Strawberry Meringue Cookies
This basic recipe uses Ann Clark Strawberry Meringue Powder to make about 80 rosette cookies. These cookies can be made in a variety of shapes, and can be enjoyed plain or used to embellish baked goods like cheesecake or cupcakes.
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Prep Time
15 minutes
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Cook Time
4 hours
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Servings
80 cookies
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1 8-ounce package Ann Clark Meringue Mix or Strawberry Meringue Mix
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½ cup water
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Stand mixer with whisk attachment or electric mixer
Equipment Needed
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1
Always use a clean glass or metal bowl, as oil residue will prevent meringue from forming stiff peaks.
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2
Combine 1-8 ounce bag (about 1 cup) meringue powder and ½ cup water, to stand mixer with whisk attachment or electric mixer.
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3
Whip mixture on medium-high speed, until glossy and does not fold over onto itself when holding the whisk upright, 9-12 minutes.
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4
Pre-heat oven 200°F. Prepare 2-large rimmed baking sheets with parchment.
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5
Pipe 2-inch rosettes of the whipped mixture using a piping bag with a large star tip, about ½ inch apart (about 40 per tray) onto the prepared baking sheets.
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6
Bake in preheated oven, until cookies can be easily removed from the paper, about 3 hours. Turn oven off and let cool until cookies are dry and crispy, about 1 hour.
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7
Once cool, store an airtight container to avoid getting soft and tacky.
Notes & Tips:
- Store in airtight container
- Watch time if you use a smaller tip or pipe smaller rosettes, as they may take less time to bake.
- The best indicator that cookies are done are when they can be easily removed from the parchment paper without sticking.
Photo by Laura Kanya
