Fresh Strawberry Meringue Cookies

Meringues are a favorite treat in my house and I don’t mind making them.  They guilt-free sweets are light and fluffy and basically just egg whites, some honey and whatever else you add to flavor.

Some other Cavegirl Cuisine recipes that you may enjoy:
Margarita Cookies
Heart Waffles with Strawberry Compote
Grilled Chicken with Strawberry Salsa
Fresh Strawberry Meringue Cookies

Fresh Strawberry Meringue Cookies



  1. Preheat oven to 200 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Place strawberries and two tablespoons of honey in a saucepan over medium heat. As the strawberries heat up and soften, smoosh the berries along the side of the pan using a wooden spoon. Transfer the ingredients to a small food processor and blend. Refrigerate mixture until cool.
  4. Whisk eggs whites, arrowroot, and vanilla until medium peaks form. SLOWLY add the remaining honey while continuing to whisk until stiff peaks form. Gently fold in strawberry mixture.
  5. Place mixture in a piping tube/bag with a wide tip…or spoon into a gallon plastic bag and cut off the corner tip.  Pipe mixture into mounds onto parchment paper.
  6. Bake for 2.5 hours.  Remove from oven.  Let rest for 30 minutes in the oven with the heat turned off.  Peel parchment paper off the backs of the meringues.  Store in an airtight container after the meringues have COMPLETELY cooled; otherwise, the heat will make the meringues sweat and “melt”.
  7. Enjoy!

more Valentine's Day recipes on Pinterest!

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  1. I don’t have raw honey. Can I use regular honey or dare I say sugar? If so, how much ?

  2. owlmazingmakes says:

    adorable! I will be making these when I am done the 21DSD!

  3. So Im not sure where you are but Im in New Zealand. 200 deg for 2.5 hrs sounds a very long time – UNLESS its Farenht not Deg Celcius??? Many Thanks – Im going to try there out for tomw nights BBQ.

  4. I made these today. I don't know if my super fresh local berries were extra juicy, or with no heat or A/C running it is too humid or what. I baked them for 2 1/2 at 200, left them in the oven for awhile (prob another hour) then I needed the oven for dinner, but they were still very soft and sticky. I popped them into the dehydrator at 160 and it's now 4 hours later and a few of them are finally dry all the way through (I have eaten those!). They're quite good flavored….but boy what an electricity drain!

  5. Can I sub cream of tartar for the arrowroot?

  6. What is the typical yield on this recipe? What a fun twist to typical Valentine’s Day party food! Just want to make sure I have plenty for the whole class!

  7. Pingback: Guest Post: Foodie and the Family with a Valentine's Recipe Round-Up | Paleo Parents

  8. Pingback: 21DSD Day 8: “Hey, Cravings! Leave this kid alone. « Canada Girl Eats Paleo

  9. Pingback: Laura

  10. How about heating the honey, especially raw? is it "paleo approved"? :) as far as I know, honey becomes cancerogenic after heating it, personally i was trying to avoid it and use coconut sugar, Marple syrup etc..

  11. They were not very good. They completely were brown and had no flavor… I had the right tempurature and followed the recipe. Could you explain this?

  12. Hi, cool tutorial can't wait to try it. I do have a few question.

    1. Can I sub arrowroot with tapioca flour?
    2. Can i use freeze dried strawberries instead of fresh ones. I'm afraid extra moisture might ruin the meringue.

    Thank you!

  13. Thank you Cavegirl! I was just wondering what to do for my two little ladies who must eat paleo for health reasons. They are such troopers & never complain. Of course they love Valentines day. This will be the first year they’ll not be eating the usual sugary, artificially colored fare. They are both school age, so this posed a challenging task. This will fit the bill oh so prefectly! A million thank yous!

  14. Pingback: Paleo Valentine's Day Treats | Easily Paleo...

  15. thanks for sharing

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