Print

Pastel Meringue Cookies

Pastel Meringue Cookies
Print Recipe

Perfect Pastel Meringue Cookies that are light-as-air with a crispy exterior and a soft, chewy center, featuring delicate pastel hues. These cookies are easy to make with simple ingredients, customizable in flavor and color, and ideal for gifting or celebrating special occasions.

Ingredients

Scale

Base Ingredients

  • 4 large fresh egg whites, room temperature
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Gel food coloring (various pastel shades), as needed
  • Powdered sugar (optional, for dusting)

Instructions

  1. Prepare Your Ingredients and Equipment: Start with clean, dry bowls and beaters—any grease will prevent the egg whites from whipping properly. Separate egg whites carefully, ensuring no yolk mixes in, and bring them to room temperature for better volume. Preheat your oven to 200°F (90°C) and line baking sheets with parchment paper for effortless cookie removal.
  2. Whip the Egg Whites: Using a stand or hand mixer, beat the egg whites on medium speed until foamy. Add cream of tartar to help stabilize the foam, then gradually incorporate sugar a tablespoon at a time. Increase speed to high and continue whipping until stiff, glossy peaks form, indicating the meringue is perfectly aerated.
  3. Add Flavors and Colors: Gently fold in your vanilla extract for flavor. Then, divide the meringue into small bowls if you want multiple pastel shades. Use a toothpick or small spoon to softly swirl in gel food coloring—remember, a little goes a long way to achieve soft, pretty colors.
  4. Pipe or Spoon onto Baking Sheets: Transfer the colored meringue into piping bags fitted with star or round tips, or simply spoon dollops onto the parchment. Keep them evenly spaced, as the meringue will dry without spreading much. Aim for uniform sizes to ensure even baking.
  5. Bake Slowly and Let Dry: Bake your pastel meringue cookies at a low temperature, around 200°F (90°C), for 1.5 to 2 hours. This slow bake evaporates moisture without browning, preserving that perfect pastel look and delicate crispness. Once done, turn off the oven and let them cool inside for extra drying time.

Notes

  • Use fresh eggs for the most reliable whipping and structure.
  • Allow egg whites to reach room temperature before whipping for maximum volume.
  • Add sugar gradually to dissolve crystals and stabilize the meringue.
  • Bake at low temperatures to avoid browning and maintain pastel colors.
  • Do not skip the drying process in the oven after baking to ensure crispness.
  • Avoid baking on humid days or use a dehumidifier to maintain optimal texture.

Nutrition

Keywords: pastel meringue cookies, light meringue, airy cookies, gluten free dessert, customizable meringue, pastel cookies

Find it online: https://homemademealz.com/pastel-meringue-cookies/