Flower Meringue Cookies in Pretty Springtime Colors

Flower Meringue Cookies

My love affair with meringue cookies began a few months ago, after happening upon the #meringues hashtag on Instagram. (If you haven’t had a look, I highly recommend it!) I found myself immediately enchanted by these fluffy, cloudlike cookies.

Pretty soon I learned that meringues are also low-calorie, which makes them all the more appealing. (Don’t get too excited, though–they’re pretty much pure sugar, so definitely not a “health” food!) And the ingredient list is short, basically just egg whites, sugar, and cream of tartar. So, it wasn’t long before I decided to give meringue-making a try.

My first batch of homemade meringue cookies featured pastel colors and confetti sprinkles. All things considered, they actually turned out pretty well:

Confetti meringues

From there, I just kept experimenting. And experimenting. And experimenting. Chocolate meringues, strawberry jam meringues, unicorn-colored meringues…I kept coming up with new ways to prepare these tasty treats.

This flower version uses piping bags and tips to make the leaf and flower shapes. However, you can just as easily use a spoon to drop your meringue mixture onto cookie sheets, or cut the corner off of a large ziploc bag for a cheap DIY pastry bag approach.

These flower meringues were also the first time I used my new gel food coloring set, and was quite happy with the results. I especially liked having access to a true purple, which (despite years of art training and paint-mixing!) causes me trouble every time I attempt to mix it using standard grocery store food coloring.

Gel food coloring

Meringue Tips and Tricks

As I’ve been perfecting my meringue cookie technique, the biggest things I’ve learned are: a) the importance of using superfine sugar, and b) how much the end results will vary based on you equipment, ingredients, and even the weather!

I’ve found that grinding your granulated sugar into a finer caster sugar produces a much fluffier, less grainy cookie. (You can also use caster/superfine sugar if you happen have it handy. However, it can be difficult to find in American grocery stores.) I make my caster sugar by simply pulsing granulated sugar in a coffee grinder for a few seconds.

Meringue baking times and temperatures can vary quite a bit depending on your oven, the weather, and even the specific ingredients (jams, chocolate chips, colorings) you’ve added to your meringues. Some recipes call for higher temperatures and faster bake times, while others suggest lower temperatures and more time spent in the oven.

When in doubt, I find that “low and slow” is the best approach to avoid having the sugar caramelize and the meringues turning brown around the edges. That said, it might take a practice batch or two to find the best meringue baking method for your oven.

Flower Meringue Cookies

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Print Recipe
Flower Meringue Cookies
Light and fluffy pastel-colored meringue cookies, in the shape of delightful spring flowers!
Flower Meringue Cookies
Course Dessert
Cuisine Cookies
Prep Time 20 minutes
Cook Time 1-1/2 hours
Passive Time 20 minutes
Servings
3" long cookies
Ingredients
Course Dessert
Cuisine Cookies
Prep Time 20 minutes
Cook Time 1-1/2 hours
Passive Time 20 minutes
Servings
3" long cookies
Ingredients
Flower Meringue Cookies
Instructions
  1. Preheat oven to 200 degrees Fahrenheit. Line a baking tray with aluminum foil or parchment paper, and set aside.
    Flower Meringue Cookies
  2. Separate egg whites into a bowl. Allow to come up to room temperature, about 20 minutes.
    Flower Meringue Cookies
  3. While egg whites are coming up to room temperature, prepare your caster sugar by grinding granulated sugar in a coffee grinder, pulsing for a few seconds.
    Flower Meringue Cookies
  4. Add vanilla extract, salt, and cream of tartar to egg whites, and stir to combine.
  5. Using an electric mixer, begin beating egg white mixture on high speed, gradually adding sugar a few Tbsp at a time. Make sure to beat well after each addition.
    Flower Meringue Cookies
  6. Continue beating egg white mixture until all sugar has been added, and glossy, stiff peaks have formed. This should take about 7-9 minutes.
    Flower Meringue Cookies
  7. Transfer half of your meringue mixture into a separate bowl. Use food coloring to tint half of the mixture with green food coloring, and the other half with purple (or alternate color of your choice).
    Flower Meringue Cookies
  8. Fit one pastry bag with a leaf tip, and fill with green meringue. Fit a second bag with star tip, and fill bag with purple meringue.
    Flower Meringue Cookies
  9. Using pastry bag with leaf tip and green filling, pipe leaf pairs onto foil-lined baking sheet.
    Flower Meringue Cookies
  10. Using pastry bag with star tip and purple filling, pipe a single flower on top of each leaf pair.
    Flower Meringue Cookies
  11. Bake cookies in preheated oven for 1-1/2 hours, or until firm to the touch (see notes below). Turn off oven and allow trays to sit until oven is completely cool, or overnight. Do not open oven while cookies are cooling.
    Flower Meringue Cookies
  12. Store meringue flowers in an airtight container at room temperature for up to one week.
Recipe Notes

I've found that grinding your granulated sugar into a finer caster sugar produces a much fluffier, less grainy cookie. (You can also use caster/superfine sugar if you happen have it handy, although it can be difficult to find in American grocery stores.) I make my caster sugar by pulsing it in a coffee grinder for a few seconds.

Meringue bake times and temperatures can vary quite a bit depending on your oven, the weather, and even the specific ingredients (jams, chocolate chips, colorings) you've added to your meringues. Some recipes call for higher temperatures and faster bake times. When in doubt, I find that "low and slow" is the best approach to avoid having the sugar caramelize and meringues turning brown around the edges. That said, it might take a practice batch or two to find the best meringue baking method for your oven.

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