Mermaid Meringue Cookies!

If mermaids exist, I think this is what they’re eating! I used a 3-Color Coupler to swirl blue, teal, and purple meringue together to make these mermaid meringue cookies. And, to make them even more dreamy, I sandwiched them with white chocolate ganache. These things are seriously delicious! Scroll down for the recipe and video tutorial.

Here’s what you’ll need to make these Mermaid Meringue Cookies:

Meringue Recipe:
Combine ½ cup (120 grams) egg whites with ¾ cup (150 grams) sugar.
Place the mixture over a pot of simmering water and whisk until the sugar dissolves.
Pour the heated mixture into a stand mixer and whip on high speed until soft peaks form.
Reduce the speed and add ½ teaspoon (2.5mL) vanilla extract.
Increase the speed and whip until stiff peaks form.
Pipe the meringue on a parchment-lined baking sheet.
Bake the meringue cookies at 185°F (85°C) for 90 minutes to 2 hours, or until the cookies are dry and sound hollow when tapped.

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Ganache Recipe:
To make the filling, heat 1 cup (227 grams) heavy cream
Place 11oz (312 grams) white chocolate chips in a bowl.
Pour the warm heavy cream over the white chocolate.
Let it sit for a few minutes to allow the white chocolate to soften.
Whisk the mixture until smooth.
Chill the ganache in the refrigerator until it’s firm.
Beat the ganache with an electric mixer until it becomes light and fluffy.

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More meringue cookies:                                                                          

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8 thoughts on “Mermaid Meringue Cookies!

  1. Hi Amber, can’t wait to try this recipe! They are so pretty and dreamy looking! Would they keep longer than a week if I heat sealed them cello bags? Thanks again for sharing this with your followers 🙂

    • Thank you, Charisse! I haven’t kept meringues longer than a week because I eat them too fast. Please let me know if you try it and how they hold up in the heat sealed bags!

  2. Hi Amber

    They look amazing and I love the colors!! I was wondering what the shelf life of these are as I’d like to make them for a family gathering next month?

    • Thanks, Rubina! You can store the meringue cookies without the filling at room temperature for about a week. They should be filled shortly before serving. Once they’re filled, it’s difficult to store them as the ganache needs to be refrigerated, but that would soften the meringue cookies (they will still taste good, though!).

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