Fruity Meringue Cookies

by Cathy and Melanie Radford on October 15, 2018
Cathy and Melanie Radford
Overall Rating: 0/5 | Kids Rating: 0/5


These delicious, light meringue cookies melt in your mouth. They are a great addition to any event; you can make many different colour and flavour combinations with powdered thrive fruits, and it is easy to make large batches! No one can believe that the base is Wilton meringue powder - that's the secret!

Serves: 20

Prep Time: 20 min

Cook Time: 120 min

Total Time: 140 min

Total Time:
Prep Time:
Cook Time:
140 min
20 min
120 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


  • 1 tbsp. Wilton Meringue Powder
  • 1/4 c. Cold Water
  • 1/3 c. White Sugar
  • 1/8 tsp. White Vanilla
  • 2 tbsp. THRIVE Raspberries - Freeze DriedTHRIVE Raspberries - Freeze Dried or Blueberries, Cranberries, etc.

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  1. Start with 2 Tablespoons of dry freeze dried fruit, and blend it to a powder. Sift out any seeds or grainy bits. Set aside.
  2. In a large bowl, combine the meringue powder, water and 3 Tablespoons plus 1 teaspoon of the sugar.
  3. Whip at high speed for 5 minutes.
  4. Gradually add the rest of the sugar as you whip at high speed for another 5 minutes (until meringue is glossy, stiff, and there are no grains of sugar visible).
  5. Add in vanilla and prepared fruit powder (the fruit makes it heavier, so do it right at the end and try to work fast to get them in the oven before too much volume is lost).
  6. Drop or pipe out cookies onto parchment-paper-lined trays.
  7. For a crisp meringue cookie that melts in your mouth, bake at 225 degrees for up to two hours.
  8. Taking meringues directly from the heat of the oven to the cool kitchen air can cause cracking. To prevent this, I bake for 1 1/2 hours, then turn the oven off and leave them in for 15 minutes, then crack the oven door and leave them in for a final 15 minutes.
  9. Optional: You can pipe the cookies out into a nest shape, and after baking and cooling fill them with a combination of fruit and whipped cream, or your favourite pie filling.