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Home » Cookies » Cotton Candy Meringue Cookies

Cotton Candy Meringue Cookies

March 12, 2019 by Jennifer 4 Comments

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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.

Meringue Cookies on a sheet pan

 

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.

 

Ingredients in a mixing bowl

 

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.

 

Sugar being added to meringue

 

3. Continue beating on high until stiff peaks are formed.

 

Stiff peaked meringue

 

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.

 

color being added to meringues

 

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. 

 

meringue in piping bags

 

meringue rosette

 

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Printable Recipe:

Meringue Cookies on a sheet pan

Cotton Candy Meringue Cookies

Jennifer
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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
Servings 12 servings
Calories 48 kcal

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. 

Nutrition

Nutrition Facts
Cotton Candy Meringue Cookies
Amount Per Serving (2 g)
Calories 48 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 13mg1%
Potassium 12mg0%
Carbohydrates 11g4%
Sugar 11g12%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cotton Candy Meringue Cookies
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Filed Under: Cookies

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Reader Interactions

Comments

  1. Carolynn

    March 14, 2020 at 1:07 pm

    How is this going to taste like cotton candy?

    Reply
    • Jennifer

      March 14, 2020 at 3:57 pm

      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.

      Reply
  2. Catherine

    September 9, 2023 at 6:10 am

    I’m assuming this is 250°F rather than 250°C? Can you please confirm this?

    Reply
    • Jennifer

      September 9, 2023 at 6:38 am

      Hello. Yes, that is Fahrenheit.

      Reply

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