Meringue Wreath Cookies Recipe
Introduction
Meringue Wreath Cookies are light, airy, and perfect for festive occasions. These delicate treats combine crisp texture with a fun, colorful presentation that brightens up any holiday dessert table.
Ingredients
- 3 large egg whites
- ½ tsp lemon juice
- 1⅓ cup powdered sugar
- Red gel food coloring
- Green gel food coloring
- Christmas sprinkles, optional
Instructions
- Step 1: Heat the oven to 300 degrees Fahrenheit and line two cookie sheets with parchment paper or a silicone baking mat.
- Step 2: Using a stand or hand mixer with a dry, large mixing bowl, beat the egg whites and lemon juice on medium speed until soft peaks form, about 3-5 minutes.
- Step 3: Gradually add the powdered sugar, one-third cup at a time, beating continuously until stiff peaks form and the sugar is fully dissolved. The mixture should be glossy, which may take 10 minutes or more.
- Step 4: Scoop out half a cup of the mixture into a small bowl and gently fold in red gel food coloring.
- Step 5: Fold green gel food coloring into the remaining larger portion until the desired shade is reached, being careful not to overmix.
- Step 6: Transfer the green mixture to a piping bag fitted with a Wilton #199 tip. Pipe medium-sized flowers in a circular wreath shape on one prepared cookie sheet. Then, use a Wilton #4 tip to pipe small holly berries between flowers. Add Christmas sprinkles if using.
- Step 7: Bake for 30-40 minutes or until dry to the touch. While the first batch bakes, pipe the remaining mixture onto the second cookie sheet. Bake in batches; overcrowding the oven may cause moisture buildup and prevent proper drying. Alternatively, see notes for an overnight drying method.
- Step 8: Remove cookies from the oven and let cool completely for 5-10 minutes before serving.
Tips & Variations
- Ensure your mixing bowl and beaters are completely dry to achieve stiff peaks with the egg whites.
- Use gel food coloring sparingly to avoid thinning the meringue mixture.
- Try using different piping tips to create various festive shapes beyond flowers and berries.
- The overnight method involves baking at a lower temperature for a longer time to dry out the meringues gently.
Storage
Store meringue wreath cookies in an airtight container at room temperature for up to two weeks. Keep them away from moisture to maintain their crisp texture. If they soften, you can refresh them in a low oven (about 200°F) for 10 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies ahead of time?
Yes, meringue wreath cookies store well for up to two weeks in an airtight container. Just make sure they are completely cool before storing.
What if my meringue doesn’t form stiff peaks?
Make sure your bowl and beaters are clean and dry, and that no yolk is in the whites. Also, room temperature egg whites whip up better. Try beating longer if needed, but avoid overmixing once stiff peaks form.
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Meringue Wreath Cookies Recipe
- Total Time: 50 minutes
- Yield: Approximately 12–16 meringue wreath cookies, depending on size 1x
- Diet: Gluten Free
Description
Delight in these festive Meringue Wreath Cookies, featuring delicate, airy meringue piped into colorful flowers and holly berries. Perfect for holiday celebrations, these light and sweet treats are crafted with whipped egg whites, lemon juice, and powdered sugar, then decorated with red and green gel food coloring and optional Christmas sprinkles. Enjoy a fun and visually stunning dessert that’s as tasty as it is beautiful.
Ingredients
Meringue Base
- 3 large egg whites
- ½ tsp lemon juice
- 1⅓ cup powdered sugar
Coloring & Decorations
- Red gel food coloring
- Green gel food coloring
- Christmas sprinkles (optional)
Instructions
- Preheat the oven: Heat the oven to 300 degrees Fahrenheit (150°C) and line two cookie sheets with parchment paper or silicone baking mats to prepare for baking.
- Beat egg whites and lemon juice: In a dry, large mixing bowl, use a stand or hand mixer to beat the egg whites and lemon juice on medium speed until soft peaks form, about 3-5 minutes.
- Add powdered sugar gradually: Slowly incorporate the powdered sugar, about ⅓ cup at a time, continuing to beat until stiff peaks hold and the mixture is glossy. This process may take 10 minutes or longer, ensuring the sugar is fully dissolved.
- Color the red portion: Take ½ cup of the meringue mixture and gently fold in red gel food coloring in a small bowl, being careful not to deflate the mixture.
- Color the green portion: Gently fold green gel food coloring into the remaining larger bowl of meringue until you reach the desired shade, mixing carefully not to overwork it.
- Pipe the wreath shapes: Transfer the green meringue to a piping bag fitted with a Wilton tip #199 and pipe medium-sized flower shapes in a circular wreath pattern onto one parchment-lined baking sheet. Using a piping bag with Wilton tip #4, pipe small holly berries in between the flowers. Optionally, sprinkle with Christmas sprinkles for added festivity.
- Bake the meringue wreaths: Bake in the preheated oven for 30-40 minutes or until the cookies are dry to the touch. Bake in batches as placing too many in the oven at once may introduce moisture, preventing them from drying properly. For a time-saving alternative, see the notes for the overnight baking method.
- Cool and serve: Remove the baked wreaths from the oven and allow them to cool completely on the baking sheets, about 5-10 minutes, before carefully transferring and serving.
Notes
- For an easier drying method, bake the meringues overnight at a lower temperature (about 200°F or 93°C) to remove moisture slowly and ensure crisp texture.
- Make sure your mixing bowl and beaters are completely dry and free of any grease to achieve stiff peaks in the egg whites.
- Use gel food coloring as it won’t dilute the meringue like liquid colorings can.
- Store baked meringue wreaths in an airtight container at room temperature to maintain crispness.
- Be gentle folding in food coloring to avoid deflating the meringue mixture, which can affect texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Meringue Cookies, Holiday Cookies, Christmas Desserts, Festive Treats, Egg White Cookies, Colorful Meringue, Holiday Baking
