Description
Light and airy holiday meringue cookies shaped like wreaths, perfect for festive occasions.
Ingredients
Scale
- 4 large egg whites, brought to room temperature for better volume.
- 1 cup of fine granulated sugar, added gradually for glossy peaks.
- ½ teaspoon of cream of tartar to stabilize the meringue.
- 1 teaspoon of pure vanilla extract for a warm flavor.
- A tiny pinch of salt to enhance sweetness.
- Red sugar pearls or festive sprinkles for decoration.
- Edible holly leaf decorations (optional, but adorable!).
- Green gel food coloring (optional, for wreath authenticity).
Instructions
- To begin crafting these delightful cookies, preheat your oven to 200°F (93°C) and line two large baking sheets with parchment paper. This prepares your baking surface, ensuring your meringues lift off effortlessly. In a clean and dry mixing bowl, add the room-temperature egg whites and beat on medium speed until the mixture becomes frothy. Adding the cream of tartar and a pinch of salt is essential as these ingredients help stabilize the meringue and contribute to its volume.
- Once you reach the frothy stage, gradually increase the mixer speed to high. Slowly add the granulated sugar, one tablespoon at a time, allowing it to dissolve fully before adding more. Continue beating until you achieve stiff, glossy peaks—this is a sign that your meringue is ready. Be cautious not to overbeat, as this can cause the mixture to become dry. Finally, gently stir in the vanilla extract to impart a warm, inviting flavor.
- If you’d like to add a festive touch to your cookies, now it’s time to add the green food coloring. Divide the meringue into two bowls and gently fold in the gel color until it’s beautifully mixed. Transfer the meringue into a piping bag fitted with a star tip. Pipe small, circular wreath shapes onto your prepared baking sheets, leaving some space between each to allow for slight spreading during baking.
- With your wreath cookies expertly piped and decorated, it’s time for baking. Place the trays in the preheated oven and allow the meringues to bake for 1½ to 2 hours. The key here is patience—your meringues should become completely dry and easily lift off the parchment paper once baked. After baking, turn off the oven but leave the meringues inside, keeping the door slightly ajar. This encourages a slow cooling process that maintains their perfect texture without cracking.
- Once your wreath cookies have cooled, carefully transfer them to an airtight container. They can be stored at room temperature for up to a week, allowing you to enjoy these festive treats throughout the holiday season. These cookies are an excellent addition to holiday platters, gift boxes, or simply enjoyed on their own with a cup of tea!
Notes
Ensure room temperature egg whites for best results and store cookies in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 1½ to 2 hours
- Category: Dessert
Nutrition
- Calories: 22 per cookie
- Sodium: 5 mg
- Protein: 0.5 g