This light and airy meringue cookie recipe starts with a hint of cherry flavor!
Each crisp little meringue cookie is dipped in decadent dark chocolate to make these an extra special treat!
The inspiration for this Meringue Cookie Recipe
One of my favorite places to go for my own birthday as an adult is this fantastic bakery that serves a special tea luncheon. We eat finger sandwiches, scones, muffins, whoopie pies, macarons, and meringue cookies.
I love those little meringues. They are light and airy. They are crisp when you bite into them, but then they instantly melt into your mouth.
The meringue cookies I am sharing today are sweetened with maraschino cherry juice; which is something I love using in desserts like this Black Bottom Cherry Pie or these Cherry Lime Cookies. and these Cherry Sugar Cookies. The meringue cookies are finished off by a dip in dark chocolate. A perfectly sweet ending to any meal!
What Are Meringue Cookies?
Meringue cookies are feather-light cookies made with sugar and egg whites. The cookies themselves are French and Italian by origin.
The baking method is simple, but they do take up time (mostly for baking and setting) and they do take a watchful eye as you want to be sure your egg whites set properly.
But with a few tips, I promise anyone can be successful at making meringue cookies!
WHERE IS MERINGUE COOKIE RECIPE?
If you’d rather skip cooking tips, suggestions, handy substitutions, related recipe ideas – and get straight to the Meringue Cookie Recipe– simply scroll to the bottom of the page where you can find the printable recipe card.
How To Make Meringue Cookies
When it comes to meringue cookies, it’s all about the egg whites! This recipe calls for 4 egg whites, which when whipped and piped, will give you a fair amount of cookies.
Make sure your egg whites are room temperature to start. Warm egg whites will produce more volume.
I used a whisk attachment for my mixture and beat my egg whites on high speed, that high speed will incorporate air into your egg whites which will make them light and fluffy!
While whisking the egg whites, sugar and cream of tartar are added to the bowl. The cream of tartar adds an acidity needed to stabilize the egg whites and help them set up.
Some recipes use vinegar or lemon juice in place of the cream of tartar.
When stiff peaks occur with your egg whites, place them in a piping bag and pipe little florets onto lined baking sheets.
Meringues are baked on low for one hour. The meringues are then left in the oven for another hour until completely cooled. Don’t be tempted to open the door and peak!
The whole reason the meringues are left in the oven after baking is to prevent any humidity touching the surface of the meringues. Humidity will cause your meringues to soften or crack.
The key to making meringue cookies:
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- Always add your sugar in just a little bit at a time, and make sugar is dissolved before adding more. You will be able to see the sugar crystals if it is not dissolved.
- Always work with your mixer on high speed, this ensures enough air is incorporated into the meringue.
- Meringues are ready when the batter is glossy and stiff.
- The dryer the day the better, humidity can deflate your meringue.
- Be sure to keep all egg yolks out of the batter. Even a tiny amount of yolk will prevent the batter from beating properly.
- Allow your eggs to come to room temperature before you use them.
- If you like these meringues, try these Chai Spice Meringues too!
Why Did My Meringues Deflate?
The biggest reason for your meringues to deflate is the presence of fat from the egg yolks. Take special care when separating you eggs making sure that not even a drop falls into your egg whites.
Old eggs can also be the culprit as older egg whites do not hold as much air when beaten.
Why Did My Meringues Crack?
Make sure that you allow your meringue cookies to sit in the oven for the proper amount of time. Meringue cookies tend to crack when they are cooled too quickly.
Can Meringue Cookies Be Frozen?
Meringue cookies can be frozen. Carefully layer them between sheets of parchment paper and store in an airtight container. Meringues can be frozen for 1 month.
To thaw the meringue cookies, remove them from the container and allow them to sit on a bakers rack. Keeping the meringues n a single layer will keep them from absorbing moisture during the thawing process. Moisture will cause the meringues to become chewy.
How Long Do Meringue Cookies Last?
Store meringues in an airtight container with parchment paper layered in between. If meringues lose their crispiness, bake in a 200-degree oven for 20 minutes.
More Cherry Treats For You!
Chocolate Whoopie Pies With Cherry Filling
Chocolate Dipped Cherry Meringue Cookie Recipe
This light and airy meringue cookie recipe starts with a hint of cherry flavor!
Each crisp little meringue cookie is dipped in decadent dark chocolate to make these an extra special treat!
Ingredients
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 1/3 cup sugar
- 1 teaspoon maraschino cherry juice
- 6 drops of pink food coloring
- 1/2 cup dark chocolate chips, melted
- 1/2 teaspoon shortening
Instructions
- Allow egg whites to come to room temperature in a large mixing bowl (about 30 minutes). Preheat oven to 225. Line two large baking sheets with parchment paper and set aside. Add cream of tartar and salt to egg whites. Beat on high until soft peaks form. Gradually add sugar to egg whites, 1 tablespoon at a time. Continue to beat on high speed until egg whites are glossy and have become stiff. Beat in cherry juice and enough food coloring until the meringues have the desired color.
