Italian Meringue Buttercream Cookies
It’s that time again! So this year I was loving Halloween and have been so into all the Fall baking (obviously, if you follow along!). Buuuut. Now that Halloween is over, and it’s November – we have moved into cookie season! Ok, yes, also pie season. We’ll get there too. But today, I ‘m giving you this amazing new cookie recipe. Ever since this pandemic started, I dunno about you, but I have been baking baking baking. And what happens when you bake? Sometimes you have some extras leftover. Like leftover pie dough, or leftover cake layers, or, in this case, leftover frosting! So I made this beautiful Italian Meringue Buttercream to frost a recent cake – and I had some extra leftover. It wasn’t as great for frosting the next day – and I definitely didn’t want to bake a whole other cake. So I played around with some ingredients, and then played around some more, and some more, until I made these cookies. These cookies are sooooo good. Like, I’m not even exaggerating. I’m usually a good ‘ol chocolate chip cookie type of gal – but these, these cookies, sweetened with Italian Meringue, added crunch with some crushed walnuts, and just a little extra bite with some white chocolate chips – these are a fantastic holiday cookie. Your family and friends will be begging for more!
Here’s what you’ll need . . .
For the IMB (Italian Meringue Buttercream)
granulated sugar
water
egg whites
cream of tartar
butter
vanilla extract
For the cookie. . .
dark brown sugar
flour
baking soda
white chocolate chips
walnuts
So, first things first. The buttercream takes care of your butter, egg, and granulated sugar in the recipe – so technically this cookie is just made with egg whites, no yolks. This recipe for buttercream is what I use to frost a whole cake. I used ONE CUP from this recipe to make the cookies. You can also use Swiss Meringue Buttercream. The texture of the buttercream doesn’t have to be great. Mine had been refrigerated overnight, and then I re-mixed it in my stand mixer. It never came back to its full smooth consistency – but luckily for these cookies, it doesn’t matter! So, to make the Italian Meringue Buttercream . . .
In a medium saucepan add water and 1 cup of sugar and stir until the sugar dissolves. Next without stirring let the water reach the soft ball stage of 240F, using a candy thermometer. If you don’t have a candy thermometer, keep a glass of ice water by your saucepan. Every few minutes drop a little bit of the syrup into the glass, and if it forms a soft ball that you can hold between your fingers, (make sure it’s not a hard ball), you’re done. Meanwhile, In the bowl of your stand mixer, whisk the egg whites and cream of tartar on medium, while adding in the sugar. Continue whisking until you reach soft peaks. While continuing to whisk the egg whites, drizzle in the hot syrup. You must keep whisking until the bowl is completely down to room temperature. If you add the butter to the meringue too early, it won’t reach the right consistency. This may take about 15 minutes or more. Switch to your paddle attachment. While mixing, add a few cubes of butter in at a time. Lastly add the vanilla. Keep mixing until it comes together smoothly. At some points it may not look great – it’s ok, keep mixing. If it seems too soup-y, refrigerate, then continue mixing once cold. Once done you have amazing buttercream that is not too sweet and perfect for frosting a cake. OR, for making these cookies. This recipe makes enough buttercream to frost a whole cake, and you’ll just need 1 cup of it for the cookies. So, for the cookies. . .
In a large bowl, mix the buttercream, vanilla together. Next, add in the dark brown sugar, flour, and baking soda. Mix until well combined. Add in white chocolate chips and walnuts and mix until incorporated. Use a 1 inch cookie scoop to place on parchment lined baking sheets, and refrigerate two hours. Once ready to bake, preheat oven to 350F, and bake 14-15 mins. Take out, let cool, and enjoy! Makes 16-18 cookies.
Some notes. . .
- Incase you didn’t see up above – the recipe for the Italian Meringue buttercream itself makes about 5 or 6 cups. This is enough to frost a cake and then some. I use 1 cup of the leftover buttercream in this recipe to make the cookies with the rest of the ingredients listed for the cookies.
- You can use the buttercream the same day or the next day – just make sure you refrigerate it overnight, and then mix again in your stand mixer the next day before using it.
If you liked this recipe, you might want to try. . .
Tried this Recipe?
Don’t forget to tag me on instagram @eyedocbakes if you made this, I’d love to see it! You can also share my recipe on Pinterest and Facebook if ya love it, and sign up for our e-mail list to never miss a new recipe!
Let’s Pin it!
Italian Meringue Buttercream Cookies
Ingredients
Cookies
- 1 cup leftover Italian Meringue Buttercream next day is fine, just refrigerate overnight
- ½ tsp vanilla extract
- ¼ cup dark brown sugar
- 1½ cup flour
- ½ tsp baking soda
- ½ cup white chocolate chips
- ½ cup chopped walnuts
Italian Meringue Buttercream
- ⅓ cup water
- 1⅓ cup granulated sugar divided
- 4 egg whites
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
- 2 cup butter cubed
Instructions
Italian Meringue Buttercream
- In a medium saucepan add the water and 1 cup of sugar and stir until the sugar dissolves. Next without stirring let the water reach the soft ball stage of 240F, using a candy thermometer.
- Meanwhile, In the bowl of your stand mixer, whisk the egg whites and cream of tartar on medium, while adding in 1/3 cup sugar. Continue whisking until you reach soft peaks. While continuing to whisk the egg whites, drizzle in the hot syrup. You must keep whisking until the bowl is completely down to room temperature. If you add the butter to the meringue too early, it won't reach the right consistency. This may take about 15 minutes or more.
- Switch to your paddle attachment. While mixing, add a few cubes of butter in at a time. Lastly add the vanilla. Keep mixing until it comes together smoothly. At some points it may not look great - it's ok, keep mixing. If it seems too soup-y, refrigerate, then continue mixing once cold. Once done you have amazing buttercream that is not too sweet and perfect for frosting a cake. OR, for making these cookies. This recipe makes enough buttercream to frost a whole cake, and you'll just need 1 cup of it for the cookies.
Cookies
- In a large bowl, mix the buttercream, vanilla together. Next, add in the dark brown sugar, flour, and baking soda. Mix until well combined. Add in white chocolate chips and walnuts and mix until incorporated.
- Use a 1 inch cookie scoop to place on parchment lined baking sheets, and refrigerate two hours. Once ready to bake, preheat oven to 350F, and bake 14-15 mins. Take out, let cool, and enjoy!
Notes
- I'm including the recipe I use for Italian Meringue Buttercream when I am frosting a 6 inch cake. (Makes about 5 or 6 cups of buttercream). The cookie recipe only uses ONE CUP from this recipe for buttercream. It's how I use up my leftover buttercream!
- If you don't have a candy thermometer, keep a glass of ice water by your saucepan. Every few minutes drop a little bit of the syrup into the glass, and if it forms a soft ball that you can hold between your fingers, (make sure it's not a hard ball), you're done.