Dirty Girl Swiss Meringue Cookies

Posted on by Julia Bryant

These light, fluffy, and crisp cookies are beautiful and taste just like a Headframe Spirits’ Dirty Girl cocktail, with the perfect balance of Orphan Girl Bourbon Cream Liqueur and Root Beer. Enjoy something new this holiday.

Once you master this recipe the possibilities are endless. Dirty Girl Meringue pie, Orphan Girl Meringue Frosting… Mmmmm.

Here is what you’ll need:

2 tsp. Orphan Girl Bourbon Cream Liqueur

1/2 tsp. Root Beer Extract

1/2 tsp. Cream of Tartar

1 Cup of Granulated Sugar

4 Egg Whites

pinch of Salt

Kitchen Aid or Hand-mixer

Whisk attachment

Rubber Spatula

Handheld Whisk

Piping Bag and Star Tip

2 Baking Sheets

Parchment Paper or Silicone Baking Mat

Double boiler or use Kitchen Aid Bowl in a large boiling pot of water (this is the fastest way)


These cookies are surprisingly easy to make, but they are quite particular, so follow the directions exactly. Start by preheating the oven to 220.

Fill a large pot half way up with water, make sure your kitchen aid bowl fits into the pot without spilling… Bring the pot of water to a boil, then turn the heat down to medium. You can also use a double boiler, but it is much easier and less messy to just use your kitchen aid bowl.

In a clean and dry bowl place the egg whites, sugar, cream of tartar, and pinch of salt. Using your handheld whisk quickly combine the ingredients, then place the bowl into your pot of lightly boiling water. You will need to whisk constantly while the bowl is over the heat, so nothing cooks too much, be sure to also scrap the sides with your whisk. The purpose of heating the mixture is to melt the sugar and warm the eggs. The whole process will take less than a minute. Continue to check the temp of your mixture. Once warm to the touch (or 160 degrees) the mixture is done. Remove from the water and immediately place on your Kitchen Aid fitted with a whisk attachment.

Using your rubber spatula, scrap the sides of your bowl then turn on the kitchen aid and mix on high for 3 minutes. You will see the mixture begin to fluff-up and turn white. Scrap the side of your mixture again, then whisk for another 3 minutes. If you are doing this by hand, it may take longer.

While your meringue is finishing up in the Kitchen Aid, get your Star Tip fitted onto your Piping Bag. You can purchase these the grocery store in the baking aisle, they are usually disposable, and work just fine.

Your meringue should be forming stiff peaks. To be sure the mixture is ready, take your whisk attachment off the mixer and turn it upside down. The meringue should stick straight up off the whisk like a stiff dollop. If it does not do that, continue to whisk the meringue for an additional 1-2 minutes or until you get that stiff consistency.

Flavoring your meringue: This is a super important step to pay attention to. Take your bowl off the mixer and put your flavoring, in this case Orphan Girl and Root Beer flavoring, into the bowl. DO NOT MIX! Using your rubber spatula gently fold the mixture until the flavoring incorporates. The extract you use cannot be oil based. The oil will deflate your meringue.

Taste test. Make sure you have enough flavor.

Using your rubber spatula, fill your piping bag. On the baking sheet place the silicone mat or parchment paper down. Begin piping on dollops of your meringue. They can be quite close together as the meringue doesn’t expand during baking. If you are new to piping, you want to push any air out of the tip before you start, then holding the piping bag tightly, you will squeeze about 1/2 inch above the baking sheet, then do a slight swoop motion and pull directly up which creates that iconic tip of the meringue cookie. You can also place a lollipop stick onto a small dot of meringue on your baking sheet and pipe designs directly onto the stick to create a fun meringue pop.

Once you have piped all your meringue out. Place both baking sheets directly into the oven and let them bake for 45 minutes. DO NOT OPEN THE OVEN. No checking on these guys as the change in temp could alter the meringue. Once the 45 minutes is up, turn off the oven and LEAVE THE COOKIES IN THE OVEN for 2 hours. You can eat them immediately after they have sat in the oven for 2 hours or over the next 2 weeks.

Cheers, and Happy Holidays!


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