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Valentine Oreo Truffles

Valentine Oreo Truffles are an easy no-bake chocolate dessert that makes a great Valentine’s Day gift for your sweetie. Simple & Delicious!

Alrighty, my friends! Getting close to Valentine’s Day. Can you believe it? I’m ready for all things pink & red so I’m kicking off my Valentine ideas with these great Valentine Oreo Truffles.

I love making Oreo truffles because they are so simple. With just a few ingredients that I almost always have on hand & I can have these ready for the hubs in no time.

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Vanilla Meringue Cookies

By Kleinworth & Co Leave a Comment

Vanilla Meringue Cookies are simple & easy to make with just 3 ingredients. Perfect as gifts or served for any holiday, party, or celebration!

For as long as I can remember, meringue cookies signified something special. They were my mom’s all-time favorite cookie and they were almost always present.

It was pretty common for her to pick up a couple of boxes before she would head out on her drive to our place. You know, if you end up stranded while driving across Death Valley – the thing you definitely want with you – meringue cookies! Right?! I loved that about her!

Fortunately, these meringue cookies are so simple to make – you don’t need to buy them. I love that they are made with things that I almost always have on hand too.

Plus they are so versatile. You can pipe them into pretty much any shape and make them in any flavor you like – which makes they the perfect little treat for special parties or holidays. Be sure to check out my Dark Chocolate Meringues too.

valentine meringues

Here are some commonly asked questions

Can this recipe be doubled?

You can, and we do it often. It might take a bit longer to get all those egg whites to whip to the proper peaks, but overall doubling works fine.

Can I use a sugar substitute?

Yes – you can use a sugar substitute to make meringues. Be sure to read the packaging since a lot of them aren’t a 1:1 replacement. I think brands like Splenda call for 1/2 as much as what the recipe calls for in sugar.

Can mix-ins be added?

You can add things like finely chopped nuts or mini chocolate chips. But I would advise being very gently when folding those into the whipped meringue as too much mixing can deflate the mixture and ruin the recipe.

vanilla meringues

Why do you add vanilla extract?

Vanilla extract is a common flavoring found in most baked good recipes and frequently found in cookies too. It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.

Can I use a vanilla substitute instead of vanilla extract?

Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.

This recipe calls for a stand mixer. Can I also make this recipe by hand?

Because of the speed at which the egg whites need to be whipped in order to reach the stiff peaks stage, I don’t recommend trying to make this recipe by hand. You can try it with a hand mixer – but even that will be quite an arm workout.

vanilla meringue cookies

Can vanilla meringues be made with confectioner’s sugar?

You bet they can! Use 1/4 cup confectioner’s sugar for this recipe. Make sure it is well-sifted before measuring.

How do I properly measure the confectioner’s sugar?

The official way is to spoon the sugar into the measuring cup & level off. This makes sure the sugar isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.

Sometimes if you fluff the sugar with a spoon, then gently scoop it into the measuring cup, taking care to not pack it in – that can work. But for THIS RECIPE you will need to use the spoon and level method.

Do I really need to use cream of tartar?

Cream of tartar helps stabilize the egg whites and prevent cracking. If you don’t have it, this recipe can definitely be made without it! But I highly recommend it.

flavored meringue cookies

How to make meringue

Preheat the oven to 250F and line a large sheet pan with parchment paper or a Silpat mat.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the egg whites start to become frothy.
If using cream of tartar, add it here.
Add the caster sugar a little bit at a time with the mixer on medium-high speed until the meringue is close to forming stiff peaks.
Add the vanilla extract and beat until the meringue forms stiff peaks.
If desired, transfer half of the mixture to a separate bowl and gently fold in pink or red gel food coloring. Be very gentle, making sure to not deflate the egg whites!
Carefully transfer the mixture to a piping bag fitted with a large star, large round, or large open star attachments. Pipe small dollops (about 1” in diameter) that are at least 1″ inch apart.
Bake the meringues for exactly one hour, and then turn off the oven and slightly open the oven door but leave the meringues inside! Allow them to slowly cool to room temperature inside the warm but cooling oven.
Store in an airtight container for up to 1 week at room temperature.

Can meringues be made with meringue powder?

Yes – you can do that too! Use the same measurements as you would when using powdered egg whites.

easy meringue cookies

To make Homemade Vanilla Meringue Cookies you will need…

egg whites
caster or superfine sugar
vanilla extract
cream of tartar *optional
food color *optional
sprinkles *optional

Can meringues be made with powdered egg whites?

