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This fun Meringue Cookie Pop recipe is perfect for parties, gifting or just a sweet treat. You can customize them with different colors and flavors to suit just about any occasion!

Meringue Cookie Pops Recipe

Meringues are one of those desserts with an intimidating reputation, but today I’m sharing with you a super simple step-by-step tutorial on how to make Meringue Cookie Pops PLUS several tips to ensure that you have the best baking experience possible.

These Meringue Pops are a light and airy dessert with a delicate and crispy exterior and a chewy interior – and thanks to making them as pops, they melt in your mouth, not your hands!

Meringues can be made without the popsicle sticks, but they can melt a bit from the heat of your hands, so I thought it would be fun to make some meringue pops – perfect for keeping your hands clean or serving at a function where people might not want to eat with their hands. (Like a busy party, etc.)

These Meringue Cookie Pops make a gorgeous gift or party dessert, and while they are wonderful on their own, they can also be used as edible decor on cupcakes or cakes.

Meringue Cookies FAQs

How to store Meringues: these homemade meringue cookies can be stored in an airtight container at room temperature for 7-10 days.

My unusual tip to ensure that the meringues stay super crispy is to place a small bowl or container holding a few Tablespoons of uncooked rice in the container along with the meringues to absorb any moisture.

Can Meringues be Frozen? No, I do not recommend freezing the meringues or the meringue batter.

Pro Tips for the Best Meringue Baking Experience

I haven’t tried it myself, but I have read that if you add vinegar to your batter when you add the flavoring, the meringues will still set correctly, but have a softer chewier inside. 

Ensure that your kitchen is not humid while making meringues – the moisture in the air negatively effects the meringues’ baking.

Use room temperature eggs – I leave them out the night before but ensure you leave them out for at least an hour before starting the recipe.

Ensure your bowl has absolutely no oil on it before starting to make this recipe, as the oil inhibits the eggs from whipping up – if you’re worried that it might have some trace amounts of oil, wipe the bowl with some white vinegar before starting

Use glass, metal or ceramic bowls to make meringues – not plastic.

Do not use those cartons of egg whites as a hack for this recipe because they contain stabilizers that will prevent the egg whites from whipping up into the glossy, stiff peaks necessary for the meringue

Ensure the sugar is fully dissolved in the meringue or else the meringues will sweat

The quicker you get the meringue in the oven after mixing, the better. If you leave it too long the edges can harden or start to pucker. 

Keep the oven door closed while baking. Sudden changes in heat or humidity can ruin the cookies and cause them to sink.

Meringue Pop Ingredients

• Egg Whites
• White Sugar
• Salt
• Cream of Tartar <– I buy the big container because we go through a lot between snickerdoodle cookies, making play dough, etc.
• Vanilla Extract
• Gel food coloring <– this set of food coloring has lasted me forever and I love that it creates highly saturated colors with just a drop

Scroll down to the printable recipe card for full measurements.

Kitchen Tools You May Find Helpful

• Measuring Cups and Spoons
• Mixing Bowl
• Electric Mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
• Cookie Sheet
• Silicone Baking Mat
• Piping Bag with Star Tip
• Popsicle Sticks

How to Make Meringue Cookie Pops

Preheat oven to 225F.

Line two baking sheets with parchment. Set aside.

Carefully separate the whites from the yolks. Pour the egg whites into a dry, clean bowl and start beating at low speed.

Once the eggs start to become foamy and pale, add cream of tartar and powdered sugar. Beat well to combine, about 4-5 minutes, until the egg whites are fluffy and hold stiff peaks when the beaters are taken out of the batter.

Add the vanilla extract and optional salt.

Divide the batter into bowls for dying, adding a couple drops of food coloring and mixing gently to dye the batter.

Use a piping bag fitted with a star tip to make the meringue cookies on the prepared baking sheets.

To make swirly circles like we did, use your wrist to gently rotate the bag as you apply light pressure to it, then flick your wrist and stop applying pressure to stop the flow of the meringue batter.

For the meringues that you want to make into pops, insert a popsicle stick halfway through the center of the meringues.

Bake the meringues for 45 minutes to an hour, until they no longer appear glossy. (Underbaking will result in a slightly chewier meringue.)

Allow to dry in the oven for an hour, or overnight.

Pin this Easy Meringue Cookie Pop recipe for a sweet treat that is cute to boot:

Grab your free printable recipe card for our meringue cookie pop recipe:

I hope your family and friends love this easy meringue pop recipe as much as mine did!

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