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Hydrangea Meringue Cookies

Today I’m going to show you how to make pretty pastel Hydrangea Meringue Cookies. These easy to make baked meringue cookies are perfect for all kind of occasions. From Mother’s Day, tea parties to weddings.

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HYDRANGEA MERINGUE COOKIES

TOOLS AND TEMPLATE

PREPARE TEMPLATE

Draw circles onto parchment. Then turn the parchment over so the ink is facing the baking sheet. Spread little bit of crisco into each corner. Secure parchment onto the baking sheet with little bit of crisco.

FOOD COLORS

I used Americolor Brand Food Gels : pink, sky blue and purple. If you don’t have purple use sky blue and pink together to make purple.

PIPING BAGS AND PIPING TIP

Use large piping bags and a large Close Star Piping Tip. I used piping tip 2D.

MERINGUE

TO MAKE MERINGUE YOU NEED :

  • Egg Whites
  • Sugar
  • Lemon Juice
  • Vanilla Extract or other alcohol base extract

Combine egg whites, sugar and lemon juice in a bowl of you mixer. Place the bowl over a pot of simmer water. Whisking constantly heat the egg white mixture, until all of the sugar is dissolved. Undissolved sugar crystals can cause sugar beading on the meringues.

Rub the mixture between your fingers to check if all of the sugar is dissolved. If you feel graininess then continue whisking till mixture is completely smooth. Mixture will become hot to the touch, this is normal.

Once sugar is completely dissolved ( it will look soapy) return bowl to your mixer. Using a wire beater beat egg white mixture on low speed. Gradually increase speed to medium high. Avoid beating at high speed as it cause your baked meringues to crack.

Beat until soft peaks are formed, add vanilla extract and continue beating until stiff peak is formed. Meringue should be glossy and peak shouldn’t fall.

Stiff peak meringue on wire beater.

COLOR MERINGUE

Divide stiff meringue into 3 equal portions. Color meringue with gel food colors : Sky Blue, Pink, Purple. If you don’t have purple you can also use sky blue and pink.

Carefully fold the color into the meringue. Then fill piping bags with pink, purple and blue meringue.

Fit a large piping bag with a Piping Tip #D2. Fit a piping bag with pink, blue and purple meringue in the piping bags. Press the piping bag till all 3 colors are coming out from the nozzle.

PIPE HYDRANGEA MERINGUE COOKIES

Pipe the stars with meringue following the circle templates. First pipe stars along the perimeter. Then continue piping stars inside of the circle. Continue until you used up all of the meringue.

BAKE MERINGUES

Bake hydrangea meringue cookies at 175F for 2-3 hours. Then turn off the oven and let the cookies cool in the oven.

HOW DO YOU STORE MERINGUE COOKIES?

I like store meringue cookies immediately after I take them out of the oven. I like to store them in airtight container with a small bowl of uncooked white rice. Rice absorbs moisture and helps to keep meringues crisp.

MERINGUE COOKIES FAQ

  • Baked Meringue Cookies are Weeping
  • Causes : over beating of the meringue or cookies are underbaked.
  • Remedy : add more sugar or add 1 to 2tbsp corn starch to the meringue at the end of the mixing. It stabilizes the meringue.
  • Cookie have Cracks
  • Causes : meringue is beaten at very high speed. Or meringue was baked at high temperature.
  • Remedy : beat it at medium – high speed. Lower the temperature.
  • Cookies have Sugar Beads
  • Causes : this can happen when sugar in the meringue is not completely dissolved or meringue was baked at high temperature.
  • Remedy : Make sure sugar is dissolved completely. Lower the oven temperature.
  • Can I freeze Meringue Cookies ?
  • You can freeze meringue cookies in a freezer safe container for up to a month. If freezing, layer meringues between parchment paper sheets. Defrost meringues on the kitchen counter for 3 hours. Don’t open the container while defrosting.
  • I want to decorate a cake with meringue cookies, how to prevent meringues absorbing moisture from the cake?
  • Dip bottom of the meringue cookies in chocolate and decorate the cake with meringues right before serving.