Yes! You can use powdered egg whites + water – (1 teaspoon of egg whites & 1 tablespoon of water for each egg you wish to replace) to replace the eggs in this recipe.

Why did my meringues crack?

Sometimes because of the delicate nature of the meringue whip it can separate as it drying out. If you want to avoid this, I recommend using Cream of Tartar.

It helps stabilize the egg whites and prevent the dreaded cracking. If you don’t have it, this recipe can definitely be made without it!

What is the best way to store meringue cookies?

So the key here is to make sure the meringues are completely cooled before packing them in an airtight container. If they have any warmth to them at all once they are packed – the warmth will create just enough condensation to ruin the texture of the cookie.

Once completely cooled – you can keep them in an airtight container at room temperature for up to 3 weeks. I have heard that they can be frozen so long as they don’t get any moisture in the container. But I personally don’t like to do that.

vanilla meringue recipe

What is Caster Sugar?

Caster sugar, sometimes also spelled castor sugar is basically a super-fine grain sugar. Smaller than granulated sugar but not quite ground to the point of being confectioner’s sugar.

When shopping for Caster sugar you can also look for Superfine Sugar or Baker’s Sugar.

Can I use granulated sugar in place of caster sugar?

This recipe calls for caster sugar because of its ultrafine texture – which makes it easier to dissolve in the mixing process.

You can substitute with granulated sugar, but it might take a bit longer for the sugar to emulsify into the egg whites during the mixing process. You will also end up with a slightly denser meringue due to the extended mixing time.

recipe meringue cookies

Products I love when making vanilla meringue cookies…

This meringue cookie recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have some of these items on hand OR maybe you have never made homemade meringues before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.

pink meringue cookies

If you love these Easy Vanilla Meringue Cookies, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Dark Chocolate Meringues

Dark Chocolate Meringues are an easy meringue recipe made with just 4 ingredients. Such pretty cookies with a delicious light & airy texture!

Check out this recipe

Easy Chocolate Covered Strawberries

Impress friends & loved ones with these super Easy Chocolate Covered Strawberries. Just 2 ingredients + desired decorations. Great for holidays like Valentine’s Day, Easter & Mother’s Day. Perfect gifts for co-workers & neighbors, & the perfect dessert for celebrations like bridal & baby showers!

Check out this recipe

Strawberry Macaron Recipe

This Strawberry Macaron Recipe with strawberry filling is perfect for Valentine’s Day, Easter, Mother’s Day, bridal & baby showers & so much more!

Check out this recipe

Chocolate Chip Cookie Truffles

Chocolate Chip Cookie Truffles are an easy 4-ingredient chocolate dessert made with crushed chocolate chip cookies. Perfect for holidays, gifts & parties.

Check out this recipe

Chocolate Truffles- Chocolate Chip Cookie

Cake Batter Meringues

Check out this recipe

cute meringue cookies

If you love this recipe for Homemade Vanilla Meringue Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Print Recipe

Vanilla Meringue Cookies

Vanilla Meringue Cookies are simple & easy to make with just 3 ingredients. Perfect as gifts or served for any holiday, party, or celebration!

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: French

Keyword: cookies, meringues, valentine, vanilla

Servings: cookies

Ingredients

2 egg whites
½ cup caster or superfine sugar
1 tsp vanilla extract
⅛ tsp cream of tartar optional
food color optional
sprinkles optional

Instructions

Preheat the oven to 250F and line a large sheet pan with parchment paper or a Silpat mat.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the egg whites start to become frothy.
Add the cream of tartar, if using.
Add the caster sugar a little bit at a time with the mixer on medium-high speed until the meringue is close to forming stiff peaks.
Add the vanilla extract and beat until the meringue forms stiff peaks.
If desired, transfer half of the mixture to a separate bowl and gently fold in pink or red gel food coloring. Be very gentle, making sure to not deflate the egg whites!
Carefully transfer the mixture to a piping bag fitted with a large star, large round, or large open star attachments. Pipe small dollops (about 1” in diameter) that are at least 1″ inch apart.
Bake the meringues for exactly one hour, and then turn off the oven and slightly open the oven door but leave the meringues inside! Allow them to slowly cool to room temperature inside the warm but cooling oven.
Store in an airtight container for up to 1 week at room temperature.

Notes

The egg whites can, but don’t have to be at room temperature in this recipe.

