Cream-Filled Meringue Cookies

These cream-filled meringue cookies are made with a whipped cream filling sandwiched between two ethereally light meringue cookies.

A pile of cream-filled macarons, each in a white wrapper.

These small white cream-filled meringue cookies melt in your mouth and I could not stop with one. They’re nicknamed “little clouds” because they’re so light. What’s more perfect than that?–Lora Zarubin


Hey, in case you hadn’t noticed, this recipe contains raw egg which is not heated above 145°F (63°C) during the baking process. Please be mindful if making it for anyone for whom this is a potential no-no.

Cream-Filled Meringue Cookies

  • Quick Glance
  • (1)
  • 40 M
  • 2 H, 30 M
  • Makes about 4 dozen cookies
5/5 - 1 reviews
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Preheat the oven to 110°F (43°C). Line 2 baking sheets with parchment paper. Lightly rub the parchment sheets with unsalted butter, and then lightly dust with cornstarch.

In a large bowl, beat the egg whites and cream of tartar until stiff, about 2 minutes. Add the sugar slowly to the egg white mixture and continue beating until stiff, glossy peaks form, about 5 minutes.

Place half the mixture in a pastry bag with a 1/4 inch tip. Pipe out 1-inch meringue rounds, 1/2-inch apart, onto the prepared baking sheets.

Place the meringues in the oven and bake until they’re firm to the touch, lift off the parchment easily, and dry underneath, 80 to 95 minutes. Open the door of the oven for 10 seconds every 15 minutes while baking to release any built up moisture and help the meringues stay dry and crisp.

Remove the meringues from the oven. Slide the meringues still on their parchment onto a wire rack to cool. When the baking sheets are cool, line them with new parchment and repeat the process until all of the meringue mixture has been used.

In a medium bowl, whip the heavy cream and the confectioners’ sugar until thick.

Peel all the meringues off the parchment sheets and place on a dry work surface. Turn 24 meringue halves upside down and make 2 rows of 12. Spoon the whipped cream into a pastry bag and pipe out approximately 1 teaspoon of whipped cream in the middle of each meringue. To assemble, take the remaining meringues and place one on top of each meringue to make sandwiches. Press each sandwich together gently.

Place each cookie in an individual paper pastry cup and refrigerate until serving. The Little Clouds will keep refrigerated for up to 3 days in a tightly covered container. Originally published April 23, 2003.

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Recipe Testers' Reviews

Oh my! These are the most divine, swoon-worthy meringue macarons. It's hard to stay away from them. The recipe is bang on and is definitely worth the laborious process. They stayed fresh for 3 days, though there were only 2 left on the third day!

These cream-filled macarons are like eating little clouds. It's a sophisticated dessert but very easy to make. They're 1 or 2 bites of sweet air and whipped cream. This is the perfect dessert after a large meal, with tea in the afternoon, or the perfect snack if you just need something sweet during the day. I'm always looking for make-ahead desserts if I'm cooking for a crowd, so I have the dessert done early in the day. This is one of those desserts.

This goes on my list of make agains. The picture gave the cookies more color than I saw in the ones I made. My meringues were white as was my whipped cream.


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  1. I just made a batch of these just now and they are amazing! I had some ganache in my ‘fridge and I dabbed a little on several. No need to bother because they are perfect the way the recipe calls.

  2. Does somebody know how to prepare Baisers de Mons, une sorte de macaron Belge (a kind of Belgian macaroon)?

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