Easy Carnival Meringue Cookie Recipe

By 965koit on July 1, 2019

Do you need an easy dessert recipe that will wow your friends and family?

Then check these babies out!

This is my ultra fancy shamancy Carnival Meringue Cookie recipe!

I’ve never made meringue before, so as I go through the steps, I will tell you what I did to make things easier and what I did that you should avoid.

Ready to head to this cookie carnival?

Let’s do it!

Here’s what you need to make these easy carnival meringue cookies:

  • 1/2 cup or 120g of egg whits

  • 3/4 cup or 150 grams of sugar

  • Wilton’s Color Swirl 3 Color Coupler

  • Decorating bags

  • 1/2 tsp of vanilla extract

  • Food color gel. I use this one.

  • 1M Star tip (or just use the one from the Color Swirl Coupler)

  • Parchment paper

  • Baking sheet

  • 11oz of white chocolate chips

  • 1 cup of heavy cream

How to make meringue:

Boil a pot of water on the stove. When the water starts to simmer, add the sugar and egg whites together and
whisk until the sugar dissolves.


Pour the mixture into a stand mixer bowl and whip on high speed. You’re looking for soft peaks to form.
Reduce the speed to medium and add in the vanilla extract.
Bring the mixture up to a high speed and whip until stiff peaks form. This takes several minutes so hang in there.


At this point, I separated my meringue into thirds and used the color gel to make them the colors I wanted. I did blue, purple, and pink. A little of the color goes a LONG way, so don’t overdo it.

Then I placed the color in the Wilton’s Color Swirl 3 Color Coupler.

After you’ve got the colors you want in the Coupler, pipe the meringue on a parchment-lined baking sheet.
Bake the meringue cookies at 185°F for 90 minutes to 2 hours, or until the cookies are dry and sound hollow when tapped.


What an easy and simple cookie recipe!

Why are my meringue cookies soft and sticky?

PRO TIP: For the love of everything holy, let the cookies dry out in the oven. Once your baking time is up, turn off the oven and walk away. Meringue reacts to the moisture in the air, so let them dry in the oven before you do anything with them.

Now on to the ganache!

How to make ganache:

Warm the heavy cream on the stove or in the microwave. (I used the microwave)

Take the warm heavy cream and pour over the white chocolate chips. In a bowl of course. Duh.

Whisk together until the chips have dissolved.

Place in the refrigerator to cool and thicken.

When you’re ready to fill your cookies, mix the ganache with a hand mixer until fluffy. Heads up, this takes several minutes, but hang in there.

Now you’re ready to sandwich that ganache between two cookies!


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