These Easy Blue Meringue Cookies are so simple, light and pure, almost cloud-like cookies. They are perfect Christmas dessert or make for a great treat any time of the year.
If you've ever marveled at those cloud-like, colorful confections atop your favorite desserts, chances are you were admiring classic meringue cookies. These delicate treats, with their crisp exterior and soft, airy centers, are a delight to behold and even better to savor. Today, we're diving into the world of meringue cookies, and we'll be sharing a delightful blue meringue cookie recipe that's as visually stunning as it is delicious.
Creating meringues is as easy as pie with just 5 simple ingredients, but they can be a tad finicky—believe it or not, even the weather has a say in their outcome. That's why winter is the perfect season to dive into meringue-making adventures. During this time of year, you're far less likely to contend with excessive humidity, which happens to be one of the greatest foes of meringue cookies. So, let's seize the chilly weather and whip up some meringue magic!
Meringues are easy to make and they keep for several weeks in an airtight container.
I hope you and your family enjoy these cookies at your next special occasion. And, if you’re looking for more cookie recipes, I suggest you try my No bake white chocolate cookies, Romanian crescent butter cookies, chocolate crinkle cookies. Or, try my favorite Raffaello no bake cake.
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Ingredients for Blue Meringue cookies
Meringue cookies might look fancy, but they're actually super easy to whip up! With just a few simple ingredients and a bit of patience, you’ll have these delightful little treats ready to impress.
To make blue meringue cookies, you only need 5 ingredients. Feel free to add some extra flavors like vanilla or chocolate if you like. Here’s what you’ll need:
- Large Egg Whites: Use fresh, large egg whites at room temperature for the best results. Make sure no yolk gets in, as it can prevent those lovely stiff peaks from forming.
- Caster Sugar: Also known as superfine sugar, it dissolves quickly and works perfectly in meringues. Regular granulated sugar will do the trick, too.
- Pinch of Salt: Just a pinch will enhance the sweetness and balance out the flavors.
- Cream of Tartar: This helps stabilize the meringue and keep its shape.
- Food Coloring: Add a few drops of blue food coloring to give your cookies that vibrant hue.
Get your cookie sheets and parchment paper ready, and get excited for a fun baking session! Check the recipe card for exact quantities.
Making Blue Meringue: Stiff Peaks
Here’s how they come together. Although I went for many small cookies for this recipe but, of course, if you want the jumbo ones, go for it! Follow the steps in this recipe to make your own perfect meringues.
- Preheat the oven: Start by preheating your oven to a very low temperature; we're talking about 200°F (95°C). Meringues require a long time in the oven at a low temperature to dry out and become crisp without browning.
- Separate the egg whites from the egg yolks in a clean and dry bowl.
- Whip the Whites: In the large bowl of your stand mixer, add the room-temperature egg whites and a pinch of salt. Using the whisk attachment, beat the egg whites on medium speed until soft peaks form. Gradually add superfine sugar, about one tablespoon at a time, continuing to mix on high speed until the meringue mixture achieves stiff, glossy peaks. This process might take several minutes, so don’t rush it!
- Add cream of tartar and salt. Gently fold in a little bit of cream of tartar or lemon juice to help stabilize the meringue. If you like, you can also fold in a splash of vanilla extract. For colored meringue, add blue gel food coloring or any color you prefer—red for patriotic meringue cookies or purple for a fun twist.
- Increase the speed to high and continue beating until glossy and stiff pick is formed. The mixture should be thick, shiny and the sugar is completely dissolved. That's how you will know that it is done.
- Add Flavor and Color: Gently fold in the vanilla extract and blue food coloring, being careful not to deflate the meringue batter. You want that stunning blue to shine through!
- Pipe and Bake: Transfer the meringue batter into a piping bag fitted with a large star tip. Pipe mounds of meringue onto your parchment paper-lined baking sheet, leaving a little space between each. You can get creative with the shapes and sizes, from traditional kisses to swirls.
- Bake and Cool: Place the baking sheet in the oven and bake the meringue cookies for about 1 to 1.5 hours. After baking, turn off the oven but leave the cookies inside with the oven door closed for another hour or until they are completely dry and crisp. This helps them firm up without browning.
- Store Properly: Once your meringue cookies are completely cool, store them in an airtight container to keep them crisp. They’re a great treat for holiday cookie plates, July desserts, or any time of year.
Substitutions
If you’re looking to make blue meringue cookies but find yourself missing a few ingredients or just want to experiment, there are several substitutions you can try. These adjustments can help you achieve perfect meringue cookies while still retaining that delightful texture and flavor. Here’s a guide to help you navigate substitutions and get the most out of your meringue batter.
- Cream of Tartar: If you don’t have cream of tartar, don’t worry! You can substitute it with lemon juice. For every ½ teaspoon of cream of tartar, use 2 teaspoons of lemon juice. This helps stabilize the meringue, ensuring you get those stiff peaks. Another option is a little bit of vinegar.
