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. 😉
Christmas Meringue Cookies
Ingredients
- 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
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 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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Love these! I posted meringues today too–great minds think alike! 🙂
Oh fun! Off to check them out! 🙂
These types of meringue used to be commonly available in small stores here, usually in bright pink, but I haven’t seen them in a while. Would love to make them to give away too.
Gorgeous!
Mmmmm… yes I will give these a try! My B-I-L recently was told he had to become GF. With the holidays upon us, this will be a sweet treat to make for family gatherings… one that he can enjoy along with the rest of us!
As always, your photos are lovely 🙂
xoxo
P
Thank you so much sweet Patti! Hope you and your whole family have a wonderfully blessed holiday. 🙂
Wow. These are so beautiful! I have never tried making these and now I am inspired.
Love these Amanda!!! So pretty for the holidays 🙂
SUPER DUPER AWESOME…
How many will one batch make?
If you are making flat discs about 24, if you are making the upright trees, about 12. Happy baking!
I had NO idea meringue cookies were so easy! AND only 15 calories each – sounds too good to be true. MUST try soon!
I would want to make these just for the colors.
Fabulous.
I’ve made meringue, but not a perfect as these 🙂