Sweet and Easy Cuban Meringue Cookies (aka Merenguitos)

These meringue cookies, known as merenguitos, are a traditional Cuban cookie that’s easy to make with just five ingredients! It’s the perfect treat to whip up with the leftover egg whites you’ll have after making crema de vie (aka Cuban eggnog). Crema de vie and merenguitos are quite pair at Christmas time!

You can find these little merenguitos at most grocery stores in Miami, but I don’t really like the store-bought ones because they are very crisp. I like them when they are slightly crunchy on the outside, and the inside is soft and chewy, just like a marshmallow. You can control how crispy they get by the amount of time you bake them.

5-ingredient Meringue Cookies

These little meringue cookies have no flour… you just need egg whites, sugar, vanilla and cream of tartar. I like to add a little flavored liquor like Amaretto, but it’s not traditional. You can also add a little colored sugar crystals to match your theme, like these red crystals for Christmas.

Just whip the egg whites until foamy, add the sugar gradually and beat until stiff peaks form. You know the meringue is stiff enough when it can hold its shape when the whip is turned upside down. Then, add the vanilla, Amaretto (if using) and cream of tartar, and beat another thirty seconds.

You can spoon the egg whites onto a baking sheet covered with parchment paper, or you can use a pastry bag to pipe the meringue into pretty, little fluted mounds. I used a Wilton 1M tip to do this.

Next you can sprinkle tiny sugar crystals on top, then stick in an oven set to 200 degrees, and cook for 45 minutes. If you want them to be a bit crisper, you can leave them in the oven until they are cooled.

Fun Variations For the Merenguitos

You can have some fun with these! Add other great toppings such as unsweetened flaked coconut, cocoa powder or cinnamon. I use unsweetened since the meringue is sweet enough.

You can also fold in a bit of food coloring to the meringue before piping if you want pastel-colored merenguitos. These are fun at baby showers!

And you can also sandwich two merenguitos with a little dulce de leche. Really addicting this way!

Sweet and Easy Cuban Meringue Cookies (aka Merenguitos)

• Author: Sandi Abbott
• Prep Time: 15
• Cook Time: 45
• Total Time: 1 hour
• Yield: 28 1x
• Category: cookies
• Method: baking
• Cuisine: cuban

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Description

These meringue cookies, known as merenguitos, are a traditional Cuban cookie that’s easy to make with just five ingredients! It’s the perfect treat to whip up with the leftover egg whites

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Ingredients

Scale 1x2x3x

4 egg whites

1 cup sugar

½ teaspoon vanilla

Pinch salt

½ teaspoon cream of tartar

1 teaspoon amaretto (optional)

Parchment paper

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Instructions

Preheat oven to 200 degrees

Place the egg whites and a pinch of salt into the mixer and mix on medium for 2 minutes until the egg whites are foamy. Increase speed to high and gradually add the sugar ¼ cup at a time. Beat the egg whites with the sugar for about 6 minutes until stiff peaks form. The egg whites should hold their peaks even when you turn the whites upside down. Add the cream of tartar, amaretto liquor and vanilla and beat for another 30 seconds.

Pipe meringue into little mounds.

Optional: Sprinkle with sugar or shredded coconut.

Bake for 45 minutes. Let it cool in the oven.

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Notes

For softer meringue cookies, remove the cookies from the oven to cool.

Keywords: Merenguitos, Merenguito Cubanos, Meringue Cookies, Meringue cookie recipe, Vanilla meringue cookies