- Superfine Sugar: Superfine sugar is ideal for dissolving quickly and creating a smooth meringue mixture, but granulated sugar will work in a pinch. Just make sure to beat it on high speed long enough to fully dissolve the sugar granules and achieve stiff peaks.
- Egg Whites: Make sure your egg whites are at room temperature before starting. They whip up better and reach stiff peaks more easily. Also, ensure there’s no trace of yolk in the bowl; any yolk can prevent the meringue from forming properly.
- Flavorings: If you want to change up the flavor, vanilla extract is a popular choice. However, you can experiment with other extracts like almond or peppermint to give your meringue cookies a unique twist. For an extra touch, consider adding white chocolate chips to the meringue batter or folding in a splash of your favorite flavoring.
- Food Coloring: For blue meringue cookies, blue gel food coloring will give you that vibrant hue. You can also mix in red or purple food coloring for festive patriotic meringue cookies or other colorful variations. If you’re looking for a lighter shade or different colors, adjust the amount of gel food coloring accordingly.
- Piping Bags and Tips: You can use a large piping bag fitted with a large star tip for classic shapes, or get creative with different piping tips for various designs. If you don’t have a large piping bag, smaller bags or even a simple zip-top bag with the tip cut off can work.
- Storage: Once your meringue cookies are baked and cooled, store them in an airtight container to keep them crisp. This is especially important if you’re making them ahead of time for holiday cookie plates or July desserts. They should be kept in a dry place to maintain their perfect, crispy texture.
- Baking Techniques: If you’re using a convection oven, keep in mind it may bake your cookies a bit faster, so adjust the time accordingly. An oven thermometer can help ensure you’re baking at the correct temperature.
Serving Suggestions
Meringues are such a versatile treat! Whether you're enjoying classic blue meringue cookies or experimenting with new flavors, there are plenty of delicious pairings to make them even more delightful. Here are some fun and tasty ideas to enjoy with your meringues:
- Fresh Berries: Pair your meringues with a handful of fresh berries—strawberries, raspberries, or blueberries. Their tartness complements the sweetness of the meringues perfectly. For a little extra flair, you can lightly mash the berries and spoon them over your meringues.
- Whipped Cream: A dollop of freshly whipped cream is a match made in heaven with meringues. You can serve it on the side or gently fold it into the meringue mixture for a creamy twist. Add a splash of vanilla extract to the cream for extra flavor!
- Chocolate Sauce: Drizzle some rich chocolate sauce or white chocolate over your meringues for an indulgent treat. You can even melt some white chocolate and let it harden into a delightful shell around the meringues.
- Fruit Compote: A fruity compote made from simmered fruits like peaches or apricots can add a deliciously sweet and tangy element. Spoon a bit of compote over the meringues for a lovely, flavorful contrast.
- Coffee or Tea: Enjoy meringues with a cup of your favorite coffee or tea. Their light, airy texture makes them a perfect companion to a hot beverage. Try a classic Earl Grey tea or a rich espresso for a balanced treat.
- Ice Cream: Crumbled meringues make a great topping for ice cream! Whether you’re having vanilla, chocolate, or a fruit-flavored scoop, the meringues add a fun crunch and a sweet contrast.
- Fruit Sorbet: For a refreshing twist, pair meringues with a fruity sorbet. The sorbet’s cool and vibrant flavors work beautifully with the sweet and crisp meringues.
- Cheese Plate: For something a bit more sophisticated, try meringues alongside a cheese plate. Creamy cheeses like mascarpone or a mild brie can be a nice contrast to the sweetness of the meringues.
- Yogurt: Spoon some Greek yogurt into a bowl and top it with crumbled meringues and a drizzle of honey or fruit syrup. It’s a simple yet delightful way to enjoy your meringues with a bit of creaminess.
- Seasonal Fruits: Depending on the time of year, pair your meringues with seasonal fruits. In summer, try peaches or cherries; in winter, go for citrus fruits like oranges or grapefruit for a zesty touch.
Equipment
- Stand mixer or Hand mixer: A stand mixer with a whisk attachment works wonderfully for achieving those stiff peaks, but a hand mixer will do the trick too.
- Large piping pastry bag with large star piping tip: This gives your meringue cookies their signature swirled appearance.
- Silicon spatula
- Tablespoon
- Baking sheet: Line them with parchment paper for a non-stick surface.
- Parchment paper
- Airtight container
Storage
Storing your blue meringue cookies properly is essential to keep them as delightful as when you first made them. Here’s how to ensure your perfect meringue cookies stay crisp and fresh:
Cool Completely: Before storing, make sure your meringue cookies are completely cool. After baking, let them sit on the cookie sheet for a few minutes, then transfer them to a wire rack. Allow them to cool fully to avoid any residual moisture affecting their texture.
Use an Airtight Container: Once the cookies are cool, place them in an airtight container. This helps maintain their crispiness and prevents them from becoming sticky. For best results, use a container that’s large enough to keep the cookies from being squished.
Store in a Dry Place: Keep your container of blue meringue cookies in a dry place at room temperature. Avoid storing them in a humid environment, as moisture can lead to a chewy texture, which is not ideal for meringues.
