If you’re looking to add a whimsical, melt-in-your-mouth treat to your holiday baking list, this Christmas Meringue Cookies Recipe is exactly what you need. Imagine crisp, delicate cookies with a light, airy texture that simply dissolve the moment you bite into them, all adorned with cheerful red and green sprinkles to bring out that festive spirit. These cookies are not just a delight for your taste buds but also a joy to make, with simple ingredients creating a classic holiday charm that feels homemade and heartfelt. Whether you’re baking for a gathering or want a sweet gift that’s personal and impressive, this Christmas Meringue Cookies Recipe will quickly become a beloved tradition.
Ingredients You’ll Need
The magic behind these Christmas Meringue Cookies lies in the simplicity of the ingredients. Each one plays a special role — from the structure and stability of the egg whites to the sweetness that brings everything together, and of course, a splash of festive color.
- 4 large egg whites (at room temperature): Essential for creating the light and airy base of the meringue, room temperature egg whites whip up more easily and achieve better volume.
- 1 cup (200g) granulated sugar: Provides the sweetness and helps create that glossy, stiff peak texture that holds the cookie’s shape.
- 1/2 teaspoon vanilla extract: Adds a hint of warmth and depth, balancing the sugary sweetness with familiar comforting flavor.
- 1/4 teaspoon cream of tartar: A key ingredient to stabilize the egg whites, ensuring your meringue holds its lofty peaks without collapsing.
- Pinch of salt: Enhances the flavor by cutting through sweetness and rounding out the overall taste profile.
- Red and green sprinkles (or festive nonpareils): These give your Christmas meringue cookies that joyful holiday look, making them perfect for gift-giving or party trays.
How to Make Christmas Meringue Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to a very low 200°F (95°C). This low and slow baking is crucial to dry out the meringues without browning them. Line a baking sheet with parchment paper or a silicone mat to ensure your cookies lift off easily once baked and cooled.
Step 2: Begin Whipping the Egg Whites
Using a stand mixer or hand mixer, beat the egg whites and a pinch of salt on medium speed until they become foamy. This initial aeration helps build the structure for your meringues.
Step 3: Add Cream of Tartar and Reach Soft Peaks
Next, add the cream of tartar and keep beating until soft peaks form. This step strengthens the egg whites and provides the firmness you’ll need as you continue.
Step 4: Gradually Incorporate Sugar
Slowly add your granulated sugar, one tablespoon at a time, while whisking at high speed. This gradual addition allows the sugar to dissolve fully, resulting in those beautifully stiff, glossy peaks that show you’re getting closer to perfect meringue.
Step 5: Fold in Vanilla
Gently fold in the vanilla extract with a spatula to keep as much air in the mixture as possible. This brings that subtle aromatic flavor everyone loves in holiday treats.
Step 6: Shape and Decorate Your Cookies
Pipe or spoon small mounds of the meringue mixture onto your prepared baking sheet. Having fun here is part of the process — swirl them, make little peaks, or simply dollop for a rustic look. Don’t forget to sprinkle on your festive red and green sprinkles or nonpareils for that final holiday flourish.
Step 7: Bake and Cool
Bake the meringues for about 1 1/2 to 2 hours until they feel dry to the touch. Then, turn off the oven and leave them inside to cool completely for 1 to 2 hours, or even overnight. This slow cooling ensures the perfect crisp texture without risking cracks or moisture.
How to Serve Christmas Meringue Cookies Recipe
Garnishes
These cookies are charming enough on their own but feel free to dust them lightly with powdered sugar or add a drizzle of melted white or dark chocolate for an elegant touch. The contrast of creamy chocolate against the crispy meringue makes for an irresistible bite that guests will rave about.
Side Dishes
Serve your Christmas Meringue Cookies alongside a cup of rich espresso, a frothy hot chocolate, or even a spiced mulled wine to balance their sweet crispness with warm, comforting flavors.
Creative Ways to Present
Arrange your cookies in a clear glass jar tied with a festive ribbon for a beautiful DIY gift. Alternatively, stack them in a tiered dessert tray alongside other holiday sweets like peppermint bark and gingerbread for a stunning holiday party spread.
