Swirled Meringue Cookies with Jam or Lemon Curd

There’s something so magical about meringue cookies. Maybe it’s the way they shatter with a delicate crunch, or how their glossy white swirls catch the light. For me, meringues always bring back memories of holiday baking with my grandmother. She’d whip up batches of these airy little cookies whenever we had extra egg whites from making custard or rich pound cakes. But instead of leaving them plain, she’d always add her own special twist—sometimes folding in jam, sometimes swirling in lemon curd. It was like a little surprise in every cookie.

These swirled meringue cookies with jam or lemon curd are a modern nod to those days. They’re elegant enough for a holiday cookie platter, yet simple enough for an everyday baking project. Best of all, they use up leftover egg whites in the most beautiful way possible.

Why You’ll Love This Recipe

Beautiful and festive: The swirls of jam or lemon curd make these cookies a showstopper.
Perfect use for egg whites: No waste—just delicious results.
Crisp yet chewy: Baked low and slow, they have the perfect texture.
Customizable: Choose your favorite filling—raspberry jam, lemon curd, or even blackberry preserves.
Make-ahead friendly: Store them in an airtight container for up to a week.

Ingredients You’ll Need

Here’s what goes into these lovely cookies:

4 large egg whites, at room temperature – Room temperature egg whites whip better than cold ones.
1 cup granulated sugar (preferably caster sugar) – Finer sugar dissolves more easily into the egg whites, giving you that smooth glossy texture.
1/4 teaspoon cream of tartar – Helps stabilize the egg whites.
1/4 teaspoon salt – Enhances flavor.
2 teaspoons cornstarch, sifted – Adds a little structure.
2 1/2 teaspoons fresh lemon juice, divided – A touch of acid brightens the flavor.
1 3/4 teaspoons vanilla extract, divided – Adds warmth.
Raspberry jam or lemon curd – The stars of the swirl!

Optional flavor swaps: You could use blackberry preserves, strawberry jam, or even passionfruit curd for a tropical twist.

Step-by-Step Instructions

Follow these steps for perfect meringues:

Step 1: Make the Jam Reduction

Combine berries, sugar, lemon juice, and a pinch of salt in a saucepan.
Simmer until berries break down.
Strain to remove seeds, then return to the pan.
Cook until thickened and glossy (about 220°F).
Stir in vanilla and let cool completely.

Step 2: Prepare the Meringue

Preheat oven to 275°F. Line baking sheets with parchment.
In a stand mixer, beat egg whites, cream of tartar, and salt on medium until frothy.
Add sugar gradually, one teaspoon at a time.
Increase to high speed until stiff, glossy peaks form.
Rub a little mixture between your fingers—if grainy, keep whisking.

Step 3: Add Flavor

Sprinkle cornstarch, vanilla, and lemon juice over the meringue.
Fold gently until just combined.

Step 4: Shape the Cookies

Spoon meringue onto prepared baking sheets using traced circles as a guide.
Use the back of a wet spoon to make shallow dips in the center.

Step 5: Swirl in Jam or Lemon Curd

Add a teaspoon of jam or curd to each.
Swirl lightly with a skewer—don’t overmix!

Step 6: Bake Low and Slow

Place baking sheets in the oven.
Immediately reduce oven to 250°F.
Bake for 1 hour 20 minutes.
Turn off oven and let cookies cool completely inside (at least 1 hour, up to overnight).

Expert Tips & Troubleshooting

Humidity is the enemy: Only make meringues on a dry day if possible.
Use superfine sugar: It dissolves faster and gives a smoother finish.
Don’t rush the baking: Low and slow ensures crisp exteriors and chewy centers.
Overbeaten whites collapse: Stop as soon as stiff, glossy peaks form.

Variations & Serving Ideas

Holiday flair: Swirl red raspberry jam and green pistachio paste for Christmas colors.
Mini pavlovas: Fill centers with whipped cream and fresh berries.
Citrus lovers: Use orange marmalade or lime curd for a tangy twist.
Chocolate drizzle: After baking, drizzle with melted dark chocolate.

Storage & Make-Ahead Notes

Store cooled meringues in an airtight container for up to 1 week.
To freeze: Place in a single layer in a freezer-safe box, separate layers with parchment, and freeze up to 1 month.
Avoid humidity—store in a dry, cool place.

FAQs

Can I make meringues without cream of tartar?
Yes! Substitute with an equal amount of lemon juice or white vinegar.

Why are my meringues sticky?
This usually happens if the weather is humid or they weren’t baked long enough.

Can I use store-bought jam?
Absolutely—just make sure it’s thick enough so it doesn’t run.

Do I have to swirl them?
Nope! You can simply dollop the jam or curd in the center for a more rustic look

Conclusion & Call-to-Action

These swirled meringue cookies with jam or lemon curd are as pretty as they are delicious. Perfect for the holidays, bridal showers, or simply as a treat to brighten up a rainy day, they’re the kind of recipe you’ll want to make again and again.

✨ Did your grandma make meringues too? I’d love to hear your memories in the comments! Don’t forget to share this recipe with friends and 📌 save it to Pinterest for later.