Easy Meringue Recipe for Cookies or Pops
This basic meringue recipe uses meringue powder for an easy shortcut and makes perfect merginue cookies or meringues on a stick every time!
Servings: 48 2-inch cookies or 24 pops*
- ¼ cup meringue powder
- ½ cup water
- 1 ⅓ cup granulated sugar
Preheat the oven to 250 degrees F. Line 2 large rimmed baking sheets with parchment paper or silicon baking mats.
In a large mixing bowl using a electric hand mixer or a stand mixer fitted with a whisk attachment (recommended) combine the water and meringue powder.Beat the mixture on high speed until soft peaks form.
Continue running the mixer and add the sugar, just a small amount at a time, until stiff peaks form (around 5 minutes).
If adding any flavoring extract or coloring (for single color meringues) add it here.
If making multi colored meringues remove a portion of the batter that will remain white and put it in a separate bowl. Use food coloring to color the remaining batter.
Piping: Single Color Merinuges
Piping: Multiple Color Meringues
Fit a large piping bag with the 1M tip.
Snip the end of two smaller piping bags. Fold just above the snipped end and secure with a clothespin or chip clip (this closes off the end while filling it with meringue).Fill each bag with one of the colors.
Unclip the end of the piping bag and gently squeeze the meringue into the end. Insert both color bags into the larger piping bag with the 1M tip.
Squeeze the outer piping bag until both colors begin to come through (note: squeeze onto a paper towel until both colors are coming through then pipe the meringues).
(Single or multiple color): Pipe 2-inch diameter cookies onto the prepared baking sheet leaving 1-inch space between them.
Piping: Meringue Pops (single or multiple colors)
Pipe a small amount of batter onto the cookie sheet. Place a popsicle stick or lollipop stick into the batter to secure it.
Pipe meringue into the desired shape overlapping the top of the stick (Christmas tree, stars, circles, snowman, hearts, etc).
Place the baking sheets into the oven. Bake for 45 minutes until the outside of the meringues feel firm. DO NOT open the oven while they are baking.
Turn off the oven and leave the oven door closed for 1 hour.
After the 1 hour remove and allow to cool completely at room temperature (on the baking sheet or wire rack). Remove from parchment.
Servings and nutritional info
Flavor extract can also be added. Add 2 teaspoons of vanilla extract and if desired ½ teaspoon of another flavor extract (orange, lemon, chocolate, coffee, peppermint, almond) after whipping the meringue into stiff peaks.
How to Store
Store in an airtight container for up to 1 week. Do not store in the refrigerator. Moisture will change the texture of the meringues.
- 1 2-inch diameter cookie equals 1 serving for nutritional facts listed above and WW Personal Points.
- *Making pops with 2-inch diameter meringue the calories and WW Personal Points will be the same. Generally pops are larger, more like the equivalent of 2 cookies. If so double the calories per pop to 46 calories or 2 servings in WW Personal Points.
- Smaller bite size cookies (1-inch size) can also be made. They will be half the calories or points per serving. They can cook more quickly so monitor when they are in the oven with the temperature off so they do not over cook.
Calories: 23kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Sodium: 2mg | Potassium: 2mg | Sugar: 6g | Calcium: 11mg | Iron: 1mg