Got Extra Egg Whites? Try This Meringue Recipe For

Colourful Cookies

Got leftover egg whites from baking? 

Made with just 4 ingredients, the best thing you could make with a meringue recipe is perhaps these light and airy cookies. It’s the perfect way to use up leftover egg whites. Make them aesthetically pleasing by adding food colouring and flavours to them, like a pink and peppermint or blue and vanilla meringue batch. You can use them as a cake topper, as a treat on their own, enjoying them as an occasional treat or gift it to those who love their sweet treats.

This meringue recipe calls for four egg whites, cream of tartar, a pinch of salt, and one cup of sugar, and you must use a freshly cleaned bowl, free from grease (which might hinder the whipping process of egg whites). 

• Crack each egg in a separate small bowl, separating the yolks from the whites.

• The egg whites should be in a mixing bowl. 

• Add your choice of gel food colouring (not liquid), for vivid swirl colours.

Following a meringue recipe starts with starting slow, with the three ingredients initially. Beat the egg whites, cream of tartar, and salt on high speed, using an electric hand mixer or stand mixer, into soft peaks first. Then, gradually add the sugar (a tablespoon at a time) and beat on high speed until stiff peaks form. Stiff peaks will hold their point when you lift the whisk attachment; the signal that the meringue is ready. The mixture will take at least 5-7 minutes to reach stiff, glossy peaks.

To create the colour-swirl effect, use skewers to paint two thin stripes of different-coloured gel food colouring on opposite sides of a piping bag before filling it with the meringue batter. Paint more bags with more colours if you want different colours, and divide the meringue evenly across the colour-painted bags. When the batter is piped out, it picks up the colour stripes as it passes through the nozzle. Use a large open star tip or a 1M star tip for the most pristine swirl shape. 

Pipe 1.5-inch swirls onto parchment-lined baking sheets, spacing them about 1 inch apart. Do not use pan spray or greased trays, as fat will ruin the structure of the meringue. Cookies piped in the meringue recipe do not expand or spread during baking, so they can be placed relatively closer to each other. Sprinkle coarse sugar, sprinkles, or crushed freeze-dried fruit over the top before they go into the oven.

These cookies take 1 ½ hours at 120°C. After baking, turn off the oven and let the cookies sit in the oven for about 30 minutes. This is something some meringue recipes might not tell you – this step prevents the fragile meringue from cooling down without cracking and ensures the interior dries out evenly, without browning. If you prefer meringues to be slightly chewy inside like a pavlova, bake for a little less time. It’s always a wise idea to underbake them and let the cooling oven do the rest.

A 1M star tip is a classic choice for swirl cookies, but this meringue recipe works with other nozzles, too, if you want different shapes. Try a French star tip for finer, defined ridges, an open star for soft textured swirls, or a closed star for sharper grooves and rosette-style shapes. A large round tip creates smooth meringue kisses, while petal tips can produce elegant ruffles and flower-like designs for a more decorative finish. 

To make a fruit-swirl version of this meringue recipe, bring fresh or frozen berries and a tablespoon of sugar to a boil in a small saucepan, simmer for 5-10 minutes, strain, and cool. Spoon a small amount of the fruit purée on top of each piped meringue mound and swirl with a toothpick before baking for a natural colour variation. You can also fold melted dark chocolate into the batter before piping for chocolate swirls.

Cooled meringue cookies can be stored in an airtight container at room temperature for 2 weeks or longer, and they can last a couple of months if frozen. The most important storage rule is to keep them away from humidity, as moisture is their nemesis and will turn crisp cookies chewy almost immediately. This simple meringue recipe produces cookies that can be served alongside whipped cream and fresh fruit, dipped in chocolate, used as cake decorations, or gifted as party food.