Feather-light, crisp, and charmingly colorful, Pastel Meringue Cookies are a joyful treat that instantly brighten any dessert table. These bite-sized sweets melt in your mouth, flaunting swirled hues of pinks, yellows, greens, and blues that look straight out of a confectioner’s dream. While deceptively fancy in appearance, this recipe relies on just a handful of pantry staples whipped into airy bliss. Whether you’re dressing up a party platter, adding whimsy to afternoon tea, or need the perfect gluten-free snack, you’ll fall in love with making (and eating!) Pastel Meringue Cookies.

Pastel Meringue Cookies Recipe - Recipe Image

Ingredients You’ll Need

Meringue Cookies:
- 4 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Gel food coloring (pink, yellow, green, or blue)

How to Make Pastel Meringue Cookies

Step 1: Prep Your Baking Sheets and Oven

Start by preheating your oven to a gentle 200°F (95°C). Line two baking sheets with parchment paper—this ensures your meringue won’t stick, and gives you plenty of room for piping. The low, slow heat is what dries out the meringues and gives them that perfect crispness without browning.

Step 2: Beat Egg Whites to Foamy Perfection

In a spotless, dry mixing bowl, add your room-temperature egg whites. Begin beating on medium speed until they look foamy—tiny, tight bubbles should start to form. This early foaming step is crucial; it’s the foundation for all that lift and airiness!

Step 3: Stabilize and Sweeten

Sprinkle in the cream of tartar, which helps the bubbles stay sturdy while whipping. Continue beating until soft peaks form, then start adding granulated sugar, just one tablespoon at a time. Crank up the speed to high, and keep whipping until your meringue is thick, glossy, and forms stiff peaks that stand tall when you pull out the beaters.

Step 4: Add Flavor and Color

Pour in the vanilla extract for a subtle, fragrant sweetness. If you want those gorgeous pastel swirls, divide the meringue into separate bowls and gently fold in a tiny drop or two of gel food coloring to each batch. Mix just enough to create soft, dreamy colors without deflating your meringue.

Step 5: Pipe and Bake

Spoon the pastel meringues into piping bags fitted with either a star or round tip—both create lovely shapes! Pipe little swirls or kisses onto your parchment-lined sheets, leaving a bit of space in between. Pop the trays in the oven and bake for 1 hour. When the timer’s done, turn off the oven but leave the trays inside for another hour as they continue to dry out fully, resulting in crisp, melt-in-your-mouth perfection.

Step 6: Cool and Store

Once they’re fully cooled and crisp to the touch, your Pastel Meringue Cookies are ready to enjoy! If not serving immediately, transfer them to an airtight container to maintain their delicate texture and vibrant colors.

How to Serve Pastel Meringue Cookies

Garnishes

Garnishing is half the fun with Pastel Meringue Cookies. Lightly dust them with edible glitter or a tiny pinch of powdered sugar for a magical touch, or nestle each one in a mini cupcake liner to play up their candy-shop cuteness.

Side Dishes

These cookies pair like a dream with fresh fruit (think ripe berries or mandarin segments), silky lemon curd, or a scoop of berry sorbet. Serve them alongside an espresso or fragrant cup of tea to create an irresistible afternoon snack.

Creative Ways to Present

Stack meringues high in vintage glass jars for a whimsical centerpiece, scatter them across a dessert board, or hand them out in cellophane bags with ribbon as party favors. For an extra wow-factor, arrange them in ombre color gradients or use them to top a cake or cupcakes for a special occasion.

Make Ahead and Storage

Storing Leftovers

To keep Pastel Meringue Cookies as crisp as the day you made them, transfer completely cooled cookies into an airtight container and store them at room temperature. Avoid humidity or heat, since moisture is their arch-nemesis. Properly stored, they’ll stay perfect for up to two weeks.

Freezing

You can freeze meringue cookies, but with a little caution—place them in a single layer on a baking sheet to freeze solid, then gently transfer to an airtight freezer-safe container with parchment between the layers. Defrost at room temperature (uncovered!) and keep away from any condensation to preserve their crunch.

Reheating

If your cookies start losing their snap, pop them back in a low oven (about 200°F/95°C) for 10-15 minutes. Let cool completely before storing again. This can revive the texture if they softened slightly from humidity.

FAQs

Why aren’t my meringues getting stiff peaks?

Check that your mixing bowl and beaters are clean and completely free of oil or yolk, as even a tiny bit of fat can sabotage meringue. Also, room-temperature egg whites whip up faster and higher, so remember to plan ahead!

Can I use liquid food coloring instead of gel?

Gel food coloring is best for Pastel Meringue Cookies—it colors beautifully without thinning the meringue, which is vital for stability and shape. Liquid food coloring can affect your texture, so stick with gel for the prettiest (and sturdiest) cookies.

How do I know when the cookies are done baking?

They should feel dry and lift easily off the parchment. If they’re sticky or chewy, simply leave them in the turned-off oven a bit longer to dry out. Don’t worry—the low heat won’t burn them!

Is it okay to make Pastel Meringue Cookies on a humid day?

Unfortunately, humidity is a meringue’s worst enemy. If it’s damp outside, try to wait for a drier day—moisture prevents the cookies from drying properly and can leave them sticky or chewy instead of crisp.

Can I double this recipe for a bigger batch?

Absolutely! Just make sure to beat the egg whites in batches if your mixer is on the smaller side, so every batch gets the attention and air it needs for flawless cookies.

Final Thoughts

If you’re looking for a dessert that delivers both beauty and a little bite-sized magic, Pastel Meringue Cookies are simply irresistible. I hope you give them a go—these treats are fun to make, endlessly customizable, and always impossible to resist!

Pastel Meringue Cookies Recipe

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4.9 from 15 reviews

Author: admin
Total Time: 2 hours (including drying time)
Yield: 40–50 small cookies 1x
Diet: Vegetarian

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Description

These Pastel Meringue Cookies are light, airy, and delicately sweet treats that are perfect for Easter or any time you crave a gluten-free dessert. With a crisp exterior and a soft, marshmallow-like interior, these colorful meringue kisses are sure to impress.

Ingredients

Scale

Meringue Cookies:

4 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 cup granulated sugar
1/2 teaspoon vanilla extract
Gel food coloring (pink, yellow, green, or blue)

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Instructions

Preheat the oven and prepare baking sheets: Preheat the oven to 200°F (95°C) and line two baking sheets with parchment paper.
Whip egg whites: In a clean, dry mixing bowl, beat the egg whites until foamy. Add cream of tartar and beat until soft peaks form.
Add sugar: Gradually add sugar, one tablespoon at a time, while beating on high speed until stiff, glossy peaks form.
Flavor and color: Beat in vanilla extract. Divide the meringue and gently fold in gel food coloring.
Pipe meringue: Transfer meringue into a piping bag and pipe small swirls or kisses onto baking sheets.
Bake and dry: Bake for 1 hour, then turn off the oven and let meringues sit inside to dry completely.
Store: Once cool and crisp, store in an airtight container.