Make someone's day with these delicious heart-hugging bear meringue cookies. The cute meringue cookies are perfect for special occasions, such as Valentine's Day, Mother's Day, and more!


Jump to:
- Teddy Bear Holding Heart Meringue Cookies
- The type of meringue for the meringue cookies
- The Tips For The Ingredients
- The Tools You'll Need
- How To Make Teddy Bear Holding Heart Meringue Cookies
- How To Store The Meringue Cookies
- Why Are Meringue Cookies Still Sticky After Baking Them For A Long Time?
- Why was the meringue too loose?
- VIDEO: Watch How To Make It!
- FAQ
- More Meringue Recipes
- More Valentine Dessert Recipes
- Printable Recipe
- Valentine Bear Meringue Cookies
Teddy Bear Holding Heart Meringue Cookies
- They taste delicious! - The meringue cookie is very light and crispy. You can taste the chocolate perfectly.
- So adorable - They are almost too adorable to eat! I bet the cute look melts the heart of your special someone.
- Easy to transport - You do not have to worry about them melting or breaking easily during transportation.
- Long shelf life - The crispy desserts can last for up to 2 weeks at room temperature by following the storage tip. Check out the storage tip section in this post for details.
The cute meringue cookies make a perfect gift for special occasions, such as Valentine's Day, Mother's Day, and a birthday party. They are also perfect as afternoon tea snacks.
This time, I shipped them for my mother-in-law, who loves teddy bears. Her birthday is on Valentine's Day, so I thought these meringue cookies would be perfect for her! After 2 days, I got a message from her saying she got the box safely and loved them! 🧸❤️


I used Swiss meringue to make the bear meringue cookies this time. Swiss meringue is made by heating egg whites and sugar in a water bath and then whipping it. Heating egg whites makes more stable meringue that can hold its shape for longer, compared to un-cooked meringue.
Can I make this bear meringue cookie with different types of meringue?
It is possible, but I highly recommend using Swiss meringue for the best result. My second choice is Italian meringue. It is not as stable as Swiss meringue, but it is heated with hot syrup, so much more stable than uncooked meringue.
I would not recommend using French meringue for this recipe since cocoa powder pops air bubbles in the meringue quickly. The French meringue can get too loose after adding the same amount of cocoa powder.
The Tips For The Ingredients
- Egg whites - Ensure no oils (yolks, etc.) and liquids are mixed in the egg whites since they prevent it from whipping well. I recommend using pasteurized eggs to avoid the risk of Salmonella. Save the leftover egg yolks for other uses, such as French buttercream, pastry cream, anglaise sauce, etc.
- Granulated sugar - Use white sugar, such as granulated sugar and caster sugar.
- Cocoa powder - I used Hershey's special dark cocoa powder. Use your favorite kind!
- Food colorings - I recommend gel food coloring - They color meringue better and won’t affect the consistency much compared to liquid food coloring.
The Tools You'll Need
- Saucepan - for a water bath
- Bowl
- Stand mixer with a whisk attachment
- Rubber spatula
- Baking sheet
- Parchment paper
- Piping bags
- Piping tips - Use any kind you like. I used a 13 mm round tip for the face, a 5 mm round tip for the ears, arms, and legs, a 2mm round tip for the eyes, and a 13mm star tip for the hearts. For the pink and pale brown color, I just cut the tip of a piping bag.
- Toothpick - for smoothing out the surface of the piped meringue
- Silica gel - for storing the cookies
How To Make Teddy Bear Holding Heart Meringue Cookies
Preparation
- Sift cocoa powder
- Line parchment paper on a baking sheet
- Prepare piping bags and pastry tips
- Preheat the oven to 195ºF (90ºC)
Step 1. Make Swiss meringue.
Today, I made ⅔ of the original Swiss meringue recipe. Check the printable recipe at the end of the post to see the amounts. Heat the egg white mixture to at least 130ºF (55ºC) or up to 160ºF (71ºC). The meringue gets stiffer when the temperature gets higher. Stop whipping the meringue when it feels slightly warm.

Step 2. Color the meringue.
Add food colorings to color each amount:

Red (for hearts) - about ⅓ of the whole meringue

Black (for nose and eyes) - about 1 Tbsp

Pink (for cheeks. optional) - about 1Tbsp

Pale Brown (for ear and nose accents. optional) - about 1 Tbsp

Brown (for face and bodies) - The remaining meringue

Add sifted cocoa powder and brown coloring to make it darker
Step 3. Pipe the meringue.

- Pipe the face part using the chocolate meringue. (piping tip: 0.5 inch or 13mm)


- Pipe the ears. Use a toothpick to smooth out the pointy surface. (piping tip: 0.2 inch or 5mm)


- Use the pale brown meringue to add the accent color to the ear and nose area.


- Add a nose and eyes using the black meringue.


- Add cheeks using the pink meringue.


- Pipe hearts using the red meringue. (star piping tip: 0.5 inch or 13mm)


- Pipe arms and legs using the remaining chocolate meringue (piping tip: 0.2 inch or 5mm).



I ran out of the chocolate meringue toward the end, so I decided to only pipe the arms then. But I also love how it looks!

