St. Patrick’s Day is coming up fast and what better way to celebrate than some delicious treats? These St. Patrick’s Day Meringue Cookies are the perfect, light and airy goodies to help you celebrate this year.
Meringue is always a treat. The texture of these little morsels of fun is what makes them so exciting to eat. Not only are they a little crunchy but the center is incredibly light and airy. The M&Ms also provide a delicious crunch and a little pop of chocolate that is sure to please your palate.
These are easy to make, but they do require quite a bit of baking time. Most of the work is in the details so make sure not to leave anything out if you want to achieve the full St. Patrick’s Day look.
Another amazing thing about these delicious cookies, is that they are great for class parties, get togethers or really just as a delicious treat with your family. After all, St. Patrick’s Day is a cause for celebration.
Delicious and easy to make!
So, lets get started making these St. Patrick’s Day Meringue Cookies.
What You Need to Make These St. Patrick’s Day Meringue Cookies
These cookies really are simple to throw together. They only require a few simple ingredients and a little patience, especially while you wait for them to bake and set.
- 2 egg whites – You want to ensure that your egg whites are at room temperature before you try to create your meringue.
- ¼ of a teaspoon of cream of tartar -This will act as a stabilizer for your meringue so don’t skip this ingredient.
- ½ a cup of granulated sugar – Do not use confectioner’s sugar here, you want to make sure you achieve the right texture.
- 1 drop of Kelly green gel food coloring – Don’t go overboard adding the color as it will augment the taste of the cookies.
- ¾ of a cup of white candy melts- These can be purchased at your local baking store.
- Green decorating frosting – This will help to bring together the meringue cookies and the feel of St. Patrick’s Day.
How to Make St. Patrick’s Day Meringue Cookies
Start by preheating your oven to 200 degrees Fahrenheit.
Line a baking sheet with parchment paper and set it aside.
Place the egg whites in a large bowl and ad cream of tartar.
Using a stand mixer or a handheld electric mixer, beat your eqq whites and cream of tartar on low.
Slowly add your sugar into the mixture.
You will want to increase your mixers speed to high at this point. Beat this mixture for about 10 minutes or until your meringue starts to form stiff peaks.
Add your green food coloring and beat until your meringue becomes slightly tinted. You want the mixture to be light green not dark green.
Scoop your meringue mixture into a piping bag. You will want to have Wilton tip #21 attached to the bag to create the proper shape.
On your prepared baking sheet, pipe out circles with your meringue. You will want them to be approximately 2 inches in diameter.
Once all the circles have been popped out, add a second layer of meringue around the circumference of each circle. This will create a cavity in the center, sort of like a small nest.
Bake in your preheated oven for 2 hours.
Once 2 hours has passed, turn off the heat of your oven but do not remove the cookies. Allow them to sit in the oven for an additional 35 to 40 minutes.
When time has elapsed, remove your meringue cookies from the oven and allow them to cool for an additional 5 minutes.
Place your candy melts into a bowl and microwave them in 30 second intervals. You don’t want to burn them, but you do want them to become completely melted. Stir them between each interval to ensure they melt evenly.
Using a spoon, fill the center of each meringue cookie with your melted candy mixture. Add three M&M’s to each cookie to form a shamrock.
Place your filled meringue cookies in the refrigerator for about 15 minutes to set.
Using your green decorating frosting, fill a piping bag with Wilton icing tip #5 attached. Frost out a small stem under each clover.
Your St. Patrick’s Day Meringue Cookies are ready to serve!
- 2 egg whites, room temperature
- ¼ tsp cream of tartar
- ½ cup granulated sugar
- 1 drop Kelly green gel food coloring
- ¾ cup white candy melts
- 36 green M&Ms
- Green decorating frosting
- Preheat oven to 200 degrees Fahrenheit.
- Line a baking sheet with parchment paper and set aside.
- Using a stand electric mixer, start beating egg whites and cream of tartar on low.
- Slowly add granulated sugar and increase mixer’s speed to high. Beat for at least 10 minutes or until stiff peaks start to form.
- Add green gel food coloring and beat until tinted. One small drop (about one third of ¼ teaspoon) should result in a light green color.
- Scoop meringue into a piping bag with Wilton tip #21 attached.
- Pipe out circular meringue cookies on lined baking sheet, about 2 inches in diameter.
- Once circles are piped out, pipe out a second layer around the circumference to create a cavity in the center.
- Bake for 2 hours.
- Once time is up, turn off the heat but keep the meringue cookies in the oven for an additional 35 to 40 minutes.
- Remove from oven and allow to cool for 5 minutes.
- Place candy melts in a bowl and microwave in 30-second intervals until completely melted, making sure to stir between each interval.
- Use a spoon to fill the center of each meringue cookie with melted candy.
- Place 3 M&Ms on the melted candy, in a triangular shape to make it look like a clover (ie.: one M&M centered and two just below, on either side of the centered M&M).
- Refrigerate the filled meringue cookies for about 15 minutes.
- Attach Wilton icing tip #5 to the green decorating frosting. Frost out a stem underneath each M&M clover. Serve and enjoy!
Not ready to make these cookies right this minute? Pin the recipe so you can find it when you’re ready!