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.
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So fun! Love it!
15 calories per cookie? I’m sold.
Just don’t pay attention when I eat ALL OF THEM. 🙂
I still haven’t made meringue cookies but want to. And especially now. I love all of the red & green you have going on lately!
Wanna take those to the next level?
Crush some peppermint candies or candy canes and add them.
Like chocolate? Add in some chips — mini’s if you can find them.
No longer 15 calories, but just as good if not better!
Amanda, these are so simple yet stunning! I almost want to make some as decor!
Fat chance of them lasting that long though.
🙂 Thank you Loretta!
I’m still afraid of making them. Yours are so puffy and gorgeous!
I would love to try these, but I guarantee mine wouldn’t look 1/234th as good as yours!!
I’m made meringue cookies before, after a bout of making a version of Momofuku’s Crack Pie, but my cookies didn’t come out nearly as pretty as yours! I bet a tiny bit of peppermint oil would nicely make these more holiday-inspired, or even sweet spices like cinnamon and nutmeg.
Thanks so much for this recipe. I have been wanting to bake a recipe like this for many years. I always wanted to make shortbread cookies . Shaped in a circle + cut out w/ a pizza cutter in pie slices and the inner corner have this pie like filling spooned on (1/3 of cookie)
Love these Amanda! I was always really afraid of meringues too until I finally bucked up and tried them… super simple! And delicious 🙂 I love these Christmas versions… so beautiful!