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Strawberry Meringue Cookies

Prep Time:

30 minutes

Cook Time:

1 1/2 hours in the oven, plus drying overnight in the oven





About the Recipe

These are so much fun to make and eat. Sometimes I use cocoa powder for a chocolate flavor, but for this recipe, in honor of Valentines Day. I used freeze-dried raspberries ground into a powder to make delicious pink treat!


  • 3 egg whites at room temperature

  • 1/8 teaspoon salt

  • 1/4 teaspoon cream of tartar

  • 3/4 cup sugar

  • 1/2 oz freeze-dried raspberries (or strawberries) ground into a fine powder (about 2 1/2 tablespoons)

  • 1/2 teaspoon vanilla extract


Place oven rack in the center of the oven and preheat to 225 degrees F. Line a baking sheet with parchment paper.

In a stand mixer fitted with a whisk attachment, combine egg whites, cream of tartar and salt and mix on low until the eggs become frothy. Increase speed to high and continue mixing until soft peaks form.

With the mixer on high, gradually add the sugar and raspberry powder and whip until the mixture is thick and holds stiff peaks, about 3 to 5 minutes. Add the vanilla extract. Whip to combine.

Cookies can be formed using a piping bag with a large star tip, a small ice cream scoop or even 2 spoons. Pipe or scoop about 2 tablespoons batter for each cookie onto the baking sheet. Cookies will not spread so they can be placed close together.

Bake for 1 1/2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, at least 2 hours and up to overnight. The meringues can be stored in an airtight container for up to 4 days.

Makes 40 small cookies.

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