These chewy meringue cookies with swirls of strawberry jam are the perfect combination of a light airy exterior with a soft chewy center. Only 15 minutes of prep time using common pantry staples are easier to make than you may think. Strawberry meringue cookies are heavenly on their own or topped with a little fresh chantilly cream.
When I think of cookies I think more of my gluten free chocolate chip cookies or gluten free s'mores cookies. So these Chewy meringue cookies might not be traditional cookies but they are definitely worth adding to my gluten free cookie collection.
If you love adding your favorite jam to your bakes then you will love my gluten free giant pop tart, gluten free Victoria sponge cupcakes, and raspberry frangipane tart.
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⭐ Why we love this recipe
- Only requires a few ingredients - Meringues are a great way of making a delicious treat with pantry staples.
- Naturally gluten and dairy free - This strawberry meringue cookies recipe have no ingredients containing gluten or dairy making these gluten-free meringues perfect for those avoiding gluten or dairy.
- Traditional meringue with a delicious twist - Everyone loves a regular meringue but in my opinion, the swirled jam in the center just adds a little fun twist.
- Adaptable to suit your desired flavor - This recipe will work with your favorite jam flavor if you prefer not to use strawberry jam or don't have it available. See my substitutions and variations below for alternatives.
📋 Ingredients Notes
- Egg whites - Always be sure to use room-temperature eggs as this will ensure that the egg whites whip well and take in more air resulting in a lighter, fluffier texture.
- Cream of tartar - helps stabilize the egg whites and prevents the sugar from crystallizing.
- Fine Sugar - I used caster sugar also known as superfine sugar.
- Vanilla extract - Adds additional flavor to the meringue cookies.
- Strawberry jam - I used seedless jam as I feel this results in a smoother prettier look to the finished strawberry meringue cookies. You can also use your preferred flavors of jam such as raspberry jam, apricot jam, or blackcurrant jam.
See the recipe card below for ingredients measurements.
⚡ Substitutions & Variations
- Chocolate meringue recipe - Instead of using jam you can use Nutella or your preferred chocolate spread. I have made them in the past with Nutella. If you are a chocolate lover you will also love my Nutella puff pastry heart.
- Topped with Cream - Take the meringues to the next level by topping them with Chantilly cream and fresh strawberries for a delicious dessert.
- Add Color - Add a few drops of pink food coloring to really make the strawberry meringues pop.
🥣 Step by Step Instructions
Below is a brief step-by-step process with photos of how to make chewy meringue cookies. See the recipe card below for more detailed recipe instructions.
Step 1: Clean all bowls and equipment well before use as we don't want any oil or grease as this can affect the stabilizing of the whipped egg whites. I use a piece of paper towel with a little lemon juice and run it over the surface of the bowl and whisk then dry it well before use.
Step 2: Carefully separate egg whites into a bowl being sure not to get any egg yolk into the egg whites.
Step 3: Add the cream of tartar and egg whites into a large bowl and whisk slowly increasing the speed of the whisk until the egg white mixture appears frothy (See image 3). This should take approx. 2-4 minutes.
Step 4: Start adding the sugar one tablespoon at a time. once all the sugar has been incorporated add the vanilla extract.
Step 5: Whisk on high speed until the mixture forms stiff and shiny peaks (See image 5). This should take approx. 5-10 minutes. Do not overwhip the meringue mixture once it has formed stiff peaks and the sugar is fully incorporated it is ready. Test a little mixture between your fingers and when you can no longer feel the grain of sugar you will know it is ready to go.
Step 6: With a large ice cream scoop or large spoon divide the mixture into 12 circles. Shape them with an offset spatular or butter knife into the circle's templates on the parchment paper. (See image 6).
Tip: I like to use a round 3-inch cookie cutter as a template and draw 6 circles on both of the parchment papers as a guide.
Step 7: Add one teaspoon of jam to the center of each meringue cookie. Swirl with the edge of a shape knife or wooden skewer to incorporate the jam into the meringue (See image 7).
Step 8: Place both baking sheets into the oven and bake for 1 hour. Do not open the oven door during baking time. After 1 hour turn off the oven but keep the strawberry meringue cookies in the oven to let them rest as the oven cools for at least a further 30 minutes leaving the oven door closed.
Notes: I find after 30 minutes of rest time makes the perfect chewy center and crunchy exterior but you can leave them to rest for slightly longer if prefer a less chewy center.
