Meringue Cookies With Jam literally have it all. They are sweet, buttery, and tart and make for the perfect addition to any holiday cookie.
Meringue cookies are wonderful all on their own, but this cookie up-levels this classic treat by combining it with another favorite — the sugar cookie.
These cookies stand out on any tray and are an explosion of different textures and flavors. While they look quite complicated, they are actually quite simple to make.
Gather all your ingredients and let’s get started!
How to make Meringue Sugar Cookies
With basic ingredients and a few, simple steps, you will have the most impressive cookies imaginable. Follow the below instructions to nail this recipe each and every time:
- Whisk together butter, sugar, vanilla extract, and egg yolk.
- Add baking powder and flour in small portions until dough is crumbly.
- With a standing mixer, beat together egg whites with sugar on high until the mixture reaches stiff peaks.
- Break off a portion of the dough and cover it with a plastic wrap. Then, roll it out into 1/4 of an inch thickness.
- Using a cookie cutter, cut out the cookie halves. Move to a baking sheet.
- Place a tip inside a piping bag, using a toothpick draw a line of color on the inside. Pipe out a shape of your preference on top of each cookie.
- Bake cookies at 200°F for at about 2 hours. Stick two cookies together by placing jam in the middle like glue.
FAQ
Why are my meringue cookies chewy?
To keep you meringue nice and fluffy, you need to make sure that you are beating your egg whites and sugar until you reach stiff peaks. This will take around 10 minutes. If you under beat your egg whites, you risk runny cookies and if you overbeat them you risk a rubbery and chewy texture. Egg whites can be finicky, but you got this!
How long do meringue cookies last?
To keep your meringue cookies fresh for up to two weeks, store them in an airtight container on the counter.
What is the best jam for the meringue cookies?
The tarter the jam the better. We like berry or citrus flavored jams the most here.
What is the best thickness for sugar cookies?
I find that 1/4-inch cookies are the best, as they are thick enough that they take to the cookie cutter well and thin enough that they don’t take forever to bake.
Storing Meringue Sugar Cookies
Meringue should always be stored at room temperature in an airtight container. Preventing any moisture from touching our building on your meringues will prevent them from getting soggy or falling apart.
Hot tip: You can freeze raw meringue batter for up to 10 months. Make sure it is stored in an airtight bag with all excess air removed. Thaw it in the fridge before baking with it.
More Cookies to Try
Looking for a couple other unique cookies to add to your holiday tray? Here are some of our favorites here at Momsdish:
- Sweet Cheese Cookies – Cheese… in a cookie? You read right. These cookies are the perfect balance of sweet and salty.
- Dulce De Leche Sandwich Cookies – Dulce de leche has to be one of the most decadent additions to a cookie. It’s creamy and luscious.
- Peppermint Meringue Cookies – The red and white colors of this peppermint meringue provide a nice pop of color amidst the beige and brown of a cookie tray.
- Sugar Cookies – This classic, go-to recipe never disappoints. I use it year around.
- Nutella Cookies – This beloved chocolate hazelnut spread adds the perfect richness to these cookies.
Recipe
Ingredients
- 200 g Unsalted Butter room temperature
- 1 cup Powdered Sugar
- 4 Egg Yolks
- 2 1/2 cup Flour
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 4 Egg Whites room temperature
- 1 1/2 cup White Sugar Meringue
- 1 cup Jam Filling
Instructions
- In a large bowl, whisk together butter, sugar, vanilla extract, and egg yolk.
- As soon as the mixture is smooth, add baking powder and flour in small portions. Mix together with a spatula or by hand. Dough will be a bit crumbly but that is perfectly OK.
- Using a standing mixer, beat together egg whites with sugar on high until you get stiff peaks. This should take about 10 minutes.
- Break off a part of the dough, cover it with plastic wrap and roll it out to 1/4 of an inch thickness.
- Using a cookie cutter, cut out the size of cookies based on your preference. Use a knife to lift each cookie onto a baking sheet.
- Place a tip inside a piping bag. Using a toothpick draw a line of color on the inside. Pipe out a shape of your preference on top of each cookie.
- Bake cookies at 200°F for about 2 hours. To check if the meringue is baked, tap it with a spoon to see if they make a hollow sound. Stick two cookies together by placing jam in the middle.
Can you use the meringue as a "sandwich filler" instead of a topper? Like...in between two sugar cookies..
Hey Naomi, I personally have not tried it, but it should work. It's sounds like a great idea!
Natalya, I have been searching for this recipe. It looks identical to the cookies my Polish friend gave to me. She said these cookies are a National cookie like the kolache, that she also gave me.
Are these of Polish origin and what is their Polish name? Thank you.
Hey Marilyn, I didnt know there are cookies like this that are polish. I actually was baking meringue cookies and sugar cookies and decided to combine the two together. I guess great minds think alike. But now I need to figure out what the Polish cookie is called. Thanks for sharing this!
They turn out really good and pretty!
Thank you so much!
One question, next day after making them, the meringue part on some of the cookies was separated, what can it be?
Thank you
Hi Olga, I am so glad to hear the recipe was a success! The cookies should not have separated, that is very interesting that they did. Do you think it's from the way they were stored after baking? If they sit out, they can get dry and that could cause the breaking.
Bake time is only 12 mins @200?
Asking Because In the beginning of the recipe it says bake time 2 hours..
