This classic recipe for Meringue Cookies gets a lovely upgrade that is perfect for Valentine’s Day, date night, or any other celebration!
These charming heart shaped Meringue Cookies are light as air, so simple to make, and perfectly shaped to share with your loved ones on Valentine’s Day! Plus, they are naturally fat free and super low in calories, so no one will have to worry about breaking those New Year’s Resolutions. They make a perfect sweet bite for an afternoon snack or after dinner indulgence. These little treats make a great choice for a Valentine’s Day party, or as a cupcake topper or cake decorations.
How to Make Meringue Cookies
INGREDIENTS NEEDED: scroll down for full recipe with exact measurements
- Egg Whites
- Sugar
- Vanilla
EQUIPMENT:
How Do I Know When the Cookies are Done?
Once the cookies are completely done, you should be able to life them up from the parchement paper very easily. They should be completely dry – baking them at the low temperature for a long time helps dry them out without causing them to brown.
Tips:
- If desired, dip the meringues in chocolate and allow the chocolate to set fully before storing.
- Your egg whites can, but do not have to be, at room temperature.
- I use vanilla bean powder (instead of vanilla extract) to prevent the egg whites from destabilizing. If you don’t have vanilla bean powder, vanilla extract will work, but your meringues may be slightly more dense.
- Make sure to use gel, not liquid, food coloring!
Heart-Shaped Meringue Cookies
Description
This classic recipe for Meringue Cookies gets a lovely upgrade that is perfect for Valentine’s Day, date night, or any other celebration!
Ingredients
- 2 large egg whites
- 1/2 cup granulated sugar
- 1 teaspoon vanilla been powder
- gel food coloring (optional)
- sprinkles to decorate (optional)
Instructions
- Preheat the oven to 225F. Line two sheet pans with parchment paper.
- Add the egg whites to the bowl of a stand mixer. Beat on medium-high speed, adding the sugar gradually over the course of 3-5 minutes. Beat until soft peaks form.
- Once soft peaks have formed, add the vanilla powder and gel food coloring, if using. Continue to beat the egg whites on medium-high speed until stiff peaks form.
- Once the egg whites have become stiff peaks, transfer the mixture to a piping bag. Pipe 1-inch heart shapes about 2 inches apart on the parchment lined baking sheets. Decorate with sprinkles, if desired.
- Bake for one hour, then turn off the oven and leave the oven door open to allow the meringues to cool slowly to room temperature– about 2 hours.
- Once the meringues have cooled fully, transfer them to an airtight container and store at room temperature for up to three days.
