These light, airy Strawberry Meringue Cloud Cookies melt in your mouth with a crisp exterior and a marshmallow-soft center. Thanks to finely ground freeze-dried strawberries, each cookie carries a natural berry sweetness and a beautiful blush of pink. Elegant yet simple, they make the perfect whimsical treat for summer gatherings, brunches, or whenever you crave a delicate, fruity dessert.
Why You’ll Love This Recipe
These cookies deliver a magical mix of textures: crisp on the outside and fluffy like a marshmallow inside. They’re incredibly easy to make and require only a handful of simple ingredients. Meringue desserts also bake at a low temperature, keeping your kitchen cool while still producing a stunning treat. Since this recipe uses egg whites, it’s also great for using up leftovers from custards, curds, or other yolk-heavy recipes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 egg whites
1 cup granulated sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1 cup freeze-dried strawberries, ground into powder
Directions
Preheat the oven to 200°F (93°C). Line a baking sheet with parchment paper.
Add the egg whites to the bowl of a stand mixer (or large mixing bowl) and begin whipping until soft peaks form.
Slowly add the granulated sugar a little at a time while continuing to whip the egg whites.
Once the sugar is fully incorporated, add the cream of tartar and vanilla extract.
Grind the freeze-dried strawberries into a fine powder. Gently fold the strawberry powder into the meringue, leaving a few swirls visible.
Use a large cookie scoop or spoon to place dollops of meringue onto the prepared baking sheet.
Bake for 1 hour. When the hour is up, turn off the oven and let the cookies cool inside for another hour without opening the door.
Servings and timing
This recipe makes about 10 cookies.
Prep time: 10 minutes
Cook time: 2 hours
Total time: 2 hours 10 minutes
Variations
Chocolate Strawberry Clouds – Add a handful of chocolate chips or drizzle the cooled cookies with melted chocolate.
Berry Swirl Meringues – Swap freeze-dried strawberries for freeze-dried raspberries or blueberries for a different fruity twist.
Whipped Cream Centers – Scoop the meringue into dollops, then create a shallow indent in the center. Once baked and cooled, add a spoonful of whipped cream and fresh berries.
Fancy Piped Shapes – Use a piping bag with a star tip to create rosettes or decorative swirls.
Storage/Reheating
Store the cooled cookies in an airtight container at room temperature for 2–3 days. Keep them in a dry area, as meringues absorb moisture and can become sticky. Do not refrigerate or reheat; enjoy them at room temperature for the best texture.
FAQs
How do I know when my meringue has reached stiff peaks?
Stiff peaks hold their shape firmly and stand straight up when you lift the whisk from the bowl.
Can I use fresh strawberries instead of freeze-dried?
No. Fresh strawberries add moisture that will cause the meringues to collapse or spread.
Why did my meringue cookies turn sticky?
Humidity is usually the culprit. Store them in an airtight container and avoid making meringues on very humid days if possible.
Can I make these cookies without a stand mixer?
Yes, a hand mixer works well, though it may take a bit longer to reach stiff peaks.
Do I need to add cream of tartar?
Cream of tartar stabilizes the egg whites and helps them whip properly. If you omit it, results may vary.
Why did my meringues crack?
Cracks can happen if the oven temperature is too high or if they cool too quickly. Allowing them to cool in the oven prevents this.
Can I double the recipe?
Yes. Just make sure to whip the egg whites in a bowl large enough to allow plenty of air circulation.
Can I color the meringue?
The strawberry powder naturally gives the cookies a pink tint, but you may add gel food coloring if you want a more vibrant color.
Can I freeze meringue cookies?
Freezing is not recommended because moisture may affect their texture when thawed.
What is the best way to grind the freeze-dried strawberries?
Use a food processor or blender to create a fine powder. Avoid large chunks, which can interfere with the texture.
Conclusion
Strawberry Meringue Cloud Cookies are a delightful mix of elegance and simplicity, combining airy texture with bright strawberry flavor. Whether you bake them for a party, a light dessert, or to use up extra egg whites, these cookies deliver charm and flavor in every bite. Enjoy their crisp shells, fluffy centers, and whimsical pink swirls all year long.
Light and airy meringue cookies with a natural pink hue and fruity sweetness from freeze-dried strawberries. Crisp on the outside and marshmallow-soft in the center, they’re a whimsical and elegant treat.
Ingredients
3 egg whites
1 cup granulated sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1 cup freeze-dried strawberries, ground into powder
Instructions
Preheat the oven to 200°F (93°C) and line a baking sheet with parchment paper.
Whip the egg whites in a stand mixer or with a hand mixer until soft peaks form.
Gradually add the granulated sugar while continuing to whip until stiff peaks form.
Add the cream of tartar and vanilla extract, mixing just to incorporate.
Gently fold the ground freeze-dried strawberry powder into the meringue, leaving light swirls for a marbled effect.
Drop large spoonfuls or scoops of meringue onto the baking sheet, spacing them slightly apart.
Bake for 1 hour. After baking, turn off the oven and leave the cookies inside to cool for another hour without opening the door.
Once fully cooled, remove from the oven and enjoy.
Notes
Do not use fresh strawberries; they contain moisture that will ruin the meringue texture.
Allow meringues to cool completely in the oven to prevent cracking.
Store in an airtight container in a dry place for best texture.
Avoid baking on humid days to maintain crispness.
Use a piping bag for decorative shapes if desired.
