Christmas Meringue Cookies
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!
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.
Notes
Piping the cookies: 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 pan lined with parchment paper. Alternatively, you can create simple drop meringue cookies by dropping dollops about one tablespoon size.
Making meringue pops: If making them into pops, I like to pipe a little line down first and then place the stick over before finishing the design on the top. This ensures the stick is in the pop. When making pops, pipe the design over the stick. I’ve used candy sticks and craft wooden sticks for these. The oven temperature is really low, so they won’t burn as they bake.
Nutrition
Calories: 46kcalCarbohydrates: 10gProtein: 1gFat: 0.02gSodium: 115mgPotassium: 39mgSugar: 10gCalcium: 1mgIron: 0.02mg
Tried this recipe?Let us know how it was!