Robin’s Egg Easter Meringues



I have a slight addiction to meringue cookies, aka, Forget About It cookies. The idea is that you set the oven then turn it off and leave it, and that’s enough to cook the meringues without having to remember you set them in there. I’ve polished up my own forget about it cookie recipe and made a super easy meringue recipe that you can whip up pretty quickly, and the cookies will be ready in about 4 hours rather than waiting till the next day.

These cookies make an excellent basic form for any holiday, since they’re basically sugar favored and white in color. I added mint chocolate chips, blue coloring, and a dusting of cocoa powder to make mine into easy Easter cookies.

I think they look like little speckled eggs, and the best part? They taste like mint chip ice cream! They barely lasted long enough for me to take photos of them. The cookies are very light and crisp, perfect for crunchy cookie lovers.

Here’s how I did it!

Basic Meringue Cookie Recipe

4 egg whites

1 1/3 cups white sugar

dash of vanilla

dash of salt

Yields about 40 cookies

Step one: Preheat the oven to 200 degrees Fahrenheit and line two cookie sheets with parchment paper.

Step two: Separate egg whites. My tip is to separate over a small bowl, then empty the egg white into your mixing bowl. That way if you break a yolk, you don’t ruin all your previous egg whites (and it IS crucial that there be no yolk at all).

Step three: Use an eggbeater on high until the egg whites are frothy, then gradually add the sugar and mix it with the beaters as you go.

Step four: Add your vanilla and salt and then beat on high until the egg whites hold soft peaks. (Optional step: beat in any food coloring, and fold in any mix-ins).

Step five: Use a spoon to dollop the batter onto the prepared cookie sheets. They will hold their shape fairly well, but leave at least half an inch of space between the cookies. (Optional step: dust with cocoa or toppings).

Step six: Place the cookies in the oven and let them cook at 200 degrees for 3 1/2 hours.

ALTERNATIVE: Preheat the oven to 350, set the cookies in, then turn off the oven and leave them for at least 10 hours or overnight. Do not open the oven door or heat will escape.

Super easy and very simple to customize. In my Robin Egg cookies, I added three drops of blue food coloring, folded in 1 1/2 cups of mint chocolate chips, and lightly dusted the uncooked meringues with cocoa powder. In the past I’ve used chopped up candy canes for Christmas cookies, or you could get really fancy with red food coloring and shape them into hearts for Valentine’s day!

The cookies will keep very well in a dry container or plastic bag. Great for sending in the mail as long as you can keep them from being crushed in the package.

Leave any questions or feedback below!


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