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Easter Meringue Cookies

Recipe selected from the eMeals Dessert Plan.

Easter Meringue Cookies

Crowd Pleaser
Serves 4-6


  • 4 large egg whites, at room temperature
  • ½ teaspoon cream of tartar
  • 1 cup sugar
  • ½ teaspoon vanilla
  • 1 (1-oz) box assorted liquid food colors and egg dye
  • ¾ cup mini chocolate chips


  1. Preheat oven to 225 degrees (If you have double ovens, use them both.) Beat egg whites in a large clean mixing bowl until frothy.
  2. Add cream of tartar; beat until soft peaks form with an electric mixer.
  3. Increase speed to medium-high.
  4. Gradually add sugar, a few tablespoons at a time, beating until sugar is dissolved and stiff peaks form, 2 to 4 minutes.
  5. Fold in vanilla.
  6. Divide meringue mixture into 3 bowls.
  7. Add a few drops of yellow food color to one bowl, stirring with a spatula until blended.
  8. Stir in ¼ cup mini chips.
  9. Repeat with a few drops green food color, another bowl of meringue and ¼ cup chips, and then with blue food color and remaining meringue and chips.
  10. Drop meringue mixture by teaspoonfuls onto 2 large baking sheets lined with parchment paper.
  11. Bake 45 minutes.
  12. Turn oven off; let meringues stand in oven 1 hour or until cooled completely and crisp.
  13. Store in an airtight container.
  14. Makes 6 dozen.


1h 10mTotal