Unicorn Poop Cookies made a big splash the first time I set eyes on them. My friend had arranged a baby shower, and the dessert table displayed bright meringue spirals that shimmered under the lights. I loved how something so playful could still taste crisp on the outside and delicately soft inside.
These treats use pastel tones that remind me of cotton candy. My younger self would have danced around the kitchen if I’d known such candy-like cookies could emerge from simple egg whites. I often share them at parties to bring a burst of cheerful color and a refreshing crunch.
Meringue cookies can feel special because they maintain a light bite while also melting in your mouth. My family jokes about the whimsical name, yet they devour every last crumb. That childlike fun keeps me baking them again and again.
A Vibrant Dessert That Sparkles
Unicorn Poop Cookies rely on whipped egg whites, sugar, and cream of tartar to gain their signature form. Each element adds its own flair. Egg whites puff up into airy peaks, sugar holds the shape, and cream of tartar helps maintain stability.
These hues come alive through gel food coloring. Pink, blue, yellow, and purple swirl together in ribbons that draw the eye. Edible glitter and pastel sprinkles top each cookie with a sparkly finish.
I remember my first attempt, which involved too many drops of liquid dye. My batter lost some volume, and the color bled. That taught me the importance of gentle folding and precise gel color.
The Essential Ingredients
Room-temperature egg whites are key because they whip faster and reach stiffer peaks. I place the eggs on my counter for about an hour before baking time. Sugar adds sweetness and forms the crisp shell, so I measure it carefully.
A small amount of cream of tartar makes a big difference. My cookies hold their swirl shape better and avoid sinking in the oven. Vanilla extract balances the sweetness and lends a mild warmth that I have come to crave.
Gel food coloring remains my go-to choice. A few drops per portion create lovely pastel tones without deflating the meringue. The colors also turn bolder or softer based on personal taste.
Steps for Meringue Success
I preheat the oven to 200°F (95°C) and line a baking sheet with parchment. My mixing bowl must be dry and grease-free. I place the egg whites and cream of tartar inside, then beat until I see soft peaks.
Small spoonfuls of sugar go in one at a time. The mixture slowly grows glossy, and I wait for stiff peaks to stand firm. A final addition of vanilla extract completes the base, which I like to split into separate bowls for coloring.
I gently fold each hue into its bowl of meringue. A piece of plastic wrap helps combine the stripes, forming a neat log that I snip at the end. A piping bag with a star tip creates uniform swirls that catch the eye.
Personal Tales from My Kitchen
I enjoy trying these cookies at midnight while playing old jazz tunes. My neighbor once knocked on the door to ask about the sweet aroma drifting through the hall. She sampled one, then demanded the recipe for a future brunch.
My nephew laughs at the quirky name. He claims that a dessert called Unicorn Poop must be magical, and he runs around the house waving a spatula like a wand. That childlike spirit keeps me tinkering with new color combos.
Occasional flops arise, such as forgetting to turn off the oven at the right time. A batch once browned a bit too much around the edges. I salvaged them by layering them on a cake, which gave a pleasant meringue crunch in each slice.
Decorative Tips That Impress
A dusting of edible glitter goes on right before baking. Sprinkles and small pearls stand out against the pastel swirls. The final appearance often earns compliments from guests who think I spent hours hand-painting each rosette.
I love photographing these cookies from above. Overhead shots capture their spiral pattern and shine. A bright tablecloth or a neutral background can both enhance the rainbow effect.
These cookies look amazing in small treat bags, and children squeal with delight when they see the pastel colors. I sometimes slip them into gift baskets or arrange them on fancy plates for a sweet surprise at birthdays.
Similar Treats You May Enjoy
I have a fondness for colorful bakes, which led me to experiment with other treats on my site. Blossom Cookies offer a classic shape with fun toppings. Irish Potato Candy features coconut rolled in cinnamon and reminds me of candy shops in my childhood.
Pickle Cookies mix sweet and salty flavors in a surprising twist that fascinates adventurous snack lovers. I keep recipes like these in my rotation to satisfy various cravings. Visitors often discover something new and stick around to explore more ideas.
Bake, Cool, and Store
Meringue cookies demand a low temperature and a patient timeline. I bake them for about one and a half to two hours, testing one to see if it peels easily off the parchment. They feel dry on the outside while staying light and airy within.
