Meringue Cookies are so easy to make, who knew!!!! I decided to give them a try today and make a shamrock shape cookie for St. Patrick’s Day.
That was my first attempt making meringue cookies. I didn’t know what to expect so I chose a recipe from mccormick.com trusting their recipe would turn out right. I’ve since remade this recipe several times and when I tried this simple round swirl design, it’s now my go-to for meringue cookies.
Well ‘the Luck of the Irish’ was with me today and the cookie turned out delicious otherwise I would have been out of luck and not have a cookie to #fillthecookiejar this month.
You might have difficulty discerning this is a Shamrock shape cookie. Whenever I use a sugar topping on my cookies I just can’t get the photos to be distinct – I need more practice . . . but the cookie is delicious and the recipe works.
McCormick had a very helpful tip that will help prevent a recipe fail: The separated egg whites should be room temperature for making a successful meringue. If you are like me and decide to bake at the last minute here’s what is recommended to speed things up:
- (1) Place the egg whites in a small/medium bowl;
- (2) In a slightly larger bowl add about 2 inches of very warm water (not hot) and place the bowl with the egg whites gently into the bottom of the larger bowl over the water.
- Be sure that you do not get any water into the egg whites. Let the egg whites sit in the warm water while you gather your ingredients and prepare the baking sheets.
I’ve been using non-stick aluminum foil for certain recipes and glad I had it handy for this Meringue Cookie recipe. As you can see I used parchment paper on one of the trays – A No! No! – do NOT use parchment paper. I couldn’t get the meringue off the paper. – Non-Stick Aluminum Foil worked better
To make the shamrock shapes I used a cookie cutter to trace the image on parchment paper and cut out them out.
I then piped the meringue into the cutout shapes, smoothed the meringue as best I could and then gently removed the parchment paper. I sprinkled on the colored sugar crystals before baking (I think I added just a tad too much but they were still delicious).
Try an easy shape using one of your pastry tips and you will want to make this recipe all the time.Print
This recipe is adapted from mccormick.com’s Colorful Meringue Cookies. I have re-made this recipe several times and my new photos are so much better than the shamrock cookies. Make these for Mother’s Day and any other occasion.
- Prep Time: 10-15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes+
- Yield: 4-6 servings
- Category: Dessert
- Cuisine: American
- 4 egg whites, room temperature
- 1/2 tsp. cream of tartar
- 1 cup sugar (I used granulated Monk Fruit sweetener)
- 1 tsp. Vanilla Extract
- 1 cup mini Chocolate Chips (optional)
- Food Coloring (optional) (if you wish to add color add several drops at a time until desired color):
Preheat oven 225 degrees. Cover baking sheets with Non-Stick Foil (or spray the foil with cooking spray).
- Add the room temperature egg whites to a room temperature bowl and beat on medium speed until frothy – just after you do not see the yellow color from the liquid egg whites.
- Add the cream of tartar and continue to mix on medium speed until soft peaks form.
- Start to add the sugar 1 tablespoon at a time and continue to beat until all the sugar is blended and dissolved.
- Beat in the vanilla and add food color if using.
- Add the mixture to a piping bag and pipe desired shape onto non-stick foil lined baking sheets.
- OR your can drop rounded teaspoonful of the meringue onto the non-stick foil lined baking sheets spaced 1 inch apart.
- Bake 45 minutes. Turn off the oven and leave the meringue cookies in the oven for an additional hour or until completely cooled and dry.
Keywords: meringue cookies, homemade meringue, St. Patrick's Day cookies, Mother's Day cookies
This is a very flexible recipe, which I have made many times. This new photo is one of the more recent cookies I made for a spring family gathering. With a little imagination you can make this for Mother’s Day also. Add pink decorations or a drop of pink food coloring. So pretty!
*RECIPE & POST UPDATED IN 2018*
This recipe was originally shared with the CYNTHIA AT FEEDING BIG #FillTheCookieJar group.