Today I’m sharing a simple meringue cookie that’s really more of a delicate confection. These light-as-air stars melt in your mouth with just the right touch of sweetness. My daughter Katy loves them; I usually make a chocolate-chip version around the holidays, but they’re delicious plain as well. The ingredient list is short and two egg whites make more than 50 little stars when piped, or fewer if you spoon them onto the sheet.
People often advise against making meringues on a humid day because they may not dry properly. I usually heed that warning, but I’ve made these on less-than-ideal days and they’ve turned out fine. If you’re ready for the recipe, skip ahead to the instructions. If you’d like a short story about a single sentence teachers can say to calm a child’s nerves, read on.
We began homeschooling recently and I’ve enjoyed every minute. Watching children learn with eager faces is a joy. With many families heading back to school, I keep remembering an incident from my son’s early school days more than a decade ago.
Teachers can shape a child’s early school experience. Most of my teachers enriched my life, and my children have also had caring teachers. Still, when a child first starts school the teacher often serves as a surrogate parent. A welcoming teacher eases separation anxiety; a less empathetic one can increase it.
I recall when Katy was two and enrolled in a mother’s morning out program. A new teacher took over her class and, within a week, Katy’s attitude toward school changed. One morning I noticed dread in her little face and asked her about it. She replied, “Mama, looking at me makes her mad. She just gets mad as soon as she sees me. She just doesn’t like me very much.” That broke my heart.
After talking with other parents, I learned their children felt the same way. I raised the issue with the director and pulled Katy from the program that day. It’s sad that some people working with children don’t enjoy them, and many kids will encounter at least one such person. That experience left me especially sensitive to the importance of how teachers introduce themselves to new students.
Here’s one simple sentence a teacher can say to set a young child’s heart at ease.
Years earlier, my son Brady had just gotten comfortable with his kindergarten teacher when a substitute arrived. I was nervous, having subbed myself and seen both loving and less kid-friendly teachers. I prayed and sent him off, hoping for the best.
When I picked him up he was beaming. I asked, “Did you have a good time today?”
“Oh yes! Our teacher was really excited to be with us because she just LOVES children.”
He explained that, right after the bell, the substitute told the class how excited she was to spend the day with them because her favorite thing in the world was to be around children—because she just loved children. He spent the evening glowing, convinced he’d made her day just by being there.
That one sentence instantly communicated value and warmth and erased the children’s fears about a stranger. From then on I used that same opening line in every class I taught; each time I said it, the room visibly relaxed.
“I’m excited to be here with you today because I just love being around children!”
I know most teachers genuinely love their students, so this is simply a reminder that a short, heartfelt affirmation can make a huge difference. As a parent, thank you for dedicating yourself to guiding those precious little ones.
Now, cookie time.
To start: sugar, salt, cream of tartar, egg whites, and food coloring (optional).
Place egg whites, a pinch of cream of tartar, and salt in a very clean bowl and beat with an electric mixer until foamy.
Only use egg whites—any yolk will prevent proper whipping. Make sure the bowl and beaters are free of oil or residue.
When foamy, add the sugar and beat until stiff peaks form. Here’s an example of a stiff peak:
If the peak holds its shape when you lift the beater, the meringue is ready. You can either spoon the mixture onto the baking sheet or tint and pipe it.
Coloring is optional. If you choose to color them, divide the meringue into bowls, add a few drops of food coloring to each, and gently fold until blended.
Most of the time I spoon meringues onto a greased baking sheet, but for prettier cookies you can pipe stars. Fit a large star tip into a plastic bag, cut the corner, fill the bag, and pipe stars onto the greased sheet.
Bake at 300°F for 20–25 minutes, or until the bottoms are very lightly browned and the meringues look dry.
They may glisten slightly when you remove them but will continue to dry as they cool. Immediately run a spatula under each cookie to loosen them from the sheet so they don’t stick. Once cool, store in an airtight container to protect from moisture—they’ll stay crisp for at least a week, though they rarely last that long in my house.
Light, melt-in-your-mouth, and charming—these little stars are perfect for savoring summer a bit longer or enjoying any time you need a sweet respite.
I like to pair these meringues with a fruity iced tea—an easy, refreshing complement. Serve on a platter and enjoy a peaceful moment away from the hectic pace of life.
Enjoy your sweet respite from the maddening world!
Star Meringue Cookies – And The One Sentence All Teachers Need To Say
Pin Recipe
Ingredients
- 2 Egg Whites
- Pinch Cream of Tartar
- 3/4 cup sugar
- 1/4 teaspoon salt
- Food coloring if desired
Instructions
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In a medium mixing bowl with electric mixer, beat egg whites, cream of tartar, and salt until soft peaks form.
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Add sugar and beat until stiff peaks form.
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Divide meringue and tint with food coloring, if desired.
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Drop by level tablespoonful onto greased baking sheets (or pipe with a star tip).
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Bake at 300 for 20-25 minutes or until meringues are dry and crisp.
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As soon as meringues come out of oven, run a spatula under them to loosen them from the sheets. Allow to continue cooling on the sheets and then place in an airtight container.
Notes
Nutrition
“As I grow older, I pay less attention to what people say, I just watch what they do.”
~Unknown
Special thanks to Southern Breeze Sweet Tea for sponsoring this post and helping bring this recipe to you!