Bright, crisp little cookies can feel like magic — and these tiny green meringue medallions are exactly that. They’re airy, glossy, and surprisingly easy when you know the tricks.
They’re perfect for holidays, tea time, or a delicate dessert plate. They store well and travel even better.
If you love vibrant green treats, pair them with other green recipes for a themed spread like my fluffy pancakes for St. Patrick’s Day: fluffy St. Patrick’s Day green pancakes.
Why You’ll Love This Green Meringue Medallions
– Light, melt-in-your-mouth texture.
– Bright, festive green color without compromising flavor.
– Simple, pantry-friendly ingredients.
– Make-ahead friendly for parties and gifts.
– Elegant look with golden sprinkle accents.
– No flour or dairy, suitable for many diets.
– Long shelf life when stored correctly.
These medallions are crisp on the outside and slightly tender inside, with a clean sweetness that lets the egg-white structure shine. The green gel adds visual pop without watering down the mixture, and the golden sprinkles give a contrasting crunch and festive shimmer.
"Absolutely adorable and perfectly crisp. I made these for a spring brunch and everyone asked for the recipe — such a simple showstopper!" — 5-star reader review
Key Ingredients for Green Meringue Medallions
Egg whites (4 large, room temperature)
Egg whites are the structure of meringue; they trap air when whipped and set into that glossy network you need. Buy fresh eggs and separate them cold, then let whites warm to room temperature before whipping for more stable peaks. If you substitute with powdered egg whites, you may need to adjust water and whipping time and the texture will be slightly different.
Granulated sugar (1 cup)
Sugar stabilizes the foam and creates that shiny, crisp shell after baking. Use fine-grain granulated sugar or caster sugar for fastest dissolution; coarse sugar can leave a slightly grainy surface. Substituting with superfine sugar gives the smoothest meringue, while brown sugar will add moisture and ruin the crispness.
Lemon juice (1/4 teaspoon)
An acid like lemon juice helps stabilize the egg-white foam and prevents over-whipping. Fresh lemon juice is best, but bottled works in a pinch; avoid flavored juices. Omitting the acid can make the foam less stable and more prone to weeping.
Green gel food coloring
Gel color provides vivid hue with minimal added liquid, which keeps the meringue glossy and stable. Choose a high-quality gel color to avoid streaks; a tiny drop goes a long way. Liquid food color can thin the mixture and cause the peaks to soften, so avoid using it.
Full Ingredient List for Green Meringue Medallions
– 4 large egg whites (room temperature)
– 1/4 teaspoon lemon juice
– 1 cup granulated sugar
– Green gel food coloring (one small drop)
– Golden sprinkles
Step-by-Step Instructions for Green Meringue Medallions
Step 1: Prepare your sheet and oven
Line a baking sheet with parchment paper and preheat the oven to 200ºF. Make sure the oven rack is centered for even air circulation.
Pro Tip: The parchment should lie flat with no wrinkles so medallions sit evenly; the oven should be fully preheated and feel quietly warm, not hot.
Step 2: Start whipping the egg whites
Using an electric mixer, beat the room-temperature egg whites on medium speed for about 2 minutes until they look foamy. This initial foam is the foundation for stable, glossy peaks later.
Pro Tip: Look for a pale, foamy texture that holds a little shape but isn’t glossy yet; it should smell clean and not eggy.
Step 3: Add lemon juice and speed up
Add the 1/4 teaspoon of lemon juice and gradually increase the mixer speed to high. The acid will help the whites hold tiny air bubbles.
Pro Tip: The mixture should transform from dull foam to pale, smooth white as you increase speed; if it smells sulfurous, you may have old eggs.
Step 4: Add sugar slowly, one tablespoon at a time
As you beat, slowly add the 1 cup of granulated sugar, one tablespoon at a time, allowing it to dissolve between additions. This slow incorporation is the secret to glossy, stable meringue.
Pro Tip: Rub a little of the mixture between your fingers; it should feel completely smooth with no grit when the sugar is fully dissolved.
Step 5: Whip to stiff, glossy peaks
Continue beating until the mixture forms stiff, glossy peaks. The meringue should hold a firm peak with a mirror-like sheen.
Pro Tip: Tilt the bowl — the meringue should stay put and not slide; peaks should stand straight with a slight curl at the tip.
Step 6: Color and pipe the medallions
Add one very small drop of green gel food coloring and fold briefly until evenly tinted. Transfer to a piping bag and pipe dollops about 1.5 inches in diameter onto your lined baking sheet.
Pro Tip: The green should be uniform without streaks; the piped dollops should have smooth edges and a small peak on top to hold the golden sprinkles.
Step 7: Garnish with golden sprinkles
Garnish just the top portion of each medallion with golden sprinkles, pressing lightly so they adhere but don’t deflate the air pockets.
Pro Tip: The sprinkles should sit on the surface without sinking; if they sink, your meringue may be too soft and needs a little extra whipping.
Step 8: Bake low and slow
Bake at 200ºF for two hours. After two hours, turn off the oven and let the cookies sit inside for 35–45 minutes to dry completely with the door closed.
Pro Tip: The medallions should be crisp to the touch and lift cleanly off the parchment; they will sound hollow when lightly tapped.
Step 9: Cool and store
Remove from the oven and allow to cool to room temperature before storing in an airtight container. Cooling fully ensures they keep their crisp shell.
