DisclaimerTerms Of UseGDPR PolicyCookie Policy

spoonfulsavory

Meringue Cookies with Fruit Tasty and Light Treat

by
- 3 large egg whites, at room temperature - 3/4 cup granulated sugar - 1 teaspoon pure vanilla extract - 1/4 teaspoon cream of tartar - 1/2 teaspoon cornstarch - A pinch of salt - 1 cup mixed fresh fruit (e.g., strawberries, kiwi, blueberries, raspberries) - Fresh mint leaves for garnish (optional) I love using fresh fruit in my meringue cookies. The sweet fruit pairs perfectly with the light meringue. For this recipe, start with three large egg whites. Make sure they are at room temperature; this helps them whip better. Then, grab three-quarters of a cup of granulated sugar. This gives the meringue its sweet taste and helps it hold its shape. You’ll also need a teaspoon of pure vanilla extract. This adds a lovely flavor. For the additives, use a quarter teaspoon of cream of tartar. This helps keep the meringue stable. Add half a teaspoon of cornstarch to keep the meringue light and fluffy. Don’t forget a pinch of salt; it enhances all the flavors. Now for the fun part: the fruit! I like to use a cup of mixed fresh fruit, like strawberries, kiwi, blueberries, and raspberries. Feel free to mix and match as you wish. If you want to make it pretty, add fresh mint leaves for garnish. It adds color and a fresh taste. You can find the full recipe for these delightful meringue cookies with fresh fruit in the article. - Preheat your oven to 225°F (110°C). - Line two baking sheets with parchment paper. This keeps the meringues from sticking. - In a clean bowl, beat egg whites with cream of tartar until foamy. - Slowly add sugar, one tablespoon at a time. Mix until glossy and stiff peaks form. This step should take about five to seven minutes. - Add vanilla extract, cornstarch, and a pinch of salt to the meringue. - Mix gently until everything is blended. Be careful not to deflate the meringue. - Spoon or pipe the meringue onto the prepared baking sheets. - Bake for 1.5 to 2 hours until they feel dry. - Turn off the oven and let the meringues cool inside for an hour. This helps them achieve that perfect melt-in-your-mouth texture. Once cooled, you can add your fruit for a beautiful presentation. For the full recipe, check out the delightful meringue cookies with fresh fruit! To make perfect meringue cookies, start with clean tools. Ensure your bowls and utensils are completely dry. Any moisture can ruin your meringue. Next, add sugar slowly. Gradually mix it in, one tablespoon at a time. This helps create a smooth texture. When you achieve glossy, stiff peaks, you know you're on the right track. Fresh fruit is key for flavor and looks. Choose ripe, juicy options like strawberries and blueberries. Wash and slice them just before serving. This keeps them fresh and vibrant. If you use fruits like kiwi or peaches, consider drying them slightly. Removing some moisture prevents soggy meringues. This ensures your sweet treat stays light and airy. {{image_4}} You can try many fruits with meringue cookies. Think about using mango, peaches, or even a tropical mix. Each fruit adds a unique taste and color. Seasonal themes also work great. In the summer, use fresh berries like strawberries and blueberries. In the winter, citrus fruits like oranges or lemons shine. This makes your dessert not just tasty but also colorful. Adding extracts can change the whole flavor of your meringue cookies. Try almond or lemon extracts for a twist. You can also play with different types of sugar. Flavored sugars can adjust the sweetness while adding extra depth. This way, you can create your own yummy blend. Experimenting with flavors makes cooking fun and personal. For the full recipe, check out Delightful Meringue Cookies with Fresh Fruit . Store your meringue cookies in an airtight container. They will stay fresh at room temperature for up to a week. This keeps them crisp and tasty. You can freeze meringue cookies for later. They are best eaten within three months of freezing. To enjoy them at their best, wrap each cookie tightly in plastic wrap before placing them in a freezer bag. Meringues love to stay dry. To keep them crisp, store them away from humidity. Avoid placing them near the stove or sink. This way, you will enjoy their light and airy texture every time you take a bite. For detailed instructions on making these treats, refer to the full recipe. Yes, but it may change the texture. Granulated sugar helps create a nice, crisp meringue. If you use powdered sugar, the meringue might be softer and less stable. Lemon juice or white vinegar can be used as substitutes. Both options add acidity. This helps stabilize the egg whites and keeps them fluffy. Yes, incorporating cocoa powder or flavors can enhance the taste. Try adding a bit of cocoa powder for chocolate meringues. You can also use extracts like almond or lemon for a twist. Ensure all ingredients are at room temperature and avoid humidity. If your kitchen is humid, the meringue might absorb moisture, causing weeping. Keep your meringues dry and store them properly. Meringue is a simple treat with just a few key ingredients. You learned how to whip egg whites, bake, and store this delicate dessert. With tips for adding fruit and flavors, you can get creative. Always use fresh fruit for the best taste and appearance. Lastly, remember to keep meringues dry to stay crispy. Enjoy making your own meringue and share it with friends and family!
Save It Jump to Recipe

