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Strawberry Rhubarb Meringue Cookies
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5 from 3 votes

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
Servings: 30 small meringue cookies
Calories: 20kcal
Author: Stefani


  • 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.


This recipe is my slight adaptation of Martha Stewart's meringue cookie recipe.  


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