Avoid Refrigeration: It’s best not to refrigerate meringue cookies, as the cold and moisture can affect their crisp texture. An airtight container at room temperature is perfect for keeping your cookies fresh.
Consider Using Parchment Paper: If you’re stacking the cookies in the container, place a piece of parchment paper between layers. This prevents the meringues from sticking together and maintains their pristine condition.
Long-Term Storage: If you need to store your cookies for an extended period, consider using a vacuum-sealed bag or container for added protection. This can help preserve the meringues' crispiness even longer.
Handling and Serving: When you’re ready to enjoy your meringue cookies, handle them gently to avoid any breakage. They make a great treat for holiday cookie plates, July desserts, or any special occasion. If you find they’ve become a bit soft over time, you can briefly place them in a low-temperature oven (around 200°F or 95°C) for a few minutes to crisp them up again. Just be sure to keep an eye on them to avoid browning.
Top tips
- Check the weather - a humid day with a lot of humidity in the air will ruin your cookies. Meringues will become sticky.
- Use a clean, dry and grease free bowl and utensils - any moisture or fat will prevent the egg whites from reaching stiff peak and ruin the batter.
- Use eggs at room temperature - leave eggs on the counter for 2 hours to allow them to whip to the fluffiest meringue.
- Crack eggs on separate bowls - to avoid drops of egg yolks into the egg whites. After that add the whites into a large bowl. Even a small drop of egg yolks and the eggs whites will not become fluffy and stiff pick.
- Whip the egg whites until they are glossy and smooth - before adding cream of tartar to help the egg whites hold their form.
- Add cream of tartar - it is the secret ingredient that add strength to egg whites and make them more stable.
- Superfine sugar - if you do not have access to superfine sugar make your own by pulsing few times granulated sugar in a food processor. Granulated sugar will leave the meringues with a bumpy appearance.
- Gradually add sugar - add one tablespoon at the time and beat until sugar is incorporated. It will allow the sugar to dissolve and eliminates a gritty texture. If the sugar has not dissolved and it taste gritty, keep beating.
- Beat the egg whites until stiff peak - the whites will not fall out when you turn the bowl upside down.
- Do not open the oven door during baking - opening the door may cause the meringue to sink. After baking you have to leave the cookies in the oven after it's been turned off to come to room temperature. Meringues crack when they cool too quickly.
- For those who prefer a chewy meringues, you'll want to make a few tweaks to your oven temperature and baking duration.
FAQ
Yes, it helps the whites to get sturdy. It can be replaced with lemon juice, ½ teaspoon of lemon juice for each egg white.
The mixture should be thick, shiny and the sugar is completely dissolved. That's how you will know that it is done.
The presence of a small fat or egg yolk in the bowl and moisture in the air can ruin the meringue mixture.
Higher temperatures can cause meringues to crack and brown. A longer bake at a low temperature leaves you with a smooth, shiny, crisp meringue that blissfully melts in your mouth.
Regular granulated sugar doesn't dissolve as well and can leave a rough, bumpy appearance. If the sugar has not dissolved and it taste gritty, keep beating before you pipe cookies.
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What's your favorite way to enjoy meringue, and what's a baking rule you've always wanted to debunk? Let us know in the comments below!
Recipe
Blue meringue cookies
Ingredients
- 6 egg whites large
- 330 grams sugar superfine
- ½ teaspoon cream of tartar
- pinch salt
- Blue gel food coloring
Instructions
- Preheat your oven to 200°F. Line up 2 large baking sheet with parchment paper and glue down the paper on the corners with a bit of meringue.
- Carefully separate 6 egg whites from the yolks into a small bowl, one at the time and then add them to a big bowl. Be sure that the mixing bowl and whisk are free from grease (use vinegar and paper towel to wipe the bowl and the whisk). If there’s any trace of yolk in the white the whites will not become fluffy.
- Add the cream of tartar and salt. Beat the whites (medium speed) with a mixer until they became soft pick form.
- Add sugar gradually, 1 tablespoon at the time until the whites begin to form soft peaks. Increase the speed at medium-high. You know they are well beaten when they are stiff, smooth, glossy and do not fall out when overturning the bowl. The sugar has to be completely dissolved (rub the mixture between fingers to determine if the sugar granules are dissolved). Add the blue gel food color tower the end of beating and ensure the color is fully incorporated.
- Fit a piping bag with a plain or star tip and fill the bag with meringue ¾ of the way full. You can transform plain meringue by adding color with a wood stick making 4 to 6 stripes inside the bag before adding the meringue.
- Pipe the meringue on the baking sheet into 1½-inch-diameter cookies, spacing them about ½ inch apart.
- Place both trays into the oven, one in the upper third and one in the lower third, bake for 1 hour to 1½ hour, turn off the oven, crack the door open, and let the meringue cool completely in the oven.
- Meringues are done when they are dry and crisp throughout and they come out easy from the paper.
Notes
Nutrition
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