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Italian Meringue Buttercream Cookies

Perfectly chewy and delicious,+ - the best use of leftover Italian Meringue Buttercream to make these glorious cookies, which are perfect for your holiday cookies.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: American, Italian
Keyword: cookies, Italian Meringue Buttercream cookeis, 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
  • cup flour
  • ½ tsp baking soda
  • ½ cup white chocolate chips
  • ½ cup chopped walnuts

Italian Meringue Buttercream

  • 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

  1. 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! 
  2. 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.