Mini Meringue Cookies! These are a wonderful sweet treat made up of just 2 ingredients. Incredibly easy to make and are perfect for adding to desserts or eating just as they are.
Here, I made a batch and used some red food colouring as I wanted a pink colour for a little girl's party. However, you can simply change the colour to whatever the occasion, whether it be a baby shower, or a particular theme you are cooking to, or simply leave them white.
These cookies are great to eat on their own or to use in a number of desserts, such as Eton Mess, Trifles, Pavlova and so on. Once cooked, the meringues will store nice and crisp in an airtight container for around 2 - 3 weeks (at room temperature). So if you wanted to make ahead, these would be perfect!
Prep Time
15 minutes
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Cook Time
1 hour
Yield
Approx 30 - 40 cookies
Ingredients
2 Egg Whites
⅔ cup or 125 g regular sugar
1 drop food colouring (optional)
Instructions
1.Switch oven on to 110 C, 225 F, ¼ G
2. Separate the egg whites and add them to the mixing bowl.
Make sure your mixing bowl is free from any grease & very clean. If you are not sure, wipe some lemon juice on the inside of the bowl. If the bowl is greasy, the egg whites will not foam well.
Please take care not to get any egg yolk in the egg whites. Crack them separately just in case one of the yolks breaks.
3. Whisk on high speed until the whites are frothy as in the photo and stiff, so it doesn't fall back into the bowl.
4. Add the sugar and whisk again on high speed for 1 more minute.
5. Once you have added the sugar and whisk again, you will notice the egg whites take on a glossy shiny look. This is when it is ready. See the photo below
Once glossy, it is at this point you may wish to add some food colouring or ½ teaspoon of a flavouring, such as Almond or vanilla. You can add 2 drops of red food colouring and the meringue will turn pink etc.
6. Scoop out the meringue and place it in a piping bag. I used a large star piping nozzle. Or, you can simply take a teaspoon and place drops of meringue on a baking sheet, lined with parchment.
If piping, just pipe rows of meringue all across the baking sheet. In the photo, you will see I also piped some little drops. Those were used to decorate a cake!
7. Place in the oven for 1 hour.
8. Leave to cool completely before trying to remove from tray.
9. Once cooled, the meringues should lift off very easily from the parchment paper. Transfer to your serving dish, or store in an air tight container.
If you'd like to make up another dessert using these mini meringue cookies, try this Strawbery Meringue Dessert from Olivia's Cuisine. it's delicious!
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Mini Meringue Cookies! These are a wonderful sweet treat made up of just 2 ingredients. Incredibly easy to make and are perfect for adding to desserts or eating just as they are.
Ingredients
- 2 Egg Whites
- ⅔ cup or 125 g regular sugar
- 1 drop food colouring, optional
Instructions
- Switch oven on to 110C, 225 F, ¼ G
- Separate the egg whites and add them to the mixing bowl.
- Make sure your mixing bowl is free from any grease & very clean. If you are not sure, wipe some lemon juice on the inside of the bowl. If the bowl is greasy, the egg whites will not foam well.
- Whisk on high speed until the whites are frothy as in the photo and stiff, so it doesn't fall back into the bowl.
- Add the sugar and whisk again on high speed for 1 more minute.
- Once you have added the sugar and whisk again, you will notice the egg whites take on a glossy shiny look. This is when it is ready. See the photo below
- Once glossy, it is at this point you may wish to add some food colouring or ½ teaspoon of a flavouring, such as Almond or vanilla. You can add 2 drops of red food colouring and the meringue will turn pink etc.
- Scoop out the meringue and place it in a piping bag. I used a large star piping nozzle. Or, you can simply take a teaspoon and place drops of meringue on a baking sheet, lined with parchment. If piping, just pipe rows of meringue all across the baking sheet. In the photo, you will see I also piped some little drops. Those were used to decorate a cake!
- Place in the oven for 1 hour.
- Leave to cool completely before trying to remove from tray.
- Once cooled, the meringues should lift off very easily from the parchment paper. Transfer to your serving dish, or store in an air tight container.
Notes
NOTE: Please take care not to get any egg yolk in the egg whites. Crack them separately just in case one of the yolks breaks.
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Nutrition Information:
Yield: 30 Serving Size: 30 - 40 cookiesAmount Per Serving: Calories: 17Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 0g
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Lisa
says:Can you use a sweetener in this recipe to make it sugar free?
Keirstin Meyer
says:How long can these be stored? I’d love to make them for my daughter’s wedding!
Lovefoodies
says:Hi there, they’ll store for around 6-8 weeks so long as you keep them in an air tight container. Make sure as much air as possible will be out otherwise they turn chewy!
Shweta jaiswal
says:The recipe is great but how can i make this in a microwave ?
pac
says:Thank you for providing a ‘print’ option. So many of these sites do not have that.