Light, airy, and delightfully sweet, Cherry Vanilla Meringue Cookies are a whimsical treat that feel as delicate as a cloud. Infused with a hint of vanilla and bursts of cherry flavor, these cookies melt in your mouth, leaving a subtle sweetness that lingers like a favorite memory.
The first time I made these, I was mesmerized by how simple ingredients could create something so elegant. The bright cherry pieces add just the right amount of pop, making these cookies perfect for celebrations, gifting, or simply enjoying with a cup of tea.
What I love most about this recipe is the balance of textures and flavors. With a crisp outer shell and a light, chewy center, Cherry Vanilla Meringue Cookies are the perfect blend of sophistication and simplicity. Let’s bake up some magic!
Cherry Vanilla Meringue Cookies combine light and crispy meringue with the sweet, fruity flavor of cherries and a touch of vanilla. These elegant cookies are simple to make and perfect for gifting, parties, or satisfying your sweet tooth.
An Exciting Story
The first time I served these Cherry Vanilla Meringue Cookies was at a bridal shower, and they were the centerpiece of the dessert table. My husband loved their airy texture, and the kids were enchanted by the cherry-speckled sweetness. Now, they’re my go-to for any occasion that calls for a touch of elegance.
Why These Cherry Vanilla Meringue Cookies?
- Light and Airy: A crisp shell with a chewy, marshmallow-like center.
- Simple Ingredients: Pantry staples come together beautifully.
- Perfect for Any Occasion: Great for holidays, tea parties, or as edible gifts.
- Customizable: Add chocolate, nuts, or other dried fruits for variety.
- Low-Fat Treat: Naturally light and guilt-free!
What You Need for Cherry Vanilla Meringue Cookies
- For the Meringue Cookies:
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- ½ tsp cream of tartar
- 1 tsp vanilla extract
- ½ cup dried cherries, chopped finely
- Optional Garnish:
- Sprinkles or edible glitter
How to Make Cherry Vanilla Meringue Cookies
- Preheat the Oven:
- Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper or silicone baking mats.
- Beat the Egg Whites:
- In a clean, dry mixing bowl, beat the egg whites on medium speed with an electric mixer until foamy. Add the cream of tartar and continue beating until soft peaks form.
- Incorporate the Sugar:
- Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form. This process may take 5-7 minutes.
- Add Vanilla and Cherries:
- Gently fold in the vanilla extract and chopped dried cherries using a spatula. Be careful not to deflate the meringue.
- Pipe or Scoop the Meringue:
- Transfer the meringue mixture to a piping bag fitted with a star or round tip. Pipe small dollops onto the prepared baking sheets, or use a spoon to drop the meringue in rounded mounds.
- Bake the Cookies:
- Bake the meringues for 1 ½ to 2 hours, or until they are crisp and lift easily from the parchment paper. Turn off the oven and let the meringues cool inside for an additional hour to ensure they are fully dried.
- Serve and Store:
- Store in an airtight container at room temperature for up to 1 week. Avoid storing in humid environments to maintain crispness.
Tips for Cherry Vanilla Meringue Cookies
- Room Temperature Eggs: Room temperature egg whites whip up better and faster, resulting in a fluffier meringue.
- Chop the Cherries Small: Finely chopped cherries distribute evenly and prevent weighing down the meringue.
Substitutions and Variations
- Chocolate Drizzle: Dip or drizzle the cooled cookies with melted white or dark chocolate for extra flavor.
- Nutty Twist: Fold in finely chopped almonds or pistachios for added texture.
- Other Fruits: Swap cherries for dried cranberries, blueberries, or strawberries.
Make a Healthier Version
- Use a sugar substitute like erythritol or stevia for a lower-sugar option.
- Opt for unsweetened dried cherries to reduce added sugar.
Closing for Cherry Vanilla Meringue Cookies:
And there you have it—Cherry Vanilla Meringue Cookies, a light, elegant treat that’s sure to impress. Whether you’re making them for a special occasion or simply indulging your sweet tooth, these cookies are as delightful to make as they are to eat. Let us know how yours turn out, and don’t forget to explore more of our delicate and delicious dessert recipes!
Frequently Asked Questions for Cherry Vanilla Meringue Cookies
- Can I make these ahead of time?
Yes, these cookies store well in an airtight container for up to a week. - How do I prevent sticky meringues?
Ensure the cookies are baked fully and stored in a cool, dry place. - Can I use fresh cherries?
Dried cherries work best as fresh ones add moisture that can affect the meringue. - What if I don’t have cream of tartar?
Substitute with an equal amount of lemon juice or white vinegar. - How do I get stiff peaks?
Gradually add sugar and beat until the meringue holds its shape without collapsing. - Can I freeze these cookies?
Yes, freeze in an airtight container for up to 1 month. Let them come to room temperature before serving. - Why did my meringues crack?
Sudden temperature changes can cause cracking. Let the meringues cool gradually in the oven. - Can I use parchment paper alternatives?
Silicone baking mats are a great alternative to parchment paper. - What’s a fun serving idea?
Serve these cookies with a dollop of whipped cream and fresh berries for an elegant dessert. - Why are my meringues grainy?
Make sure the sugar is fully dissolved by beating the mixture until it’s smooth and glossy. - Can I color the meringue?
Yes, add a few drops of gel food coloring for a fun, colorful twist. - How do I ensure they stay crisp?
Store in a completely airtight container and avoid humidity.
Cherry Vanilla Meringue Cookies
4
Â
30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Meringue Cookies:
4 large 4 egg whites, room temperature
1 cup 1 granulated sugar
½ tsp cream of tartar
1 tsp 1 vanilla extract
½ cup dried cherries, chopped finely
- Optional Garnish:
Sprinkles or edible glitter
Directions
- Preheat the Oven:
- Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper or silicone baking mats.
- Beat the Egg Whites:
- In a clean, dry mixing bowl, beat the egg whites on medium speed with an electric mixer until foamy. Add the cream of tartar and continue beating until soft peaks form.
- Incorporate the Sugar:
- Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form. This process may take 5-7 minutes.
- Add Vanilla and Cherries:
- Gently fold in the vanilla extract and chopped dried cherries using a spatula. Be careful not to deflate the meringue.
- Pipe or Scoop the Meringue:
- Transfer the meringue mixture to a piping bag fitted with a star or round tip. Pipe small dollops onto the prepared baking sheets, or use a spoon to drop the meringue in rounded mounds.
- Bake the Cookies:
- Bake the meringues for 1 ½ to 2 hours, or until they are crisp and lift easily from the parchment paper. Turn off the oven and let the meringues cool inside for an additional hour to ensure they are fully dried.
- Serve and Store:
- Store in an airtight container at room temperature for up to 1 week. Avoid storing in humid environments to maintain crispness.
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