How to Make the Perfect Cloud Shaped Meringue Cookies
French · Hard · 110 min · 20 servings
Light airy meringue cookies piped into fluffy cloud shapes and decorated with pastel colors create a dreamy and elegant kids party dessert. These melt in your mouth cloud cookies are naturally gluten free and can be made days ahead of the party.
Why this recipe works
This Cloud Shaped Meringue Cookies recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 110 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 45 calories with 1g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 large egg whites at room temperature
- 200 grams caster sugar
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 set pastel gel food coloring in blue pink and white
- 2 tablespoons edible silver star sprinkles
Step by step instructions
Step 1: Whip the Meringue
Beat room temperature egg whites in a completely clean and dry bowl using an electric mixer on medium speed until foamy. Add cream of tartar and continue beating, then gradually add caster sugar one tablespoon at a time while increasing speed to high until stiff glossy peaks form and the mixture is very thick.
Step 2: Color the Meringue
Add vanilla extract and fold gently. Divide meringue into small portions and tint each with a tiny drop of pastel gel food coloring. Use a toothpick to swirl different colors together inside a large piping bag for a marbled cloud effect.
Step 3: Pipe Cloud Shapes
Fit a piping bag with a large star tip and fill with colored meringue. Pipe cloud shapes onto parchment lined baking sheets by making overlapping circular swirls in a horizontal line, then adding smaller swirls on top to create cloud peaks.
Step 4: Bake Low and Slow
Bake in a preheated oven at 90 degrees Celsius for 90 minutes. Do not open the oven door during baking. Turn off the oven and leave meringues inside for another hour to dry out completely. Add star sprinkles immediately after removing from oven while still slightly sticky.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- caster sugar → superfine sugar which is essentially the same thing processed to a finer grain
- vanilla extract → almond extract for a different but equally delicious flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Getting even a tiny drop of egg yolk into the whites which prevents the meringue from ever reaching stiff peaks
- Opening the oven door during baking which causes the meringues to crack and collapse from the sudden temperature change
Nutrition facts
Per serving: 45 calories, 1g protein, 10g carbs, 0g fat, 0g fiber.
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