Meringue Cookies


Dispersed throughout bouts of blustery, snow-filled days, 70 degree temps have graced us with sunshine and warmth. I tend to gravitate towards citrus in winter; its zesty scents and bright flavors can uplift even the dampest of moods. But the grapefruit vibes in this recipe are more of a celebration of the past few weeks of spring-like warmth than a yearning for what season has not yet come. We've gone outside without coats! We've opened up windows! We've even biked for hangs under out door patios ... gasp! And yet, as I type this, the snow has returned and is collecting in swirls on our doorstep. We enjoyed the February warmth while we could. 

And so, a bright citrus tang and light flavors collide in these crunchy cookies that harken spring. I can think of no better recipe pairing to preview these two pieces from Arrowroot's spring line. EA just moved into a new home, with natural light galore, and warm, cozy tones in every corner. Its perpetually summer inside that house. May winter sports continue (but if spring came early you wouldn't hear me complaining)!

The dresses in this post will be available online at just in time for spring. Sign up for her emails to get notified. Find their descriptions below.



Meringue Cookies

These are perfectly crunchy on the outside, and slightly chewy on the inside. Cream of tartar is a must to keep your egg whites stable.



3 egg whites
3/4c super fine sugar
1/4 t cream of tartar
(learn about it here)
small pinch of salt
1" vanilla bean, seeded
1/2t vanilla extract
1 grapefruit, for zest
gallon ziplock
piping tip (optional)


  1. Preheat oven to 200 degrees and line baking sheet with parchment paper. 
  2. Whip egg whites in mixer on medium low until frothy.
  3. Add in cream of tartar & slowly incorporate sugar a tablespoon at a time.
  4. Continue to mix on medium high until stiff peaks form, and mixture is no longer gritty between your fingers (this means the sugar has dissolved). Briefly mix in salt, vanilla bean & extract.
  5. Cut the tip off of a ziploc bag and insert your piping tip (optional). If you don't have a piping tip, you can just squeeze the meringue out of the end of the bag.
  6. Pipe out meringue in about an inch and a half sized rounds onto parchment paper-lined baking sheets.
  7. Bake at 200 for 60-80 minutes.