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!

meringue

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.)

meringue

 

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!

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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. 😉

Meringue
5 from 2 votes

Christmas Meringue Cookies

Prep Time 10 mins
Cook Time 45 mins
cooling 1 hr
Total Time 55 mins
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.

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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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I have made some little meringues using pillar box red colour in Queen brand but they are pink not red! Do you know how or what I can use so they are red not pink? maybe a different brand or gel or powder? Id like help please.

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