Description
These festive Meringue Wreath Cookies are crisp on the outside and slightly chewy inside — the perfect combination of texture and holiday charm. They’re piped into wreath shapes, tinted with Christmas colors, and finished with sprinkles for a whimsical touch. A lovely, gluten-free option for your Christmas cookie platter!
Ingredients
Scale
- 3 large egg whites (room temperature)
- ½ teaspoon lemon juice (or ¼ teaspoon cream of tartar)
- 1⅓ cups powdered sugar, sifted
- Red gel food coloring
- Green gel food coloring
- Christmas sprinkles (optional)
Instructions
- Preheat your oven to 200°F (93°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Beat the egg whites in a clean, dry mixing bowl with an electric mixer on medium speed until frothy. Add the lemon juice (or cream of tartar) and continue beating.
- Gradually add the powdered sugar, one tablespoon at a time, while mixing. Increase the speed to high and beat until stiff, glossy peaks form (about 5–7 minutes).
- Divide the meringue into three bowls. Tint one bowl red, one green, and leave the third plain white. Use gel food coloring sparingly — a little goes a long way!
- Prepare your piping bag. Fit a large piping bag with a star tip (such as Wilton 1M) and fill it with alternating scoops of the red, white, and green meringue for a marbled effect.
- Pipe the wreaths. Pipe small circles onto your prepared baking sheets, leaving about 1 inch between cookies. Each wreath should be about 2 inches in diameter.
- Add sprinkles if desired. Gently tap off any excess.
- Bake for 1 hour and 15 minutes, then turn off the oven and let the cookies cool inside with the door slightly ajar for another hour. This ensures they dry out completely without browning.
- Cool completely before removing them from the parchment paper. Store in airtight containers at room temperature.
Notes
Active time: about 20 minutes; passive time: about 2 hours (including baking and cooling).
Ensure your mixing bowl and whisk are completely clean and grease-free — even a trace of fat can prevent stiff peaks from forming.
These cookies are best baked on low heat for an extended time; high heat can cause them to crack or brown.