I’ve seen meringue cookies around and they always seem super fancy and complicated.
The thing I love about these meringues is they have a crisp outside and chewy center. They are so fun to eat and truly way easier to make than you think.
The other great thing is this meringue recipe only calls for three ingredients! These meringue cookies are made without cream of tartar so the ingredient list is super streamlined and straightforward.
Ingredients for chewy strawberry meringue cookies
Egg Whites. The magical egg whites that whip into fluffy, luscious meringue. They never fail to amaze me.
Agave Nectar. I love heating agave nectar to add to the meringue instead of making a syrup with granular sugar and water. If you prefer, sub in honey or maple syrup.
Strawberry Jam. This is what gives it all that strawberry flavor. You can use another berry jam, orange jam, or
Food Coloring. This is kinda a cheat and totally optional, but here’s the thing. Natural flavoring like strawberry jam or mint extract or lemon juice don’t have tons of color. So, if you want to really hit home the flavor of these meringues visually, add a couple drops of food coloring. I only did two drops of red food coloring for these cookies and got the sweetest baby pink color. Do more or less depending on preference (or party decor!).
How to make this chewy meringue recipe
Make the Italian meringue. Making this Italian meringue first cooks the meringue and allows you to use it as a frosting or topping instead of meringue cookies if you want.
Use your electric mixer to whip the egg whites on high for a few minutes until you have soft peaks.
Continue to whip the egg whites with your mixer and slowly pour the hot agave syrup into the egg whites.
Whip until firm peaks. Continue to whip for about 5 minutes until you get firm peaks. Firm peaks are when you lift the electric mixer out of the bowl and egg white mountain peaks are stiff and upright and don’t fall back into themselves.
Add the jam. Add the jam and food coloring if you’re using it and whip again for another minute until combined.
Swirl the cookies. Line a baking sheet with parchment paper. Transfer the meringue into a piping bag or large ziploc bag. If using a ziploc bag, cut the corner off.
Swirl quarter-sized mountain of meringue onto the baking sheet. You may need to work in batches.
Bake & Cool. Bake for 45 minutes. Then, turn off the oven and allow the cookies to sit in the oven for 2 hours.
Once they are at room temperature, peel them off from the parchment paper and enjoy!
Idea for other flavored meringue cookies
I’m using strawberry jam to flavor these meringue cookies. Have fun with it and switch up the flavor of these cookies by swapping out the jam for…
Vanilla. Add some vanilla bean powder or a teaspoon of vanilla extract to make these into vanilla meringue cookies.
Lemon. Add some lemon juice or lemon extract to the whipped egg whites to make lemon meringue cookies. A couple drops of yellow food coloring would help hit the whole lemon vibes home.
Mint. A couple drops of mint extract and green food coloring would be so fun!
Chocolate. A tablespoon or two of cocoa powder would turn these into chocolate meringue cookies!
More delicious desserts to make:
- Two Ingredient Italian Meringue
- Easy Keto Berry Pavlova
- Strawberry Coconut Whipped Cream Trifle
- Lemon Raspberry Cake
- Gluten Free Coconut Cake
Recipe
Chewy Strawberry Meringue Cookies
Chewy Strawberry Meringue Cookies are so fun to eat! They’re crisp on the outside, chewy in the middle and only four ingredients!
Ingredients
- 4 egg whites
- 1/3 cup agave nectar
- 2/3 cup strawberry jam
- Optional: a few drops of red food coloring
Instructions
- Preheat oven to 225F.
- Crack the eggs in half.
- Transfer the egg back and forth between to two half shells allowing the egg white to drip down into a bowl below you. Continue to pass the yolk back and forth between the shells until all the whites are in the bowl and the only thing left in the shell is a yolk. Save this yolk for another recipe or discard it.
- Use your electric mixer to whip the egg whites on high for a few minutes until you have soft peaks. You’ll know you have “soft peaks” when you lift your mixer and the egg white forms a small little mountain with a “peak” but then melt back down into itself fairly quickly.
- Place the agave nectar in a pot over medium-high heat and heat until it reaches a temperature of 240F. I used this digital candy thermometer to gauge the temp.
- Continue to whip the egg whites with your mixer and slowly pour the hot agave syrup into the egg whites. It will be super hot so be careful not to splatter.
- Continue to whip for about 5 minutes until you get firm peaks. Firm peaks are when you lift the electric mixer out of the bowl and egg white mountain peaks are stiff and upright and don’t fall back into themselves.
- Add the jam and food coloring if you’re using it and whip again for another minute until combined.
- Line a baking sheet with parchment paper.
- Transfer the meringue into a piping bag or large ziploc bag. If using a ziploc bag, cut the corner off.
- Swirl quarter-sized mountain of meringue onto the baking sheet. You may need to work in batches.
- Bake for 45 minutes. Then, turn off the oven and allow the cookies to sit in the oven for 2 hours.
- Once they are at room temperature, peel them off from the parchment paper and enjoy!
Nutrition Info:
- Serving Size: 1 cookie
- Calories: 26
- Sugar: 2g
- Sodium: 3mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6.2g
- Fiber: 0g
- Protein: 0.3g
- Cholesterol: 0mg
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