Easter Meringues

Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on Yummly

My favorite thing to make with extra egg whites is Meringue cookies or Forgotten cookies.

And since I made 3 batches of Cream Cheese Cinnamon Rolls in the past week, I had leftover egg whites.

We love these cookies. Low in fat, you can control the sugar, add flavors, color them, shape them or just drop them onto a cookie sheet.

We’re going to be out of town for Easter this year and since my kids are getting older, we don’t have to have all the goodies Easter morning….as long as they still get goodies, they’re happy.

Easter Meringues

1 egg white (I had 3)
1/4 teaspoon cream of tartar
1/3 cup sugar
1/4 teaspoon flavoring
Food coloring

I had 3 egg whites so I tripled the recipe.

Beat egg whites just till frothy, Add Cream of tartar, sugar and flavoring to egg whites. I used lemon flavoring for this batch. Beat just to combine. Separate 1/3 of egg mixture to another bowl. Now add your food coloring as desired. You can really use any color combinations you want.

Continue beating each bowl of egg whites until stiff and when you lift out beater, peaks form.

transfer stiff egg whites to ziploc bags (or pastry bags)

Snip off a small corner and start squeezing out onto a parchment lined cookie sheet.

It takes a little practice but don’t worry, someone will eat the practice ones.
I ran out of pink so I made little lemon drop bites with the remaining yellow.

Bake in a preheated 225 degree oven for 30 minutes then turn off the oven and leave cookies in for at least 2 hours or overnight.

Store in an airtight container.

The flowers are fun but hubby loves the little bites, he can just nibble, nibble, nibble.

I’ve linked up at Weekend PotluckFusion FridaysSweet Tooth FridayWeekend Wrap upStrut your stuff SaturdaySweets for a SaturdayHippity Hop Easter Hop

Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on Yummly

Blogger Disclosure

Posts may include links to my affiliate account at Amazon.com, and Chocolate, Chocolate and more earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

Don’t Miss a Post! Get Updates By Email:

Get all of these delicious recipes delivered directly to your inbox.

About Joan Hayes

Mom to 3 teens, sweets and travel are her passions. Joan really does love her chocolate. She has a secret stash she hides from the kids and she has at least one bite of something chocolatey every day. She creates easy recipes any skill level can achieve to satisfy the sweet tooth in everyone!


  1. These are so cute and festive!

  2. Oh how adorable!!!!!! I love meringues… my low cal cookie!

  3. I just happen to have some egg whites in the fridge…and my daughter loves meringues! Thanks for this cute idea! :0)

  4. Oh, I love meringues! I am in love with the bright fun colors. I hope you will link up to my Hippity Hop Easter Project Hop.


  5. I Love meringues and these are such cute cookies! Great for Spring!

  6. These are beautiful! And so fun!

  7. How pretty! I love finding good uses for leftover ingredients. What a yummy way to use egg whites. 🙂

  8. Those are absolutely adorable! And SO fun for kids… I think I’ll make these! Great post 🙂

  9. These are so cute!! They would be perfect for a shower! Thanks for sharing! We loved having you at “Strut Your Stuff Saturday.” We hope to see you again next week! -The Sisters

  10. Joan, these are so beautiful and perfect for Spring! Love to make meringues and they’re yummy, too!

  11. Kaylene Fullmer says:

    The only sweetener I can use right now is liquid stevia. Can I use that? Will that affect the texture, or not allow it to set properly?

    • I’ve only ever worked with the granulated stevia but the liquid should work just fine. If you have trouble getting stiff peaks with your egg whites, add a little more cream of tartar.

Manage your shopping list and search for recipes from across the web at ZipList.com