Another cookie recipe! Yep, sure is! Really a meringue isn’t a cookie (at least in my book). Well it doesn’t taste like one to me. Cookie, not cookie…it just doesn’t matter! Whatever it is, I am going to teach you how to make the cutest and best tasting unicorn poop (unicorn meringue cookies) out there!
The recipe I used for these is my tried and true meringue recipe. It yields delicious, melt in your mouth cookies with a taste reminiscent of toasted marshmallow. Scroll down to the bottom of this post to whip it up!
Now, lets get on to how to make those meringues of yours look like unicorn poop. 🙂
Once you have your meringue batter made (following your favorite recipe or test out mine) we need to add some unicorn colors to it. Otherwise, they will just be plain old boring meringue cookies as opposed to these really awesome unicorn meringue cookies.
Take approximately 1/3 cup of batter and place in into a disposable plastic cup, or a glass one if you feel like doing dishes 🙂 I made 5 aliquots in separate cups. Set the rest of the batter aside. It will remain white.
Add the appropriate amount of food color to get your desired colors. I choose pastel rainbow colors, which matched beautifully with the rainbow unicorn theme of this epic first birthday party I was throwing for my daughter. Place each colored batter into a small pastry bag. Cut off the tip of each of the bags, making a small hole. The hole should be slightly smaller than a pencil eraser.
Once you have all your batter colored, prepare your pastry bag with the tip you want to use for piping the cookies. I used this star tip from Wilton and I LOVE LOVE LOVE how the cookie shape turned out! Take each of the colors and pipe a vertical line along the inside of the pastry bag. Start as close to the tip at the bottom as possible. Space the lines evenly around the inside of the bag. This gets a little messy and its hard to hold the pastry bag sometimes too. That is OK though, Don’t get frustrated. I did and thought that the cookies would be a hot mess (good news, they weren’t). It will all be worth it for these unicorn meringue cookies!
Now, after all your lines are piped, spoon in the rest of the meringue batter into the pastry bag. Try to place it into the center of the bag so it doesn’t pull down the batter on the edges of the bag. Once the bag is full, squeeze the batter all the way down to your tip. Sorry no pictures of getting the batter ready. I need more hands! 🙂
A side note, I made solid colored cookies with all the colored batter left in the small pastry bags by just piping them onto the trays as well. We don’t want to waste the deliciousness!
Alright, now you are ready to pipe your cookies. This is where the unicorn magic happens! Prepare a sheet pan by placing parchment paper on it. Pipe the cookies directly onto the paper. Mine were about 1 inch. I recommend that size for the perfect bite size treat. They are also the optimal size for baking. You can make them slightly larger if you want. Here are my cookies all ready to be popped into the oven for baking.
Bake your unicorn meringue cookies according to your recipe. Let them cool…that is the hardest part for me (almost as bad as watching paint dry, ya know?!) Once they are cooled, ENJOY!
Take a look at my freshly baked unicorn meringue cookies. DOUBLE YUM!
I would love to see how your cookies turned out, so link ’em up in the comments. Or do you have a to-die-for meringue recipe? I would love to hear more about it!
Happy baking. And if you do try out my recipe (below) let me know how you like that wonderful toasted marshmallow tasting cookie!
Unicorn Meringue Cookies a.k.a. Unicorn Poop
3 large egg whites (chilled)
1 tsp vanilla extract
1/4 tsp cream of tarter
2/3 c sugar
- Preheat oven to 250 F.
- Add egg whites, vanilla, salt, and cream of tartar to mixing bowl.
- Beat on medium speed until frothy.
- Add 1 tbsp of sugar at a time. Beat mixture on high after each addition.
- Repeat until all sugar has been added.
- Beat mixture until stiff peaks form. At least 5 to 7 minutes. Stiff peaks will be shiny in color.
- Add desired coloring to mixture.
- Place mixture into pastry bag and pipe onto parchment paper. Space each cookie an inch apart. Alternatively, use a teaspoon to drop mixture onto parchment paper.
- Bake for 40 minutes.
- Turn off oven. Do open door. Let meringues sit in oven to slowly cool for at least 2.5 hours.
- Remove the cookies from paper and store in airtight container.
Yield of approximately 60 cookies 1 inch in size.
Just a note on this recipe. Some people will make it without the cream of tartar. For me, this is what makes it no fail. I have tried to omit it before and my cookies were not quite the right consistency after baking. As long as I always add cream of tartar and follow the above baking directions, I have had no problems.
Water is your enemy when making meringues. Make sure your bowls and beaters and completely dry prior to using. Any moisture will destroy your meringue consistency. (This is another common problem many people run into. Good thing I worked for my dad in a baker for years as a teen, so now I can share my wealth of baking knowledge with you!)