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Meringue Cookies

Course Dessert, Snack
Cuisine American
Keyword Meringue cookies, pink meringue
Prep Time 10 minutes
Cook Time 1 hour 15 minutes


  • 2 Egg White room temperature
  • ½ cup Granulated Sugar
  • 1 tbsp Juice Of Lemon
  • 1 tsp Food Colouring
  • 1/4 cup Cornstarch


  1. Preheat oven to 356°F or 180°C.

  2. Beat white egg with a hand mixer at a high speed until soft peaks. Gradually add sugar, about 1 tbsp at a time. Stirring after each addition until sugar is completely dissolved.

  3. Add lemon juice and beat again until the mixture is hard peaks and shiny.

  4. Add sifted cornstarch to the fluff and beat until fully combined.

  5. Divide the fluff into ⅓ and ⅔. Combine ⅔ of fluff with food colouring until mix thoroughly.

  6. Transfer each color into a piping bag.

  7. Prepare a baking tray with parchment paper. Add a dot of meringue mixture to the four corners between a baking tray and parchment paper.

  8. Pipe the meringue mixture into a baking sheet and bake for 1 hour.

  9. After 1 hour of baking, let the meringue cookies sit on the oven until completely cold.

Recipe Notes

  1. When you separate the egg white and yolk, do it one by one into a small bowl before putting it in the mixer, this way when the egg yolks break, you don't have to start over.
  2. 1/4 cup of cornstarch mixed with the mixture helps by soaking up any liquid left in your meringue. Because we live in hot and humid town, the cornstarch is really helpful.