Print

Pastel Meringue Cookies

Pastel Meringue Cookies
Print Recipe

Learn how to make light, airy, and colorful Pastel Meringue Cookies that melt in your mouth and brighten any occasion. This recipe guides you through achieving the perfect crisp exterior, delicate sweetness, and vibrant pastel hues with easy-to-follow steps, suitable for both beginner and experienced bakers.

Ingredients

Scale

Essential Ingredients

  • 4 large egg whites, at room temperature
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • Gel or powdered pastel food coloring, as desired

Optional Ingredients

  • Optional flavorings: lemon zest, almond extract, or other natural extracts (a few drops)
  • Optional add-ins: cocoa powder for chocolate swirl

Instructions

  1. Prepare Your Ingredients and Equipment: Ensure your mixing bowl and beaters are completely clean and dry to prevent any grease or moisture from interfering with the egg whites. Separate the eggs carefully, making sure no yolk gets mixed in. Preheat your oven to 200°F (90°C) and line baking sheets with parchment paper.
  2. Whip the Egg Whites: Begin beating the egg whites on medium speed until foamy. Add cream of tartar to stabilize the mixture. Gradually increase the speed and slowly add the sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks form and the sugar is fully dissolved.
  3. Add Color and Flavor: Gently fold in your desired pastel food coloring and vanilla extract using a spatula, taking care not to deflate the airy texture. Use gel or powdered colors to avoid adding extra moisture and maintain perfect consistency.
  4. Pipe the Meringues: Transfer the mixture into a piping bag fitted with your chosen tip. Pipe small dollops or decorative shapes onto the prepared baking sheet, leaving enough space between each for air circulation and even baking.
  5. Bake Low and Slow: Bake in the preheated oven for 1.5 to 2 hours. This slow baking method dries out the meringues without browning, preserving their delicate pastel colors and crisp texture. After baking, turn off the oven and leave the meringues inside to cool completely before removing.

Notes

  • Use room temperature eggs for better volume and whipping ability.
  • Add sugar gradually to ensure it fully dissolves, resulting in a smooth and glossy meringue.
  • Avoid baking on humid days or use a dehumidifier to prevent sticky or chewy meringues.
  • Fold in colors and flavorings gently with a spatula to maintain fluffiness.
  • Gel food coloring is preferred as it provides strong pastel pigment without affecting meringue consistency.
  • Store in airtight containers at room temperature away from moisture and sunlight to keep cookies crisp and colors vibrant.
  • If meringues soften, re-crisp by warming in a low 200°F (90°C) oven for 5-10 minutes, watching carefully to avoid browning.

Nutrition

Keywords: Pastel meringue cookies, light cookies, airy meringues, gluten-free dessert, colorful meringues, baking meringue recipe, vegan meringues option

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