Christmas Meringue Cookies

filed under: Cookies on December 3, 2012

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. 😉

5 from 2 votes
Christmas Meringue Cookies
Prep Time
10 mins
Cook Time
45 mins
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
  • 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
  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 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.

  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.

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  • 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?

  • Bonita Love says:

    Can’t wait to try these cookies as my daughter is gluten free. and that being said I make ur biscuits with the grated butter OMGosh these are GREAT!!! I also can make these with gluten free flour and they turn out great to, especially if you have chocolate gravy ❤ or freash strawberry jam.
    Keep up the good work.

  • Nancy says:

    Look forward to trying them. Thanks. Enjoy the holidays.

  • Sheila says:

    How far ahead can these merengue cookies be made?

  • Brenna Wells says:

    What is the shelf life for the meringue cookies and can u freeze them.

    • Amanda Rettke says:

      At room temperature, it lasts about 2 weeks. 🙂

  • SIAMDIVA says:

    Can I use a sugar substitute for diabetics?

  • Phyllis says:

    Can you use a sugar substitute?

  • Abigail Wenderson says:

    Wow, Cookies looks super delicious Looking forward to make this on Christmas.

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.