Description

Celebrate Independence Day with these light and airy 4th of July Meringue Cookies! Featuring festive red, white, and blue swirls, these sweet treats are crisp on the outside with a melt-in-your-mouth center — perfect for patriotic parties.

Ingredients

Scale

4 large egg whites (room temperature)

1 cup granulated sugar (superfine/caster sugar preferred)

1 tablespoon white vinegar (or lemon juice)

1 tablespoon cornstarch

1/2 teaspoon vanilla extract

Red gel food coloring

Blue gel food coloring

Pinch of salt

Instructions

Prepare your workspace: Preheat oven to 200°F (93°C). Line baking sheets with parchment paper. Ensure your mixing bowl and beaters are completely clean and dry.
Whip the egg whites: In a large, clean mixing bowl, beat egg whites with a pinch of salt until foamy (about 30 seconds). Add vinegar and cornstarch, continue beating until soft peaks form.
Add sugar gradually: With mixer running, slowly add sugar in a thin stream. Beat vigorously for 5–6 minutes until stiff, glossy peaks form and the mixture feels smooth when rubbed between fingers.
Create patriotic colors: Divide meringue equally into three bowls. Leave one bowl white and add vanilla extract. Add red food coloring to the second bowl, mixing gently until desired color is achieved. Add blue food coloring to the third bowl, folding carefully to maintain volume.
Pipe the cookies: Transfer each colored meringue to separate piping bags fitted with star tips. Pipe small dollops onto prepared baking sheets, spacing them 1 inch apart.
Bake low and slow: Place in preheated oven for 90 minutes. Turn off oven and leave cookies inside with door slightly ajar for at least 6 hours or overnight to completely dry and harden.
Cool and store: Once completely crisp, remove from oven and store in airtight containers for up to 1 week.

Notes

Room temperature eggs: Allow egg whites to come to room temperature for best whipping results. This typically takes 30–60 minutes.
Sugar substitution: If you can’t find superfine sugar, pulse granulated sugar in a food processor until finer, but don’t over-process into powder.
Humidity matters: Avoid making meringues on very humid days as moisture can prevent proper crisping.
Storage tips: Store in airtight containers with parchment paper between layers to prevent sticking.
Make-ahead friendly: These cookies can be made 2–3 days in advance and stored properly.
Equipment essential: Use gel food coloring instead of liquid to avoid adding excess moisture to the meringue.
Oven temperature: Use an oven thermometer to ensure accurate temperature – too high will cause browning, too low won’t properly set the cookies.
Piping alternatives: If you don’t have piping bags, you can use a spoon to dollop the meringue, though the presentation won’t be as elegant.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 18
Sugar: 4g
Sodium: 5mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 0.3g
Cholesterol: 0mg

Keywords: 4th of July cookies, patriotic meringue, red white blue desserts, holiday cookies