Looking for a light and tasty treat? Meringue cookies with fruit are the perfect solution! These crunchy delights are simple to make and full of fresh flavors. With just a handful of ingredients and some easy steps, you can whip up a batch that impresses. Get ready to learn how to create these airy bites, topped with delicious fruit, and enjoy a dessert that feels like a special occasion!

Ingredients

Main Ingredients

– 3 large egg whites, at room temperature

– 3/4 cup granulated sugar

– 1 teaspoon pure vanilla extract

Additives and Flavorings

– 1/4 teaspoon cream of tartar

– 1/2 teaspoon cornstarch

– A pinch of salt

Fruit Options

– 1 cup mixed fresh fruit (e.g., strawberries, kiwi, blueberries, raspberries)

– Fresh mint leaves for garnish (optional)

I love using fresh fruit in my meringue cookies. The sweet fruit pairs perfectly with the light meringue. For this recipe, start with three large egg whites. Make sure they are at room temperature; this helps them whip better. Then, grab three-quarters of a cup of granulated sugar. This gives the meringue its sweet taste and helps it hold its shape.

You’ll also need a teaspoon of pure vanilla extract. This adds a lovely flavor. For the additives, use a quarter teaspoon of cream of tartar. This helps keep the meringue stable. Add half a teaspoon of cornstarch to keep the meringue light and fluffy. Don’t forget a pinch of salt; it enhances all the flavors.

Now for the fun part: the fruit! I like to use a cup of mixed fresh fruit, like strawberries, kiwi, blueberries, and raspberries. Feel free to mix and match as you wish. If you want to make it pretty, add fresh mint leaves for garnish. It adds color and a fresh taste. You can find the full recipe for these delightful meringue cookies with fresh fruit in the article.

Step-by-Step Instructions

Preheat and Preparation

– Preheat your oven to 225°F (110°C).

– Line two baking sheets with parchment paper. This keeps the meringues from sticking.

Whip the Egg Whites

– In a clean bowl, beat egg whites with cream of tartar until foamy.

– Slowly add sugar, one tablespoon at a time. Mix until glossy and stiff peaks form. This step should take about five to seven minutes.

Forming the Meringue

– Add vanilla extract, cornstarch, and a pinch of salt to the meringue.

– Mix gently until everything is blended. Be careful not to deflate the meringue.

Baking Process

– Spoon or pipe the meringue onto the prepared baking sheets.

– Bake for 1.5 to 2 hours until they feel dry.

– Turn off the oven and let the meringues cool inside for an hour. This helps them achieve that perfect melt-in-your-mouth texture.

Once cooled, you can add your fruit for a beautiful presentation. For the full recipe, check out the delightful meringue cookies with fresh fruit!

Tips & Tricks

Perfecting the Meringue

To make perfect meringue cookies, start with clean tools. Ensure your bowls and utensils are completely dry. Any moisture can ruin your meringue. Next, add sugar slowly. Gradually mix it in, one tablespoon at a time. This helps create a smooth texture. When you achieve glossy, stiff peaks, you know you’re on the right track.

Fruit Incorporation Tips

Fresh fruit is key for flavor and looks. Choose ripe, juicy options like strawberries and blueberries. Wash and slice them just before serving. This keeps them fresh and vibrant. If you use fruits like kiwi or peaches, consider drying them slightly. Removing some moisture prevents soggy meringues. This ensures your sweet treat stays light and airy.

Variations

Fruit Combinations

You can try many fruits with meringue cookies. Think about using mango, peaches, or even a tropical mix. Each fruit adds a unique taste and color. Seasonal themes also work great. In the summer, use fresh berries like strawberries and blueberries. In the winter, citrus fruits like oranges or lemons shine. This makes your dessert not just tasty but also colorful.

Flavor Infusions

Adding extracts can change the whole flavor of your meringue cookies. Try almond or lemon extracts for a twist. You can also play with different types of sugar. Flavored sugars can adjust the sweetness while adding extra depth. This way, you can create your own yummy blend. Experimenting with flavors makes cooking fun and personal.

For the full recipe, check out Delightful Meringue Cookies with Fresh Fruit .

