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.)

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!

Christmas Meringue Cookies

Created by Amanda on April 16, 2016

Ingredients

4 egg whites, at room temperature
1/2 teaspoon McCormick® Cream of Tartar
1 cup sugar
1 teaspoon McCormick® Pure Vanilla Extract
Food Coloring (Red and Green for Christmas cookies)

Instructions

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 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.
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. 😉

Comments

Loretta says

January 26, 2014 at 10:18 am

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

December 19, 2015 at 4:49 pm

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
  
  December 20, 2015 at 9:05 am
  
  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

December 19, 2015 at 9:56 pm

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

December 7, 2016 at 4:19 pm

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
  
  December 14, 2016 at 5:05 pm
  
  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.