Strawberry Meringue Cookies
Recipe type: cookies
Prep time: 
Cook time: 
Total time: 
Modified from a Food Network recipe I saw and a Pin that inspired me, I made these little puffs of strawberry heaven!
  • 3 large egg whites, at room temperature
  • ⅛ teaspoon cream of tartar
  • Pinch fine sea salt
  • ¾ cup superfine baker's sugar (Splenda granulated works well)
  • ¼ teaspoon pure vanilla extract
  • 1 cup sliced freeze-dried strawberries, coarsely chopped
  1. Recipe modified from this one:
  2. Place an oven rack in the center of the oven and preheat to 200 degrees F. Line baking sheet(s) with parchment paper.
  3. In a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and salt until the mixture holds soft peaks, about 1 minute. With the machine running on medium-high speed, add the sugar, 1 tablespoon at a time. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Add the vanilla extract. Using a spatula, fold in the strawberries, taking care not to deflate the batter. A few stirs is best.
  4. Scoop heaped mounds of batter onto the prepared baking sheets in any size you want, spacing each about 2 inches apart. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
Recipe by A Day in Motherhood at