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.


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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35th Birthday Cookies!

Yesterday I celebrated my 35th birthday by making myself some cookies! Rather than decorating these cookies entirely in royal icing, I decided to top them with a swirl of white chocolate ganache using a Wilton 1M tip and a sprinkle of edible glitter hearts.

I made the “35” using the royal icing transfer method. The great thing about royal icing transfers is that you can make them several weeks ahead of time and use them when you’re ready to decorate your cookies. I’d normally use Crystal Colors Antique Gold to paint around the edge, but I wanted something extra glitzy this time, so I used the Gold Highlighter from NY Cake. This highlighter is non-toxic, but is not considered edible by the FDA. It’s meant to be used on decorations that can be removed, such as fondant, or royal icing transfers like these. I don’t have any problem with eating it, but if I were making these cookies for a customer, I’d explain the difference and give them the option of the edible or non-edible decoration.

The mint green icing is white chocolate ganache that I made by heating 1 cup of heavy cream and pouring it over 2 cups of white chocolate chips. I allowed the mixture to sit for a few minutes to let the chocolate melt and then whisked it together until it was smooth. I placed it in the refrigerator for a few hours until it was firm, then added blue and a touch of yellow gel paste food coloring before fluffing it up with an electric mixer. I’ll be sharing a video of this recipe in an upcoming post.

Here’s a quick time-lapse video of how I made these 35th birthday cookies!

Learn more about decorating cookies with royal icing in my book, Cookie Art: Sweet Designs For Special Occasions, available in my shop and on Amazon!

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Baby Elephant Cookies Featuring Sweet Melody Designs!

These adorable baby elephant cookies were inspired by the artwork of Sweet Melody Designs. A few years ago, I created a set of woodland animal cookies based on Carrie’s artwork and I am thrilled to work with her again. Scroll down for the video tutorial and supply list!

Here’s what you’ll need for this project:

Visit Sweet Melody Designs to see more adorable nursery art!

Click on the images below for more cookie projects:                               

My book, Cookie Art: Sweet Designs For Special Occasions,

is available here in the shop and on Amazon!

This post contains affiliate links.

Decorated Cookies for Bakers!

When I set out to make these decorated cookies for bakers, I hadn’t imagined that they’d turn out this cute (if I do say so myself)! The plate that holds the teeny tiny cookies and the floral apron are inspired by vintage items from my own kitchen (the apron belonged to my maternal grandmother, or mummu, as we called her). I’ve yet to obtain a pretty blue stand mixer and pink polka dot mixing bowl 🙂 Scroll down for the supply list and video tutorial!


Here’s what you’ll need to make these decorated cookies for bakers:

Watch the video to learn how to decorate these decorated cookies for bakers!

 Right click on the template to save it to your computer and print it out.


Pin this project for later!

For more fun cookie projects, click on the images below:                              

If you want to go deeper into the world of cookie decorating, sign up for my online class to learn all about it!

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