Use this recipe to make beautifully light and fluffy Cotton Candy Meringue Cookies. You will be absolutely shocked at how easy these cookies are to make. They can be made ahead of time and stored. Add them to a cake as a beautiful decoration or eat them by themselves, they are delicious either way.
Guys! Have you ever had a meringue cookie? I know what you’re thinking…egg whites and sugar, how good can it be? Listen! These cookies are soooo good. They taste like cotton candy and marshmallows had a light a fluffy, slightly crunchy baby. I recently made a few cakes and some cupcakes that all had these Cotton Candy Meringue Cookies on them and everyone who’d never tried them were SHOCKED! Even the kids loved them. The recipe only has 4 ingredients and takes less than 15 mins to prep. It’s so easy!
Pro-tips:
- Depending on the climate you live in, you will need to slightly adjust the cooking time. For example, I live in the desert so it doesn’t take as long for them to dry out so I bake them a few minutes less than the recommended 40 mins.
- The other thing that will change your baking times is the shape. If you pipe a smaller cookie you will need to bake them a shorter amount of time. You’ll know they’re done when you can touch them and they spring back.
- Experiment with different tips to create different shapes and textures.
- If you are coloring your cookies, only use gel food coloring. Liquid food coloring could deflate the meringue. Also, carefully food the color in to prevent deflating the meringue. Here is a link to my favorite brand of colors.
Cotton Candy Meringue Cookies
Yield: 2 dozen 1 ½ – inch rosettes
Ingredients:
- 3 Egg Whites (room temperature)
- 1 tsp Vanilla
- Dash of Cream of Tarter
- 2/3 cup Sugar
Instructions:
1. Pre-heat oven to 250°. Place the room temperature egg whites, cream of tartar, and vanilla in the mixing bowl. With a whip attachment beat egg whites on medium speed until small bubbles start to cover the surface. Once the bubbles are covering the surface crank the speed up to the highest setting.
2. Add the sugar 1 tablespoon at a time. Wait until the sugar is no longer visible and has been fully incorporated before adding the next tablespoon.
3. Continue beating on high until stiff peaks are formed.
4. If you want to color your meringue cookies, use gel color only. Using liquid food color will add too much liquid and will deflate the meringue. Also, carefully fold the color in to prevent deflating the meringue.
5. Line a cookie sheet with parchment paper. Choose your tips and prepare your piping bags with your chosen tip/tips. Fill your piping bag and pipe away. For the project I was doing I chose to pipe rosettes but you can pipe whatever shape you desire. Bake for 40 mins or until you can touch them and they spring back.
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Printable Recipe:
Cotton Candy Meringue Cookies
Ingredients
Ingredients:
- 3 Egg Whites room temperature
- 1 tsp Vanilla
- Dash Cream of Tartar
- 2/3 cup Sugar
Instructions
Instructions
- Pre-heat oven to 250°. Place the room temperature egg whites, cream of tartar, and vanilla in the mixing bowl. With a whip attachment beat egg whites on medium speed until small bubbles start to cover the surface. Once the bubbles are covering the surface crank the speed up to the highest setting.
- Add the sugar 1 tablespoon at a time. Wait until the sugar is no longer visible and has been fully incorporated before adding the next tablespoon.
- Continue beating on high until stiff peaks are formed.
- If you want to color your meringue cookies, use only gel color. Using liquid food color will add too much liquid and will deflate the meringue. Also, carefully fold the color in to prevent deflating the meringue.
- Line a cookie sheet with parchment paper. Choose your tips and prepare your piping bags with your chosen tip/tips. Fill your piping bag and pipe away. For the project I was doing I chose to pipe rosettes but you can pipe whatever shape you desire. Bake for 40 mins or until you can touch them and they spring back.
How is this going to taste like cotton candy?
The ratio of sugar to all the other ingredients is quite high. Cotton candy is just flavored sugar that is heated and spun so aside from the spinning the sugar undergoes the same process of flavoring and heating in this recipe. Hope that helps. Please let me know if you have any other questions.
I’m assuming this is 250°F rather than 250°C? Can you please confirm this?
Hello. Yes, that is Fahrenheit.