Mini Meringues
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
These adorable Mini Meringues are light, crisp, and packed with melt-in-your-mouth sweetness in every bite. With colorful swirls and endless ways to customize, they’re the perfect dessert for any occasion.
Mini Meringue Cookies
Mini meringues might seem a little intimidating, but trust me, they’re much easier (and more fun) than you’d think. They’re crispy on the outside, soft in the center, and swirled with pastel colors. They’re like little works of art that are almost too pretty to eat…but that’s never stopped me!
These cookies have become a favorite in my kitchen for holidays, birthdays, or even just a special weekend treat. There’s something about their light and airy texture that makes totally irresistible. I dare you to try to eat just one!
If you love these, you’ll definitely want to try my Mint Chocolate Meringue Cookies, Meringue Nest and Chocolate Chip Meringues. They’re just as irresistible!
Why We Love This Recipe
- Simple recipe: Made with just a handful of simple ingredients, this recipe is as easy as it gets.
- Beautiful presentation: The colorful swirls and sprinkles make these cookies look pretty on any dessert table.
- Melt-in-your-mouth texture: Crisp on the outside, light and airy in the center, these cookies are pure magic.
Ingredients
- Egg Whites (room temperature)
- White Sugar
- Cream of Tartar
- Vanilla Extract
- Gel Food Coloring – Blue, pink yellow and purple, or any combination of colors you like
- Colorful sprinkles
How to Make Mini Meringues
Step 1: Preheat the oven to 200° degrees. Line a baking sheet with parchment paper.
Step 2: With an electric hand mixer, whip egg whites on low speed, increasing to medium speed until the egg whites are white and foamy.(You can also make this in the large bowl of a stand mixer with the whisk attachment.)
Step 3: Add cream of tartar and half of the sugar. Continue whipping until egg whites begin to thicken and soft peaks form.
Step 4: Gradually add the remaining sugar and vanilla. Continue to whip on high for several minutes, until stiff peaks form.
Step 5. Add the sprinkles and gently fold to combine.
Step 6. Next, add the different colors of your food coloring gel to opposite ends of the bowl. Gently swirl together.
Step 7: Place egg white mixture in a large piping bag fitted with a large star tip or closed star tip.
Step 8. Pipe the meringue onto the prepared baking sheet using a circular motion to create small rounds.
Tip: To get the perfect size meringues, you can place this template underneath the parchment paper.
Step 9: Place in oven and bake for 2 hours. When finished baking, turn the oven off and open it slightly. Leave the baked meringues in the oven while they cool (about 1 hour). Remove from oven and enjoy!
Storage Instructions
These meringues will stay fresh for about two weeks when stored in an airtight container in a cool, dry spot. Avoid refrigerating them because condensation cause them to become damp and chewy…and nobody wants that!
Tips and Tricks
- Start clean: Make sure your bowl is squeaky clean and completely dry. Any trace of dampness or residue will stop your meringue from forming those stiff, glossy peaks.
- Fresh is best: Fresh eggs make all the difference, so crack open a new carton for best results.
- Pick the right day: Meringues love cool, dry weather, so save them for a sunny, low-humidity day if you can.
- Room temp is the secret: Let your egg whites come to room temperature before mixing for that signature glossy finish. And don’t skip the cream of tartar! Even a tiny amount helps stabilize the meringue and adds that beautiful shine.
- Patience is key: Once baked, don’t rush things (it’s SO tempting, I know!). Turn off the oven, leave the door slightly open (a wooden spoon works great), and let the meringues cool slowly as they dry out for the perfect crisp texture.
- No piping bag, no problem: A zip-top bag works just as well. Snip off a corner, pop in a star nozzle, and you’re ready to pipe your meringue mixture like a pro.
Variations and Add-ins
- Flavors: Swap the vanilla for almond extract or peppermint extract for a different flavor.
- Colors: Swap the food coloring to match your party theme or favorite holiday.
- Mini pavlovas: Serve them with whipped cream and fresh berries for pavlova type dessert.
- Sprinkles: Swap colorful sprinkles for edible glitter or tiny chocolate chips.
- Chocolate drizzle: Add a drizzle of melted chocolate over the cooled meringues.
- Cocoa powder: Once the meringues are baked and cooled, you can dust them with a little cocoa powder.
FAQs
Not exactly. Meringues are simple desserts made to be eaten on their own. Pavlova is a dessert made with a meringue base and layered with toppings like whipped cream and fruits.
There may be hidden residue in your bowl. Before starting, you can rub the inside of the bowl with a paper towel dipped in lemon juice (or white vinegar) and then wipe it dry with a clean paper towel. The acidity will help remove any residue.
This can happen if the oven is too hot. Double check your temperature before baking.
If you make a lot of meringue recipes, you’ll want to put the leftover yolks to good use. Store them in an airtight container in the fridge for up to two days and use them in recipes like custard or hollandaise sauce.
More Easy Cookie Recipes
- Cake Mix Oreo Cookies
- Butterscotch Chocolate Chip Cookies
- S’mores Cookies
- Pistachio Cookies
- Chocolate Crinkle Cookies
- Pie Crust Cookies
Mini Meringues
Equipment
- Hand mixer or stand mixer
Ingredients
- 4 egg whites room temperature
- 1/8 teaspoon cream of tartar
- 1 cup white sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup sprinkles
- gel food coloring your favorite variety of colors
Instructions
- Preheat the oven to 200° degrees. Line a baking sheet with parchment paper.
- With an electric hand mixer, whip egg whites on low speed, increasing to medium speed until the egg whites are white and foamy.(You can also make this in the large bowl of a stand mixer with the whisk attachment.)4 egg whites
- Add cream of tartar and half of the sugar. Continue whipping until egg whites begin to thicken and soft peaks form.1/8 teaspoon cream of tartar, 1 cup white sugar
- Gradually add the remaining sugar and vanilla. Continue to whip on high for several minutes, until stiff peaks form.1/2 teaspoon vanilla extract
- Add the sprinkles and gently fold to combine.1/4 cup sprinkles
- Next, add the different colors of your food coloring gel to opposite ends of the bowl. Gently swirl together.gel food coloring
- Place egg white mixture in a large piping bag fitted with a large star tip or closed star tip.
- Pipe the meringue onto the prepared baking sheet using a circular motion to create small rounds.
- Place in oven and bake for 2 hours. When finished baking, turn the oven off and open it slightly. Leave the baked meringues in the oven while they cool (about 1 hour). Remove from oven and enjoy!
Notes
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @funmoneymom and follow on Pinterest @funmoneymom for more!
Let’s be friends!
Did you love this post? Make sure to comment below and let me know your thoughts! And don’t forget to follow on your favorite social network below!
About Lisa
Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!
