Pink Cookies (Meringue-Filled Butter Cookies)

These delicate Pink Cookies are light, buttery, and filled with a sweet walnut meringue center. With their melt-in-your-mouth texture and beautiful appearance, they’re perfect for tea time, holidays, special occasions, or whenever you’re craving a homemade treat.

Why You’ll Love This Recipe

Easy to Make

The dough comes together with simple pantry ingredients and requires minimal preparation.

Rich Buttery Flavor

Made with real butter and cream, these cookies have a tender texture and rich taste.

Sweet Meringue Filling

The fluffy egg white filling creates a delicious contrast with the buttery cookie shell.

Perfect for Gatherings

These cookies look elegant on dessert trays and make a wonderful addition to celebrations and family events.

Tools

Before starting, gather the following kitchen tools:

• Large mixing bowl
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Baking tray
• Parchment paper
• Spatula
• Wire cooling rack
• Small spoon for filling cookies

Ingredients & Prep

For the Cookie Dough

• 360 g all-purpose flour (3 cups)
• 120 g unsalted butter, softened
• 8 g vanilla sugar (1 packet)
• 150 ml cream
• 3 egg yolks

For the Filling

• 3 egg whites
• 150 g powdered sugar
• 1 cup walnuts, finely chopped

For Serving

• Powdered sugar for dusting

Preparation Tips

• Bring butter and cream to room temperature before mixing.
• Separate egg yolks and whites carefully.
• Finely chop the walnuts for a smoother filling.
• Preheat your oven to 160–170°C (320–340°F).

How to Make

Step 1: Prepare the Dough

In a large bowl, combine the softened butter and vanilla sugar. Add the egg yolks and cream, then mix until smooth.

Gradually add the flour and mix until a soft dough forms.

Step 2: Make the Filling

Using an electric mixer, beat the egg whites until foamy.

Gradually add the powdered sugar while continuing to beat until stiff peaks form and the mixture becomes glossy.

Fold in the chopped walnuts gently.

Step 3: Shape the Cookies

Take small portions of dough and shape them according to your preferred cookie style.

Add a small amount of the walnut meringue filling to each cookie.

Arrange the cookies on a baking tray lined with parchment paper.

Step 4: Bake

Bake in a preheated oven at 160–170°C (320–340°F) for approximately 15 minutes.

The cookies should remain light in color with only slight browning on the tops.

Step 5: Cool and Serve

Allow the cookies to cool completely on a wire rack.

Dust generously with powdered sugar before serving.

Storage

Room Temperature

Store the cookies in an airtight container for up to 4 days.

Refrigerator

Keep refrigerated for up to 1 week for maximum freshness.

Freezer

Freeze baked cookies in an airtight container for up to 2 months. Thaw at room temperature before serving.

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Frequently Asked Questions

Can I use heavy cream instead of regular cream?

Yes. Heavy cream works well and provides a richer texture.

Why is my meringue not stiffening?

Make sure no egg yolk gets into the egg whites and that your mixing bowl is completely clean and dry.

Can I replace walnuts with another nut?

Absolutely. Pecans, almonds, or hazelnuts are great alternatives.

How do I know when the cookies are done?

The tops should be lightly golden while the cookies remain mostly pale.

Can I make the dough ahead of time?

Yes. The dough can be refrigerated for up to 24 hours before baking.

Final Thoughts

Pink Cookies are a delightful combination of buttery pastry and fluffy walnut meringue. Their elegant appearance and delicious flavor make them ideal for holidays, tea parties, and everyday baking. Try this recipe once, and it may quickly become one of your favorite homemade cookies.

Recipe