New recipes

Colorful Meringue Cookies

Colorful Meringue Cookies

Photo courtesy of McCormick

These delicious, low-fat meringue cookies are the perfect confection for any holiday celebration. Try red and green for a yummy Christmas cookie, pink for Valentine's Day, or even blue for a baby shower. The possibilities are endless!

Recipe courtesy of McCormick

10 m

(prepare time)

45 m

(cook time)

Ingredients

  • 4 egg whites, at room temperature
  • 1/2 Teaspoon McCormick Cream Of Tartar
  • 1 Cup sugar
  • 1 Teaspoon McCormick All Natural Pure Vanilla Extract
  • 25-30 drops McCormick Neon Assorted Food Color & Egg Dye

Nutritional Facts

Servings12

Calories Per Serving71

Folate equivalent (total)0.4µg0.1%


Basic Meringue Cookie Recipe

Preheat oven to 250°F. Prepare baking sheets with parchment paper.

In a large bowl, whip Meringue Powder and water with electric mixer on high speed until soft peaks form. With the mixer running, gradually add sugar in small amounts at a time. Whip until stiff peaks form, typically 4-5 minutes.

Add vanilla and icing color and continue whipping until well combined, scraping down the bottom and sides of the bowl as necessary.

Fill a piping bag fitted with the 1M tip with meringue batter. Pipe 2 in. diameter circles onto parchment-lined cookie pans, spacing 1 in. apart for medium-sized cookies. Pipe smaller circles for crispier cookies or larger circles for more chewy cookies.

Bake 45-50 minutes or until outsides of meringues feel firm and crisp. Don’t open the oven door while the cookies are baking. Turn off the oven and let cookies sit for an hour to dry them out then remove and cool completely on pan. Peel cooled meringues off of parchment paper.

  • Use grease-free tools: Grease-free tools are a must to ensure meringue sets properly.
  • Avoid using a plastic mixing bowl: Plastic mixing bowls can retain fat and grease from past recipes, so use a glass or metal mixing bowl.
  • Avoid under or over beating: Make sure to beat until stiff peaks are reached and don’t beat past that point.
  • Cookie size: Larger cookies tend to be chewier inside, and smaller ones are easier to get crispy all the way through. For consistent sizing, trace the desired circle size on the backside of the parchment paper with a pencil.
  • To flavor: Add a 1/4 teaspoon of your favorite extract such as almond or peppermint to the meringue batter in the same step the vanilla. Add more as needed until you reach the desired flavor.
  • To store: meringue cookies will last for up to a week in an airtight container

Basic Meringue Cookie Recipe

Preheat oven to 250°F. Prepare baking sheets with parchment paper.

In a large bowl, whip Meringue Powder and water with electric mixer on high speed until soft peaks form. With the mixer running, gradually add sugar in small amounts at a time. Whip until stiff peaks form, typically 4-5 minutes.

Add vanilla and icing color and continue whipping until well combined, scraping down the bottom and sides of the bowl as necessary.

Fill a piping bag fitted with the 1M tip with meringue batter. Pipe 2 in. diameter circles onto parchment-lined cookie pans, spacing 1 in. apart for medium-sized cookies. Pipe smaller circles for crispier cookies or larger circles for more chewy cookies.

Bake 45-50 minutes or until outsides of meringues feel firm and crisp. Don’t open the oven door while the cookies are baking. Turn off the oven and let cookies sit for an hour to dry them out then remove and cool completely on pan. Peel cooled meringues off of parchment paper.

  • Use grease-free tools: Grease-free tools are a must to ensure meringue sets properly.
  • Avoid using a plastic mixing bowl: Plastic mixing bowls can retain fat and grease from past recipes, so use a glass or metal mixing bowl.
  • Avoid under or over beating: Make sure to beat until stiff peaks are reached and don’t beat past that point.
  • Cookie size: Larger cookies tend to be chewier inside, and smaller ones are easier to get crispy all the way through. For consistent sizing, trace the desired circle size on the backside of the parchment paper with a pencil.
  • To flavor: Add a 1/4 teaspoon of your favorite extract such as almond or peppermint to the meringue batter in the same step the vanilla. Add more as needed until you reach the desired flavor.
  • To store: meringue cookies will last for up to a week in an airtight container

Basic Meringue Cookie Recipe

Preheat oven to 250°F. Prepare baking sheets with parchment paper.

In a large bowl, whip Meringue Powder and water with electric mixer on high speed until soft peaks form. With the mixer running, gradually add sugar in small amounts at a time. Whip until stiff peaks form, typically 4-5 minutes.

