Unicorn Kiss Cookies
Are your kids head over heels for unicorn everything? These unicorn kisses are a cute and easy cookie that last for weeks – making it perfect for little lunch box surprises when you think your kids could use just a bit more magic in their day.
My friend Trisha over a Momdot has had these cute Unicorn Poop meringues on her site for a year now, and now that we’re full-fledged in the unicorn obsession, I had to make them for a special weekend treat… but I still can’t bring myself to call it poop so we’re calling them unicorn kisses!
These unicorn kisses literally melt in your mouth and make a cute party treat and would be a super cute way to dress up a plain cake. They are like 80% sugar so I kept the batch small because one definitely fulfills my sweet tooth for a while.
These cookies will stay fresh in an airtight container for up to two weeks, so if you decide to experiment with a larger batch you don’t have to worry about them going bad for a while.
And just a note on room temperature eggs – if you live in a country (like the US) that doesn’t vaccinate chickens against Salmonella, leaving your eggs out for up to two hours is fine. You absolutely need room temperature eggs for recipes like this to work.
Also, this recipe is one that you need to be able to watch and gauge doneness. Depending on your oven and the humidity in your house that day, the cooking time may be shorter or longer. Start checking at about 1 hour and 15 minutes to ensure that you don’t burn your meringues.
Ingredients for Unicorn Kiss Cookies
- 4 egg whites at room temperature
- 1/4 teaspoon cream of tarter, optional
- 1/2 cup white granulated sugar
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- Purple, pink and blue gel food dye
Tip: your eggs must be at room temperature to adequately froth and eventually form the stiff peaks needed to make meringues. The cream of tartar is optional but will help the eggs form peaks easier especially if they have ever been refrigerated.
Kitchen Tools You May Find Helpful
- Stand mixer or hand mixer
- Large mixing bowl
- 3 small mixing bowls
- Measuring cups and spoons
- Piping bag (reusable or disposable)
- 1M Wilton Star Tip
How to Make Unicorn Kiss Cookies
Preheat your oven to 225F and line a baking sheet with parchment paper. Set aside. (If your oven runs hot, you may need to reduce the heat to 200F)
Place the egg whites in a large bowl and beat on medium speed until soft peaks form.
Add the cream of tartar and increase to highest speed setting. Add the sugar 1 Tablespoon at a time (alternating between the white and powdered sugar) until all the sugar has been added. Stiff peaks will form within about 4 minutes so this is a great opportunity to let the kids help because time is not an issue.
Add in the vanilla and turn off the mixer once combined.
You want the batter to be split into 4 – portion out a quarter of the batter into each of the 3 small bowls, leaving a quarter in the large bowl (this quarter will remain white).
NOTE – we didn’t leave any white and just divided ours into thirds, and I would’ve preferred to add some white in between the colours to make them pop more.
Add blue food dye to one bowl, purple to the second, and pink to the third. Stir to incorporate, being careful not to overmix.
Fit your star tip onto your pastry bag and place in a big mug.
Spoon the meringue mixture into the piping bag as shown – you’re trying to get them to resemble a color wheel, not layering them.
Once the piping bag is full, pipe 1 Tablespoon portions of the batter onto the prepared cookie sheet, leaving about 1″ between cookies.
Bake for 1 1/2 to 2 hours, checking frequently on the meringues. If you are baking two sheets at once, be sure to rotate them halfway through baking. Bake until they appear glossy and firm, but are not cracked or browned. You can test one meringue by removing it from the oven and tapping on the bottom to check if it’s crisp or still wet.
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Unicorn Kiss Cookies
Ingredients
- 4 egg whites at room temperature
- 1/4 teaspoon cream of tarter, optional
- 1/2 cup white granulated sugar
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- Purple, pink and blue gel food dye
Instructions
- Preheat your oven to 225F and line a baking sheet with parchment paper. Set aside. (If your oven runs hot, you may need to reduce the heat to 200F)
- Place the egg whites in a large bowl and beat on medium speed until soft peaks form.
- Add the cream of tartar and increase to highest speed setting. Add the sugar 1 Tablespoon at a time (alternating between the white and powdered sugar) until all the sugar has been added. Stiff peaks will form within about 4 minutes so this is a great opportunity to let the kids help because time is not an issue.
- Add in the vanilla and turn off the mixer once combined.
- You want the batter to be split into 4 - portion out a quarter of the batter into each of the 3 small bowls, leaving a quarter in the large bowl (this quarter will remain white).
- Add blue food coloring to one bowl, purple to the second, and pink to the third. Stir to incorporate, being careful not to overmix.
- Fit your star tip onto your pastry bag and place in a big mug.
- Spoon the meringue mixture into the piping bag as shown - you're trying to get them to resemble a color wheel, not layering them.
- Once the piping bag is full, pipe 1 Tablespoon portions of the batter onto the prepared cookie sheet, leaving about 1" between cookies.
- Bake for 1 1/2 to 2 hours, checking frequently on the meringues. If you are baking two sheets at once, be sure to rotate them halfway through baking. Bake until they appear glossy and firm, but are not cracked or browned. You can test one meringue by removing it from the oven and tapping on the bottom to check if it's crisp or still wet.
- Cool on the baking sheet before storing or serving.
Do you have a unicorn lover in your house that would love this cute and easy Unicorn Kiss cookie?
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