Christmas Meringue Cookies

filed under: Cookies on December 3, 2012

I have been wanting to try a meringue cookie forever now… I never have before! If there is ever an option of sugar cookies or chocolate I tend to pick that over meringue.

I am a silly silly girl.  These cookies are much easier than I thought and such a unique and delicate texture!  I am smitten. (Plus they are about 15 calories per cookie so you an eat a lot without feeling guilty.  Plus they are naturally gluten free.  Its win-win folks.)

MY LATEST VIDEOS

 

And knowing I can change up the vanilla and use peppermint or orange or banana or strawberry or almond extract really opens up a world of possibility for these sweet confections.

Being a complete fan of all things Shabby Chic, I had to make a few girly White Christmas trees.  I resisted the glitter and sprinkles.  Well, until after this picture was taken that is!

5 from 1 vote
Christmas Meringue Cookies
Prep Time
10 mins
Cook Time
45 mins
cooling
1 hr
Total Time
55 mins
 

I have been wanting to try a meringue cookie forever now… I never have before! If there is ever an option of sugar cookies or chocolate I tend to pick that over meringue.

Course: Dessert
Cuisine: American
Keyword: Christmas Meringue Cookies
Servings: 24 cookies
Author: Amanda Rettke
Ingredients
  • 4 egg whites at room temperature
  • 1/2 tsp. McCormick® Cream of Tartar
  • 1 c sugar
  • 1 tsp. McCormick® Pure Vanilla Extract
  • Food Coloring Red and Green for Christmas cookies
Instructions
  1. Preheat oven to 225°F.
  2. Beat egg whites in large bowl with electric mixer on medium speed until frothy. (If using a freestanding mixer, use wire whisk attachment.) Add cream of tartar; beat until soft peaks form. Increase speed to medium-high.

  3. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form.
  4. Beat in extract and food color until well blended.
  5. Place meringue into pastry bag fitted with a 2D, 1G, or large star tip. Slowly pipe out in a circle for the small meringue cookie. For the tree, pipe out a small circle then continuously make smaller circles working your way up.

  6. Bake both sheets of meringues at the same time 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.

 

Hope you can try these sweet and easy meringues!  Oh, and I promise I will attempt a post without red, green,and white.  I may be stuck in a color rut. 😉

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Loretta says:

    Just took my eggs out of the fridge to bring to room temp and going to try my hand at these gorgeous lil morsels! Throwing a baby shower for my sister and have some gluten free guests attending that will love these sweet treats. Hopefully mine will come out looking like yours! Thank you for the recipe.

  • B says:

    I’m trying to make these but I’m new to merengue. Any can you tips foe when they are super runny? Like soup?

    • Sarah says:

      It sounds like your egg whites either A) didn’t get whipped stiff enough. You should be able to pick your whisk or spoon out of the whites and the peaks should not move or shrink. Or B) you had some grease in your bowl and the egg whites broke. Your bowl needs to absolutely clean of anything greasy. I hope this helps a bit.

  • Jeanne says:

    For a cookie exchange, someone gave me a link to this site. Apparently, they added something that was not in this original. Sorry for the confusion.

  • Catherine Savage says:

    How did you get a really red meringue color? Whenever I
    use my red food coloring it comes out pink though I must
    admit I tend to go light on food coloring. Did you just use
    a LOT?

    • Carla says:

      It might be the brand of food color. I have always used Wilton food color and always had the same experience with red. I was learning to decorate cookies and the teacher recommended Americolor brand. They have a RedRed, and it works much better. I bought it on Amazon.

  • Melissa says:

    What kind of food coloring? Is it liquid, gel or powder?

  • Cristine says:

    I am trying to make red meringue rose cookies for a friend. But for the life of me I cannot get the true red color. I use an entire bottle of Wilton red food gel and all I get is a salmon color. 🙁 And I’m using exactly 4 eggs. Do I need to add two bottles? Is there a different one you recommend? Is there a trick? Was looking up answers and saw your super red meringue cookies and want to know your secrets! Lol thanks for any help!!

  • Shannon Davis says:

    Do you have a chocolate or chocolate chip meringue recipe?

  • Kathleen says:

    Could I use a cookie press to do these? I don’t have a pastry bag.

  • Barbara says:

    I just made these…Will be keeping this recipe! My only issue was I had too much meringue for 2 cookie sheets! Maybe I was being too stingy since I hoped to make enough to spread out on 8-10 cookie platters. I made them exactly as written and am anxious to see what my family thinks of them. I used yellow liquid food coloring and made stars. They are crispy without being brown and melt in my mouth. I’ll probably try a different extract next time, but love with the vanilla. Thanks for sharing!

  • Wendy Glass says:

    I have never made this type of cookie but I am always up for a challenge…I made 2 batches and divided into 3 bowls. I colored one bowl red (came out pink lol) and one bowl green, leaving the third bowl white. I took my 3 color piping bag and attempted to make swirl cookies. My test batch was beautiful but not quite done so will cook these longer. They are so pretty! Trying a bunch of your other recipes this week too, very happy to have found this site!

  • robin says:

    I have my mom’s meringue recipe from over 60 years ago. Recipe ingredients are the same, but a few changes in the steps. I add cream of tarter to whites when I beat them. I dump in all the sugar at once and beat. I fold in chocolate chips and then spoon them onto a parchment lined sheet. I bake at 300 degrees for 25 minutes and then take out. They are always perfect. Wondering if your version gives different results. Can you see any flaws?

  • Don't Pass on Dessert!