Swiss Meringue Cookies

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Swiss Meringue cookies make a sweet delicate Valentine’s treat.  For these cookies, I used Martha Stewart’s Swiss Meringue recipe


4 large egg whites

2 cups of sugar 

2 pinches cream of tartar

1 tsp pure vanilla extract

Using a double boiler, combine egg whites, sugar and cream of tartar whisking constantly until the sugar is dissolved and mixture is warm to the touch (you don’t need to boil it).  Transfer ingredients to mixer and beat with the whisk attachment.  Begin beating on a low setting and eventually increase speed.


Beat for about ten minutes or until stiff peaks form.


The egg mixture should stay at a peak when you lift the whisk attachment.


Add in the vanilla and food coloring. 


Drop or pipe on to a parchment covered cookie sheet.  Bake at 175 degrees for 2 hours or until they lift off of the parchment easily.


Aren’t these a sweet treat for your favorite Valentine?  I made mine a light shade of pink and I also made this chocolate meringue recipe, too. 





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4 Responses

  1. Carey
    | Reply

    Thanks for the share. How long do you think you can keep them in a sealed container? I would like to make them ahead of time for an event. With Joy, Carey

  2. Jen
    | Reply

    Carey-Good question! The recipe says two days in a sealed container, but ours usually last another day or so after that.

  3. Donna English
    | Reply

    Thank you for sharing. I love Meringue Cookies and I love how they look when you piped them. Beautiful treat for Valentine’s Day.

  4. Sandy @The Mommys Place
    | Reply

    Use to make these with my grandmother as a young girl, you brought back memories.

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