Pink Cotton Candy Meringue Cookies Recipe
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.
- 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
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
- Room Temperature Egg Whites: Set egg whites out to reach room temperature for optimal whipping volume.
- Begin Whipping: Whip egg whites on low speed until they begin to foam and then add cream of tartar to stabilize the meringue.
- Increase Speed to Medium: Increase the mixer speed to medium to further develop the egg whites.
- Whip to Opaque and Track Formation: Continue whipping until the egg whites become opaque and the whisk leaves visible tracks when lifted.
- Add Sugar Gradually: Slowly add castor sugar a little at a time, whipping until soft peaks form.
- Add Color: Incorporate 1-2 drops of pink gel color and continue whipping to blend evenly.
- 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.
- 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).
- Preheat Oven: Preheat the oven to 200°F (93°C) for a slow bake.
- 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.
- 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.
- Bake: Bake meringues for 1 hour at 200°F without opening the oven door during baking for consistent drying.
- Check for Doneness: Meringues are done when they lift cleanly off the baking mat without sticking.
- 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.
- 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
