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5 from 3 votes

Frog Meringue Cookies

Turn your meringue cookies into fun little characters!
Course Dessert
Keyword meringue, meringue cookies
Prep Time 30 minutes
Cook Time 2 hours
Servings 15 frogs
Cost $0.5


  • 32 g egg white see intructions ($0.17)
  • 64 g granulated sugar see instructions ($0.12)
  • ½ tsp extract/flavoring I used butter + vanilla extracts ($0.21)



  • The egg white:granulated sugar ratio is 1:2. Since one egg white weighed 32g, I used 64g granulated sugar. Adjust the weights according to how much your egg white weighs.

For the Meringue:

  • In a small-medium mixing bowl, whip your egg whites on medium-low speed until frothy, about 1-2 minutes.
  • Turn your mixer to medium speed and gradually add granulated sugar 1 tbsp at a time. Continue whipping until your meringue reaches soft peaks.
  • Add your extract/flavoring. Continue whipping at medium speed until you reach medium peaks and all the sugar is dissolved. This can take up to 10 minutes!
    I checked to see if my meringue was ready by holding the whisk and moving the mixture around, allowing it to ribbon onto itself. If the ribbons held their shape, the meringue was ready. If not, I continued mixing on medium speed.

Make the Frogs:

  • Preheat your oven to 180°F. Line a baking sheet with parchment paper or a silicone mat.
  • Split the meringue into the number of colors you want. For my frogs, I split the batter into four bowls to make green, red, yellow, and black meringues.
  • Add your desired gel/powder food coloring of choice and use a rubber spatula to gently fold the colors in. Scoop the colored meringues into their own piping bags.
  • Snip the tip of your piping bags and begin creating your characters. Use a cookie scribe or toothpick to move the meringue into place.
    To see how I made the frog shapes, see the video above.
  • Bake for 1.5-2.5hr. The meringue cookies are done baking if they easily lift off the baking sheet. Allow to completely cool on wire rack before serving.


Store meringues in an airtight container at room temperature for 1-2 weeks, or in the freezer for up to a month. If the meringues become chewy, rebake them at 180°F for 10-15 minutes.