Light and airy Valentine meringues make a perfect Valentine’s Day treat.
They are also simple to make using just 5 ingredients–including the food coloring and sprinkles!
Valentine Meringue Cookies
Whether you are looking for a Valentine dessert idea for your partner or a little something sweet to make with the kids, these Valentine meringue cookies will be perfect.
Like Valentine heart cookies, Valentine’s day fudge, and conversation heart cake mix cookies, these Valentine meringues are easy to make with just a handful of ingredients.
They are also fun to decorate and customize.
A bit of food coloring and some sprinkles will have them Valentine’s Day ready in no time.
Stiff peaks!!!
One important thing to note when making meringues is that you want to mix your meringue batter until stiff peaks form.
This means that if you pull the whisk out of the bowl it will form a stiff peak that holds and will not fold back over onto itself, as you can see in the image below.
Caster sugar vs. granulated sugar
Now you will notice that this meringue cookie recipe calls for caster sugar. If you can’t get your hands on any caster sugar you can go ahead and substitute with the same amount of regular granular sugar.
So what is the difference? Caster sugar is ultra-fine and dissolves more quickly than granulated sugar.
So if you use granulated sugar you might end up beating your batter a few extra minutes. Also, the cookies will likely have a slightly denser texture.
I have made them that way myself quite a few times though so I can assure you that meringues made with granulated sugar are still super tasty!
More Valentine’s Day Treats
- Valentine’s day cookie bars
- stained glass heart cookies
- cherry muddy buddy snack mix
- strawberry cake mix cookies
Valentine Meringues
Perfectly light and airy, and perfect for Valentine's Day.
Ingredients
- 2 egg whites
- ½ cup caster sugar
- 1 teaspoon vanilla extract
- ½ teaspoon red or pink gel food coloring, optional
- Valentine's Day sprinkles
Instructions
- Preheat the oven to 250 F and line 2 baking sheets with parchment paper or a nonstick mat.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites on medium-high speed until they start to become frothy.
- Add the caster sugar a little bit at a time until the meringue is close to forming stiff peaks.
- Add the vanilla extract and beat until the meringue forms stiff peaks.
- If desired, transfer half of the mixture to a separate bowl and fold in ½ tsp pink or red gel food coloring.
- Spoon into a piping bag fitted with your favorite tip (or no tip!) and pipe 1" meringues onto baking sheets. Immediately top with sprinkles.
- Bake until the meringues are firm and dry, about 1 hour. Turn off the oven but do not open the door. Leave the meringues in the oven until they have cooled completely (1-2 hours).
Notes
Store meringue cookies in an airtight container at room temperature for up to 1 week.
You can substitute caster sugar with granulated sugar in a 1:1 ratio. You will get a slightly denser meringue, but still super yummy!
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 35
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
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