Storage Info

Short-term Storage

Store your meringue cookies in an airtight container. They will stay fresh at room temperature for up to a week. This keeps them crisp and tasty.

Long-term Storage

You can freeze meringue cookies for later. They are best eaten within three months of freezing. To enjoy them at their best, wrap each cookie tightly in plastic wrap before placing them in a freezer bag.

Preventing Moisture

Meringues love to stay dry. To keep them crisp, store them away from humidity. Avoid placing them near the stove or sink. This way, you will enjoy their light and airy texture every time you take a bite.

For detailed instructions on making these treats, refer to the full recipe.

FAQs

Can I use powdered sugar instead of granulated sugar?

Yes, but it may change the texture. Granulated sugar helps create a nice, crisp meringue. If you use powdered sugar, the meringue might be softer and less stable.

What can I use if I don’t have cream of tartar?

Lemon juice or white vinegar can be used as substitutes. Both options add acidity. This helps stabilize the egg whites and keeps them fluffy.

Can I add chocolate or other flavors?

Yes, incorporating cocoa powder or flavors can enhance the taste. Try adding a bit of cocoa powder for chocolate meringues. You can also use extracts like almond or lemon for a twist.

How do I prevent meringue from weeping?

Ensure all ingredients are at room temperature and avoid humidity. If your kitchen is humid, the meringue might absorb moisture, causing weeping. Keep your meringues dry and store them properly.

Meringue is a simple treat with just a few key ingredients. You learned how to whip egg whites, bake, and store this delicate dessert. With tips for adding fruit and flavors, you can get creative. Always use fresh fruit for the best taste and appearance. Lastly, remember to keep meringues dry to stay crispy. Enjoy making your own meringue and share it with friends and family!

- 3 large egg whites, at room temperature - 3/4 cup granulated sugar - 1 teaspoon pure vanilla extract - 1/4 teaspoon cream of tartar - 1/2 teaspoon cornstarch - A pinch of salt - 1 cup mixed fresh fruit (e.g., strawberries, kiwi, blueberries, raspberries) - Fresh mint leaves for garnish (optional) I love using fresh fruit in my meringue cookies. The sweet fruit pairs perfectly with the light meringue. For this recipe, start with three large egg whites. Make sure they are at room temperature; this helps them whip better. Then, grab three-quarters of a cup of granulated sugar. This gives the meringue its sweet taste and helps it hold its shape. You’ll also need a teaspoon of pure vanilla extract. This adds a lovely flavor. For the additives, use a quarter teaspoon of cream of tartar. This helps keep the meringue stable. Add half a teaspoon of cornstarch to keep the meringue light and fluffy. Don’t forget a pinch of salt; it enhances all the flavors. Now for the fun part: the fruit! I like to use a cup of mixed fresh fruit, like strawberries, kiwi, blueberries, and raspberries. Feel free to mix and match as you wish. If you want to make it pretty, add fresh mint leaves for garnish. It adds color and a fresh taste. You can find the full recipe for these delightful meringue cookies with fresh fruit in the article. - Preheat your oven to 225°F (110°C). - Line two baking sheets with parchment paper. This keeps the meringues from sticking. - In a clean bowl, beat egg whites with cream of tartar until foamy. - Slowly add sugar, one tablespoon at a time. Mix until glossy and stiff peaks form. This step should take about five to seven minutes. - Add vanilla extract, cornstarch, and a pinch of salt to the meringue. - Mix gently until everything is blended. Be careful not to deflate the meringue. - Spoon or pipe the meringue onto the prepared baking sheets. - Bake for 1.5 to 2 hours until they feel dry. - Turn off the oven and let the meringues cool inside for an hour. This helps them achieve that perfect melt-in-your-mouth texture. Once cooled, you can add your fruit for a beautiful presentation. For the full recipe, check out the delightful meringue cookies with fresh fruit! To make perfect meringue cookies, start with clean tools. Ensure your bowls and utensils are completely dry. Any moisture can ruin your meringue. Next, add sugar slowly. Gradually mix it in, one tablespoon at a time. This helps create a smooth texture. When you achieve glossy, stiff peaks, you know you're on the right track. Fresh fruit is key for flavor and looks. Choose ripe, juicy options like strawberries and blueberries. Wash and slice them just before serving. This keeps them fresh and vibrant. If you use fruits like kiwi or peaches, consider drying them slightly. Removing some moisture prevents soggy meringues. This ensures your sweet treat stays light and airy. {{image_4}} You can try many fruits with meringue cookies. Think about using mango, peaches, or even a tropical mix. Each fruit adds a unique taste and color. Seasonal themes also work great. In the summer, use fresh berries like strawberries and blueberries. In the winter, citrus fruits like oranges or lemons shine. This makes your dessert not just tasty but also colorful. Adding extracts can change the whole flavor of your meringue cookies. Try almond or lemon extracts for a twist. You can also play with different types of sugar. Flavored sugars can adjust the sweetness while adding extra depth. This way, you can create your own yummy blend. Experimenting with flavors makes cooking fun and personal. For the full recipe, check out Delightful Meringue Cookies with Fresh Fruit . Store your meringue cookies in an airtight container. They will stay fresh at room temperature for up to a week. This keeps them crisp and tasty. You can freeze meringue cookies for later. They are best eaten within three months of freezing. To enjoy them at their best, wrap each cookie tightly in plastic wrap before placing them in a freezer bag. Meringues love to stay dry. To keep them crisp, store them away from humidity. Avoid placing them near the stove or sink. This way, you will enjoy their light and airy texture every time you take a bite. For detailed instructions on making these treats, refer to the full recipe. Yes, but it may change the texture. Granulated sugar helps create a nice, crisp meringue. If you use powdered sugar, the meringue might be softer and less stable. Lemon juice or white vinegar can be used as substitutes. Both options add acidity. This helps stabilize the egg whites and keeps them fluffy. Yes, incorporating cocoa powder or flavors can enhance the taste. Try adding a bit of cocoa powder for chocolate meringues. You can also use extracts like almond or lemon for a twist. Ensure all ingredients are at room temperature and avoid humidity. If your kitchen is humid, the meringue might absorb moisture, causing weeping. Keep your meringues dry and store them properly. Meringue is a simple treat with just a few key ingredients. You learned how to whip egg whites, bake, and store this delicate dessert. With tips for adding fruit and flavors, you can get creative. Always use fresh fruit for the best taste and appearance. Lastly, remember to keep meringues dry to stay crispy. Enjoy making your own meringue and share it with friends and family!

