Have you ever made a dessert that's both gorgeous AND practically melts in your mouth? These 4th of July Meringue Cookies are exactly that kind of treat! I made these for our neighborhood barbecue last summer, and Emily and I had so much fun creating these little red, white, and blue clouds of sweetness.
The best part? They look super impressive but are secretly pretty simple to make!
If you love festive treats for the holidays, you might also want to check out my 4th of July Oreo Balls which are another crowd-pleaser that's easy to whip up for your Independence Day celebrations!
Why You Will Like This Recipe
- Light and airy cookies that literally melt in your mouth
- Perfect make-ahead dessert (actually NEEDS to rest overnight)
- Festive red, white, and blue colors for patriotic celebrations
- Low-calorie treat (only about 16 calories per cookie!)
- Fun to make with kids (Emily loves watching them "magically" rise)
- Almost impossible to mess up if you follow my tips
Ingredients for 4th of July Meringue Cookies
- 4 egg whites, room temperature
- 1 tablespoon vinegar
- 1 tablespoon corn starch
- 1 cup sugar (I like to use caster sugar, see note below)
- 1 tablespoon cherry Jello mix powder
- 1 tablespoon berry blue Jello mix powder
- ½ teaspoon lemon extract
- Red and blue gel food coloring (optional, but makes them pop!)
Instructions for Making Perfect Meringue Cookies
- Preheat your oven to 200°F. Line baking sheets with parchment paper and set aside.
- In a mixing bowl (that is completely clean and DRY), beat egg whites until foamy (about 30 seconds). This is super important - even a tiny bit of grease or water will ruin your meringues!
- Add vinegar and corn starch and continue to beat for another minute until soft peaks form. You'll see the mixture start to hold its shape but the peaks will still fold over when you lift the beater.
- In a slow stream, add sugar while continuing to beat. This gradual addition helps the sugar dissolve properly. Beat for about 4-5 minutes until stiff peaks form. The meringue should be glossy and hold firm peaks that don't bend over when you lift the beater.
Creating Your 4th of July Colors
- Divide meringue mixture into thirds. I just eyeball it but you can use a kitchen scale if you want to be precise.
- Beat in red gelatin and red food coloring to one third of the mixture. The Jello adds flavor and some color, but I find adding a bit of gel food coloring gives that perfect patriotic red.
- Add blue Jello and blue food coloring to the second portion and mix until evenly colored.
- Mix lemon extract into the third portion to enhance the flavor while keeping it white.
Piping and Baking Your Meringue Cookies
- Fill three separate pastry bags with each color of meringue. I use a star tip for that classic meringue look, but a round tip works too!
- Pipe small stars or dollops onto your prepared baking sheets, leaving about an inch between each cookie. Sometimes I'll pipe them in patterns to create little flag designs!
- Place baking sheets in the 200°F oven for 90 minutes. The low temperature slowly dries them out without browning them.
- When time is up, turn oven off and leave meringues in the oven for 6 hours, or overnight, to harden completely. Don't peek! Opening the oven door causes temperature changes that can make them crack.
Storage Tips for 4th of July Meringue Cookies
These cookies don't need reheating (they're meant to be eaten at room temperature), but proper storage is key:
- Store completely hardened cookies in an airtight container or ziplock bag
- They'll last up to a week if kept away from moisture
- Avoid storing in the refrigerator as moisture will make them soggy
- For best results, add a piece of paper towel to the storage container to absorb any excess moisture
Tips for Perfect 4th of July Meringue Cookies
- Make overnight. I usually bake the meringues in the evening then leave them to harden overnight. The next day you'll wake up to ready-to-eat meringue cookies!
- Separate egg whites carefully. Meringue recipes are a time to be extra precise when separating egg whites from the yolks. Even a tiny bit of yolk will make it more difficult to whip the meringue into stiff peaks. I crack each egg into a small bowl first before adding it to my mixing bowl, just to be safe.
- Room temperature egg whites whip better. Take your eggs out of the fridge about 30 minutes before you start baking.
- Use a clean, dry metal bowl. Make sure your bowl is completely DRY before adding the ingredients! I sometimes wipe mine with vinegar and let it dry completely to remove any lingering grease.
- Check your oven temperature. Most home ovens don't give accurate readings. To ensure the meringues bake to the perfect consistency, buy an oven thermometer to check that the temperature is a perfect 200°F.
- Gel food coloring works best. Liquid food coloring can add too much moisture to your meringue mixture, potentially causing it to collapse. Stick with gel colorings for the best results!
- Caster sugar dissolves better. If you can't find caster sugar (sometimes labeled as "superfine" sugar), just process regular granulated sugar in a food processor until fine. But remember, it's NOT powdered sugar!
- Humid days are not your friend. Try to make meringues on a dry day if possible. High humidity can make them sticky and prevent them from drying properly.
Fun Variations for Patriotic Meringue Cookies
Want to switch things up? Here are some fun variations to try:
- Swirl the colors together in one piping bag for a fun marbled effect
- Fold in mini chocolate chips to the white mixture for a cookies and cream version
- Add different extracts like vanilla, almond, or peppermint instead of lemon
- Sprinkle with patriotic sprinkles before baking for extra festive flair
- Make sandwich cookies by adding a tiny dollop of whipped cream between two meringues (serve immediately)
Frequently Asked Questions About 4th of July Meringue Cookies
These meringue cookies will last up to 1 week when stored in an airtight container or ziplock bag after they've completely hardened.
Yes! These cookies are perfect for making ahead. Bake them in the evening, let them harden in the turned-off oven overnight (about 6 hours), and they'll be ready to enjoy the next day.
The secrets to perfect meringues are: using a completely clean, dry metal bowl, carefully separating egg whites with no yolk contamination, and baking at a precise 200°F (use an oven thermometer for accuracy).
While the cherry and berry blue JELL-O mixes add both flavor and color, you can skip them and just use lemon extract with gel food coloring instead. Remember to use gel food coloring rather than liquid for best results.
More 4th of July Treats You'll Love
- 4th of July Chocolate Covered Strawberries - Another easy no-bake patriotic treat!
- 4th of July Rice Krispie Treats - A kid-friendly dessert with red, white, and blue layers.
- 4th of July Fudge - Creamy fudge with patriotic colors that's perfect for summer celebrations.
The Perfect 4th of July Treat
These 4th of July Meringue Cookies have become a staple at our Independence Day celebrations. There's something magical about their light, airy texture that just melts away as soon as you bite into them.
Plus, they're so pretty on a dessert table with their festive red, white, and blue colors!
What I love most about this recipe is that despite looking fancy, it's actually pretty simple. And since they need to sit in the oven overnight, it's one less thing to worry about on the day of your celebration.
If you try these cookies, I'd love to hear how they turned out! Did you make them for a special occasion? Did you try any fun variations? Let me know in the comments below!
Happy baking!
4th of July Meringue Cookies
Equipment
- Stand Mixer or Hand Mixer
- Piping Bags
- Star tip
- Baking Sheets
- Parchment Paper
Ingredients
Meringue Base
- 4 egg whites room temperature
- 1 Tablespoon vinegar
- 1 Tablespoon corn starch
- 1 cup sugar caster or superfine sugar preferred
Flavoring and Colors
- 1 Tablespoon cherry Jello mix powder
- 1 Tablespoon berry blue Jello mix powder
- ½ teaspoon lemon extract
- Red gel food coloring optional
- Blue gel food coloring optional
Instructions
- Preheat your oven to 200°F (93°C). Line baking sheets with parchment paper and set aside.
- In a mixing bowl (that is completely clean and DRY), beat egg whites until foamy (about 30 seconds).
- Add vinegar and corn starch and continue to beat for another minute until soft peaks form.
- In a slow stream, add sugar while continuing to beat. Beat for about 4-5 minutes until stiff peaks form. The meringue should be glossy and hold firm peaks.
- Divide meringue mixture into thirds.
- Beat in red gelatin and red food coloring to one third of the mixture.
- Add blue Jello and blue food coloring to the second portion and mix until evenly colored.
- Mix lemon extract into the third portion to enhance the flavor while keeping it white.
- Fill three separate pastry bags with each color of meringue. Use a star tip for the classic meringue look.
- Pipe small stars or dollops onto your prepared baking sheets, leaving about an inch between each cookie.
- Place baking sheets in the 200°F oven for 90 minutes.
- When time is up, turn oven off and leave meringues in the oven for 6 hours, or overnight, to harden completely. Don't open the oven door during this time.
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