Caitlin’s Meringue Cookie
These meringue cookies might get declared one of Molly’s favorites – of all times. They are light and airy, which means that you can easily pop a few cookies without feeling guilty. That, AND they have the watermelon surprise inside. Go crazy and get involved with these Meringue Cookies. You’ll see what we’re talking about.
watermelon-filled meringue cookie cooking information
- Yield: 3 Dozen
- Prep Time: 30-40 Minutes
- Cook Time: 2 Hours
watermelon-filled meringue cookie ingredients
- 6 Egg Whites
- 2 Cups of Sugar
- 1 1/2 tsp Cream of Tartar
- 1 tsp Vanilla Extra
- 1 Tb Coarse Sugar
- 1 Tb True Lime
- 1/2 Tb Kosher Salt
- 3 Cups Fresh Watermelon
- 1/3 Cup Sugar
- 2 Tb Cornstarch
- Juice of 1/2 Lime
- Preheat the oven to 350 degrees.
- Add the egg whites to a mixing bowl. Using an electric mixer, beat until the egg whites are foamy.
- When the egg whites are foamy, add the cream of tartar. Using an electric mixer, start whipping again until the egg whites are fluffy.
- Once the eggs are fluffy, slowly add 1/2 of the sugar while continuing to mix. Next, add the vanilla and finish by slowly adding the rest of the sugar.
- Continue to beat until the egg whites are shiny and firm. Tranfer to a big plastic bag.
- Using your finger, add a little of the batter to the corners of 2 cookie sheets. Place parchment paper to the cookie sheet and make sure they stick to the batter and secure the parchment paper to the cookie sheet.
- Cut a small corner off of the plastic bag and pipe the meringues into 2-inch wide mounds on the cookie sheet. Leave room in between the cookies.
- In a small cup combine the coarse sugar, kosher salt, and True Lime powder. Mix together and sprinkle on top of the cookies before you start to bake them.
- Once the cookies are ready, place in the oven, turn off the heat and let cook in the oven for 2 hours. DO NOT open the oven!
- While the cookies are cooking, cube up your watermelon and purree it in a blender.
- Pour the juice through a fine wire mesh seive and transfer 1/2 of the juice to a large saute pan. Reserve 1/2 cup of the juice to the side.
- Add the 1/3 cup of sugar and lime juice to the watermelon juice and bring to boil.
- Combine the cornstarch and reserved 1/2 cup of juice together. Once the watermelon juice is boiling and the sugar is dissolved, pour the cornstarch slurry into the hot liquid.
- Whisk together until the concoction is thickened up. Remove from the heat and let cool. Transfer to an air tight container.
- After 2 hours, remove the cookies from the oven. Right before you are ready to serve pipe the center of the meringues with the watermelon filling and serve immediately.
watermelon-filled meringue cookie tips and tricks
These cookies are delicious on their own so feel free to skip the whole watermelon filling if it seems like a little too much. The watermelon filling though is the perfect cool bite, especially during the summer time when the watermelon are perfect!I used a tiny disposable pipette which you can find at specialty candy, cake, or kitchen equipment shops. If you don’t have one you can always gently use a turkey baster or even a baby spoon to slowly spoon it in.True lime is a powdered lime juice that is great for cooking. You can find it in the baking aisle of the grocery store, or if you want you can use realy lime zest instead.