- Meringue Cookies with Fruit

Indulge in the sweetness of delightful meringue cookies topped with fresh fruit! This simple recipe guides you through making airy, melt-in-your-mouth meringues that are perfect for any occasion. With just a few ingredients like egg whites, sugar, and your favorite fruits, you’ll create a stunning dessert that impresses. Click through to discover the full recipe and tips for perfect presentation that will elevate your dessert game!
Print Recipe Pin Recipe

Ingredients
  

3 large egg whites, at room temperature

1/4 teaspoon cream of tartar

3/4 cup granulated sugar

1 teaspoon pure vanilla extract

1/2 teaspoon cornstarch

A pinch of salt

1 cup mixed fresh fruit (such as strawberries, kiwi, blueberries, and raspberries)

Fresh mint leaves for garnish (optional)

Instructions
 

Begin by preheating your oven to 225°F (110°C). While the oven heats, line two baking sheets with parchment paper to ensure easy removal of the meringues later.

    In a clean and dry mixing bowl, use an electric mixer to beat the egg whites along with the cream of tartar on medium speed. Continue mixing until the mixture starts to foam.

      Once foamy, increase the mixer speed to high. Gradually add the granulated sugar, a tablespoon at a time, allowing the sugar to dissolve completely before adding more. Continue this process until the meringue becomes glossy and stiff peaks form—this should take about 5 to 7 minutes.

        With the mixer on low, add the vanilla extract, cornstarch, and a pinch of salt to the meringue. Mix until just blended, being careful not to deflate your meringue.

          Using a piping bag fitted with a star or round tip, or simply a spoon, dollop or pipe the meringue onto the prepared baking sheets. Aim to create small, whimsical shapes or classic swirls for an artistic touch.

            Bake the meringues in the preheated oven for 1.5 to 2 hours. They are done when they feel dry to the touch and can be easily lifted off the parchment paper. After baking, turn off the oven and let the meringues cool in the oven for an additional hour. This step helps achieve that perfect melt-in-your-mouth texture.

              Once cooled completely, gently remove the meringues from the parchment paper and transfer them to a serving platter.

                Prepare your fresh fruit by washing it thoroughly and slicing it as needed. Arrange the mixed fruit artfully on top of or around the meringues for a vibrant and inviting presentation.

                  For an extra burst of color and flavor, if desired, garnish the meringues with fresh mint leaves.

                    Prep Time: 25 minutes | Total Time: 3 hours | Servings: 12 meringue cookies

                      - Presentation Tips: Enhance your dessert by creating a colorful fruit arrangement on a large platter, with the meringues artfully scattered throughout. For a finishing touch, consider drizzling some honey or sprinkling powdered sugar over the top for added elegance.

                        Leave a Comment

                        Recipe Rating