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six large shamrock cookies are on a serving plate on a granite counter

Shamrock Meringue Cookies

Melt in your mouth meringue cookies that are fun, festive, and lucky for us, surprisingly easy to make!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
cooling time 30 minutes
Course Cookie, Dessert, Snack, Treat
Cuisine American, French
Servings 30 3-inch cookies

Equipment

  • Mixed with whisk attachment
  • Parchment paper
  • Cookie sheets
  • Spatula
  • Measuring Cups and spoons
  • Piping Bag and tip or a plastic bag
  • Shamrock Printouts available in my printables library

Ingredients
  

  • 4  large egg whites at room temperature
  • 1 cup sugar
  • 1/4 tsp cream of tartar
  • pinch of salt if desired
  • 1/2 - 3/4 tsp vanilla extract or other flavor
  • Food coloring, green NOTE: Gel or paste food coloring ONLY

Instructions
 

  • Separate your eggs into a clean, dry small bowl. Then transfer to the clean, dry large bowl of a standing mixer
    NOTE: It is critical that the utensils you use be clean and dry! If there is a bit of yolk or leftover grease of any kind, your whites will not whip properly.
    Now let your egg whites sit until room temperature.
    While you're waiting on those egg whites
  • Preheat oven to 225 degrees (yep, low and slow)
    Set racks at top third and bottom third of oven.
  • Print your shamrock outlines and lay them on your baking sheet.
    NOTE: Two sheets is helpful. This printout is available in the Subscribers' Free Printable Library.
  • Cover cookie sheets and the Basketball printouts with parchment paper
  • Prep your piping bag
  • Add the cream of tartar to the egg whites
  • When egg whites are room temperature, beat the mixture.
    Start at medium speed and work your way up to highest.
    Scrap the sides and bottom of the bowl as needed.
  • Once your egg whites are soft peaks, add the flavoring of your choice.
  • Now add the sugar a tablespoon at a time, waiting 30 – 60 seconds between each addition. This allows the sugar to dissolve and become fully incorporated.
    Continue beating at highest speed another 6 – 8 minutes until stiff peaks form.
    The peaks will transform from soft to stiff at this stage. You should be able to twirl your spatula in the batter and lift out a peak that will stand upright.
    Don't worry. It's really not possible to overbeat this like some frostings.
  • Tint your meringue.
    To get the marbled effect, I used two different shades of green and only partially mixed them. Towards the end, they were more solid color as the colors will continue to blend together in the piping bag.
  • Following the printouts, trace the outline and the fill the interior, making the stem thicker and a bit wider to strengthen it a bit.
  • Remove the printouts.
  • Bake for 90 minutes.
    Halfway through rotate your baking sheets front to back and top to bottom.
  • Cool.
    At the end of the 90 minutes baking time, turn off the oven.
    Leave the cookies in the oven for 30 minutes with the door closed to let your cookies cool down slowly while the oven cools down.
  • Store.
    Once completely cool, store in an airtight container for up to 2 weeks.
Keyword Cookie, Light, Low Carb, Meringue