Color: Gently fold in vanilla extract and your choice of pastel gel food colorings carefully to avoid deflating the meringue. Use a spatula to swirl the colors for a marbled effect or mix evenly for solid pastel shades. Add any optional extracts or edible glitter now if desired.
  4. Pipe the Cookies: Transfer the meringue mixture to a piping bag fitted with a star or round tip. Pipe small rounds or whimsical shapes onto the prepared baking sheets, spacing them about an inch apart.
  5. Bake Low and Slow: Bake the cookies at 200°F (93°C) for 90 minutes to 2 hours until dry to the touch and easily lifted from the parchment. Turn off the oven and leave the cookies inside to cool completely; this slow cooling helps develop their delicate crunch and prevents cracking.
  6. Store or Serve: Once cooled, carefully transfer the pastel meringue cookies to an airtight container to maintain their texture. Enjoy immediately or store for later celebrations.

Notes

  • Use fresh, room-temperature eggs for more stable meringue peaks.
  • Add sugar gradually to ensure it dissolves properly for a smooth, shiny meringue.
  • Keep the oven door closed during baking to maintain consistent low heat and proper drying.
  • Use gel food coloring only to avoid thinning the meringue mixture and to achieve vibrant colors.
  • Let cookies cool completely inside the oven to prevent cracking and to get the perfect light, crisp texture.

Nutrition

Keywords: pastel meringue cookies, airy cookies, colorful meringue, light dessert, gluten-free cookies, party treats, baby shower dessert

Find it online: https://recipesemilly.com/pastel-meringue-cookies/