Meringue Cookies + Sweetheart Cupcakes

Make adorable sweetheart cupcakes topped with pink meringue cookies. Easy, make-ahead dessert perfect for parties, Valentine’s Day, and celebrations.

Sweetheart Cupcakes with Pink Meringue Toppers

If you’re looking for a dessert that’s equal parts adorable and delicious, these Sweetheart Cupcakes are it. They start with one of my favorite treats — light, crunchy pink meringue cookies — and end with a cupcake that looks bakery-worthy but is surprisingly simple to make.

The best part? People always think the meringue is fancy frosting… and then they’re delightfully surprised when they take a bite.

Not only are these cupcakes fun for Valentine’s Day, they’re perfect for baby showers, birthdays, bridal showers, or honestly any excuse to eat cupcakes.

Let’s get baking!

How to Make Meringue Cookies

Meringue cookies may sound intimidating, but they’re actually very straightforward. With just a few ingredients, you’ll have a beautiful, sweet topper that can be made days ahead — a huge win when you’re prepping for a party.

Ingredients

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup baker’s sugar
• Food coloring and flavoring (optional)

Instructions

1. Preheat your oven to 200°F.
2. In a large bowl, beat egg whites with an electric mixer on medium speed until foamy.
3. Add the cream of tartar, then increase the speed to high. Gradually add the sugar and beat until stiff peaks form, about 7 minutes.
4. Transfer the meringue to a large pastry bag fitted with your favorite decorating tip (I love using a large French tip for that classic swirl).
5. Pipe swirls about 1½ inches wide, spacing them roughly 2 inches apart on a parchment-lined baking sheet.
6. Bake for 3 hours, or until the meringues are completely dry and crunchy on the outside.

Tips for Perfect Meringues

Want color or flavor? Quickly mix in a few drops of food coloring or about 1 teaspoon of extract after stiff peaks form.

Separate eggs while cold, then bring the whites to room temperature. They whip faster and fluffier this way.

Use baker’s sugar if possible. Its finer texture creates a smoother meringue with fewer sugar crystals.

More Frosting Recipes and Cupcake Tips

• How to Frost Cupcakes – Easy Cupcake Frosting Tips
• Best Cream Cheese Frosting Recipe
• Fancy Cupcake Fillings and Frosting

Why You’ll Love Using Meringues as Cupcake Toppers

Meringue cookies are delicious on their own, but they truly shine as cupcake toppers. They look impressive, taste amazing, and instantly elevate even store-bought cupcakes.

Every time I serve these at a party, guests do a double take — they assume the swirl is buttercream until they bite into that light, crispy sweetness.

Another reason I love them? You can make them ahead of time. When party day arrives, all you have to do is assemble. Simple, fast, and stress-free? Yes please.

How to Assemble Sweetheart Cupcakes

Once your cupcakes and meringues are fully cooled, it’s time for the fun part.

Ingredients

• Cupcakes (homemade or store-bought)
• Buttercream frosting (homemade or store-bought)
• Meringue cookies

Directions

1. Spread a small layer of buttercream frosting on top of each cupcake.
2. Gently place a meringue on top — don’t press too hard or it may crack.

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Sweetheart Cupcakes + Meringue Cookies

Servings: 24 Cookies + Cupcakes

Make adorable sweetheart cupcakes topped with pink meringue cookies. Easy, make-ahead dessert perfect for parties, Valentine’s Day, and celebrations.

Prep Time:15 minutes mins

Cook Time:3 hours hrs

Total Time:3 hours hrs 15 minutes mins

Ingredients

For the meringue cookies:

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup baker’s sugar
• Food coloring and flavoring, optional

For the cupcakes

• 24 Cupcakes, homemade or store-bought
• 2 cups frosting, homemade or store-bought
• 24 Meringue cookies

Instructions

For the meringue cookies:

• Preheat your oven to 200°F.
• In a large bowl, beat egg whites with an electric mixer on medium speed until foamy.
• Add the cream of tartar, then increase the speed to high. Gradually add the sugar and beat until stiff peaks form, about 7 minutes.
• Transfer the meringue to a large pastry bag fitted with your favorite decorating tip (I love using a large French tip for that classic swirl).
• Pipe swirls about 1½ inches wide, spacing them roughly 2 inches apart on a parchment-lined baking sheet.
• Bake for 3 hours, or until the meringues are completely dry and crunchy on the outside.

For the cupcakes

• Spread a small layer of buttercream frosting on top of each cupcake.
• Gently place a meringue on top — don’t press too hard or it may crack.

Notes

Tips for Perfect Meringues
Want color or flavor? Quickly mix in a few drops of food coloring or about 1 teaspoon of extract after stiff peaks form.
Separate eggs while cold, then bring the whites to room temperature. They whip faster and fluffier this way.
Use baker’s sugar if possible. Its finer texture creates a smoother meringue with fewer sugar crystals.

Nutrition

Serving: 1 cookie · Calories: 258 kcal · Carbohydrates: 44 g · Protein: 3 g · Fat: 8 g · Saturated Fat: 2 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 3 g · Cholesterol: 1 mg · Sodium: 182 mg · Potassium: 59 mg · Fiber: 0.3 g · Sugar: 33 g · Vitamin A: 22 IU · Vitamin C: 0.1 mg · Calcium: 57 mg · Iron: 1 mg

Other Notes

Course: Dessert

Keyword: cookie, cupcakes