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These beautiful and easy Easter Meringue Cookies are the perfect little dessert treats for Spring.
I want to thank Meaghan for hosting me today at Cook. Craft. Love.! I feel so honored to be here, especially because Meaghan’s blog is so unique and beautiful 🙂 To be honest with y’all, I’ve done very few guest posts, so please bear with me. Despite my guest post newbie-ness, I’m overly excited to share my favorite little Easter Meringue cookies with y’all. Because my kids ADORE (could I write that any larger!?) meringue cookies, I tend to experiment with different meringue flavors all the time. For me, meringues are such a dainty and perfect little treat – just enough sweet to soften a sweet tooth. They are light and crunchy. And so lovely. They really are an extremely versatile cookie too 🙂
For these lovely Easter Meringue Cookies, I used 4 different fruit flavorings as well as food coloring. You definitely don’t have to use food coloring if you aren’t into that, but to vary up the flavors, I’d probably recommend using fruit flavorings if you can get your hands on some. The cookies themselves are a cinch to mix up, but they do take a bit of time to cook. They cook on low, and then they must cool completely (to minimize cracking) before you start snacking.
I tend to keep turbinado sugar here at my house, but refined white sugar works great too. If you go the turbinado route, you’ll want to beat your meringues until they are as lightly colored as possible, so the brownish turbinado color doesn’t affect the color of the cookies.
And beware! When you get ready to serve, they will seriously be GONE in no time. I pulled these out of the oven, and I barely got them cooled and photographed before my kids and their friends devoured them. Hope you enjoy!
- 2 egg whites
- 1/2 tsp cream of tartar
- 1/2 cup sugar
- blue, red, and yellow food coloring
- raspberry flavoring
- banana flavoring
- blueberry flavoring
- strawberry flavoring
- Preheat oven to 200 degrees. Line a large baking sheet with parchment paper.
- Combine egg whites and cream of tartar in a large bowl. Mix until flufffy.
- Slowly add the sugar, and beat until stiff peaks form.
- Divide the beaten egg mixture into four small bowls.
- In the first bowl, add 2 drops blue food coloring, 2 drops red food coloring, and ¼ teaspoon raspberry flavoring. Mix thoroughly, and set aside..
- In the second bowl, add 2 drops of yellow food coloring and ¼ teaspoon banana flavoring. Mix thoroughly, and set aside.
- In the third bowl, add two drops of blue, and ¼ teaspoon blueberry flavoring. Mix thoroughly, and set aside.
- In the fourth bowl, add two drops red food coloring, and ¼ teaspoon strawberry flavoring. Mix thoroughly, and set aside.
- Place about a spoonful of the colored meringue mixture from one of the bowls on the parchment paper. Do the same with the colored meringue from each of the bowls, careful not to mix the colors. You should end up with approximately 20 small cookies.*
- Bake the cookies at 200 degrees for 90 minutes.
- Remove from oven, cool completely, and serve.
* You can use a piping bag for a more consistent look.
Paige blogs over at Where Latin Meets Lagniappe where she shares soulful southern food and Latin classics from her sunny Florida kitchen!