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?
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Oh, those are such gorgeous cookies, Amanda!
Perfection as always! How well do these hold up? If I need cookies for Tuesday, could I bake them Friday? How should they be stored.
Mine lasted at least three days very nicely. I would store in individual layers in an air-tight container. Happy baking!
So perfect Amanda…and even better with glitter and sprinkles. 🙂 Love making meringues.
these are so flippn’ cute that I may have to make these for Hannukah tonight!!! You continue to inspire!
How many does this recipe yield? Can’t wait to try them 🙂
Adorable!! My son dropped my last bag of neighbor Christmas treats and they busted all over the street 🙁 so I’ve been looking for a quick, easy substitute! For the trees, do you keep piping continuously or pipe the bottom circle, stop, next circle, stop, etc?
Oh bummer! I piped continuously with mine. Happy Holidays! 🙂
I love Meringue cookies! YUM. I was wondering if you have ever tried making them from leftover royal frosting. Not sure if it would work. I *think* you would have to add more egg whites to even out the sugar to egg ratio…. Just had some green royal icing leftover this week and thought it would be great if I could recycle them to these!
YOu sure can… you just need the right consistency. If you icing is runny it wont hold any shape.. you can try and add more powder sugar but ultimately, yes, more egg whites is best. 🙂
Add kool aid for colour and flavour!! Orange is the best it tastes like a creamcicle!!
Good idea!
I’m wondering if meringue cookies can be frozen ?
I make these for Christmas every year! I sprinkle finely crushed candy canes on top but I like the idea of adding Kool-Aid flavors too. I`ll have to try that.