Thumbprint Meringue Cookies – a delicious recipe with egg whites, cream of tartar, granulated sugar, powdered sugar, vanilla, seedless raspberry jam. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 225 degrees.
2
Cover 2 large baking sheets with parchment paper, and secure with masking tape.
3
Place egg whites and cream of tartar in a medium mixing bowl; beat with a mixer at medium speed until soft peaks form. Increase speed to high, and gradually add granulated sugar and then powdered sugar, 1 T. at a time, beating until stiff peaks form. Add vanilla; beat just until combined.
4
Spoon batter into a large zip-top plastic bag. Seal bag; carefully snip off bottom corner of bag. Pipe 24 mounds onto prepared baking sheets. Moisten thumb or a spoon with water, and press into center of each mound to form an indentation.
5
Bake at 225 degrees for 1 1/2 hours. Turn oven off; cool meringues in closed oven for 2 hours or until dry. Carefully remove the meringues from the paper.
6
Combine jam and liqueur, stirring with a whisk. Place mixture in a small zip-top plastic bag. Seal bag; carefully snip off 1 bottom corner of bag. Pipe about 1/2 t. jam into indentation in each cookie. Sere immediately.
244
kcal
Calories
6
g
Fat
35
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 large egg whites, 1/8 t. cream of tartar, 1/2 cup granulated sugar, 1/4 cup powdered sugar, and more.
Yes, Thumbprint Meringue Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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