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Christmas Meringue Wreath Cookies will put a smile on everyone’s face this holiday season! Perfectly sweet and fluffy with an airy crunch, these wreath Christmas cookies will disappear quickly! They are easy to make and require just a few simple ingredients.
Meringue Wreath Cookies
Christmas cookies are our very favorite. Of course, we have Santa’s very favorite Bakery Style Chocolate Chip Cookies, but these meringue cookies are extra special (and extra easy to make!). This Meringue Wreath Cookies recipe is a festive way to make a simple meringue cookie a little fancier for the holidays.
Ingredients
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Sugar
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Cream of Tartar
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Egg Whites
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Green Food Coloring
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Sprinkles
Supplies:
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Frosting tips of choice (I used round tip and star tip)
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Piping bags
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Electric stand mixer with a whisk attachment and mixing bowl
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Parchment paper
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Baking sheets
Recipe
Meringue is pretty simple to make. Your stand mixer will do most of the work before you begin shaping the cookies. In a mixing bowl, whisk the egg whites for several minutes on medium-high speed until the egg whites are bubbly and frothy. Next, you will add the sugar in small increments with the mixer on medium speed. Just a dash of cream of tartar and it’s time to turn it up!
Meringue is formed when the electric mixer is on high speed for several minutes. At first, you will see soft peaks form. Keep mixing on high until you see stiff peaks. Once the meringue is firm enough to hold a shape (as seen on the whisk attachment above), it’s time to color it green. Add green food coloring until your desired shade is achieved.
Place the green meringue into 2 plastic piping bags with different tips (or you can do just one style, as well!). Prepare cookie sheets with parchment paper. Then, create the wreaths! The dotted wreaths are made by simply creating a circle with dots of meringue mixture.
Don’t worry about being perfect, the wreaths will all look adorable in the end. Now it’s time to add sprinkles as ornaments on the wreaths! You can find great holiday sprinkles at Walmart or here on Amazon. I used two little candy canes side-by-side as well as bows on each wreath. So cute!
Meringues bake at a low temperature. Your preheated oven will be set to just 230 degrees. The meringue wreath cookies will bake for just over an hour. The goal is for the meringue to be dry to the touch. I turn off the oven and let the meringue continue to sit in the oven as they cool to ensure they are gently cooked thoroughly.
These meringues are so light and airy that they will practically melt in your mouth! They are perfect for cookie exchanges, holiday parties, or gift-giving. Store these dessert cookies in an air-tight container or zip-top bag at room temperature.
More Christmas Ideas by Smart School House to Try Next:
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Meringue Christmas Trees
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Pretzel Wreaths
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Butter Flavored Sugar Cookies
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Button Cookies
-
Snowball Cookies
-
Strawberry Santas
-
Snow Globe Sugar Cookies
-
Brownie Christmas Trees
-
Christmas Trees Made with Pretzels
Meringue Wreath Cookies
Equipment
- Frosting tips of choice (I used round tip and star tip)
- Piping bags
- Electric stand mixer with a whisk attachment and mixing bowl
- Parchment paper
- Baking sheets
Ingredients
- 4 Egg whites
- 1 cup Granulated sugar
- ½ teaspoon Cream of tartar
- Christmas sprinkles (I got mine at Walmart)
Instructions
- Preheat oven to 230°
- Prepare baking sheets with parchment paper
- Using an electric mixer, whip the egg whites for a few minutes on high speed until they are frothy.
- Add the sugar to the frothy egg mixture in small amounts.
- Continue to mix on high for 1 minute.
- Add in the cream of tartar.
- Continue to whip the mixture on high for 4-5 minutes until stiff peaks form (meaning that the meringue holds a form when the mixer is turned off).
- Add green food coloring until desired shade is reached.
- Using an icing bag with a frosting tip, create circular wreath forms
- Add sprinkles for lights and additional sprinkle candies, as desired
- Bake for 1 hour and 15 minutes
- Turn the oven off, but keep the meringues in the oven for an additional hour as the oven cools. This helps remove moisture from the meringue without over baking them.
- Store in an airtight container or zip-top bag
