These festive cookies are one of the easiest you’ll ever make and always make a beautiful presentation on your table! If you love meringue cookies, you will definitely want to try this festive version!
Christmas Meringue Cookies
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. 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 can eat a lot without feeling guilty. Plus they are naturally gluten-free. Its win-win folks.)
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!
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. 😉
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.
- 4 egg whites at room temperature
- 1/2 tsp. McCormick® Cream of Tartar
- 1 cup granulated sugar
- 1 tsp. McCormick® Pure Vanilla Extract
- Food Coloring Red and Green for Christmas cookies
- Preheat oven to 225°F.
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.
- Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form.
- Beat in extract and food color until well blended.
Place the meringue into a pastry bag fitted with a 2D, 1G, or large star tip. Slowly pipe out in a circle for the small meringue cookie onto a parchment-lined cookie sheet. For the tree, pipe out a small circle then continuously make smaller circles working your way up.
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.