Description
Enjoy your delightful and festive Holiday Meringue Wreath Cookies!
Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Red and green gel food coloring
- Edible decorative candies (optional)
- Holly leaf and berry sprinkles for decoration
Instructions
- Preheat and Prepare:
- Preheat the oven to 200°F (93°C). Line two baking sheets with parchment paper.
- Make the Meringue:
- In a clean, dry bowl, beat the egg whites on medium speed until foamy.
- Add the cream of tartar and salt, continuing to beat on medium speed until soft peaks form.
- Gradually add the sugar, 1 tablespoon at a time, beating at high speed until the sugar is fully dissolved and stiff peaks form.
- Beat in the vanilla extract.
- Shape the Wreaths:
- Transfer the meringue to a piping bag fitted with a large star tip.
- Pipe the meringue onto the prepared baking sheets into wreath shapes, about 3 inches in diameter.
- Color and Decorate:
- Use the gel food coloring to add small accents of color to the wreaths.
- Decorate with holly leaf and berry sprinkles or edible candies as desired.
- Bake:
- Bake for 1.5 to 2 hours, or until the meringues are dry and can easily be lifted from the parchment.
- Turn off the oven and allow the meringues to cool in the oven with the door slightly ajar.
- Serve:
- Once cooled, carefully remove the meringue wreaths from the baking sheets and serve.
Notes
- Ensure the bowl and beaters are completely clean and free of grease for best meringue results.
- Avoid making meringue on a humid day as it can prevent the cookies from setting properly.
- Store these cookies in an airtight container at room temperature for up to one week.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie