Strawberry Rhubarb Meringue Cookies
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5 from 1 vote

Strawberry Rhubarb Meringue Cookies

I wanted meringues with the flavor of strawberry rhubarb pie and I certainly couldn't achieve that goal by adding fresh fruit. Instead, I mixed in sifted strawberry rhubarb powder.
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: meringue cookie recipe, strawberry meringue, strawberry rhubarb meringue cookies
Servings: 30 small meringue cookies
Calories: 20kcal


  • 3 large egg whites room temperature
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1 tablespoon plus 2 teaspoons strawberry rhubarb powder see my post on how to make fruit powder for the recipe


  • Preheat oven to 200 F.
  • Bring a pot of water to a low simmer.
  • Set a heatproof bowl over the pot and add egg whites and sugar. Stir regularly until sugar completely dissolves (about 3 minutes).
  • Remove the bowl from the heat and mix in salt and cream of tartar.
  • Beat on high speed until stiff peaks form (about 5 minutes).
  • Sift in strawberry rhubarb powder and gently stir to combine. Reserve any chunks of powder that don't fit through the sifter.
  • Line two cookie sheets with parchment paper or a Silpat.
  • Using a large round pastry tip, pipe swirls of meringue (any size you'd like) onto the lined cookie sheets. Leave a little space (about an inch) between the meringues to allow for their growth during baking.
  • Sprinkle piped meringues with reserved chunks of fruit powder.
  • Bake for an hour and 15 minutes or until the meringues are crisp on the outside but still soft on the inside.


Calories: 20kcal | Carbohydrates: 5g | Sodium: 14mg | Potassium: 6mg | Sugar: 5g