I hate candy corn! But I loooove the way it looks. It’s so festive for the fall Halloween season. So let’s make these easy meringue cookies that are shaped like candy corn!
I used Chelsweet’s Recipe to make these candy corn meringue cookies. I’ll used a food scale from Amazon for the perfect measurements. If you don’t have Prime yet, you can get a 30 day free trial here.
I recommend a stand mixer for this recipe but it can definitely be done with a hand mixer with a little more patience. Pro tip: separate your egg whites in a deli container one at a time before adding to the bowl. That way, if you get some yolk in there you don’t ruin the whole batch of eggs!
Another pro tip would be to wipe out the inside of the mixer bowl and the whisk attachment with white vinegar to ensure there is no fat residue after washing. Any sort of fat will prohibit the egg whites from whipping up.
Cream of tartar really helps!
When adding the sugar, make sure to only add it a spoon at a time.
You can use clear vanilla extract but the regular one doesn’t change the tint enough for me to care.
Use gel food coloring for this meringue cookie recipe.
Parchment paper on baking sheets is a must!
I highly recommend using piping bags instead of plastic baggies, they’re not that expensive and they provide a lot of use in the kitchen!
I made my candy corn meringue cookies a little large by accident but they were kind of a vibe! They were giving Dr. Seuss realness!
Ingredients:
- 4 large egg whites, room temp
- 1/4 tsp cream of tartar
- 200g granulated sugar
- 1/2 tsp vanilla extract
- Yellow & orange gel food coloring
Direction:
- Preheat oven to 200°F
- Add egg whites to a stand mixer and whip until bubbly on top, then add the cream of tartar and whip to soft peaks
- Keeping the mixer on low, start adding the sugar, one spoonful at a time
- Add vanilla extract right before you get stiff peaks
- Separate egg whites into 3 total bowls to make the three different colors. You’ll need more yellow than the rest and more orange than white
- Add the colors to 3 different piping bags and start piping the candy corn meringue cookies on parchment lined baking sheets
- Bake in the oven for about 1 1/2 hours, mine ended up a little bigger so I did an hour 45 minutes, then turn off the oven and let them sit in there without opening the oven door for another hour, that helps prevent cracking
- Let cool completely before packaging and enjoy!
My husband took these to work in little baggies, two per bag, and everyone love them! They’re crispy on the outside with a chewy marshmallowy texture on the inside!
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