Pink meringue cookies without cream of tartar! My cute pink meringue drops are a beautiful meringue cookie recipe for parties and birthday parties. I made my mini meringues with less sugar so they are much lighter than traditional meringue cookies.
So I wanted to make meringue cookies for a long time! But then I saw so many recipes with cream of tartar and panicked because I didn't have any. So I did a little research and it was actually so easy to make meringue cookies without cream of tartar!
If you are out of cream of tartar, or just want to try a new meringue variation, this is the recipe for you! Made with just 5 simple ingredients and no cream of tartar they are a perfect gorgeous cookie to impress guests with! And they are secretly super easy!
PINK MERINGUE COOKIE INGREDIENTS
- 4 egg whites
- 2 tsp fresh lemon juice
- 1 tsp pure vanilla extract
- ⅛ tsp pink sea salt
- ½-1 cup organic raw cane sugar
And some all natural red food dye too if you are planning to dye your meringue kisses! I used a natural red food dye that is colored with beets!
WHAT DO THEY TASTE LIKE?
My mini pink meringue cookies have a light and airy texture with a sweet and satisfying subtle vanilla flavor.
HOW I MADE MY PINK MERINGUE COOKIES LIGHTENED UP AND MORE NATURAL
- I used fresh lemon juice.
- Pure vanilla extract rather than artificial.
- I used natural pink sea salt rather than bleached and refined conventional table salt.
- I reduced the total amount of sugar! You can use as little of sugar as you want as these.
- And finally, I used natural red food dye that is colored with beets!
That's it, pink meringue cookies only take a couple simple ingredients that you probably already have! And if you don't have a piping bag, just cut a hole in the side of any food storage bag.
TIPS AND TRICKS TO MAKE THE CUTEST PINK MERINGUE COOKIES!
USE FRESH EGGS! Fresh eggs are crucial to get perfect stiff peaks!
REMOVE ALL TRACES OF EGG YOLK. Any egg yolk residue can weigh down and ruin your meringue!
GRADUALLY ADD THE SUGAR IN WHILE YOUR BEATERS ARE RUNNING. This is not only great for reducing the sugar you add, but it's also great to make sure all those sugar granules are dissolved completely.
BEAT EGG WHITES TO STIFF PEAKS. Keep beating until stiff peaks form. Do not over beat the egg whites, or the proteins will break! Stop once you hit stiff peaks.
ADD FOOD DYE ONLY TO THE SIDES OF THE PIPING BAG! For that gorgeous marble effect on your meringue cookies, drip the liquid dye only onto the sides of your bag.
HOW TO MAKE PINK MERINGUE COOKIES WITHOUT CREAM OF TARTAR
STEP 1: whip egg whites
First, separate egg yolks from egg whites.
Start by separating your egg yolk from your egg white.
Next, I like to whip just the egg whites alone to start to give them some body.
I then add the lemon juice, vanilla extract, and salt. I whip again until they have gained enough body to hold their form. You will notice they are starting to turn a white color. At this point you can start adding the sugar.
STEP 2: slowly add the sugar
Add only about ⅛ cup of sugar at a time. whip the meringue mixture while you pour in sugar. Make sure that the sugar has incorporated until you add more.
Whip the meringue until stiff peaks form. Stiff peaks refers to when you pull the blender out of the mixture and the meringue is completely pointed. If the point falls over, you have a “soft peak,” and need to whip it further.
Once you have gotten a stiff peak, turn your blender off. DO NOT continue to mix the meringue. This will cause the proteins in the egg whites to break and completely lose their form.
STEP 3: color them pink!
At this point, you can either fill your piping bag and pipe the cookies as they are. This will give you pretty white meringue cookies.
If you want to be more adventurous, you can add different dyes and colors to your meringue! I added some red dye down the sides of my piping bag and then added the meringue so that it gave it a marble effect.
You could also mix the color right into the meringue gently for a solid color.
STEP 4: bake
Pipe meringue cookies onto the lined baking sheet, separated by about 1 inch so there is room for the hot oven air to reach all sides.
Bake mini meringue kisses at 225 degrees for 1 hour.
Allow them to cool before removing from the baking sheet. Enjoy!
FAQ's
Frequently asked questions about my pink meringue cookies without cream of tartar!
What do meringue cookies taste like?
Meringue has a delicious sweet, sugary taste that is quite similar to marshmallows. Mine have a crisp crunchy texture that is very light an airy. Depending on how meringue is prepared, some have a more chewy texture with only a crispy outside.
How long can I store meringue cookies for?
Meringue cookies are best eaten the day of, but you can store them in an airtight container for up to 3 days!
How do I know if I overwhipped my egg white meringue?
It will no longer have a smooth and glossy look, it will appear curdled.
Looking for more? Try some of these cookies!
- Matcha Macarons with Mango Buttercream
- Healthy Lofthouse Style Frosted Sugar Cookies
- Lemon Zucchini Cookies with Lemon Glaze
- No Bake Cookie Dough Bars
- Almond Flour Chocolate Chip Cookies
- Healthy Peanut Butter Cookies
- Coconut Flour Sugar Cookie Cutouts
- Healthy Dairy Free Molasses Cookies
- Passion Fruit Macaroons
If you try this Pink Mini Meringue Cookie Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!
Pink Meringue Cookies without Cream of Tartar
Equipment
- Hand held mixer
- Baking mat
Ingredients
- 4 egg whites
- 2 teaspoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon pink sea salt
- ½-1 cup organic raw cane sugar
Instructions
- Start by separating your egg yolk from your egg white.
- Whip your egg whites with a hand held blender until it starts to foam.
- Add the lemon juice, vanilla, and salt.
- Whip again until it starts to turn into a white foam with body.
- You can now gradually add your sugar.
- Whip all the sugar in and continue until stiff peaks form.DO NOT continue to whip after stiff peaks have formed.
- Transfer your meringue into a piping bag and pipe into small cookies on a baking mat. Leave about 1 inch between each meringue cookie.For pink marble meringue cookies: drip red food dye to the outside of your piping bag first. Then, add the meringue. Pipe as normal and they will come out with the marbled effect like in the picture!
- Bake for 1 hour at 225 degrees.
- They are best eaten fresh the day of, but you can store them at room temperature in an airtight container for up to 3 days.
- Enjoy!
Molly
These are soooo pretty and easy too!! Great tips on whipping the meringue. I made them in blue and they were just as cute as yours !!
Dani
Oh my gosh these marbled meringues are soo perfect and just what I was looking for for my daughters birthday party! I’m so excited to make these thank you for all the great tips in advance !
Rosemary
I hope everyone loves them!