It should be 2 hours, that was a mistake. The recipe has been updated. Enjoy
Thank you so much for a quick response! I will make them today 😊
Let me know how it goes 🙂
Wow - not only delicious but and amazing cookie!
Thanks Melissa, I'm glad you enjoyed them!
Wow! This is right up my alley! I can't wait to try it, thanks for the easy recipe!
I hope you love the recipe!
I have made these so many times and they are always a hit! Thank you!
I'm so glad you enjoyed the recipe! Thank you for your feedback.
Hi! Is the merengue supposed to be hard and dry? Or is it supposed to be crumbly?
It is going to be just like any meringue. It is a bit hard but still melts in your mouth and easy to bite into. It should crumble unless you are trying to break it.
we are making these tomorrow with the kids, kids are very exited, and they look easy to make.
Hope you love them! Sounds like a fun project with kids to do.
Hey can you please tell me why my meringue didn't have pretty swirly shape like yours.. it was like a big blob:( the farther i went the worse it looked
If they didn't form tops like this, it means that they weren't mixed for long enough. I am sorry it didn't turn out for you!
Ok.. i will try a little longer than 8 mins next time.. thank you:) they were still delicious!
If they don't stay firm than they are under-mixed.
So I made the cookies & here they are! They turned out superb! So yummy! Just need to buy myself a bigger tip to make prettier meringue design ? I even made little ones for my son & he loves them ? I like them like this with dulce de leche on top ?
They are so adorable! You have inspired me to share this post on Facebook!
Really?! Wow that's so sweet of you! ? I don't have Facebook but it's nice to know I inspired you to do that! & thank you ☺
Natasha,
Does it make a big difference if my egg whites, for the meringue, aren't room temperature but straight from fridge? Im asking because when I make meringue baskets I use egg whites straight from the fridge and the baskets turn out amazing. Will it make a differnce for this recipe? Thanks!
Julie
I think it will work but they always says that egg whites are best when they are at a room temperature for meringue. I have used cold egg whites before.
Ok. Well since I've never used them room temperature, I will give it a try. I want to make these for our family Christmas party ?
Let me know how they turn out. Better yet, share your picture with me here in comments 🙂
What jam do you recommend?
We love prune jam, but honestly I can strawberry, raspberry or any other jam as a perfect combination.
I wonder what if I put the jam on the cookie and then pipe the meringue, will the meringue come up/rise?
I would worry that it wouldn't stick to the cookie. Otherwise, I think it would be ok.
This might be a silly question, but did you put white sugar with the yolks or powdered? It just says sugar on both parts and i wasnt sure which was white and which part was with powdered
Nope, not a silly one 🙂 White sugar with egg whites and powdered with yolks 🙂
Do these cookies need to be stored in airtight container?
Not necessarily, depending on hold you plan to sore them. Of over a week than maybe an airtight is a good idea 🙂
Thanks for the reply 🙂
I couldnt put the cookie on the tray
Why the dough is so crumbly. I could put the cookie on a tray. Do u have any idea?
Its just the texture of the dough. I used a knife to lift it up and move it. But the turn out is amazing, perfect texture.
Made these for New Years Party and everyone loved them, but i didn't put the jam on them they where gone too fast.
Wow, sounds great. You may have to make them again with jam, it adds more flavor to it. 🙂
Natasha do you use Canadian flour for these or all purpose?
I only use Canadian flour just because that is the only flour I have. But for cookies it doesn't matter what flour you will use.
Happy New Year to you and your family God's Blessings
I found your web side this month I'm very excited to try everything =)
Thank you so much! Wishing a blessed healthy year! Hope that everything you try, you will love 🙂
Hello Natalya=) I made this for christmas party everyone loved it. Thank you
Hey dear!!! 🙂 happy that you guys loved the cookies :))
Sure...I will let you know ....:)
The cookies sound delicious! I love cookies with jam! I’m pinning them to make soon!
Thanks
cookiecutter.com/wedding.aspx
Let me know how it goes 🙂
Hi, I have these baking in my oven right now and I'm super excited to take a bite. I do have a question though, they have been in the oven for almost an hour now and the beze looks done to me. It's already cracking and sounds hallow when I tap it. Is it too early to take them out? Or it is normal and let them bake another hour???? Thank you;))
You can have that bite and test to see if they are baked. 🙂 It depends on the size of a cookie.
Thank you for the quick response:)
🙂 keep me posted how you like the cookies
Did you put jam inside the piping bag too? How did you make the marinque have slight color? And would it work if I have store bought frozen dough? Thanks!
Use food coloring, just draw a line on the insed of the piping bag and it will pipe out this way. I think it would work but I haven't tried that before.
They look awesome, very festive, will be baking it soon.
Let me know how you like them 🙂
Hello what jam did you use?
I used homemade prune and peach jam. Link for jam recipe, not that you will make it now just for future 🙂 http://momsdish.com/recipe/31…
making these today! 🙂
I am about to also 🙂 Let me know how you like them 🙂
they turned out GREAT! I didn't put "beze" on all the cookies-just half. [the beze on top cookie and no beze on the bottom so its smaller and easier to bite when I put them together! 😉
Would they turn soggy by christmas if I put jam in them today?
Btw, the idea of only one side having meringue is pretty awesome, I want to try that too 🙂
So I got to test a cookie today that had jam on it for 3 days and I actually loved it. It soaks on the inside of sugar cookie and the flavor is much better.