Strawberry Meringue Cookies


A fresh strawberry puree gives these light and airy cookies their vibrant color and sweet, summery flavor.

Strawberry Meringue Cookies
Photo: Andy Lyons
Hands On Time:
20 mins
Total Time:
3 hrs 5 mins


  • 6 egg whites

  • 1 ½ cup fresh strawberries, hulled

  • ½ teaspoon cream of tartar

  • ½ teaspoon vanilla

  • pinch salt

  • 1 ⅓ cup sugar


  1. Allow egg whites to stand at room temperature 30 minutes. Meanwhile, line two baking sheets with parchment paper. Draw six 3 1/2-inch circles on each paper. Flip paper over; set sheets aside.

  2. In a blender or food processor puree strawberries; set aside.

  3. Preheat oven to 250°F. In a large mixing bowl beat egg whites, cream of tartar, vanilla, and salt with a mixer on medium until soft peaks form. Add sugar, 1 Tbsp. at a time, beating on high until stiff, glossy peaks form (5 minutes).

  4. Mound about two-thirds of the egg white mixture onto circles on parchment; spoon puree over mounds. Top with remaining meringue. Using the back of a spoon, lightly spread to edge of circle (see tip, above). Bake 75 minutes with sheets on separate oven racks. Turn off oven. Prop open oven door with a wooden spoon; let sheets sit in oven 1 hour. Transfer with paper to wire racks; cool completely. Store in an airtight container refrigerated up to 3 days.

Nutrition Facts (per serving)

102 Calories
24g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 102
% Daily Value *
Sodium 40mg 2%
Total Carbohydrate 24g 9%
Total Sugars 23g
Protein 2g
Vitamin C 10.6mg 53%
Calcium 4.3mg 0%
Iron 0.1mg 1%
Potassium 75.8mg 2%
Folate, total 5mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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