Meringue Cookie Poppies
Meringue cookies are one of my favorite things to make because the recipe is simple and it’s so versatile (check out my mermaid meringue cookies and my peppermint hot chocolate meringue cookies!). I added Ann Clark Super Red food coloring and some chocolate chips to my basic meringue recipe to make these meringue cookie poppies for Memorial Day.
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I used a Wilton decorating tip 125 to pipe these meringue poppies on a flower nail and then added a white chocolate chip in the center surrounded by mini chocolate chips before baking the meringue cookies. Watch the video for the full tutorial!
Meringue cookies need to bake low and slow to make them light and crispy. I bake mine at 180˚F for 2-3 hours (full recipe and instructions are below). If they get too hot in the oven, they’ll end up chewy and sticky.
Here’s what you’ll need to make these meringue cookie poppies
This recipe makes 40-44 2-½” meringue cookies
Ingredients
- 1/2 cup (120 grams) egg whites (I used 3 large egg whites)
- 3/4 cups (150 grams) granulated sugar
- 1 teaspoon (1.5 grams) cream of tartar (optional but recommended)
- 1 teaspoon (5 mL) vanilla extract
- Red and orange gel food coloring (I used Ann Clark Super Red and Pumpkin Orange)
- White chocolate chips (1 per meringue cookie)
- Mini chocolate chips (8 – 10 per meringue cookie)
Supplies
- Heat-proof bowl (metal or glass)
- Pot of simmering water
- Whisk
- Electric mixer (either stand mixer or handheld – if using a stand mixer, use the
- whisk attachment)
- Parchment lined baking sheets
- Piping bag
- Decorating tip 125
- Flower nail
- Parchment paper squares (about 3×3”)
- Rubber spatula
- Thermometer
See my tips for making meringue cookies
Instructions
- Preheat the oven to 180˚ Fahrenheit (82˚C)
- Combine egg whites, sugar, cream of tartar, and vanilla in a heat-proof bowl.
- Place the bowl over a pot of simmering water and whisk the mixture until it reaches 120˚ Fahrenheit (49˚C)
- Remove the mixture from the heat and beat on high speed with an electric mixer until the meringue holds a stiff peak (about 5 minutes).
- Add red and orange food coloring (I used 26 drops of red and 7 drops of orange) and gently fold it into the meringue.
- Fit a decorating bag with a decorating tip 125. Fill the bag with the meringue.
- Attach a parchment paper square to the flower nail with a little bit of meringue.
- With the narrow end of the tip facing out, use a gentle wave motion to pipe the first layer of petals while turning the flower nail. Pipe a smaller layer of petals on top.
- Slide the flower off of the flower nail and place it onto a parchment lined baking sheet.
- Place a white chocolate chip in the middle of each flower surrounded by 8-10 mini chocolate chips.
- Bake the meringue cookies at 180˚ Fahrenheit for 2-3 hours. After 2 hours, remove the tray from the oven and allow the meringue cookies to cool. Test one meringue cookie by removing it from the parchment paper. If it easily peels away from the parchment paper and sounds hollow when tapped, the meringue cookies are done. If it is still sticky underneath, place them back into the oven and check on them every 30 minutes.
Store the meringue cookies in an airtight container layered with parchment paper at room temperature for up to 5 days or in the freezer for up to 3 months.
Meringue Cookie Poppies
I love making meringue because the recipe is simple and it's so versatile. I added Ann Clark Super Red food coloring and some chocolate chips to my meringue recipe to make these meringue cookie poppies for Memorial Day.
Ingredients
- 1/2 cup (120 grams) egg whites (I used 3 large egg whites)
- 3/4 cups (150 grams) granulated sugar
- 1 teaspoon (1.5 grams) cream of tartar (optional but recommended)
- 1 teaspoon (5 mL) vanilla extract
- Red and orange gel food coloring (I used Ann Clark Super Red and Pumpkin Orange)
- White chocolate chips (1 per meringue cookie)
- Mini chocolate chips (8 - 10 per meringue cookie)
- Heat-proof bowl (metal or glass)
- Pot of simmering water
- Whisk
- Electric mixer (either stand mixer or handheld – if using a stand mixer, use the
- whisk attachment)
- Parchment lined baking sheets
- Piping bag
- Decorating tip 125
- Flower nail
- Parchment paper squares (about 3x3”)
- Rubber spatula
- Thermometer
Instructions
- Preheat the oven to 180˚ Fahrenheit (82˚C)
- Combine egg whites, sugar, cream of tartar, and vanilla in a heat-proof bowl.
- Place the bowl over a pot of simmering water and whisk the mixture until it reaches 120˚ Fahrenheit (49˚C)
- Remove the mixture from the heat and beat on high speed with an electric mixer until the meringue holds a stiff peak (about 5 minutes).
- Add red and orange food coloring (I used 26 drops of red and 7 drops of orange) and gently fold it into the meringue.
- Fit a decorating bag with a decorating tip 125. Fill the bag with the meringue.
- Attach a parchment paper square to the flower nail with a little bit of meringue.
- With the narrow end of the tip facing out, use a gentle wave motion to pipe the first layer of petals while turning the flower nail. Pipe a smaller layer of petals on top.
- Slide the flower off of the flower nail and place it onto a parchment lined baking sheet.
- Place a white chocolate chip in the middle of each flower surrounded by 8-10 mini chocolate chips.
- Bake the meringue cookies at 180˚ Fahrenheit for 2-3 hours. After 2 hours, remove the tray from the oven and allow the meringue cookies to cool. Test one meringue cookie by removing it from the parchment paper. If it easily peels away from the parchment paper and sounds hollow when tapped, the meringue cookies are done. If it is still sticky underneath, place them back into the oven and check on them every 30 minutes.
Notes
Store the meringue cookies in an airtight container layered with parchment paper at room temperature for up to 5 days or in the freezer for up to 3 months.
