These melt-in-your-mouth Christmas Meringue Cookies are perfect for your next holiday party! You will have all the kids and adults asking you for these festive meringue cookies!
When the word "meringue" comes up, you might picture it adorning a luscious lemon meringue pie or assume it's a culinary feat reserved for skilled chefs and bakers.
The reality, however, is that making meringue is surprisingly simple and a delightful option for those who aren't avid bakers. These cookies can be made in different colors and easily decorated with holiday sprinkles, edible glitter, and more!
No pie toppings today – we're diving into the world of meringue cookies. These cookies are a hassle-free delight for all your holiday occasions, especially if you prefer to skip the lengthy decorating process.
While sugar cookies, gingerbread, and molasses cookies have their spotlight moments, these meringue cookies will effortlessly position you as the standout baker in the family this year.
Jump to:
- Why You'll Love This Meringue Cookie Pops Recipe?
- Ingredients in Christmas Meringue Cookies
- Tips For the Best Meringue Cookies
- Adding Holiday Flavors and Colors
- How to Make Meringue Cookie Batter?
- Shaping The Meringue
- How to tell Meringue Cookies are Done Baking?
- How to Store Meringue Cookies?
- Can you Freeze Meringue Cookies?
- More Holiday Treat Recipes
- 📖 Recipe
Why You'll Love This Meringue Cookie Pops Recipe?
- Requires only a few pantry staple ingredients.
- It's a perfect guilt-free treat for those watching their calorie intake.
- A refreshing alternative to heavier holiday desserts.
- So fun to shape and decorate!
- They are a great gift for friends and family.
Ingredients in Christmas Meringue Cookies
- Egg Whites: Make sure there is no yolk in your egg whites. Put each egg into a bowl one at a time as you separate them.
- Sugar or Sugar Substitute: Use powdered sugar. I've had luck making these with monk fruit, which will then make these keto-friendly. I noted they took longer to come to full peaks, but there were no changes to the final product.
- Cream of Tartar: It is an acid that helps keep the air bubbles in the meringue stable. This will make the blend stronger so that you can pipe it.
- Salt: Adding a pinch of salt to the egg whites will enhance the flavor and balance out the sweetness of the meringue.
- Vanilla: It will give the meringue a delicious and aromatic flavor. It pairs well with the sweetness and adds depth to the overall taste. You can also substitute with lemon, strawberry, almond, peppermint or other flavors.
Tips For the Best Meringue Cookies
- Clean and Dry: Make sure to clean and dry all the mixing bowls and utensils you use for making the meringue.
- Room Temperature Egg Whites: This might not seem important, but it makes a difference in helping the egg whites become good stiff peaks.
- No yolk: Make sure there is no yolk when you separate the egg whites. Break each egg in a separate bowl and then add to a large bowl. That way, you can be sure not to add yolk to the egg whites.
- Stiff peaks: Beat the egg whites to stiff peaks so they bake properly.
- Bake Low and Slow: These cookies cook at 200 degrees for about 60-90 minutes, depending on how big you make them. Leave them in the oven (turned off) to cool before completely removing them from the parchment paper. This gives your cookies the best texture.
- Watch Your Humidity: This might sound odd, but it really can make a difference in these steps if the humidity levels are high.
Adding Holiday Flavors and Colors
- I like to change things up and add different flavors and colors when making meringue cookies. This, of course, is optional.
- I've had luck with simply swapping the vanilla extract for peppermint. DO NOT use mint unless you want it to taste like toothpaste.
- I've found powdered ones or gel work best for colors, but the pure liquid will work in a pinch. Use small amounts, as too much can have an adverse effect on the egg whites coming together.
- Want some extra fun on your cookies? Top with sprinkles, sanding sugars, or edible glitter for a little extra sparkle!
How to Make Meringue Cookie Batter?
- Begin with room-temperature egg whites. This helps in achieving the right consistency.
- Use the whisk attachment of a stand mixer to beat the egg whites, cream of tartar, and salt. Keep whisking until the eggs turn foamy.
- Add half the sugar and the flavoring, then continue whisking until the mixture becomes opaque.
- Slowly pour in the remaining sugar while you continue whisking. This step is crucial for getting the right texture.
- Keep whisking until the mixture forms stiff peaks. This means the mixture is firm and holds its shape.
- If you want, add food coloring for a pop of color. Transfer the mixture to a piping bag to create your desired designs.
Shaping The Meringue
This is not your average cookie dough, so you can't just scoop and roll the dough. I've found it easy to use a piping bag and tip to pipe the desired shape onto a baking sheet lined with parchment paper. Alternatively, you can create simple drop meringue cookies by dropping dollops about one tablespoon size.
When making meringue pops, pipe the design over the stick. I've used candy sticks or craft wooden sticks for these. The oven temperature is really low, so they won't burn as they bake.
These cookies do not spread; they will puff a little.
How to tell Meringue Cookies are Done Baking?
To check if meringue cookies are done baking, you can check for a crisp and dry exterior. The cookies should easily lift off the baking sheet without sticking or feeling soft in the center. Additionally, they should have a light golden color on the edges.
How to Store Meringue Cookies?
To store meringue cookies, it is best to keep them in an airtight container at room temperature. They can be stored for up to a week, but consuming them within a few days is recommended for the best texture and flavor.
Can you Freeze Meringue Cookies?
Yes, these can also be frozen. If you don’t think you will eat them right away, store them in an airtight container lined with parchment paper. Line the delicate cookies in a single layer. Freeze them for up to 3 months. When ready to enjoy, let them defrost at room temperature.
More Holiday Treat Recipes
📖 Recipe
Christmas Meringue Cookies
Ingredients
- 4 Large Egg Whites
- ½ teaspoon Cream of Tartar
- ½ teaspoon Salt
- 1 teaspoon Vanilla or flavoring of choice
- 1 cup Powdered Sugar
Instructions
- Preheat the oven to 200 degrees.
- Place a piece of parchment paper on a baking sheet and set aside.
- Start with a clean, dry mixing bowl. I use a stand mixer, but a hand mixer will work too. It will just take a little bit longer.
- Place your room temperature eggs into the bowl and add the cream of tartar and salt. Start mixing the egg mixture until it starts to become frothy.4 Large Egg Whites, ½ teaspoon Cream of Tartar, ½ teaspoon Salt
- Slowly combine half the sugar, and the flavoring of choice and mix some more on medium speed until the eggs start to become more opaque.1 cup Powdered Sugar, 1 teaspoon Vanilla
- With the mixer still running slowly add the remaining sugar.4 Large Egg Whites, 1 cup Powdered Sugar
- Increase the mixer to high and continue to mix until you have reached stiff peaks. Be careful not to overmix as this will cause your meringue to collapse when you bake them.
- Fold in any color of choice at this point, making sure not to let the mixture collapse.
- Transfer the mixture to a piping bag with a tip of choice and pipe desired shapes.
- Bake in the preheated 200-degree oven for 60-90 minutes depending on size. You will know they are done when the outsides feel dry, and when you slightly press into one, it will bounce back. These cookies do not spread; they will puff a little.
- Turn off the oven and let the cookies completely cool before removing them from the oven.
- Remove and enjoy! Store in an airtight container, at room temperature, up to a week for best results.
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