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 prefer a very dry meringue that's crisp all the way through.
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Ingredients for Blue Meringue cookies
Meringue cookies may appear intricate, but they're actually quite simple to make. With just a handful of simple ingredients and a little bit of patience, you can create these sweet morsels that are sure to impress.
Blue Meringue cookies require only 5 ingredients to make. You can add flavors like vanilla and chocolate. Here’s what you’ll need:
- Large Egg Whites: Start with fresh, large egg whites at room temperature for the best results. Be cautious not to let any yolk sneak in, as this can hinder the formation of stiff peaks.
- Caster Sugar: Caster sugar, also known as superfine sugar, is ideal for meringues as it dissolves faster, but granulated sugar works perfectly too.
- Pinch of Salt: A pinch of salt enhances the sweetness and balances the flavor.
- Cream of tartar: Creates a stable merengue that holds its shape.
- Food Coloring: For our blue meringue cookies, add a few drops of blue food coloring to achieve that lovely hue.
Grab your cookie sheets, your parchment paper and get ready for something special. See recipe card for quantities.
Making 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 Those Whites: In a large mixing bowl (or the 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-high speed until they reach soft peaks.
- Add cream of tartar and salt. Cream of tartar will help stabilize the meringue to hold its form and not deflate on itself.
- Gradually Add Sugar: With the mixer still running, gradually add in the caster sugar, about one tablespoon at a time. This gradual addition allows for even distribution and prevents graininess in your meringue mixture. Continue mixing until you achieve stiff, glossy peaks. Scrape down de side of the bowl if necessary. This will take several minutes, so don't rush the process.
- 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 to Perfection: Place your cookie sheet in the hot oven and let the meringue cookies bake for about 1 to 1.5 hours. After the baking time, turn off the oven but leave the cookies inside with the oven door closed for another hour or until they're completely dry and crisp.
Substitutions
Cream of tartar - you can make perfect meringue without cream of tartar. Lemon juice is the most popular substitute. You can use 2 teaspoons of lemon juice for each ½ teaspoon of cream of tartar.
Flavor Variations: One of the best things about these cookies is the versatility they offer in terms of flavor. While chocolate chip meringue cookies are undeniably delicious, don't be afraid to experiment with different flavors. A splash of almond extract can lend a subtle, nutty aroma, or you can go all out and create a French meringue masterpiece with various extracts and flavorings.
If you've mastered the art of classic meringue cookies and are ready to take your meringue game to the next level, we've got the perfect treat for you: Chocolate Chip Meringue Cookies! These delightful morsels combine the delicate sweetness of traditional meringues with the rich, decadent flavor of chocolate for an unforgettable experience. While classic meringue cookies are heavenly on their own, the addition of chocolate chips elevates them to a whole new level. The chocolate chips not only add a burst of flavor but also provide a delightful contrast to the airy, melt-in-your-mouth texture of the meringues.
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
To keep your perfect meringue cookies at their best, store them in an airtight container. They'll stay fresh for a week or more, though they rarely last that long once you take your first bite!
On the Counter: Store in an airtight container or serve immediately.
Do not refrigerate or leave uncovered as the meringue will become very sticky and possibly melt.
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.
A Sweet Conclusion
One of the best parts about meringue cookies is their versatility. You can enjoy them in different ways, from classic meringue kisses to more inventive creations like chocolate chips meringue cookies or even using them as a topping for lemon meringue pie.
Whether you're making these delightful blue meringue cookies for a special occasion, holiday cookie plates, or just because, you're in for a treat. With a few simple ingredients and a little patience, you can create the perfect meringues every time. So, embrace your inner baker, whip up a batch of these delicious morsels, and savor the magic of meringue. Good luck and enjoy!
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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PrintRecipe
Blue meringue cookies
- Total Time: 3 hours 20 minutes
- Yield: 70 small meringues 1x
Description
A simple recipe for blue meringue cookies that melts in your mouth!
Ingredients
- 6 large egg whites
- 330 g superfine sugar
- ½ teaspoon cream of tartar
- pinch of 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
Do not make meringues on a wet or humid day, moisture will cause them to become sticky and soft.
Bon Appetite!
- Prep Time: 20 minutes
- Resting time in the oven: 60 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Blue meringue cookies
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