Add vanilla and icing color and continue whipping until well combined, scraping down the bottom and sides of the bowl as necessary.

Fill a piping bag fitted with the 1M tip with meringue batter. Pipe 2 in. diameter circles onto parchment-lined cookie pans, spacing 1 in. apart for medium-sized cookies. Pipe smaller circles for crispier cookies or larger circles for more chewy cookies.

Bake 45-50 minutes or until outsides of meringues feel firm and crisp. Don’t open the oven door while the cookies are baking. Turn off the oven and let cookies sit for an hour to dry them out then remove and cool completely on pan. Peel cooled meringues off of parchment paper.

  • Use grease-free tools: Grease-free tools are a must to ensure meringue sets properly.
  • Avoid using a plastic mixing bowl: Plastic mixing bowls can retain fat and grease from past recipes, so use a glass or metal mixing bowl.
  • Avoid under or over beating: Make sure to beat until stiff peaks are reached and don’t beat past that point.
  • Cookie size: Larger cookies tend to be chewier inside, and smaller ones are easier to get crispy all the way through. For consistent sizing, trace the desired circle size on the backside of the parchment paper with a pencil.
  • To flavor: Add a 1/4 teaspoon of your favorite extract such as almond or peppermint to the meringue batter in the same step the vanilla. Add more as needed until you reach the desired flavor.
  • To store: meringue cookies will last for up to a week in an airtight container

Basic Meringue Cookie Recipe

Preheat oven to 250°F. Prepare baking sheets with parchment paper.

In a large bowl, whip Meringue Powder and water with electric mixer on high speed until soft peaks form. With the mixer running, gradually add sugar in small amounts at a time. Whip until stiff peaks form, typically 4-5 minutes.

Add vanilla and icing color and continue whipping until well combined, scraping down the bottom and sides of the bowl as necessary.

Fill a piping bag fitted with the 1M tip with meringue batter. Pipe 2 in. diameter circles onto parchment-lined cookie pans, spacing 1 in. apart for medium-sized cookies. Pipe smaller circles for crispier cookies or larger circles for more chewy cookies.

Bake 45-50 minutes or until outsides of meringues feel firm and crisp. Don’t open the oven door while the cookies are baking. Turn off the oven and let cookies sit for an hour to dry them out then remove and cool completely on pan. Peel cooled meringues off of parchment paper.

  • Use grease-free tools: Grease-free tools are a must to ensure meringue sets properly.
  • Avoid using a plastic mixing bowl: Plastic mixing bowls can retain fat and grease from past recipes, so use a glass or metal mixing bowl.
  • Avoid under or over beating: Make sure to beat until stiff peaks are reached and don’t beat past that point.
  • Cookie size: Larger cookies tend to be chewier inside, and smaller ones are easier to get crispy all the way through. For consistent sizing, trace the desired circle size on the backside of the parchment paper with a pencil.
  • To flavor: Add a 1/4 teaspoon of your favorite extract such as almond or peppermint to the meringue batter in the same step the vanilla. Add more as needed until you reach the desired flavor.
  • To store: meringue cookies will last for up to a week in an airtight container

Basic Meringue Cookie Recipe

Preheat oven to 250°F. Prepare baking sheets with parchment paper.

In a large bowl, whip Meringue Powder and water with electric mixer on high speed until soft peaks form. With the mixer running, gradually add sugar in small amounts at a time. Whip until stiff peaks form, typically 4-5 minutes.

Add vanilla and icing color and continue whipping until well combined, scraping down the bottom and sides of the bowl as necessary.

Fill a piping bag fitted with the 1M tip with meringue batter. Pipe 2 in. diameter circles onto parchment-lined cookie pans, spacing 1 in. apart for medium-sized cookies. Pipe smaller circles for crispier cookies or larger circles for more chewy cookies.

Bake 45-50 minutes or until outsides of meringues feel firm and crisp. Don’t open the oven door while the cookies are baking. Turn off the oven and let cookies sit for an hour to dry them out then remove and cool completely on pan. Peel cooled meringues off of parchment paper.

