Raspberry Meringue Cookies

98 · Jan 28, 2014 · 24 Comments

This post was updated on January 1, 2020 by Jesseca

These Raspberry Meringue Cookies are a light and sweet alternative to your typical chocolate chip! Made with whipped egg whites, powdered sugar, and cream of tartar!

There is nothing better than a simple 5 ingredient dessert recipe.

These cookies are light, airy, and perfect for your cookie tray! They taste a bit like cotton candy, which I feel is always acceptable.

Family approved, and one of our favorites:

Meringue Cookie Recipe

While these cookies are super easy to make, they can be a little finicky. You want the end result to be a light, slightly dry, baked cookie. Follow the steps below to ensure the perfect meringue cookie every time!

How to make meringue cookies:

1. Start with room temperature eggs.
2. Separate the eggs and beat until just foamy. Whisk in the cream of tartar and sugar.
3. Fold in the extract and food coloring if using.
4. Pipe onto a prepared baking tray and place in a preheated oven.
5. Turn OFF the oven and leave your cookies in overnight.

Tips:

I found that a hand mixer works best with this recipe.
Start with ROOM TEMPERATURE INGREDIENTS. I can’t stress this enough.
Use disposable piping bags for easy clean up.
I used a 1M Piping Tip to create my design

Like this recipe? You will love my Valentine Sugar Cookies, Copycat Circus Cookies, and Strawberry Shortbread Cookies!

Why are my meringue cookies chewy?

Meringue cookies can soak up extra moisture. Following the directions closely and leaving them in the oven overnight is critical in achieving the perfect texture.

How do you store meringue cookies?

Use a quality air tight container away from moisture. If stored properly the cookies should last two weeks.

Raspberry Meringue Cookies

Yield: 24

Prep Time: 20 minutes

Cook Time: 6 hours

Total Time: 6 hours 20 minutes

These Raspberry Meringue Cookies are a light and sweet alternative to your typical chocolate chip! Made with whipped egg whites, powdered sugar, and cream of tartar!

Ingredients

2 egg whites, room temperature
1/2 teaspoon cream of tartar
2/3 cup powdered sugar
1 teaspoon raspberry extract
food coloring, optional

Instructions

Preheat your oven to 350 degrees. Line two baking trays with parchment and set aside.
Whisk your egg whites until foamy. Stir in the cream of tartar and beat until it just starts to look foamy. Slowly mix in half of the sugar. Once combined you can add the extract and food color if using. Whip in the remaining sugar until incorporated and glossy.
Pipe your meringues into 2 inch circles or your desired shape. Place into the oven. Turn the oven off and allow them to sit overnight.
Dip in chocolate if you prefer and enjoy!

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Comments

mikaela says

January 28, 2014 at 8:39 am

beautiful cookies, pinning!

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- Jesseca says
  
  January 28, 2014 at 10:07 am
  
  Thanks Mikaela! Love the giveaway you have going on right now!
  
  Reply
Lindsay @Artsy-Fartsy Mama says

January 28, 2014 at 8:49 am

So pretty and sound so good!!

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Jonie @ Just Between Friends says

January 28, 2014 at 8:59 am

These look delicious! I have never made meringue anything before. Is it hard to do? I should give this a try sometime. Pinning!

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- Jesseca says
  
  January 28, 2014 at 10:06 am
  
  Not hard at all. Probably the easiest cookie I’ve ever made.
  
  Reply
Becky @ lovetobeinthekitchen says

January 28, 2014 at 9:18 am

These look so cute! I’ll have to try this! Pinned it!

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Jenny says

January 28, 2014 at 9:53 am

These look so light and lovely!

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- Jesseca says
  
  January 28, 2014 at 10:06 am
  
  They really are! They melt in your mouth and taste a lot like cotton candy!
  
  Reply
Debra says

January 28, 2014 at 9:57 am

Oh my gosh. Those are gorgeous. Like seriously the prettiest cookie I have ever seen.

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- Jesseca says
  
  January 28, 2014 at 10:05 am
  
  I’ll post a picture on instagram later of my first attempt. Not so pretty :0)
  
  Reply
Leanne says

January 28, 2014 at 9:57 am

I love these and they’re gluten free, huge bonus! These would be so great for Valentine’s day!

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- Jesseca says
  
  January 28, 2014 at 10:05 am
  
  I didn’t even think about them being gluten free! Love that!
  
  Reply
marissa | Rae Gun Ramblings says

January 28, 2014 at 10:00 am

Let me just say I don’t think it’s a problem. Keep all the yummy loviness coming!

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- Jesseca says
  
  January 28, 2014 at 10:04 am
  
  Thanks Marissa! I wish we lived closer so I could share!
  
  Reply
Jesseca says

January 28, 2014 at 10:07 am

Laura your blog is beautiful! I love the photography!

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aimee @ like mother like daughter says

January 28, 2014 at 11:02 am

mmm, these look so light and fluffy and perfect. Plus raspberry is my favorite berry!

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Summer says

January 28, 2014 at 11:48 am

These look so good – I just love all of your recipes! I have been doing some cooking classes for my daughter and this looks like one we could do together – thanks for the inspiration!

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Amber @ Dessert Now, Dinner Later! says

January 29, 2014 at 6:19 am

So pretty & I bet they taste just as good!

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Yvonne @ TriedandTasty says

January 29, 2014 at 7:36 pm

These look so pretty! I bet they were so tasty!

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Holly C. says

January 31, 2014 at 9:39 pm

I don’t know if mine would look near this cute, but I might have to try sometime.

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Marek says

May 1, 2014 at 5:06 am

Made the cookies last night, havent tried one yet but they seem not done, sticky to the touch. Is that how they are supposed to be?

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Samina | The Cupcake Confession says

May 8, 2014 at 11:17 pm

These meringues look pretty as a picture! Tooooo pretty! Can’t wait to give them a try! 🙂

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Sofia says

September 20, 2014 at 11:51 am

Hi! I stumbled upon your recipe on Pinterest and love the idea! I just have one question, how long do I bake them before turning off my oven?
Thanks! 🙂

Reply

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