Pink Cotton Candy Meringue Cookies Recipe

Introduction

Pink Cotton Candy Meringue Cookies are light, airy, and delightfully sweet treats that melt in your mouth. Their delicate texture paired with a subtle cotton candy flavor makes them perfect for special occasions or just a fun baking project at home.

Ingredients

• 135 grams castor sugar
• 60 grams egg whites (room temperature)
• 1/8 teaspoon cream of tartar
• 1/8 – 1/4 teaspoon cotton candy extract or pure vanilla extract
• 1-2 drops pink gel color

Instructions

1. Step 1: Set the egg whites out at room temperature to warm slightly before starting.
2. Step 2: Whip the egg whites on low speed until they begin to foam, then add the cream of tartar.
3. Step 3: Increase the mixer speed to medium and continue whipping until the egg whites turn opaque and the whisk leaves visible trails.
4. Step 4: Gradually add the castor sugar while whipping until soft peaks are formed.
5. Step 5: Add the pink gel color and keep whipping to blend the color evenly.
6. Step 6: Mix in the cotton candy or vanilla extract.
7. Step 7: Increase the mixer speed to medium-high and whip until stiff peaks form, creating your meringue base.
8. Step 8: Transfer the meringue to a piping bag fitted with a small open star tip, such as Wilton #32.
9. Step 9: Preheat your oven to 200°F (about 90°C).
10. Step 10: Line a baking tray with parchment paper or a Silpat mat. If using parchment, dab a bit of meringue underneath the paper to keep it from moving.
11. Step 11: Hold the piping bag vertically at a 90-degree angle and pipe the meringue onto the tray, quickly pulling away to form a pointed tip.
12. Step 12: Bake the meringues for 1 hour at 200°F. Avoid opening the oven door during baking.
13. Step 13: Check that the meringues lift cleanly from the sheet without sticking, indicating they are fully baked.
14. Step 14: Turn off the oven and leave the meringues inside with the door slightly open for at least 2 hours or overnight to dry completely.

Tips & Variations

• For a more intense color, add an additional drop of pink gel color, but be cautious not to add too much liquid.
• If cotton candy extract is unavailable, pure vanilla extract will provide a delicious alternative flavor.
• Use room temperature egg whites as colder whites take longer to whip and may not achieve the desired volume.

Storage

Store your meringue cookies in an airtight container at room temperature for up to two weeks. Keep them dry and away from humidity to maintain their crisp texture. Reheating is not recommended as it may cause them to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered sugar instead of castor sugar?

Castor sugar is best for meringues because it dissolves quickly, resulting in a smooth texture. Powdered sugar contains cornstarch which may affect the texture, so it’s not recommended.

Why is cream of tartar used in this recipe?

Cream of tartar helps stabilize the egg whites, making it easier to whip them to stiff peaks and aiding in the final texture of the meringue cookies.

Pink Cotton Candy Meringue Cookies Recipe

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★★★★★

4.5 from 127 reviews

Delightfully light and airy Pink Cotton Candy Meringue Cookies made from whipped egg whites, castor sugar, and a hint of cotton candy or vanilla extract. These sweet, pastel treats are perfect for special occasions and are baked low and slow to achieve a crisp exterior and melt-in-your-mouth texture.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 3 hours 15 minutes (including cooling time)
• Yield: Approximately 24 medium-sized meringue cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Ingredients

• 135 grams castor sugar
• 60 grams egg whites (room temperature)
• 1/8 teaspoon cream of tartar
• 1/8 – 1/4 teaspoon cotton candy extract or pure vanilla extract
• 1–2 drops pink gel color

Instructions

1. Room Temperature Egg Whites: Set egg whites out to reach room temperature for optimal whipping volume.
2. Begin Whipping: Whip egg whites on low speed until they begin to foam and then add cream of tartar to stabilize the meringue.
3. Increase Speed to Medium: Increase the mixer speed to medium to further develop the egg whites.
4. Whip to Opaque and Track Formation: Continue whipping until the egg whites become opaque and the whisk leaves visible tracks when lifted.
5. Add Sugar Gradually: Slowly add castor sugar a little at a time, whipping until soft peaks form.
6. Add Color: Incorporate 1-2 drops of pink gel color and continue whipping to blend evenly.
7. Add Extract and Whip to Stiff Peaks: Add cotton candy or vanilla extract and increase mixer speed to medium-high until stiff peaks form, indicating the meringue is ready.
8. Prepare Piping Bag: Transfer the meringue into a piping bag fitted with a coupler and a small open star decorating tip (e.g., Wilton #32).
9. Preheat Oven: Preheat the oven to 200°F (93°C) for a slow bake.
10. Prepare Baking Tray: Line baking trays with parchment paper or Silpat mats. Use a dab of meringue to stick parchment paper to the tray if needed to avoid shifting.
11. Pipe Meringue Shapes: Hold the piping bag vertically at a 90-degree angle over the mat and pipe dollops of meringue, pulling away quickly to create pointed tips.
12. Bake: Bake meringues for 1 hour at 200°F without opening the oven door during baking for consistent drying.
13. Check for Doneness: Meringues are done when they lift cleanly off the baking mat without sticking.
14. Cool Slowly: Turn off the oven and leave the meringues inside with the door slightly open for at least 2 hours or overnight to cool and dry completely.
15. Storage: Store the cooled meringue cookies in an airtight container at room temperature for up to 2 weeks.

Notes

• Using room temperature egg whites helps achieve maximum volume in the meringue.
• Cream of tartar stabilizes the egg whites and helps prevent collapse.
• Adjust cotton candy extract quantity depending on desired flavor intensity; vanilla is a great alternative.
• Slowly adding sugar ensures it dissolves well and creates a glossy meringue.
• Do not rush the drying process by opening the oven door during baking to avoid sticky or cracked meringues.

Keywords: meringue cookies, cotton candy flavor, pink meringue, French dessert, light cookies, airy sweets