I turn off the oven and leave the door slightly open so the meringues can cool slowly. That prevents sudden temperature shifts that might crack them. A fully cooled cookie lifts off neatly and maintains its shape.
An airtight container keeps them crisp. I store them in a dry location to avoid humidity, which could make them sticky. I also pop them into a low oven for a quick refresh if they lose that crisp edge.
Pin and Share Your Experience
I invite you to pin these Unicorn Poop Cookies on your baking board for easy reference. Feel free to experiment with new color schemes or sprinkle combinations, and let me know how they turn out. Drop a comment below if you have a question, a quirky tip, or a baking tale of your own.
I love connecting with those who share my passion for bright and tasty treats. Baking fosters a sense of community, and your stories always spark fresh ideas in my own kitchen. Let’s keep the conversation going because each shared tip can help someone else produce a successful batch.
My heart lights up whenever I see friends modify the colors or add new glitter varieties. These personalized touches celebrate creativity while letting us enjoy sweet and crunchy bites that dazzle the eyes. That sense of joy marks the essence of Unicorn Poop Cookies.
Unicorn Poop Cookies Recipe
Bright, colorful, and fun, these meringue cookies have a crisp texture and a light, airy bite. A mix of pastel colors creates a whimsical swirl, while edible glitter and sprinkles add a touch of sparkle.
Ingredients
- FOR THE MERINGUE COOKIES:
- 4 large egg whites (room temperature)
- 1 cup (200g) granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Gel food coloring (pink, blue, yellow, purple)
- FOR DECORATION:
- Edible glitter or shimmer dust
- Assorted pastel sprinkles
- White nonpareils or edible pearls
Instructions
- PREPARE THE MERINGUE: Preheat the oven to 200°F (95°C) and line a baking sheet with parchment paper. In a clean, dry mixing bowl, add the egg whites and cream of tartar. Using a hand mixer or stand mixer, beat until soft peaks form. Slowly add the sugar, one tablespoon at a time, while continuing to beat. Beat until the mixture is thick, smooth, and holds stiff peaks, about 6-8 minutes. Gently mix in the vanilla extract.
- ADD THE COLORS: Divide the meringue into four equal portions in separate bowls. Add a small drop of gel food coloring to each bowl—one with pink, one with blue, one with yellow, and one with purple. Gently fold the color in until fully incorporated, being careful not to deflate the meringue.
- CREATE THE SWIRLS: Lay out a piece of plastic wrap and spoon each colored meringue into separate stripes next to each other. Roll the plastic wrap into a log and snip off one end. Transfer the meringue to a piping bag fitted with a large star tip.
- PIPE THE COOKIES: Pipe small swirled shapes onto the prepared baking sheet, spacing them about an inch apart. Sprinkle with edible glitter, pearls, and assorted sprinkles.
- BAKE AND COOL: Bake for 1.5–2 hours, or until the cookies are firm and lift easily from the parchment paper. Turn off the oven and let them cool inside with the door slightly open to prevent cracking.
Notes
Meringue cookies are best when stored in an airtight container at room temperature. Moisture and humidity can cause them to soften, so choose a dry storage area. If the cookies become sticky, place them in a low oven (about 200°F or 95°C) for 10-15 minutes to help dry them out.
For the best results, ensure that all equipment used to whip the egg whites is completely clean and free of any grease or residue. Even a small amount of oil or yolk can prevent the meringue from reaching stiff peaks. Using room-temperature egg whites helps create the best texture and volume.
Gel food coloring is recommended over liquid food coloring, as liquid can thin out the meringue and affect its stability. When adding color, use a light hand to avoid overmixing, which can deflate the meringue.
To create evenly sized cookies, pipe them onto a parchment-lined baking sheet using a consistent pressure on the piping bag. If needed, practice piping a few swirls on a separate sheet before starting. Leaving space between each cookie ensures proper airflow during baking.
Patience is key when baking meringue cookies. They require a low and slow baking process to dry out completely. Cooling them in the oven with the door slightly open prevents cracks and helps maintain their delicate texture. Avoid opening the oven door too often during baking, as sudden temperature changes can cause them to collapse.
These cookies make a fun addition to themed parties, birthdays, or holiday celebrations. They can also be packaged in clear treat bags as gifts. To add extra sparkle, brush on a bit of edible shimmer dust after baking.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 19Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 1mgSodium 24mgCarbohydrates 2gFiber 0gSugar 1gProtein 1g
