Meringue Shamrock Cookies

Tinted green and piped into shamrock shapes, these meringue shamrock cookies make a fun treat for Saint Patrick’s Day. Comprised of egg whites and sugar, they’re naturally dairy- and gluten-free.

Why Make These Meringue Shamrock Cookies?

These simple piped shamrock meringue cookies make the perfect treat for Saint Patrick’s Day. Requiring just four ingredients—egg whites, granulated sugar, vanilla extract, and green gel food coloring—they’re naturally dairy-free, nut-free, and gluten-free.  A sweet and crunchy treat, and a great option for those with dietary restrictions.

After making the meringue, I’ve tinted it green and piped it into shamrock shapes. (I went with Chefmaster‘s Leaf Green, but you can choose any green gel coloring you’d like, or even divide the meringue in half and make two shades.) I love adding nonpareils for a decorative touch, but these would also be fun with rainbow sprinkles, or even green shamrock sprinkles if you want to go totally meta.

With just 30 minutes of active prep time, these festive shamrocks cookies are ideal for using up leftover egg whites. As written this recipe makes about 25 2-inch shamrock cookies, and even more if you pipe smaller shapes.

Ingredients for Making Meringue Shamrock Cookies

To make meringue shamrock cookies, you’ll need the following ingredients:

• Egg Whites – You’ll need 90 grams (about three ounces) of egg white, at room temperature.  I strongly recommend using a kitchen scale to weigh the whites—when it comes to meringues and macarons, precision is the key to success. You won’t need the yolks for this recipe, so save them to make my lemon curd recipe instead.
• Granulated Sugar – You’ll need granulated sugar, measured by weight rather than volume.

• Gel Food Coloring – Chefmaster’s Mint Green and Leaf Green are both good choices for tinting your meringue.
• Vanilla Extract – For maximum flavor, I always recommend using a good-quality vanilla extract, rather than a cheap artificial flavoring. Vanilla bean paste also works nicely in this recipe, or you can substitute another extract of your choice.
• Nonpareil Sprinkles – I used white nonpareil sprinkles, but green or rainbow nonpareils would also be fun!

Piping the Shamrocks

After preparing the meringue, use a flexible rubber spatula to scoop the mixture into a disposable piping bag fitted with a round tip. I recommend using a tip which measures about 1/4-inch to 1/2-inch in diameter.

A shamrock contains three heart-shaped parts called leaflets. To replicate this shape, start by piping the central leaflet:

From there, pipe a heart shape on one side of the central shape:

Then, repeat this shape on the other side:

If you haven’t had much piping experience (or if your piping skills are a bit rusty, like mine!) , you might want to pipe a few practice shamrocks on the countertop or a sheet of parchment before moving to the prepared tray. I found that a quick practice round helped me to decide on the shamrock shape and size I liked best.

Tools and Equipment

• Kitchen Scale – For weighing the egg whites and sugar. (If you don’t already have a kitchen scale, now is the time to buy one!) Scales are a must for baking, especially for meringue-based recipes like meringue kisses and macarons.
• Disposable Piping Bags – Use disposable piping bags for the shamrocks—I find the reusable kind difficult to clean.
• Piping Tips – You’ll need a round tip, about 1/4 to 1/2-inch in diameter, to create the shamrocks.
• Mixer – For whipping the meringue. Either a hand mixer or a stand mixer will work. Don’t try doing this one with a whisk.

Make-Ahead and Storage Suggestions

These shamrock meringues take 30 minutes to prepare, one hour to bake, and another hour to cool. I recommend baking the evening before, and allowing the cookies to cool in the oven overnight.

Other meringue recipes you might enjoy:

Floral Meringue Wreaths
Peppermint Meringue Kisses
Classic Eton Mess

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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