Star Wars Themed Food - Cloud City Cookies AKA Meringue Cookies Recipe and Label

Star Wars Theme Party Food - Cloud City Cookies Recipe AKA Meringue Cookies or Forgotten Kisses

Anytime we make Nabatella Twi'lekmisu (Nutella Tiramisu), another Star Wars themed recipe, we have left over egg whites. Not one to waste such food, I take those egg whites and make either meringue cookies or pavlova for dessert another day. This time, we made Cloud City Cookies (meringue cookies). These are a great idea for a Star Wars Christmas themed party. You can even dye them red and green. They really are not that difficult to make, even if you had some flops before. It's just a matter of a few little tricks, which I'm more than willing to share. Once you learn the tricks, you will see how easy they are to make!

Star Wars Cloud City Cookies Label
(Click on photo print or save)
Cloud City, the breathtaking city which appears to float among the clouds above the planet Bespin. Of course, when imperial forces were controlling the planet, we had the issue of Han Solo being flash frozen in Tibanna gas and carbonite mixture in a carbon-freze chamber. Then the Mandalorian bounty hunter, Boba Fett, took Han Solo "frozen" to the crime lord, Jabba the Hutt, to collect the bounty.

But back to the beautiful clouds...these cookies are light, airy, crisp, and beautifully white if you bake them at a low heat. If you like the taste of lightly browned meringue better, then simply turn the oven up higher. But for our goal of them looking like clouds, we wanted them white.

With tiramisu I usually have six leftover egg whites. Thus, I triple this recipe. Change up the extracts to change the flavor.

***Beware! If you try to add nutella, etc...anything with an oil base, you may not get the results you desire. If you do add mini chocolate chips, cocoa, nutella, nuts, etc...be sure to fold them in AFTER your meringue is well beaten and stiff and bake immediately.

May the Force Be With You!


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Star Wars Cloud City Cookies - Meringue Cookies Recipe
Light and airy crisp with a sweet heavenly flavor, like the beautiful clouds suspended above Bespin. Just don't get frozen like Han Solo so you can enjoy eating these delectable cookies.
Ingredients
  • 2 extra large egg whites (with no yolk in it), room temperature
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1 teaspoon butter vanilla emulsion or vanilla extract
  • 1/2 teaspoon almond extract
  • 3/4 cup sugar
Instructions
1. Preheat oven to 250 degrees Fahrenheit. Line baking sheet with parchment paper. I use air-bake baking sheets, but any type will work if oven is kept no higher than 250. 2. In a very clean bowl free of any greasy residue, beat room temperature egg whites, salt, and cream of tartar at high speed until peaks form and hold their shape when you turn off the beaters and lift them up. Do NOT add the sugar until you have the egg whites beaten firm. Add in extracts (I use LorAnn Butter Vanilla Emulsion, but you can use normal vanilla extract instead) and a little of the sugar and beat again until stiff peaks form. Continue adding the sugar a little at a time while beating it in thoroughly each time. When all sugar is added and the peaks are very stiff, your meringue is ready to bake. 3. Either scoop by the spoonful or use a decorator bag and tip to pipe cookies onto the parchment paper lined baking sheet. We used tip #1M to pipe our cookies onto the sheet. 4. Bake cookies at 250 degrees for 20 minutes. Then turn down oven to 200 degrees and continue baking for another 20 minutes. If they are not browning, continue baking for another hour or two. If they are browning turn down oven to 170 degrees and bake for another hour or two. You want to bake them at low heat until they are crisp when you take them out and let them sit for about 10 minutes. If they are still tacky or chewy, don't fret, just stick them back in the low heat oven until they finish drying out all the way. The time depends on the moisture in the egg whites, the size of the cookies, and the humidity in your home. They will crisp up! Sometimes I stick them in the oven overnight at the lowest heat. Be sure to keep them in an airtight container. If they lose the crispness, just stick them in the oven at 200 degrees for 10-20 minutes and your cookies will be perfect again!
Details
Prep time: Cook time: 1-Total time: Yield: varies