TO MAKE HYDRANGEA MERINGUE COOKIES YOU NEED

MORE MERINGUE TREATS :

5 from 2 votes
Pastel baked meringue cookies on a green plate.
Hydrangea Meringue Cookies
Prep Time
15 mins
Cook Time
3 hrs
 
Makes 12 large Hydrangea Meringue Cookies
Course: Dessert
Cuisine: American, French
Keyword: baked meringue, flower meringues, meringue cookies, pastel meringue cookies
Servings: 12
Hanielas.com: Hani Bacova
Ingredients
Meringue
  • 4 egg whites
  • 1 cup sugar
  • 1 tsp lemon juice or vinegar
  • 1 tsp Vanilla Extract
Food Colors
  • pink, sky blue, purple (if you don't have purple, mix pink and sky blue)
Instructions
Prepare Baking Sheets
  1. Trace 3 inch circles onto the parchment paper ( use a glass or cookie cutter to make even circles ). Turn the the parchment so ink is facing down. Secure the parchment onto a cookie sheet. Put little bit of crisco in each corner of the baking sheet to keep parchment from sliding. Set aside.

Clean the Bowl, Wire Beater and Utensils
  1. Wipe tools and bowl with white distilled vinegar. Wipe dry.

Meringue
  1. Whisk egg whites (4), sugar (1cup) and lemon juice ( 1tsp) in a bowl of your mixer. Place the bowl over the pot of simmering water. Stir with the whisk until all of the sugar is dissolved, about 3-5 minutes. Rub the mixture between your finger to check if sugar is dissolved. If you feel graininess continue whisking until sugar is completely dissolved.

  2. Transfer bowl with a soapy egg white sugar mixture onto the mixer and beat on low speed and gradually increase speed to medium high. Beat until soft peaks are formed, then beat in vanilla extract. Continue beating with wire attachment until glossy and thick meringue has formed. Meringue should hold the stiff peak.

Color Meringue
  1. Divide stiff and glossy meringue into 3 portions. Color each portion with different color : pink, purple and blue. Fold the color into the meringue. Fill the piping bags. Fit a large piping bag with the Wilton 2D piping tip. Place all 3 piping bags filled with colored meringue into a large piping bag fitted with the piping tip 2D. Press onto the piping bag till all 3 colors of meringue are coming out.

Pipe Hydrangea Cookies
  1. Pipe hydrangea meringue following the template circles. 1st pipe stars in a circle then fill in the center. Repeat until you used all of the meringue.

Bake Meringue Cookies
  1. Bake meringue cookies at 175F, for 2-3 hours. Then turn off the oven and leave the cookies too cool in the oven. This can take 2-4 hours. Take the cookies out of the oven and peel them from the parchment. Immediately store meringue cookie in an airtight container, layered between pieces of parchment. Place small bowl with uncooked rice into the container. Rice helps to keep cookies crisp. Store cookies at room temperature for up to 10 days.

Recipe Notes
CAN I FREEZE MERINGUE COOKIES?

You can freeze meringue cookies in a freezer safe container for up to a month. If freezing, layer meringues between parchment paper sheets. Defrost meringues on the kitchen counter for 3 hours. Don’t open the container while defrosting.

MERINGUE COOKIES TROUBLESHOOTING
  • Weeping
  • Causes : over beating of the meringue or cookies are underbaked.
  • Remedy : add more sugar or add 1 to 2tbsp corn starch to the meringue at the end of the mixing. It stabilizes the meringue.
  • Cracks
  • Causes : meringue is beaten at very high speed. Or meringue was baked at high temperature.
  • Remedy : beat it at medium – high speed. Lower the temperature.
  • Beading
  • Causes : this can happen when sugar in the meringue is not completely dissolved or meringue was baked at high temperature.
  • Remedy : Make sure sugar is dissolved completely. Lower the oven temperature.

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I updated this post from 2015 with step by step process photos, written text and a video.

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6 Comments

  1. Hello Hani,
    Thank you for your great recipes! One question, can I use meringue powder instead of egg whites? If yes, how much should I use for this recipe?

    1. HI Rozhin,

      you should be able to make meringue cookies
      with 1/4 cup meringue powder beat with 1/2 cup water, beat till soft peaks are formed then gradually add 1 1/3 cup granulated sugar, 1-2tsp vanilla or other oil free flavorings, beat till stiff peaks are formed.

      Best,
      Hani

      1. Hi again Hani,
        Thanks for your response. Another question: Do you mean regular sugar or granulated sugar? In my country we don’t have granulated sugar. Thank you so much!

  2. Great post!! Your step by step answered ALL my questions as they popped into my head while I was reading this 🙂 . I especially liked the tip of putting rice into the container while storing these babies. Can’t wait to try this one- thx again!!

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