- Carefully scoop mixture into a piping bag fitted with a ½ inch star tip opening. Pipe meringue about 1 inch apart onto lined baking sheets.
- Bake cookies for 60 minutes or until meringues are dry and firm to the touch. Turn the oven off and let meringues sit in the oven with the door closed for another hour or until completely cooled.
- In a small microwave safe bowl, melt chocolate and shorting until smooth. Carefully dip bottoms of meringues into chocolate, allowing excess chocolate to drip down. Place meringues on baking sheet and allow chocolate to set completely.
- Store meringues in an airtight container.
Notes
Meringue cookies can be stored for 3-4 doors in an airtight container. Meringues can also be frozen for up to 1 month.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 71Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 60mgCarbohydrates 15gFiber 0gSugar 14gProtein 1g
lizwaterson says
These are so cute!! Love the contrast of colors and lets be honest who doesn’t love chocolate?! My younger sister had a mcdonalds party once lol the pictures from it crack me up!!
Lemonsforlulu says
Thank you Liz! I wonder when McDonalds stopped doing parties?!
Layla @BrunchTimeBaker says
This is a great recipe for valentines day! I will be trying it soon.
Lemonsforlulu says
They are so easy, I love them! Thank you Layla!
Krystle Kouture (@KrystleKouture) says
These sound delicious and look SO gorgeous
Lemonsforlulu says
Thank you Krystle!
Jessica @ A Kitchen Addiction says
Tanya, these photos are gorgeous! Perfect recipe for Valentine’s Day!
Carolyn says
The meringues are just lovely! I am making these (a sugar-free version) for sure!
Lemonsforlulu says
Thank you Carolyn! I would love to see your sugar free version!
Cathleen Haight says
I would too! My $aughter is diabetic!
Barb Brookbank says
These are just beautiful!
Lemonsforlulu says
Thank you!
Tamara Faith says
Perfection! I love the texture of meringues 🙂
http://www.prettybitchescancooktoo.com
Lemonsforlulu says
Thank you Tamara!
Erin {Delightful E Made} says
Tanya, these little meringues are gorgeous!! I love how they are dipped in chocolate. Yummmmy!!! Have pinned.
Lemonsforlulu says
Thank you Erin!
Caroline | Taste Love & Nourish says
Tanya, these are so beautiful! I am so making these for Valentine’s Day! My daughter loves meringues AND of course chocolate…these will be my gift to her. Thanks so much!
Lemonsforlulu says
Thank you Caroline. I hope you daughter enjoys them! My daughter sure did!
BruCrew Life says
These are so pretty. I love the pastel pink and then the contrast of the chocolate. Best little treat ever!
Lemonsforlulu says
Thanks Jocelyn!
fuller255 says
These meringues look just perfect for a Valentine’s Day treat.
Lemonsforlulu says
Thank you!
Eva Dankers says
OHHHH! I think I’ll make these for my daughters dessert bar at her wedding reception!
Lemonsforlulu says
That would be a sweet idea! Thank you Eva!
Cathy@LemonTreeDwelling says
I grew up the same way, Tanya! Not a whole lot of parties or fuss….although I did have the privilege of attending a few McDonald’s parties which felt oh-so-special 🙂 I have a tendency to go nuts with birthday parties – always at home, and we combine the three girls into one party – but I always secretly wish we were just eating dinner, having cake, and playing musical chairs 🙂
Julie Evink says
I’m going to visit you and that bakery when it’s my birthday! Great thing about small town Minnesota is that we don’t have all those places to have birthday parties so they still get pin the tail on the donkey for their birthday parties!
Leslie says
Oh these are so pretty. I bet they’re yummy! I’m stopping by from Pinterest, where I’m a new follower. Thanks for sharing!
Michelle @ My Gluten-free Kitchen.com says
These look too pretty to eat! Seriously gorgeous!!
Lemonsforlulu says
Awe, thanks Michelle!
Desi says
These are so pretty, Tanya! The perfect treat for Valentine’s Day! Great photos 😉
Marilyn says
I LOVE these meringues (and everything else that is cherry) and just gave this great post a shout out! Happy Thursday!
https://www.4you-withlove.com/2014/02/22-valentines-day-desserts.html
Carmen says
My meringues are in the oven as we speak. I couldn’t find where it said what size to make them, so mine are about the size of walnut….hoping for the best and keeping a constant eye on them. I will re- post in a couple of hours.
Lemonsforlulu says
Walnut size is perfect! I hope you enjoy them!
Theresa @DearCreatives says
Looks so yummy! Pinned for later. I hope I get to make these soon!
Angela says
Do you think these would keep for a week without dipping them and then dipping them the day before your party?
Lemonsforlulu says
Unfortunately, no. These really are best when consumed within a couple of days.
bloggercook says
A great idea for Valentine’s Day! I will try to make a multi-colored meringue. I am sure that will be beautiful and delicious.
Megan @ MegUnprocessed says
These are so cute!!
Carolyn says
I love the color, so perfect for Valentine’s day!