Description
These Christmas Meringue Cookies are light, airy, and perfect for the holiday season. With a hint of peppermint or vanilla, these gluten-free treats make a festive addition to any dessert table.
Ingredients
Egg Whites:
4 large egg whites (room temperature)
Granulated Sugar:
1 cup
Cream of Tartar:
1/4 teaspoon
Peppermint or Vanilla Extract:
1/4 teaspoon
Food Coloring:
red and green gel food coloring (optional)
Toppings:
festive sprinkles or crushed candy canes
Instructions
- Preheat the oven: Set the oven to 225°F (110°C) and line two baking sheets with parchment paper.
- Beat egg whites: In a clean mixing bowl, beat the egg whites until foamy. Add cream of tartar and continue beating until soft peaks form.
- Add sugar: Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
- Flavor and color: Gently fold in extract. Divide and tint meringue with food coloring if desired.
- Pipe meringue: Spoon meringue into a piping bag fitted with a star tip. Pipe small swirls onto baking sheets.
- Add toppings: Sprinkle with decorations.
- Bake: Bake for 1 hour, then turn off the oven. Let meringues sit inside for another hour to dry completely without opening the oven door.
Notes
- Use gel food coloring to prevent thinning the meringue.
- Meringues should be dry and crisp, not chewy.
- Store in an airtight container away from humidity for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 20
- Sugar: 5g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 0.3g
- Cholesterol: 0mg