Make Ahead and Storage
Storing Leftovers
If you have leftover meringue cookies, store them in an airtight container at room temperature. They will stay crisp for up to two weeks, making them a great make-ahead treat for busy holiday days.
Freezing
You can freeze meringue cookies to extend their shelf life — place them in an airtight container with parchment layers between to prevent sticking, then freeze for up to one month. Thaw at room temperature before serving.
Reheating
Meringues are best enjoyed crisp and fresh, so reheating is generally not recommended as moisture can make them chewy. If you want to freshen them up, place them in a low oven (around 200°F) for 5-10 minutes to dry out any absorbed moisture.
FAQs
Can I use regular sugar instead of granulated sugar?
Granulated sugar is best for this recipe as it dissolves thoroughly, giving the meringues a smooth, glossy finish. Using larger sugar crystals, like raw sugar, might result in grainier texture and uneven peaks.
Why do I need cream of tartar in the recipe?
Cream of tartar stabilizes the egg whites and helps them achieve stiff peaks. It also prevents the sugar from crystallizing, which makes your meringues smooth and helps them keep their shape during baking.
Can I add food coloring to make colored meringues?
Absolutely! Gel food coloring works best because it won’t alter the texture of your meringue. Just add a few drops after the sugar is fully incorporated and gently fold it in for pretty holiday hues.
What if my meringues are sticky after baking?
Sticky meringues usually mean there’s still moisture inside. Make sure to bake at a low temperature for the full time and allow them to cool completely inside the oven to dry out fully.
Are there vegan alternatives to egg whites in meringue cookies?
Yes, aquafaba (the liquid from canned chickpeas) can be used as a substitute for egg whites to make vegan meringue cookies. It whips up similarly and creates a light texture, though the baking time and texture might vary slightly.
Final Thoughts
This Christmas Meringue Cookies Recipe is truly a joyous celebration of simple ingredients turning into a spectacular festive treat. Whether you’re sharing them with family, gifting them to friends, or just indulging your own sweet tooth, these cookies bring a little magic to the holiday season. So grab your mixer, sprinkle on those festive colors, and let this recipe add a light, crispy delight to your holiday traditions.
Print
Christmas Meringue Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Christmas Meringue Cookies are light, airy, and perfectly sweet, making them an ideal festive treat. Delicately flavored with vanilla and decorated with red and green sprinkles, these cookies are baked low and slow for a crisp texture that’s sure to delight during the holiday season.
Ingredients
Ingredients
- 4 large egg whites (at room temperature)
- 1 cup (200g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Pinch of salt
- Red and green sprinkles (or festive nonpareils)
Instructions
- Preheat the oven: Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ease cleanup.
- Beat egg whites: In a clean mixing bowl, beat the egg whites and a pinch of salt on medium speed until they become foamy, which prepares them for stabilization.
- Add cream of tartar: Add the cream of tartar to the foamy egg whites and continue beating until soft peaks form, providing structure to the meringue.
- Incorporate sugar gradually: Slowly add granulated sugar, one tablespoon at a time, while increasing the mixer speed to high. Beat until stiff, glossy peaks form to ensure the meringue is stable and glossy.
- Fold in vanilla: Gently fold in the vanilla extract using a spatula to add flavor without deflating the meringue mixture.
- Pipe or spoon meringue: Transfer the meringue mixture to a piping bag or spoon and place small mounds or festive shapes onto the prepared baking sheet. Decorate with red and green sprinkles or festive nonpareils.
- Bake low and slow: Bake the meringues in the preheated oven for 1 1/2 to 2 hours until they are dry to the touch, ensuring a crisp texture.
- Cool inside the oven: Turn off the oven and allow the meringues to cool completely inside for 1 to 2 hours or overnight to avoid cracking and preserve their delicate texture.
- Serve or store: Once completely cooled, serve the meringue cookies immediately or package them as festive gifts.
Notes
- Egg whites should be at room temperature for best volume and stability.
- Ensure your mixing bowl and beaters are clean and free of grease for optimal egg white whipping.
- Adding sugar slowly is crucial for achieving stiff peaks and a smooth texture.
- Do not open the oven during baking to prevent cracking.
- Meringues keep well in an airtight container for up to 1 week.