💡 Pro Recipe Tips
- Tip #1: Clean all bowls and equipment well before use as we don't want any oil or grease as this can affect the stabilizing of the whipped egg whites. I use a piece of paper towel with a little lemon juice and run it over the surface of the bowl and whisk then dry it well before use.
- Tip #2: Use fresh room temperature egg whites as this is essential to get a light and fluffy texture.
- Tip #3: Take care separating the egg whites from the yolks as you do not want any yolk in the egg whites as this will result in the egg whites not whipping well.
- Tip #4: Keep the oven door closed as we don't want the temperature to drop inside the oven. I don't open the oven door while they are baking or for at least 30 minutes after I have turned the oven off.
- Tip #5: Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
❔ Recipe FAQs
Store the meringues in an airtight container at room temperature.
Yes, The strawberry jam meringues can be made up to 3 days in advance.
I'm happy to say yes meringue is naturally gluten free and dairy free made with egg whites, sugar, and cream of tartar. Making meringues perfect for those who are avoiding gluten and dairy.
To make the meringue cookies chewy I removed them from the oven after baking for 1 hour and resting them in the heat of the oven for 30 minutes. If you prefer the more traditional light and airy center you can leave the meringues longer in the oven.
🍓 More Strawberry Recipes
If you tried this Strawberry Meringue recipe. Please leave a star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page or tag me on Instagram.
📖 Recipe
Chewy Strawberry Meringue Cookies
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- Stand mixer or electric whisk
- 2 Lined baking sheets
- Ice cream scoop or large spoon
Ingredients
Ingredients for strawberry meringue cookies
- 3 Large Egg whites (Room temperature) Should weigh approx. 100g
- ½ teaspoon Cream of tartar
- 170 grams Fine Sugar I used caster sugar also known as superfine sugar.
- 1 teaspoon Vanilla extract
- 12 teaspoons Strawberry jam Seedless
Instructions
How to make chewy meringue cookies
- Preheat oven to 120°C/250°F/Gas mark ½.
- Clean all bowls and equipment well before use as we don't want any oil or grease as this can affect the stabilizing of the whipped egg whites. I use a piece of paper towel with a little lemon juice and run it over the surface of the bowl and whisk then dry it well before use.
- Carefully separate egg whites into a bowl being sure not to get any egg yolk into the egg whites.
- Add the cream of tartar to the egg whites and whisk slowly increasing the speed of the whisk until the egg white mixture appears frothy (See image 3). This should take approx. 2-4 minutes.
- Start adding the sugar one tablespoon at a time. once all the sugar has been incorporated add the vanilla extract.
- Whisk on high speed until the mixture forms stiff and shiny peaks (See image 5). This should take approx. 5-10 minutes. Do not overwhip the meringue mixture once it has formed stiff peaks and the sugar is fully incorporated it is ready. Test a little mixture between your fingers and when you can no longer feel the grain of sugar you will know it is ready to go.
- Line 2 baking sheets with parchment paper using a little meringue mixture on the corners to hold the paper on the tray. I like to use a round 3-inch cookie cutter as a template and draw 6 circles on both of the parchment papers as a guide.
- With a large ice cream scoop or large spoon divide the mixture into 12 circles. Shape them with an offset spatular or butter knife into the circle's templates on the parchment paper. (See image 6).
- Add one teaspoon of jam to the center of each meringue cookie. Swirl with the edge of a shape knife or wooden skewer to incorporate the jam into the meringue (See image 7).
- Place both baking sheets into the oven and bake for 1 hour. Do not open the oven door during baking time. After 1 hour turn off the oven but keep the meringues in the oven to let them rest as the oven cools for at least a further 30 minutes leaving the oven door closed. I find after 30 minutes of rest time makes the perfect chewy center and crunchy exterior but you can leave them to rest for slightly longer if prefer a less chewy center.
Notes
- Tip #1: Clean all bowls and equipment well before use as we don't want any oil or grease as this can affect the stabilizing of the whipped egg whites. I use a piece of paper towel with a little lemon juice and run it over the surface of the bowl and whisk then dry it well before use.
- Tip #2: Use fresh room temperature egg whites as this is essential to get a light and fluffy texture.
- Tip #3: Take care separating the egg whites from the yolks as you do not want any york in the egg whites as this will may result in the egg whites not whipping well.
- Tip #4: Keep the oven door closed as we don't want the temperature to drop inside the oven. I don't open the oven door while they are baking or for at least 30 minutes after I have turned the oven off.
- Tip #5: Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this Chewy Strawberry Meringue recipe.
Did you make this recipe? I would love to hear from you!