TIP
Try not to take too much time piping the meringue since it slowly starts getting loose, especially the chocolate one, due to the cocoa powder inside. Aim to finish the piping within 30 - 60 minutes and bake it immediately.
It took more than an hour this time for me to finish piping it as I was filming the tutorial at the same time - You can see the chocolate meringue looks much looser toward the end!
Step 4. Bake!
Bake them at 195ºF (90ºC) for about 2.5 hours with the 2.4-inch (6cm) size.
Touch the surface and the meringue cookies and check - it should not feel sticky or soft.
Let them cool at room temperature, and enjoy them immediately!


How To Store The Meringue Cookies
When you can not eat them right away, store them in an airtight container with silica gels to keep them dry. Any type of meringue cookie gets sticky in a short time at room temperature due to the humidity. The silica gel soaks all the moisture in the air so that meringue can not!
You can store them at room temperature for up to 2 weeks.


Why Are Meringue Cookies Still Sticky After Baking Them For A Long Time?
Here are the possible causes:
- The temperature of your oven was not high enough. Try a slightly higher temperature if it's taking too long.
- They were under-baked. Each oven is different. Bake for a longer time.
- The cookies were larger and needed more time to cook through the center.
- The meringue was loose. Make a thicker meringue.
Why was the meringue too loose?
Here are the possible causes:
- The temperature of the heated meringue was not high enough.
- The meringue was not whipped enough before adding syrup.
- liquids or oil were mixed in the tools or ingredients.
VIDEO: Watch How To Make It!
Watch the video tutorial to learn how to make adorable heart-hugging bear cookies and better understand each step and technique!
Don't forget to subscribe if you liked it 😉
FAQ
Yes! Follow the same instructions and tips. Just note that the baking time gets longer with more meringues in the oven.
I got about 18 meringue cookies. (6 cm or 2.4 inch in size)
A slightly higher temperature might be fine, but keep an eye on them in the oven since they can get toasted and lose the bright red color.
Yes, but be careful not to add it too much since it loosens the meringue. I would personally add ¼ tsp. Use vanilla beans or vanilla bean paste instead if you have them.
More Meringue Recipes
If you love these cute heart-holding bear meringue cookies, also try other delicious chocolate dessert recipes!
More Valentine Dessert Recipes
Explore other romantic Valentine's dessert recipes!
Printable Recipe
💬 If you loved this recipe, please share your feedback! I always love hearing how you enjoyed it with your friends and family.
If you have a question about the tutorial, leave it in the comment section below, and I'll get back to you as soon as possible!

Valentine Bear Meringue Cookies
Equipment
- Saucepan for a water bath
- Bowl
- Stand mixer with a whisk attachment
- Rubber spatula
- Baking sheet
- Parchment paper
- Piping bags
- Piping tips Use any kind you like. I used a 0.5 inch (13 mm) round tip for the face, a 0.2-inch (5 mm) round tip for the ears, arms, and legs, a 2mm round tip for the eyes, and a 0.5-inch (13 mm) star tip for the hearts. For the pink and pale brown color, I just cut the tip of a piping bag.
- Toothpick for smoothing out the surface of the piped meringue
- Silica gel for storing the cookies
Ingredients
- 100 g Egg whites
- 150 g Granulated sugar
- 5 g Cocoa powder
- Some Gel paste food colorings red, black, and brown
NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.
Instructions
Preparation
- Preparation* Sift cocoa powder.* Line parchment paper on a baking sheet.* Prepare piping bags and pastry tips.* Preheat the oven to 195ºF (90ºC).
- Make Swiss meringue - This recipe is ⅔ of the amount of the original Swiss meringue recipe. Follow the same steps there. Heat the egg white mixture to at least 130ºF (55ºC) or up to 160ºF (71ºC). The meringue gets stiffer when the temperature gets higher. Stop whipping the meringue when it feels slightly warm.100 g Egg whites, 150 g Granulated sugar
- Color the meringue - Add food colorings to each portion of the meringue:* Red (for hearts) - about ⅓ of the whole meringue* Black (for nose and eyes) - about 1 Tbsp* Pink (for cheeks. optional) - about 1Tbsp* Pale Brown (for ear and nose accents. optional) - about 1 Tbsp* Brown (for face and bodies) - The remaining meringue. Add sifted cocoa powder and brown coloring to make it darker.Some Gel paste food colorings, 5 g Cocoa powder
- Pipe the meringue.1. Pipe the face part using the chocolate meringue.2. Pipe the ears. Use a toothpick to smooth out the pointy surface.3. Pipe pale brown meringue on the ear and nose area.4. Add a nose and eyes using the back meringue.5. Add cheeks using the pink meringue.6. Pipe hearts using the red meringue.7. Pipe arms and legs using the remaining chocolate meringue.Try not to take too much time piping the meringue since it slowly starts getting loose, especially the chocolate one, due to the cocoa powder inside. Aim to finish the piping within 30 - 60 minutes and bake it immediately.
- Bake them at 195ºF (90ºC) for about 2.5 hours with the 2.4-inch (6cm) size. Touch the surface and the meringue cookies and check - it should not feel sticky or soft. Let them cool at room temperature, and enjoy them immediately!
Video

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