Where can I find cookie cutters is a question that gets asked occasionally in a cookie baking group I’m in
. I’ve drafted a list for you of over 20 stores that carry cookie cutters, not including your local grocery store, which usually has them.
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Meringues are an extra special cookie because having them turn out perfectly is quite an accomplishment.
Having any batch of cookies turn out is an accomplishment but meringues look so fancy and quite upmarket, especially if you pipe them instead of plopping them on the baking tray with a spoon.
Another reason to fall in love with meringues is their shelf life, if you can keep your family or roommates from devouring them all the first day.
You can keep meringues in an airtight container at room temperature for two weeks. Or freeze meringue cookies in a hard container like a cookie tin for a month.
One note of caution, choose a dry day for making meringues.
Too much humidity can cause the sugar in the egg whites absorb moisture, which will prevent your mixture from forming stiff peaks.
Your meringues may also weep because of humidity or turn soft. No one wants to eat sad, saggy meringues.
Ingredient List for Meringues
- 2 large egg white, room temperature
- ⅛ teaspoon salt
- ⅛ teaspoon cream of tartar (see notes for substitutions)
- ½ cup granulated sugar or superfine sugar if you have it
- ¼ teaspoon of raspberry oil
- 3 drops of soft pink food color gel
Equipment You’ll Need
- Stand mixer with balloon whisk attachment is ideal
- A hand mixer will work if you don’t have a stand mixer
- Metal or glass bowl if you’re using a hand mixer, your stand mixer will have a metal bowl
- A spatula
- Measuring cups
- Measuring spoons
- A piping bag or a one-gallon size resealable plastic bag
- A large star piping tip (Ateco #8, which is a 5/8 inch open star) and a large coupler if you’re using a piping bag
- If you don’t want to mess with a bag and piping tip, you can drop meringue mixture using a teaspoon
- Baking sheet (12 x 18 ideally)
- Parchment paper
will help you transform your meringue mixture into elegant, pink little cookies.
Meringue Cookie Recipe Notes
You’ll want to prepare in advance by putting your metal or glass mixing bowl and whisk attachment in the freezer for an hour. The cold will help your egg whites stiffen into peaks.
Speaking of egg whites, pull those out of the fridge. You want the egg whites at room temperature. If you forget to pull the egg whites out, you’ll just have to beat them longer.
Be sure to scrub the bowl and whisk with hot, soapy water before drying and putting in the freezer. If any oil or a speck of dirt gets in your egg whites, it can keep your egg whites from stiffening.
Start with egg whites at room temperature. Add the salt and cream of tartar immediately.
Beat the egg whites/salt/cream of tartar mixture for at least five minutes before beginning to add the sugar.
You’ll slowly add the sugar a couple tablespoons at a time, beating for a minute or two after each addition.
Once you’ve added all the sugar, continue beating until the all the sugar has been thoroughly absorbed by the egg white mixture.
You’ll know the sugar has been absorbed by rubbing a bit of the egg white/sugar mixture between two finger pads. If you feel any grains of sugar, you need to continue beating the mixture.
Keep beating until you feel the mixture and it’s completely smooth and creamy.
Add extract and food coloring, beat until combined, about a minute.
These need to bake immediately.
Prepare your piping bag or plastic bag if you’re going to use a pastry tip to form the meringues.
If you’re going to use a regular Ziplock type bag, snip about a quarter inch off one corner of the bag and insert the piping tip.
Put the bag inside a drinking glass or a mug and pull it open and down over the mug.
Having the opening held open by the cup will make it easier to fill with meringue.
Spoon the meringue mixture into the bag and close it with a rubber band or a twist tie.
Smoosh the meringue down towards the tip end of the bag.
Using one hand to guide the tip and the other hand to apply pressure, extrude meringues into kiss shapes. These should be about twice the size of a Hershey’s Kiss.
These will not spread so you can space them fairly close together.
Bake at 220 F for 90 minutes.
