Skip to Content
How To Make Mermaid Meringue Cookies - SweetAmbs

How To Make Mermaid Meringue Cookies! {Meringue and Ganache Recipe}

If mermaids exist, I think this is what they’re eating! These light and crispy mermaid meringue cookies are sandwiched with a dollop of creamy white chocolate ganache. They’re SO delicious! See below for the recipe and video tutorial.

sparkly nail polished fingers holding a meringue cookie swirled with pastel purple, blue, and green, and decorated with edible white pearls and luster dust. There are more meringue cookies out of focus in the background.

This post contains affiliate links. Read my affiliate disclosure here.

I used a 3-Color Coupler to swirl pastel blue, green, 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!

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

Overhead shot of the wilton color swirl coupler next to the wilton color swirl coupler box

Meringue Recipe:

Makes 18 sandwiches (36 individual meringue cookies)

  1. Combine ½ cup (120 grams) egg whites with ¾ cup (150 grams) sugar.
  2. Place the mixture over a pot of simmering water and whisk until the sugar dissolves.
  3. Pour the heated mixture into a stand mixer and whip on high speed until soft peaks form.
  4. Reduce the speed and add ½ teaspoon vanilla extract.
  5. Increase the speed and whip until stiff peaks form.
  6. Pipe the meringue on a parchment-lined baking sheet.
  7. 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:

  1. To make the filling, heat 1 cup (227 grams) heavy cream
  2. Place 11oz (312 grams) white chocolate chips in a bowl.
  3. Pour the warm heavy cream over the white chocolate.
  4. Let it sit for a few minutes to allow the white chocolate to soften.
  5. Whisk the mixture until smooth.
  6. Chill the ganache in the refrigerator until it’s firm.
  7. Beat the ganache with an electric mixer until it becomes light and fluffy.
overhead shot of meringue cookie sandwiches on a parchment lined baking sheet. One of the cookies is on its side, showing the two meringue cookies sandwiched together with white chocolate ganache in between.

How to store meringue cookies 

Meringue cookies will stay fresh for up to a week when they are stored in an airtight container at room temperature. Layer the meringue cookies with parchment paper to keep them from sticking together. You can freeze meringue cookies for up to 3 months.

When exposed to the air, the meringue cookies will become sticky. I find that putting them back into the airtight container layered with parchment paper overnight will help to crisp them up again. 

Once the meringue cookies are filled with ganache, they should be served within a few hours. The meringue cookies will absorb the moisture from the filling, making them sticky if they’re stored that way.

a 3/4 view of meringue cookies on a parchment lined baking sheet. The meringue cookies are swirled with pastel purple, blue, and green and decorated with edible pearls and luster dust. They are sandwiched with white chocolate ganache.

Can you freeze meringue cookies?

Meringue cookies (without the ganache filling) can be frozen in an airtight container and layered with parchment paper for up to 3 months. Allow them to thaw at room temperature. Storing meringue cookies in the refrigerator will cause them to become very soft and sticky.

Mermaid Meringue Cookies Instructions

Step 1 To make the meringue, combine ½ cup (120 grams) egg whites with ¾ cup (150 grams) sugar.

A hand is holding a small glass bowl pouring sugar into a larger glass bowl that has egg whites in it. The bowl is on a butcher block.
A hand is holding a glass bowl filled with egg whites and sugar while the other hand whisks it together. The bowl is on a butcher block table.

Step 2 Place the mixture over a pot of simmering water and whisk until the sugar dissolves.

Step 3 Pour the heated mixture into a stand mixer and whip on high speed until soft peaks form.

Foamy egg whites and sugar are being poured into the bowl of a stand mixer fitted with a whisk attachment.

Step 4 Reduce the speed and add ½ teaspoon vanilla extract.

Step 5 Increase the speed and whip until stiff peaks form.

A whisk attachment from a stand mixer has a dollop of stiff peak meringue on it. There is a stand mixer in the background.

Step 6 Split the meringue into 3 bowls and color them pastel green, blue, and purple (I combined blue and pink food coloring to make purple)

A bowl of meringue with swirls of pink and blue food coloring. One hand is holding the bowl steady while the other hand mixes in the color with a metal spatula.

Step 7 Fit 3 decorating bags with the base coupler pieces of the 3-Color Coupler and fill each bag with one color of meringue.

Place the 1M tip on the 3-Color Coupler and screw on the top to hold the tip in place.

3 coupler pieces of a 3-color coupler are inside of decorating bags, each filled with a different color of meringue - pastel green, blue, and purple. A star tip 1M and the cap from the 3-color coupler are on the table next to the decorating bags.
The assembled 3-color coupler with pastel green, purple, and blue meringue in the decorating bags. The coupler is fitted with a 1M star tip.

Step 8 Pipe the meringue on a parchment-lined baking sheet. Add a few sugar pearls and some white pearl dust.

a 1M star tip is piping a swirl of meringue on a parchment lined baking sheet. The meringue is pastel purple, green, and blue.
a brush is sprinkling white pearl dust on to a meringue cookie. There are 3 white sugar pearls on the meringue cookie.