  • Use grease-free tools: Grease-free tools are a must to ensure meringue sets properly.
  • Avoid using a plastic mixing bowl: Plastic mixing bowls can retain fat and grease from past recipes, so use a glass or metal mixing bowl.
  • Avoid under or over beating: Make sure to beat until stiff peaks are reached and don’t beat past that point.
  • Cookie size: Larger cookies tend to be chewier inside, and smaller ones are easier to get crispy all the way through. For consistent sizing, trace the desired circle size on the backside of the parchment paper with a pencil.
  • To flavor: Add a 1/4 teaspoon of your favorite extract such as almond or peppermint to the meringue batter in the same step the vanilla. Add more as needed until you reach the desired flavor.
  • To store: meringue cookies will last for up to a week in an airtight container

Basic Meringue Cookie Recipe

Preheat oven to 250°F. Prepare baking sheets with parchment paper.

In a large bowl, whip Meringue Powder and water with electric mixer on high speed until soft peaks form. With the mixer running, gradually add sugar in small amounts at a time. Whip until stiff peaks form, typically 4-5 minutes.

Add vanilla and icing color and continue whipping until well combined, scraping down the bottom and sides of the bowl as necessary.

Fill a piping bag fitted with the 1M tip with meringue batter. Pipe 2 in. diameter circles onto parchment-lined cookie pans, spacing 1 in. apart for medium-sized cookies. Pipe smaller circles for crispier cookies or larger circles for more chewy cookies.

Bake 45-50 minutes or until outsides of meringues feel firm and crisp. Don’t open the oven door while the cookies are baking. Turn off the oven and let cookies sit for an hour to dry them out then remove and cool completely on pan. Peel cooled meringues off of parchment paper.

  • Use grease-free tools: Grease-free tools are a must to ensure meringue sets properly.
  • Avoid using a plastic mixing bowl: Plastic mixing bowls can retain fat and grease from past recipes, so use a glass or metal mixing bowl.
  • Avoid under or over beating: Make sure to beat until stiff peaks are reached and don’t beat past that point.
  • Cookie size: Larger cookies tend to be chewier inside, and smaller ones are easier to get crispy all the way through. For consistent sizing, trace the desired circle size on the backside of the parchment paper with a pencil.
  • To flavor: Add a 1/4 teaspoon of your favorite extract such as almond or peppermint to the meringue batter in the same step the vanilla. Add more as needed until you reach the desired flavor.
  • To store: meringue cookies will last for up to a week in an airtight container

Basic Meringue Cookie Recipe

Preheat oven to 250°F. Prepare baking sheets with parchment paper.

In a large bowl, whip Meringue Powder and water with electric mixer on high speed until soft peaks form. With the mixer running, gradually add sugar in small amounts at a time. Whip until stiff peaks form, typically 4-5 minutes.

Add vanilla and icing color and continue whipping until well combined, scraping down the bottom and sides of the bowl as necessary.

Fill a piping bag fitted with the 1M tip with meringue batter. Pipe 2 in. diameter circles onto parchment-lined cookie pans, spacing 1 in. apart for medium-sized cookies. Pipe smaller circles for crispier cookies or larger circles for more chewy cookies.

Bake 45-50 minutes or until outsides of meringues feel firm and crisp. Don’t open the oven door while the cookies are baking. Turn off the oven and let cookies sit for an hour to dry them out then remove and cool completely on pan. Peel cooled meringues off of parchment paper.

  • Use grease-free tools: Grease-free tools are a must to ensure meringue sets properly.
  • Avoid using a plastic mixing bowl: Plastic mixing bowls can retain fat and grease from past recipes, so use a glass or metal mixing bowl.
  • Avoid under or over beating: Make sure to beat until stiff peaks are reached and don’t beat past that point.
  • Cookie size: Larger cookies tend to be chewier inside, and smaller ones are easier to get crispy all the way through. For consistent sizing, trace the desired circle size on the backside of the parchment paper with a pencil.
  • To flavor: Add a 1/4 teaspoon of your favorite extract such as almond or peppermint to the meringue batter in the same step the vanilla. Add more as needed until you reach the desired flavor.
  • To store: meringue cookies will last for up to a week in an airtight container

Basic Meringue Cookie Recipe

Preheat oven to 250°F. Prepare baking sheets with parchment paper.

In a large bowl, whip Meringue Powder and water with electric mixer on high speed until soft peaks form. With the mixer running, gradually add sugar in small amounts at a time. Whip until stiff peaks form, typically 4-5 minutes.

Add vanilla and icing color and continue whipping until well combined, scraping down the bottom and sides of the bowl as necessary.

Fill a piping bag fitted with the 1M tip with meringue batter. Pipe 2 in. diameter circles onto parchment-lined cookie pans, spacing 1 in. apart for medium-sized cookies. Pipe smaller circles for crispier cookies or larger circles for more chewy cookies.