**This recipe will work with powdered egg whites or meringue powder. Use 1 tsp powdered egg whites or meringue powder + 1 tbsp water for each egg. So or this recipe 2 tsp powdered egg whites or meringue powder + 2 tbsp water.

If you don’t have caster or superfine sugar, granulated sugar can be substituted but you’ll end up with a slightly denser meringue.

Cream of tartar helps stabilize the egg whites and prevent cracking. If you don’t have it, this recipe can definitely be made without it!

I used 1/2 teaspoon of light pink gel food coloring to color half of the batch. To make the white and pink swirl, I added the white meringue to the piping bag followed by the pink meringue— without cleaning out the piping bag between the two.

Strawberry Macaron Recipe

By Kleinworth & Co 1 Comment

This Strawberry Macaron Recipe with strawberry filling is perfect for Valentine’s Day, Easter, Mother’s Day, bridal & baby showers & so much more!

When it comes to special treats, homemade macaron cookies top the list.

Unlike most cookie recipes, these little bites of heaven can be made in nearly any color you could want and they can be filled with so many different flavor options making them great for so many occasions.

Growing up we would have macarons for every special occasion. My mom had this thing about making sure we had chocolate covered strawberries and macarons whenever we celebrate anything – be it birthdays, holidays or things like graduations or showers.

I loved it because that meant that I could enjoy these delightful sandwich-style French cookies several times throughout the year.

valentine macarons

But while mom was amazing when it came to making cakes, she never dabbled in things like macarons. I think she could have been amazing at it – but things were different back then and the ability to get a hold of certain ingredients and tools wasn’t quite what it is today.

Which is why I think they were so special back then. But now – we can easily get the things we need and whip these together in an afternoon. Which is fantastic!

homemade valentine ideas

Here are some commonly asked questions

What is the best way to store strawberry macaron cookies?

Because these macarons have a cream cheese filling, you’ll want to keep them in an airtight container in the refrigerator. They will keep for up to 3 days.

What food scale do you recommend?

I like to use this OXO Good Grips 22-Pound Stainless Steel Food Scale with Pull Out Display. Not only does it measure in grams AND ounces – but also does milliliters and cups for when you are measuring liquids too. I love the pull out display so I can still see the screen even when I have a large plate or bowl on there.

pink macarons

HOW DO YOU MAKE Strawberry Macarons?

Line two large sheet pans with Silpat mats (or parchment paper if you don’t have silpats).
Fit a piping bag with a small round tip (I like a Wilton #10).
Set a heatproof bowl over a small saucepan of simmering water– make sure the bowl isn’t touching the water.
Add the egg whites and granulated sugar to the bowl. Whisk constantly until the sugar has fully dissolved– about 3-4 minutes.
Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
Beat the egg whites on medium-high speed (Kitchenaid #8) until they form stiff peaks.
Sift the confectioner’s sugar and almond flour into the beaten egg whites. Fold the mixture gently to incorporate the dry ingredients into the egg whites. (See notes for proper folding technique.)
When about half of the dry ingredients have been incorporated, add the food coloring, if using, and continue folding.

Preparing & Piping Macarons

Deflate the meringue by smashing it against the sides of the bowl and folding it back together. Repeat the smashing process 3-4 times and then test the meringue to see if it’s at the “figure 8 stage”. If you can draw an 8 with the batter while it flows smoothly, it’s ready. If the meringue falls off in clumps or breaks during the “8”, smush it 1-2 more times and fold it back together. Then repeat the figure 8 test.
When the batter flows smoothly, transfer the mixture to the piping bag fitted with a round tip.
Pipe 1.5” circles about 2” apart on the Silpat lined baking sheet. Make sure to hold the piping bag perpendicular to the baking sheet so you don’t end up with lopsided macarons.
Immediately after you’ve finished piping the tray, hold it 6” off the counter and drop it straight down to release any air bubbles. Repeat the dropping process 5-6 times, or until it looks like any large air bubbles have popped.
Set the tray aside to rest for 20-25 minutes, or until the macarons have developed a skin. The macarons are ready to bake when they can be gently touched without sticking to your finger.
While the macarons rest, preheat the oven to 325F (see notes).
Bake the macarons one tray at a time for 14-16 minutes, rotating the tray halfway through baking. The macarons are finished when they peel easily off the Silpat.
Allow the macarons to cool on the tray. Once they are fully cooled, they can be filled and aged.