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Strawberry Meringue Cookies

Makes 45 cookies
Cook Time 1 hour

1/4 cup egg whites (approx three large eggs) at room temperature
1/2 tsp cream of tartar
2/3 cup Caster Superfine Sugar
1 tbs Pure Strawberry Extract or Clear Strawberry Extract

Preheat oven to 225 degrees. Line a baking sheet with parchment paper. *Before you start; make sure egg whites are at room temperature. Place whites, Pure or Clear Strawberry Extract and cream of tartar into bowl and start whisking at medium speed until frothy. Then, while beaters are still mixing, slowly add the Caster Sugar, small amounts at a time until it's all in. Continue to beat on medium/high until stiff peaks form.

Spoon mixture into a large zip top bag with corner cut or pastry bag with a large tip. You can also just spoon the mixture onto a pan. Place cookies about 1/4 inch apart. Place pan into oven and set timer for 60 minutes. When time is up, check the cookies by touching the top of them. They are done when the top is slightly crisp. (if they smash easy they are not done). Add cooking time as needed. Once they are done, turn off the oven and open the door, allow cookies to cool in the oven.

Number of Servings: 45
Recipe and photo courtesy of

Products suggested for this recipe:

Pure Strawberry Extract
This extract bursts with lively strawberry flavors that will add pretty notes in your gelatos, cakes, strudels, fruit salads, pies and sauces.
From $12.15

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