Bake 45-50 minutes or until outsides of meringues feel firm and crisp. Don’t open the oven door while the cookies are baking. Turn off the oven and let cookies sit for an hour to dry them out then remove and cool completely on pan. Peel cooled meringues off of parchment paper.

  • Use grease-free tools: Grease-free tools are a must to ensure meringue sets properly.
  • Avoid using a plastic mixing bowl: Plastic mixing bowls can retain fat and grease from past recipes, so use a glass or metal mixing bowl.
  • Avoid under or over beating: Make sure to beat until stiff peaks are reached and don’t beat past that point.
  • Cookie size: Larger cookies tend to be chewier inside, and smaller ones are easier to get crispy all the way through. For consistent sizing, trace the desired circle size on the backside of the parchment paper with a pencil.
  • To flavor: Add a 1/4 teaspoon of your favorite extract such as almond or peppermint to the meringue batter in the same step the vanilla. Add more as needed until you reach the desired flavor.
  • To store: meringue cookies will last for up to a week in an airtight container

Basic Meringue Cookie Recipe

Preheat oven to 250°F. Prepare baking sheets with parchment paper.

In a large bowl, whip Meringue Powder and water with electric mixer on high speed until soft peaks form. With the mixer running, gradually add sugar in small amounts at a time. Whip until stiff peaks form, typically 4-5 minutes.

Add vanilla and icing color and continue whipping until well combined, scraping down the bottom and sides of the bowl as necessary.

Fill a piping bag fitted with the 1M tip with meringue batter. Pipe 2 in. diameter circles onto parchment-lined cookie pans, spacing 1 in. apart for medium-sized cookies. Pipe smaller circles for crispier cookies or larger circles for more chewy cookies.

Bake 45-50 minutes or until outsides of meringues feel firm and crisp. Don’t open the oven door while the cookies are baking. Turn off the oven and let cookies sit for an hour to dry them out then remove and cool completely on pan. Peel cooled meringues off of parchment paper.

  • Use grease-free tools: Grease-free tools are a must to ensure meringue sets properly.
  • Avoid using a plastic mixing bowl: Plastic mixing bowls can retain fat and grease from past recipes, so use a glass or metal mixing bowl.
  • Avoid under or over beating: Make sure to beat until stiff peaks are reached and don’t beat past that point.
  • Cookie size: Larger cookies tend to be chewier inside, and smaller ones are easier to get crispy all the way through. For consistent sizing, trace the desired circle size on the backside of the parchment paper with a pencil.
  • To flavor: Add a 1/4 teaspoon of your favorite extract such as almond or peppermint to the meringue batter in the same step the vanilla. Add more as needed until you reach the desired flavor.
  • To store: meringue cookies will last for up to a week in an airtight container

Basic Meringue Cookie Recipe

Preheat oven to 250°F. Prepare baking sheets with parchment paper.

In a large bowl, whip Meringue Powder and water with electric mixer on high speed until soft peaks form. With the mixer running, gradually add sugar in small amounts at a time. Whip until stiff peaks form, typically 4-5 minutes.

Add vanilla and icing color and continue whipping until well combined, scraping down the bottom and sides of the bowl as necessary.

Fill a piping bag fitted with the 1M tip with meringue batter. Pipe 2 in. diameter circles onto parchment-lined cookie pans, spacing 1 in. apart for medium-sized cookies. Pipe smaller circles for crispier cookies or larger circles for more chewy cookies.

Bake 45-50 minutes or until outsides of meringues feel firm and crisp. Don’t open the oven door while the cookies are baking. Turn off the oven and let cookies sit for an hour to dry them out then remove and cool completely on pan. Peel cooled meringues off of parchment paper.

  • Use grease-free tools: Grease-free tools are a must to ensure meringue sets properly.
  • Avoid using a plastic mixing bowl: Plastic mixing bowls can retain fat and grease from past recipes, so use a glass or metal mixing bowl.
  • Avoid under or over beating: Make sure to beat until stiff peaks are reached and don’t beat past that point.
  • Cookie size: Larger cookies tend to be chewier inside, and smaller ones are easier to get crispy all the way through. For consistent sizing, trace the desired circle size on the backside of the parchment paper with a pencil.
  • To flavor: Add a 1/4 teaspoon of your favorite extract such as almond or peppermint to the meringue batter in the same step the vanilla. Add more as needed until you reach the desired flavor.
  • To store: meringue cookies will last for up to a week in an airtight container