Christmas Meringue Cookies Recipe
Bring a little magic and a whole lot of holiday cheer to your dessert table with Christmas Meringue Cookies! These cloud-like, melt-in-your-mouth treats are crisp on the outside, blissfully light within, and magically capture the spirit of the season with their festive swirls and sprinkles. Whether you’re making them for gifting, gatherings, or just to savor with a mug of cocoa by the tree, these cookies are as joyful to make as they are to eat.
Ingredients You’ll Need
-
Egg White Mixture:
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Additional:
- Red and green gel food coloring (optional)
- Festive sprinkles (optional)
How to Make Christmas Meringue Cookies
Step 1: Prep Your Baking Sheets and Oven
Preheat your oven to 225°F (110°C) and line two large baking sheets with parchment paper. This low, steady heat is crucial for drying out the meringues without browning them, ensuring crisp exteriors and snowy-white color. Give yourself some room to pipe — you’ll end up with about 50 magical little cookies!
Step 2: Whip the Egg Whites to Perfection
Place your egg whites in a clean, totally grease-free mixing bowl. This is super-important; any fat can keep the whites from whipping! Beat on medium speed until the mixture is frothy and opaque — you’ll start to see bubbles forming. Sprinkle in the cream of tartar and keep mixing until soft peaks appear, meaning the whites are thick but the tips curl slightly when you lift the beaters.
Step 3: Gradually Sweeten and Whip Until Glossy
With your mixer on high, add the sugar one tablespoon at a time, letting it dissolve before adding more. This slow-and-steady style is what gives Christmas Meringue Cookies their shiny, marshmallowy peaks. Beat until the meringue is stiff and glossy, and rub a little between your fingers — you shouldn’t feel any grittiness from the sugar.
Step 4: Add Flavor and Color
Mix in the vanilla extract to infuse the meringue with warmth. If you’re planning to add color, gently divide the mixture among bowls and carefully fold in your gel food colorings. Swirl to your heart’s content! Just take care not to overmix, as this can deflate all the air you’ve whipped in.
Step 5: Pipe and Decorate
Spoon the meringue into a piping bag fitted with a star or round tip — or get creative with different shapes! Pipe small kisses or whimsical blobs onto your prepared baking sheets, spacing them apart. This is a great moment for little helpers or creative decorators: add festive sprinkles before baking for extra sparkle.
Step 6: Bake and Cool for Crisp Perfection
Slide the trays into the oven and bake for 1 hour without peeking. Once the timer’s up, turn off the oven but leave the cookies inside for another hour to cool completely. This gentle, gradual cooling locks in crispness and keeps the meringues from cracking. When you finally open the door, you’ll be greeted by a tray of snowy, jewel-like Christmas Meringue Cookies ready to delight!
How to Serve Christmas Meringue Cookies
Garnishes
For a picture-perfect finish, dust your Christmas Meringue Cookies with a little edible glitter or a snow-like whisper of powdered sugar. Edible gold stars or tiny holiday candies can also make each cookie feel special — you can really let your imagination run wild!
Side Dishes
These cookies are the ultimate companion for hot drinks: serve them alongside warm cocoa, spiced tea, or rich coffee after a holiday dinner. For a dessert board, pair with chocolate-dipped fruit or nutty biscotti for varied textures and flavors.
Creative Ways to Present
Layer your Christmas Meringue Cookies in cellophane bags tied with bright ribbons for a charming homemade gift. Arrange them in decorative tins as an edible ornament for your holiday table, or scatter them across a dessert platter alongside other festive treats. They also shine perched delicately atop cakes or trifle for an extra wow factor!
Make Ahead and Storage
Storing Leftovers
To keep your meringues light and crisp, store them in an airtight container at room temperature, away from humidity. They’ll stay fresh and lovely for up to 2 weeks — if they last that long before disappearing!
Freezing
If you want to do your holiday baking well in advance, these cookies freeze beautifully. Place cooled Christmas Meringue Cookies in single layers in a sturdy container, separating with parchment paper. Seal tightly and freeze for up to 1 month. Thaw at room temperature for about 30 minutes before enjoying — no one will guess they weren’t made fresh that day.
Reheating
While these cookies don’t technically need reheating, if they pick up a bit of humidity or lose their crispness, simply pop them in a low oven (about 200°F/90°C) for 5 to 10 minutes. Let cool, and they’ll be crunchy and airy again in no time!
FAQs
Why won’t my meringue mixture form stiff peaks?
Chances are, there’s either a bit of grease or yolk in the bowl, or the sugar wasn’t added gradually. Make sure your bowl and beaters are squeaky clean and add sugar slowly for optimal texture.
Can I make Christmas Meringue Cookies without a piping bag?
Absolutely! While a piping bag creates perfect little kisses, you can also use two spoons to drop rustic mounds of meringue onto your baking sheet — they’ll still be delicious and charming.
What’s the best way to color the meringue?
Always opt for gel food coloring, as liquid food dyes can deflate the delicate meringue. Add just a small amount and fold in gently for vibrant, festive colors without loss of volume.
Can I use different extracts for flavor?
Yes! Swap vanilla with peppermint, almond, or even a touch of citrus for a fun twist that will still complement the classic holiday vibe of Christmas Meringue Cookies.
Why did my meringues crack in the oven?
Cracking usually happens if the oven temperature is too high or if they cool too quickly. Stick to the low heat, and let them cool slowly in the oven as directed for the most flawless results.
Final Thoughts
If you’ve never made Christmas Meringue Cookies before, now’s the perfect time to try — they’re festive, fun, and truly magical to share. Whether you keep things classic or go wild with colors and decorations, these cookies promise sweet moments for every holiday celebration. Give them a whirl, and watch them disappear faster than you can say “Merry Christmas!”
Print
Christmas Meringue Cookies Recipe
- Total Time: 2 hours (including cooling)
- Yield: About 50 small cookies 1x
- Diet: Vegetarian
Description
These festive Christmas Meringue Cookies are light, airy, and perfect for the holiday season. With a crisp exterior and a chewy interior, these colorful treats will brighten up any dessert table.
Ingredients
Egg White Mixture:
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Additional:
- Red and green gel food coloring (optional)
- Festive sprinkles (optional)
Instructions
- Preheat the oven: Preheat the oven to 225°F (110°C) and line two baking sheets with parchment paper.
- Beat egg whites: In a clean mixing bowl, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form.
- Add sugar: Gradually add sugar while beating on high speed until stiff, glossy peaks form. Mix in vanilla extract.
- Color the meringue: Divide meringue into bowls, add food coloring, and gently fold.
- Pipe and bake: Transfer meringue to piping bag, pipe shapes on baking sheets, add sprinkles, and bake for 1 hour.
- Cool: Turn off the oven and let meringues cool inside for an additional hour without opening the door.
Notes
- Ensure mixing bowl and beaters are clean for best results.
- Avoid using liquid food coloring.
- Store cookies in an airtight container at room temperature for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 15
- Sugar: 3 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 0.5 g
- Cholesterol: 0 mg
