These are the BEST easiest Valentines Meringue Cookies! You can customize these in the flavor, color, and shape of your choice for a cute and simple Valentine’s Day treat!
- Egg Whites. Use fresh egg whites, and be extra careful not to let any of the yolk into the bowl, or the egg whites won’t whip up as good.
- Sugar. Regular old granulated sugar works just fine.
- Cream of Tartar. This will help to stabilize the meringue and help guarantee success with this recipe, but it is optional.
- Gel Food Coloring. My favorite is Americolor gels. I used a combination of Red, Dusty Rose, Chocolate Brown, and Soft Pink to achieve this muted color palette.
- Vanilla. You can flavor your meringue with any flavor you like, but I’d suggest using clear flavors. For vanilla, I use clear vanilla flavor rather than pure vanilla extract so the meringue stays super white.
- Stand Mixer with Whisk Attachment. I highly recommend using a stand mixer with the whisk attachment to whip the meringue. It’s possible with an electric hand mixer, but will take a lot longer.
- Candy Thermometer. You’ll need to make a sugar syrup and take it off of the heat at 130 degrees F.
- Piping Bags & Tips. You can definitely just plop the meringue down and do mini pavlovas, but if you want to pipe hearts and kisses, you’ll need piping bags and tips.
How to Make Valentines Meringue Cookies
Preheat the oven to 185 degrees F and line two cookie sheets with parchment paper.
Add the egg whites and sugar into a medium sauce pan and set over medium heat. Stir pretty constantly until the mixture reaches 130 degrees F. You can also rub a bit of the egg white mixture in between your fingers and if it’s completely smooth with no gritty texture from the sugar, it’s ready.
Add the sugar/egg white mixture to the bowl of your stand mixer with the whisk attachment and begin whipping first on low, then gradually increasing the speed. Whip until soft peaks, then add the cream of tartar and vanilla flavoring extract and then whip until stiff peaks form.
Separate the meringue into bowls and color with the gel food coloring. Don’t use too much food coloring or it will deflate the egg whites. Place into piping bags and pipe onto the prepared pans. Top with sprinkles if desired. Bake for 1.5-2 hours or until the meringues are crisp on the outside. Let cool completely then remove from pans and serve.Print
Sweet, crisp, and easy to make Valentine’s Day meringue cookies.
- 3 Lg Egg Whites (90 g)
- 3/4 C (180g) Granulated Sugar
- 1/4 tsp Cream of Tartar
- 1 tsp Clear Vanilla Flavor
- Gel Food Coloring
- Preheat the oven to 185 and line two cookies sheets with parchment paper.
- Add the egg whites and sugar to a medium sauce pan and heat until the sugar dissolves and the mixture reaches 130 degrees F.
- Pour the egg white mixture into your stand mixer and whip with the whisk attachment. Start slow, then gradually increase the speed and whip until soft peaks form.
- Add the cream of tartar and vanilla flavoring and whip until stiff peaks form.
- Separate the meringue into bowls and color it with the gel food coloring.
- Place in piping bags and pipe onto the prepared sheet pans. Top with sprinkles if desired and bake for 1-2 hours or until the meringue is crisp on the outside. Smaller meringues will bake quicker, and bigger ones can take up to a couple of hours.
- Let cool completely then, remove from sheet pans and serve.
Keywords: valentines meringue cookies, heart shaped meringues, meringue kisses
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