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Light, low in fat and calories and incredibly delicious, meringues are the perfect addition to your holiday baking. Find out How To Make Christmas Meringue Cookies.
How To Make Christmas Meringue Cookies
Did you know that meringue is incredibly low in fat?? Basically meringue is just egg white and some sugar. Egg whites are fat free. SCORE.
That means I can indulge in these little bite size pieces of sweetness and not feel too guilty. Now, the recipe below does make 75 Christmas Meringue Cookies, I don’t recommend eating all 75 just below they are low in fat…everything in moderation my friends…everything in moderation.
Christmas Meringue Cookie Key Ingredients
- Egg whites
- Extract of choice
- Cream of tartar
- Desired decorations
Is making meringues difficult?
No, not really, but it does have steps that you can’t skip or rush through. So, be sure to follow the directions step-by-step.
Can you freeze Meringues?
Yep! Store them in an airtight container and you can freeze them for a month.
How do you store Meringues?
Well, if your friends and family don’t eat them all once you make them, you will be happy to know that you can store then in an airtight container at room temperature for up to 3 weeks. The fact that Meringues keep so well, make them an excellent addition to your holiday baking menu.
Ok, are you all ready to make some sweet treats?? Let’s do it! Be sure to Print and Pin the recipe so that you can make these year after year.
Festive Christmas Meringues
- 2 pastry tips with your desired openings. Here a round one and a flower one are used
- Small paintbrush
- 3 large egg whites room temperature
- ¾ cup superfine sugar *tip: you can blend regular sugar until it's fine
- 1 tsp vanilla extract *tip: you can use almond, orange, or other flavors
- ¼ tsp cream of tartar
- pinch of salt
- gel food color: red or dark pink
- decorating: sanding sugar melted white chocolate, non pariels, crushed candy cane for example. *candy cane, red sanding sugar, and white chocolate used here.
- Set oven to 200°F.
- Line baking sheet with parchment paper.
- Place egg whites and salt in the stand mixer and mix at medium speed until frothy.
- Add cream tartar and mix at medium high speed.
- Beat in sugar, 1 tbsp at a time. *Tip: this step is very important, do not add all the sugar at one time, add it in slowly.
- Add in vanilla extract, or whichever flavor extract you choose.
- The meringue will start to become stiff with peaks. To check if it is ready, roll a pinch of the meringue between your thumb and finger and feel for any gritty sugar. If there is any present, continue to beat the meringue until it is gone.
- To prep your pastry bag for creating striped meringues: turn the pastry bag inside out, keeping an inch pulled through the bottom as you'll be trimming this and inserting your pastry tip.
- Place bag over a glass to keep it in place.
- Dip your paintbrush into the gel food color and draw stripes on the outside of the bag.
- Take the bag off the glass, reach your hand in the bottom and pull the tip through so the stripes are now on the inside of the bag. Trim the bottom of the bag and drop your flower pastry tip inside.
- Fill your bag with Meringue. Try to poke any air bubbles with the back of the paintbrush or skewer. Twist the top of the bag. *Tip: set aside enough meringue to make the plain white meringues that you’ll be decorating.
- Hold the pastry bag straight up and down on the pastry sheet and squeeze pulling up to create peaks. *Tip: meringues don’t spread, however, you don’t want to place them too close as we need proper air flow during baking and dry time.
- To create the white meringues, simply fill a pastry bag fitted with your round pastry tip and squeeze the meringue through the bag. *Tip: to create the ice cream cone look, in a very small movement, move the bag around in a circle and pull up to create a peak.
- Bake 1 hour and let stand in oven to dry 2 hours or over night.
- For decorating: melt white chocolate in a double boiler or microwave, if you prefer. Crush candy canes and set out any other decorations.
- Drizzle white chocolate over meringues, sprinkle red sanding sugar and crushed candy canes over the white chocolate before it sets up.
- These will keep for a few days and are pretty good frozen. Store them in a non humid area as they will absorb the moisture and be less crisp…but still delicious
- Share with friends and family! Happy Holidays!