Pro Tip: They should feel dry and fragile; if they are tacky, return to the oven with the door slightly ajar for an extra 10–20 minutes.
Expert Tips for Green Meringue Medallions
– Keep bowls and beaters impeccably clean and grease-free to ensure proper foam formation.
– Use room-temperature egg whites to whip faster and higher; cold whites take longer and trap less air.
– Slowly add sugar to fully dissolve it; gritty sugar equals grainy meringue.
– Avoid liquid food coloring; use gel or powdered color to prevent thinning the mixture.
– If peaks are soft, briefly increase mixer speed a few seconds more; over-whipping will make them dry and clumpy.
– Bake on a middle rack and avoid opening the oven during baking to prevent cracks.
– Use a stand mixer or a heavy-duty hand mixer for consistent results; weak mixers struggle to reach stiff peaks.
– Common mistake: separating eggs over the mixing bowl. Separate eggs into a small cup first to prevent yolk contamination.
In case you want a themed spread, try baking other green treats like these green cake mix cookies for variety: green cake mix cookies.
Storage & Freezing for Green Meringue Medallions
Room temperature fridge storage is not recommended because meringues absorb moisture and soften quickly. Store in an airtight container at room temperature for up to two weeks in a cool, dry place.
Pro tip: Layer parchment between medallions to prevent rubbing and breakage.
For freezer storage, freeze the cooled medallions in a single layer on a tray, then transfer to a freezer-safe airtight container for up to 3 months. Thaw at room temperature in the sealed container to avoid condensation forming on the shells.
Pro tip: Thawing in the sealed container keeps humidity out; allow 30–60 minutes for small medallions to come to room temperature.
If you need to refresh slightly soft meringues, re-crisp them in a low oven at 200ºF for 10–15 minutes, then cool in the oven with it off. For tips on pairing colors and textures, see this green velvet cake recipe inspiration: green velvet cake ideas.
Variations & Substitutions for Green Meringue Medallions
Mint-Infused Green Meringue:
Add a drop of peppermint extract with the food coloring and use a pale green shade. The result is a refreshing minty note and a subtle color shift that pairs well with chocolate desserts.
Matcha Green Meringue:
Fold 1/2 to 1 teaspoon of sifted culinary matcha into the finished meringue after coloring. This adds earthy flavor and a muted green tone while slightly drying the mix, so beat a touch longer.
Lime Zest Bright Meringue:
Add a pinch of finely grated lime zest with the lemon juice to heighten citrus aroma. The zest brightens the flavor and gives tiny specks that look artisanal.
Chocolate-Dipped Gold-Trimmed Meringue:
Once fully cooled, dip the base of each medallion in tempered dark chocolate and let set. The contrast of crisp meringue, green color, and chocolate base creates an elegant petit four.
For holiday twists, consider swapping sprinkles or using green-themed cookies like these Christmas green M&M cookies as a side idea: Christmas green M&M cookies.
Frequently Asked Questions About Green Meringue Medallions
What causes meringues to weep or weep liquid?
Weeping happens when sugar hasn’t fully dissolved or when humidity is high. Ensure you add sugar slowly and rub a small amount between fingers; if it feels gritty, continue beating. Avoid making meringues on very humid days and store them airtight.
How do I fix meringue that won’t reach stiff peaks?
Make sure there’s no grease in your bowl or on beaters and that the eggs are at room temperature. Add a pinch of cream of tartar or the recipe’s lemon juice and try increasing speed. If yolk contamination occurred, start over with new whites.
Why did my meringues crack after baking?
Rapid temperature change or opening the oven too soon can cause cracks. Bake low and slow, then turn off the oven and let them cool completely inside to prevent sudden shifts.
Can I color the meringues darker without affecting texture?
Yes, use concentrated gel or powdered color and add only a tiny amount. Adding too much liquid dye will ruin the structure; if you need a very dark hue, use multiple tiny dots of gel and fold thoroughly.
How long can I store meringue medallions?
Stored airtight at room temperature in a cool, dry place, they keep for about two weeks. In the freezer, they last up to three months when sealed properly.
Final Thoughts on Green Meringue Medallions
These Green Meringue Medallions are an elegant, low-ingredient treat that rewards patience and precision. If you enjoyed this recipe, please leave a star rating in the recipe card below and pin it to Pinterest.
For inspiration and variations, check out this festive take on green meringues at Green and Gold St. Patrick’s Day Meringues – Whispered Inspirations, a seasonal roundup at What I’m Making (This Holiday Season) – Olivia Noceda, and another classic spin with tips at Green Meringue Cookies Recipe | Tastes of Lizzy T.
Green Meringue Medallions
Ingredients
Method
- Line a baking sheet with parchment paper and preheat the oven to 200ºF.
- Ensure the oven rack is centered to promote even air circulation.
- Using an electric mixer, beat the egg whites on medium speed for about 2 minutes until foamy.
- Add lemon juice and increase mixer speed to high.
- Slowly add sugar, one tablespoon at a time, allowing it to dissolve fully between each addition.
- Whip to stiff, glossy peaks.
- Add green gel food coloring and fold gently until evenly colored.
- Pipe dollops about 1.5 inches in diameter onto the lined baking sheet.
- Sprinkle golden sprinkles on the tops of the medallions.
- Bake in the preheated oven for 2 hours and then turn the oven off and let sit for 35-45 minutes.
- Remove from the oven and cool to room temperature before storing.