Step 9 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.

A hand is holding a parchment lined baking sheet full of meringue cookies.

Step 10 To make the ganache filling, heat 1 cup (227 grams) heavy cream.

Step 11 Place 11oz (312 grams) white chocolate chips in a bowl.

Step 12 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.

Heated heavy cream is being poured into a glass bowl full of white chocolate chips. The bowl is on a butcher block table.
A glass bowl of liquid ganache is being whisked by hand while the other hand holds it steady. The bowl is on a butcher block table.

Step 13 Chill the ganache in the refrigerator until it’s firm (at least 1 hour).

Step 14 Beat the ganache with an electric mixer until it becomes light and fluffy.

A light blue electric mixer is beating the bowl of white chocolate ganache.

Step 15 Fit a decorating bag with the 1M tip and fill it with the ganache.

Step 16 Pipe a swirl of ganache on the bottom of a meringue cookie and sandwich it together with another meringue cookie.

A hand is holding a meringue cookie while a swirl of white chocolate ganache is being piped on top. There is a tray of more meringue cookies in the background.
Two hands sandwiching two meringue cookies together white white chocolate ganache in between.

Enjoy!

A hand is holding a meringue cookie sandwich with a bite taken out of it. There are more meringue cookie sandwiches in the background.
Yield: 18 sandwiches

Mermaid Meringue Cookies

Mermaid Meringue Cookies

If mermaids exist, I think this is what they're eating! These light and crispy mermaid meringue cookies are sandwiched with a dollop of creamy white chocolate ganache. They're SO delicious!

Materials

Meringue Ingredients

  • ½ cup (120 grams) egg whites
  • ¾ cup (150 grams) granulated sugar
  • ½ teaspoon vanilla extract
  • Green, blue, and pink concentrated gel food coloring (I recommend Wilton Color Right or Chefmaster)

Ganache Ingredients

  • 1 cup (227 grams) heavy cream
  • 11oz (312 grams) white chocolate chips

Tools

  • 3-Color Coupler
  • Large decorating bags
  • 1M star tip
  • Parchment paper
  • Baking sheet
  • Sugar pearls
  • Edible luster dust
  • Brush

Instructions

  1. To make the meringue, combine ½ cup (120 grams) egg whites with ¾ cup (150 grams) sugar.
  2. Place the mixture over a pot of simmering water and whisk until the sugar dissolves.
  3. Pour the heated mixture into a stand mixer and whip on high speed until soft peaks form.
  4. Reduce the speed and add ½ teaspoon vanilla extract.
  5. Increase the speed and whip until stiff peaks form.
  6. Split the meringue into 3 bowls and color them pastel green, blue, and purple (I combined blue and pink food coloring to make purple)
  7. Fit 3 decorating bags with the base coupler pieces of the 3-Color Coupler and fill each bag with one color of meringue.
  8. Place the 1M tip on the 3-Color Coupler and screw on the top to hold the tip in place.
  9. Pipe the meringue on a parchment-lined baking sheet. Add a few sugar pearls and some white pearl dust.
  10. 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.
  11. To make the ganache filling, heat 1 cup (227 grams) heavy cream.
  12. Place 11oz (312 grams) white chocolate chips in a bowl.
  13. Pour the warm heavy cream over the white chocolate.
  14. Let it sit for a few minutes to allow the white chocolate to soften.
  15. Whisk the mixture until smooth.
  16. Chill the ganache in the refrigerator until it’s firm (at least 1 hour).
  17. Beat the ganache with an electric mixer until it becomes light and fluffy.
  18. Fit a decorating bag with the 1M tip and fill it with the ganache.
  19. Pipe a swirl of ganache on the bottom of a meringue cookie and sandwich it together with another meringue cookie.

Notes

Meringue cookies can be stored in an airtight container at room temperature for up to a week or in the freezer for up to 3 months. Once they're filled with the ganache, they should be served within a couple of hours. Do not store meringue cookies in the refrigerator.

More meringue cookie recipes:

holiday spice meringue cookies
Holiday Spice Meringue Cookies
peppermint hot chocolate meringue cookies
Peppermint Hot Chocolate Meringue Cookies
meringue cookies decorated with sugar stamps
Sugar Stamps on Meringue Cookies

This post was originally published in September of 2017.

Amber Spiegel, founder of SweetAmbs, is a graduate of the Culinary Institute of America and the author of Cookie Art: Sweet Designs for Special Occasions. Amber has over 12 years of cookie decorating experience and has traveled the world teaching others how to decorate beautiful cookies on their own.

View all posts by Amber
Subscribe
Notify of
guest

This site uses Akismet to reduce spam. Learn how your comment data is processed.

0 Comments
Inline Feedbacks
View all comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe
Notify of
guest

This site uses Akismet to reduce spam. Learn how your comment data is processed.

0 Comments
Inline Feedbacks
View all comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Join the Cookie Art Club for exclusive recipes and tutorials!

Join Now

Cookie Decorating Book By Amber Spiegel

Buy Now

Get your copy of my new book, Cookie Canvas!

X