Strawberry Meringue Cookies

Updated: Jul 29, 2019

What's light and airy, crispy and chewy?

I thought you'd never's these strawberry meringue cookies!

Contrary to popular belief, meringues are very easy to make, if you just keep a few things in mind.

The first thing is, when whipping the egg whites get them to a nice firm peak. A firm peak is when you can lift the beater out of the whipped whites and the peak stays just where it is.

The second thing is when adding the sugar to your whites do it very slowly, a tablespoon at a time. I know don't check out, it goes quickly and it's worth the effort!

If you add the sugar too fast you'll dry out the whites and your texture on cookies will not be what your after.

I usually do these on the "rustic side" Often you will see meringues in a prefect chocolate kiss shape, I just swirl them very casually.

I also did these on the larger side, just because they're so yummy!

The fresh strawberry puree just makes them that much better, I've also added mini chocolate chips on top of the strawberry and its delightful!

If strawberries aren't in season, use jam.

If you want to make yourself or someone else happy, make these cookies.

Strawberry meringue cookies

Serves 12

prep time 25-30 minutes

cook time 1 hr 15 min plus additional 1 hour to cool in the oven

6 large egg whites at room temp

1/2 tsp cream of tartar

1 tsp vanilla

sprinkle of salt

1 1/3 cups super fine sugar + 1 Tb for strawberries

1 cup diced hulled strawberries

zest of 1/2 a lemon

Pre heat oven to 250 degrees

Line two standard baking sheets with parchment paper.

In a blender or food processor add your berries and 1 Tb sugar and puree. Stir in zest and set aside.

In the bowl of a stand mixer fitted with the whisk attachment, or a large bowl with a hand mixer, beat egg whites, cream of tarter, vanilla and a pinch of salt.

Beat until soft peaks form.

Add sugar a tablespoon at a time while continuing to beat the whites, once completed continue beating until stiff peaks form and whites are glossy.

For ease I use a large zip lock bag and cut a corner off the bottom to make the cookies on the cookie sheet.

Use a little over half the batter to make the bottoms, I get between 10 and 14 depending on how big I make them. Like I said, I go more for the "rustic" style here.

Place a tablespoon of the puree in the middle of the cookie, once all have gotten the puree, top with the remaining meringue and give a little smear if needed to cover the strawberry.

I often times add sliced almonds to the tops if you'd like to that now is the time.

Bake in pre heated oven for 1 hour and 15 minutes. When time is up turn the oven off and prop it open slightly, as if you where broiling something. Let cool in the oven for an additional hour.

I think these are best on the first day, but they will hold in an airtight container up to 3 days.


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