Fruity Pebbles Meringue Cookies
Indulge in the sweet crunch of Fruity Pebble meringue cookies! Easy to make and loved by all, they're perfect for cereal lovers of all ages.
Servings: 40 cookies
Equipment
- Stand Mixer with Whisk Attachment
- Rolling Pin or Meat Mallet
- Pastry Bag with Large Open Star Tip
Ingredients
- 4 egg whites
- ¾ Cup granulated sugar
- ½ Teaspoon cream of tartar
- ½ Teaspoon vanilla extract clear
- 1 ¼ Cups Fruity Pebbles cereal
Instructions
- Preheat the oven to 200°F and line a baking sheet with a silicone baking mat or parchment paper.
- In the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites and cream of tartar.
- Begin whipping the egg whites on medium high speed, once they begin to look frothy, very slowly sprinkle in the sugar. The process of adding the sugar should be very slow and gradual, just a tiny bit at a time, it should take you a couple of minutes to do this. Continue to whip until the egg whites can hold a stiff peak and look a bit glossy.
- Add in the clear vanilla extract and whip until combined.
- Put 1 cup of the Fruity Pebbles in a Ziploc bag. Crush the cereal into tiny bits using a rolling pin, flat meat mallet, or your hands. Add the crushed cereal to the egg whites and give one last good mix.
- Scoop the mixture into a large piping bag fitted with a large open star piping tip.
- Pipe the mixture into little swirls or any shape you would like, no larger than about 2” and sprinkle the remaining cereal on top.
- Once all the cookies are prepped, place them into the oven and bake for 1½ hours. After 1½ hours turn the oven off, but do not open the door. Let the cookies sit in the oven for at least 2 more hours or until completely cool.
- Remove from the oven and serve or store in an airtight container.
Notes
Whip the egg whites slowly: Begin whipping at medium speed and gradually increase. Slow, steady whipping helps build stable peaks.
Add the sugar gradually: Sprinkle in the sugar a little at a time, taking a couple of minutes to add it all. This helps dissolve the sugar evenly and creates a smooth, glossy mixture.
Crush the cereal finely: Make sure the Fruity Pebbles are broken into tiny bits so they incorporate evenly into the meringue. Larger pieces can weigh it down.
Use a piping bag for uniform shapes: Piping the cookies creates consistent sizes, which helps them bake evenly.
Bake low and slow: The low oven temperature and long baking time help the cookies dry out properly without browning.
Cool in the oven: Allowing the cookies to cool in the oven ensures they finish setting and maintain their crisp texture.
Add the sugar gradually: Sprinkle in the sugar a little at a time, taking a couple of minutes to add it all. This helps dissolve the sugar evenly and creates a smooth, glossy mixture.
Crush the cereal finely: Make sure the Fruity Pebbles are broken into tiny bits so they incorporate evenly into the meringue. Larger pieces can weigh it down.
Use a piping bag for uniform shapes: Piping the cookies creates consistent sizes, which helps them bake evenly.
Bake low and slow: The low oven temperature and long baking time help the cookies dry out properly without browning.
Cool in the oven: Allowing the cookies to cool in the oven ensures they finish setting and maintain their crisp texture.
Nutrition
Calories: 20kcal | Carbohydrates: 5g | Protein: 0.5g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 12mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 31IU | Calcium: 1mg | Iron: 0.4mg
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