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.
These are so pretty and festive! I love meringues but I’ve never tried making them before.
you know, I’ve never made meringues either! love the red and green!
fabulous!!! I like them very much…
thanks for sharing
Manu (Spain)
Aww gorgeous!! I don’t know why but I’ve never managed to bake these right! They ALWAYS, ALWAYS turn out to have a gummy kind of consistence, so I have to throw them out 🙁 I’ve tried countless recipes and ways to to them but they didn’t turn out right EVER.
Do you have any tips or hints on how I can improve my Meringues? Because I LOVE them!
These intimidate me for some reason, but I’m gonna give them a shot, if they work out I’m gonna make em for my son’s 1st b-day but I’m gonna color them blue! Wish me luck!
Do you bake then on parchment paper, nonstick foil or silpat?
I used parchment.
I’ve always been scared of making meringue. I thought they would be so difficult. You’ve convinced to give them a go 🙂
I have to get over my fear of things made of egg whites. I never seem to get them right – but these are so adorable, I might have to give it another go!
These cookies look amazing and I’ve always wanted to make meringue cookies in my kitchen. This might have to be my new cook for the family party this December.
I would love to make a whole dessert platter filled with pretty white meringue trees for a holiday party, how beautiful!