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.
I have some egg whites I need to use! This is what I am baking tomorrow! Thank you for sharing!
Have you tried these with carton egg whites? I’ve felt wasteful with yolks making Swiss Meringue Buttercream and started buying egg whites in cartons instead. I can only tell a tiny difference between them and “fresh” egg whites. I have an open carton that needs to be finished off, maybe I’ll give it a shot. I need some inexpensive options for my Christmas gift packages.
I have not tried that! Very interesting idea!
Hi,
These look fabulous! Thanks for sharing the recipe! I actually gave it a try last night and made a batch, but when I pulled them out of the oven (following your instructions), they came out undercooked. They were still sticky and soft to the touch. Maybe I made them too big? Can I “over bake” these?
Oh no! So sorry! I would bake them a tad more, just keeping a close eye to avoid them browning. My apologies for any issues you had!
I’ll give them another try baking them a bit longer. Thanks 🙂
Amanda, I have tried ur recipie the meringues turned out good but after wards they just shrink and become sticky can u plz guide me what would be a reason
Just took my eggs out of the fridge to bring to room temp and going to try my hand at these gorgeous lil morsels! Throwing a baby shower for my sister and have some gluten free guests attending that will love these sweet treats. Hopefully mine will come out looking like yours! Thank you for the recipe.
I’m trying to make these but I’m new to merengue. Any can you tips foe when they are super runny? Like soup?
It sounds like your egg whites either A) didn’t get whipped stiff enough. You should be able to pick your whisk or spoon out of the whites and the peaks should not move or shrink. Or B) you had some grease in your bowl and the egg whites broke. Your bowl needs to absolutely clean of anything greasy. I hope this helps a bit.
For a cookie exchange, someone gave me a link to this site. Apparently, they added something that was not in this original. Sorry for the confusion.
How did you get a really red meringue color? Whenever I
use my red food coloring it comes out pink though I must
admit I tend to go light on food coloring. Did you just use
a LOT?
It might be the brand of food color. I have always used Wilton food color and always had the same experience with red. I was learning to decorate cookies and the teacher recommended Americolor brand. They have a RedRed, and it works much better. I bought it on Amazon.
What kind of food coloring? Is it liquid, gel or powder?
I am trying to make red meringue rose cookies for a friend. But for the life of me I cannot get the true red color. I use an entire bottle of Wilton red food gel and all I get is a salmon color. 🙁 And I’m using exactly 4 eggs. Do I need to add two bottles? Is there a different one you recommend? Is there a trick? Was looking up answers and saw your super red meringue cookies and want to know your secrets! Lol thanks for any help!!