Meringue cookies are a crunchy, airy treat that practically melt in your mouth. It literally tastes like a crunchy marshmallow and it’s one of my favorite cookies! They’re naturally gluten-free, made with just a few ingredients, and can be customized with different flavors and colors. If you know me, you know I love my Southeast Asian flavors, so we had to do a pandan, ube, and dragonfruit version, giving them a vibrant look and fun tropical flavors. Whether you’re making these for a party, a gift, or just a fun baking project, they’re sure to impress!
Recipe Overview
Servings: 30-40 cookies
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Ingredients
For the Meringue Base:
- 5-6 large egg whites (room temperature)
- 1 ½ cups granulated sugar
- 1 tsp lemon juice (acts as a stabilizer)
- A pinch of salt
For the Flavoring:
- 1 tsp pandan extract
- 1 tsp ube extract
- 2 tbsp dragonfruit puree
Troubleshooting Tips
- Soft or Chewy Meringues
- Ensure the cookies are baked long enough to dry out properly.
- Store them in an airtight container to prevent them from absorbing moisture.
- Weeping or Sticky Meringues
- Humidity is the enemy! Make meringues on a dry day for best results.
- Baking at a low temperature for a longer period helps remove excess moisture.
- Flat or Grainy Meringues
- Make sure to whip the egg whites to stiff peaks.
- Gradually add the sugar to allow it to dissolve completely.
- Cracked Meringues
- Let them cool slowly in the oven after baking to prevent sudden temperature shifts.
Storage and Serving Suggestions
Store the cooled meringue cookies in an airtight container at room temperature for up to 2 weeks. If you live in a humid climate, adding a silica gel packet can help keep them crisp.
Enjoy these colorful and flavorful treats as:
- A light dessert with coffee or tea
- A sweet snack
- A beautiful addition to dessert tables or gift boxes
Frequently Asked Questions
1. Can I use other fruit purees for flavoring?
Yes! Feel free to experiment with mango, passionfruit, or even blueberry puree. Just make sure to keep the amount minimal to avoid excess moisture.
2. Can I make meringue cookies without a piping bag?
Absolutely. Simply use a spoon to dollop the meringue onto the baking sheet for a rustic look.
3. Can I use a stand mixer instead of a hand mixer?
Yes, a stand mixer works great and can make the whipping process easier.
Final Thoughts
These pandan, ube, and dragonfruit meringue cookies are a fun way to add a pop of color and exotic flavor to your dessert table. They’re easy to make, require just a handful of ingredients, and are perfect for gifting or enjoying as a sweet treat.
Try out the recipe and let me know how they turn out! Happy baking!
How to make Pandan, Ube, and Dragonfruit Meringue Cookies
Course: DessertCuisine: asian, AmericanDifficulty: Easy8-10
servings20
minutes2
hoursIngredients
- For the Meringue:
5-6 large egg whites (room temperature)
1 ½ cups granulated sugar
1 tsp lemon juice (acts as a stabilizer)
A pinch of salt
- For the Flavoring:
1 tsp pandan extract
1 tsp ube extract
2 tbsp dragonfruit puree
Directions
- Prep
Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper. Ensure your mixing bowl and beaters are completely clean and grease-free to achieve the perfect meringue texture. - Whip the Egg Whites
In a large mixing bowl, beat the egg whites on medium speed until they become foamy. Add the lemon juice and salt to help stabilize the mixture.
Gradually add the sugar, one tablespoon at a time, allowing it to dissolve completely before adding more. Increase the speed to high and continue whipping until stiff, glossy peaks form. This may take about 8-10 minutes.
Tip: To check if the meringue is ready, rub a small amount between your fingers. If it feels gritty, continue whipping until smooth. - Divide the Meringue
Once your meringue has reached stiff peaks, divide it evenly into three separate bowls:
Pandan Meringue: Fold in pandan extract until fully incorporated.
Ube Meringue: Gently fold in the ube extract to achieve a rich purple color.
Dragonfruit Meringue: Mix in the dragonfruit puree, which adds both flavor and a vibrant pink hue.
Be gentle when folding the flavors in to avoid deflating the meringue. - Pipe the Meringue
Transfer each flavored meringue into piping bags fitted with a star or round tip. Pipe small swirls or drops onto the prepared baking sheets, leaving about an inch of space between each to allow for air circulation. - Bake the Meringue Cookies
Place the baking sheets in the preheated oven and bake for 2 hours at 200°F (93°C). The low and slow baking process helps dry out the cookies without browning them.
Once done, turn off the oven and allow the cookies to cool inside with the door slightly open for 10-15 mins. This prevents cracking from sudden temperature changes.