Turn the oven off at the end of the 90 minutes and leave the meringues in the oven until it cools down.
Remove from oven and find an airtight container to store the meringues in once they have cooled completely.
These will keep for a month at room temperature in an airtight container.
If you don’t have raspberry oil, you can use a different flavor.
If you don’t have any food coloring, leave them white.
Raspberry Meringue Kisses
Raspberry Meringue Kisses are elegant, crisp cookies and while they bake in a low oven for 90 minutes, you need just a few ingredients.
Ingredients
- 2 large egg whites
- , room temperature
- ⅛ teaspoon salt
- ⅛ teaspoon cream of tartar (see notes for substitutions)
- ½ cup granulated sugar or superfine sugar if you have it
- ¼ teaspoon of raspberry oil
- 3 drops of soft pink food color gel
Instructions
Start with egg whites at room temperature. Add the salt and cream of tartar immediately.
Beat the egg whites/salt/cream of tartar mixture for at least five minutes before beginning to add the sugar.
You’ll slowly add the sugar a couple tablespoons at a time, beating for a minute or two after each addition.
Once you’ve added all the sugar, continue beating until the all the sugar has been thoroughly absorbed by the egg white mixture.
You’ll know the sugar has been absorbed by rubbing a bit of the egg white/sugar mixture between two finger pads. If you feel any grains of sugar, you need to continue beating the mixture.
Keep beating until you feel the mixture and it’s completely smooth and creamy.
Add extract and food coloring, beat until combined, about a minute.
These need to bake immediately.
Prepare your piping bag or plastic bag if you’re going to use a pastry tip to form the meringues.
If you’re going to use a regular Ziplock type bag, snip about a quarter inch off one corner of the bag and insert the piping tip.
Put the bag inside a drinking glass or a mug and pull it open and down over the mug.
Having the opening held open by the cup will make it easier to fill with meringue.
Spoon the meringue mixture into the bag and close it with a rubber band or a twist tie.
Smoosh the meringue down towards the tip end of the bag.
Using one hand to guide the tip and the other hand to apply pressure, extrude meringues into kiss shapes. These should be about twice the size of a Hershey’s Kiss.
These will not spread so you can space them fairly close together.
Bake at 220 F for 90 minutes.
Turn the oven off at the end of the 90 minutes and leave the meringues in the oven until it cools down.
Remove from oven and find an airtight container to store the meringues in once they have cooled completely.
Meringues will keep at room temperature in an airtight container for two weeks. Or freeze meringues for up to a month in a hard container, like a cookie tin.
Notes
You’ll know the sugar has been absorbed by rubbing a bit of the egg white/sugar mixture between two finger pads. If you feel any grains of sugar, you need to continue beating the mixture.
Frequently Asked Questions
Where Can I Buy Cookie Cutters?
The closest place near you to buy a cookie cutter is probably your grocery store.
In smaller stores, it might be a seasonal item.
I found Christmas cookie cutters right after Halloween at Shaw’s (aka Star Market)
Here are more than 20 stores that sell cookie cutters:
- Walmart
- Target
- Amazon
- Hallmark Gift Shops
- Gift shops
- Party stores (Party City and others)
- Kitchen Supply stores (Williams Sonoma, Sur La Table)
- Cake supply stores
- Craft stores (Michaels, JoAnns Fabrics)
- Christmas Tree Shop
- Dollar stores (Dollar Tree carries cutters)
- Warehouse stores (Big Lots)
- T.J. Maxx
- Marshall’s
- Bed, Bath and Beyond
- Department stores (Macy’s, Kohl’s, Nordstrom–check kitchenware departments)
- Thrifts shops (Goodwill)
- Antique shops
- Tag sales
- Etsy
- Online sources (King Arthur Baking Co.
- Your relative’s kitchen or attic or basement
Are plastic or metal cookie cutters better?
I recommend metal cookie cutters.
Metal does a better job of cutting out dough than plastic cutters.
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