Meringue is piped into dragon shapes and accented with red food coloring for fiery eyes.

I was born in the year of the dragon, and I really wanted to find some fun ways to celebrate Chinese New Year this year. I searched for Chinese New Year desserts, but didn’t have much luck. I did find these dragon cookies, which looked amazing, but which sounded difficult to me. So I decided to see if I could recreate the idea in meringue. And as you can see, it worked!

Chinese dragon cookies with Five Spice Snickerdoodles and handmade paper fortune cookies.

Meringue dragon cookies

For the dragon cookies, I used a basic meringue recipe that I’ve used before for other kinds of meringue cookies (see my meringue mushroom cookies).

What you’ll need

  • Egg whites at room temperature
  • Cream of tartar
  • Salt
  • Granulated sugar
  • Vanilla extract
  • Red food coloring
  • Piping bag and star shaped piping tip
Meringue dragon cookies on red glass plate.
These free-hand meringue cookies are piped to look like dragons.

The more uneven the dragons, the more realistic they look. Each one was completely unique.

I hope you have fun making these easy meringue dragon cookies!

Here’s more to learn about about Chinese New Year and its traditions: Chinese New Year facts.


Recipe by Nana JanaCourse: DessertDifficulty: Easy

A basic meringue recipe is shaped into fun dragon shapes.


  • 4 large egg whites at room temperature

  • 1/2 teaspoon cream of tartar

  • 1/8 teaspoon salt

  • 1 cup granulated sugar

  • 1 teaspoon vanilla extract

  • Red food coloring


  • Preheat oven to 225 degrees. Line cookie sheets with parchment paper.
  • In the bowl of a stand mixer, combine egg whites, cream of tartar and salt.
    Start beating slowly. Increase speed when it becomes foamy.
  • Slowly add sugar in 1 tablespoon increments, mixing thoroughly after each addition. Add vanilla. Beat on high until stiff peaks form and the meringue is thick and shiny.
  • Spoon meringue into piping bag fitted with piping tip.
  • Squeeze meringue into snake-like shapes, lifting up at the end to try to get a head on it. After it’s squeezed into shape, use fork to create peaks along the dragons’ backs.
  • Back in oven for 1 hour.
  • Turn off oven and leave in the oven for 2 hours or longer.
  • When completely dry, use a toothpick to dot red food coloring for the eyes. Allow to dry.


  •  You’ll need a piping bag and star shaped piping tip.

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