Name: Christmas Meringue Wreath Cookies Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 large egg whites; ½ tsp lemon juice; 1⅓ cup powdered sugar; Red gel food coloring; Green gel food coloring; Christmas sprinkles, optional

There’s something absolutely magical about biting into these delicate, crisp treats that look like little holiday wreaths. The Christmas Meringue Wreath Cookies Recipe brings that crunchy, melt-in-your-mouth texture with festive colors and a touch of whimsy that’s perfect for holiday gatherings or gifting.

The image shows a tall stack of six bright green meringue rings with a textured, ruffled swirl design. Each ring has a smooth but slightly crinkled surface with piped star shapes along the edges. Tiny round sprinkles in red, white, and green are scattered across all layers, adding a festive touch. There are small red meringue decorations placed sporadically on the rings. The stack is set on a white marbled surface with a blurred red, white, and green patterned box in the background, enhancing the holiday feel. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Christmas Meringue Wreath Cookies Recipe
Top Tip
How to Serve Christmas Meringue Wreath Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Meringue Wreath Cookies Recipe

Why You'll Love This Recipe

This Christmas Meringue Wreath Cookies Recipe has become a holiday staple for me because it’s both charming and surprisingly simple once you get the hang of it. There’s joy in piping those wreath shapes and seeing the pastel green and red dots come to life—plus the satisfying crunch is irresistible.

Light & airy texture: These cookies melt in your mouth, making them a refreshing change from heavier holiday treats.
Festive look with minimal fuss: You don’t need complicated decorations to get that signature holiday wreath appearance.
Make ahead friendly: You can prepare these in advance, which is a game-changer during the busy holiday season.
Fun to customize: Play with colors and toppings to make each batch uniquely yours.

The image shows a bright green wreath-shaped cookie with one main thick layer formed by soft swirls of smooth, light green dough. The swirls create an open center ring, and the cookie is decorated with tiny round sprinkles in red, white, and dark green scattered all over. On the bottom left side of the wreath, there are three shiny red berry shapes made of dough and two small green leaf shapes, giving a festive look. The cookie sits on a white plate placed on a white marbled surface with more similar green wreath cookies blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a crucial role in giving these meringue wreaths their perfect texture and festive color. Plus, a quick tip: use gel colors for vibrant hues without adding extra liquid, which can ruin the meringue.

Flat lay of three whole large brown eggs with clean shells, a small white ceramic bowl of fresh lemon juice, a small white ceramic bowl filled with fine powdered sugar, a small white ceramic bowl containing vivid red gel food coloring, a small white ceramic bowl with bright green gel food coloring, and a small pile of colorful Christmas sprinkles, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Egg whites: The star of the show, whipping up into a cloud-like base that gives meringues their airy structure.
Lemon juice: Helps stabilize the egg whites and adds just a hint of brightness.
Powdered sugar: Dissolves easily for a smooth, glossy meringue that bakes crisp.
Red and green gel food coloring: Provides vibrant, intense colors without affecting the meringue’s texture.
Christmas sprinkles (optional): Adds a festive touch and subtle crunch—you’ll want to add them before baking so they stick well.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I love the classic Christmas wreath colors, I’ve also tried softer shades like pastel pinks and blues for winter-themed parties. Feel free to swap colors or add your own toppings—making this recipe your own is part of the fun!

Variation: One year, I swapped the sprinkles for tiny edible silver pearls to create an elegant touch that everyone admired. It’s amazing how a small change can transform the entire vibe.
Dietary tweak: Since these are naturally gluten-free and dairy-free, they’re great for most dietary needs—just be sure to use gel food coloring that’s safe for your specific requirements.

Step-by-Step: How I Make Christmas Meringue Wreath Cookies Recipe

Step 1: Preparing Your Workspace and Oven

I start by preheating the oven to 300°F and lining two baking sheets with parchment paper or silicone mats. Having everything ready means you can focus on whipping those whites without rushing. Keep your bowls and beaters squeaky clean and dry—any grease can stop the meringue from forming properly.

Step 2: Whip the Egg Whites to Soft Peaks

Using cold eggs I separate the whites, ensuring no yolk slips in. I like to let the egg whites sit at room temperature about 30 minutes—this helps get lots of volume when beating. Then, with a stand or hand mixer, I combine the egg whites and lemon juice on medium speed until soft peaks form, about 3-5 minutes. Soft peaks mean your meringue looks foamy but still bends gently when you lift the whisk.

Step 3: Gradually Beat in the Powdered Sugar

Next, I slowly add powdered sugar, about ⅓ cup at a time, beating constantly. This step requires patience—sometimes it can take 10 minutes or more. I wait for stiff, glossy peaks that stand up firm when I pull out the whisk. At this point, the sugar dissolves completely, preventing a grainy texture.

Step 4: Separate and Color Your Meringue

I scoop out ½ cup of the meringue into a small bowl for the red coloring, folding in the gel gently to keep the air inside. The large remaining portion gets the green coloring, folded delicately until I reach my perfect wreath shade. Remember, fold softly so you don’t deflate your work!

Step 5: Pipe Your Wreath Shapes and Berries

Using a piping bag fitted with a Wilton #199 tip, I pipe medium-sized green flowers in a circle on the baking sheet. Between the flowers, I add holly berries with a smaller Wilton #4 tip using the red meringue. Finally, I sprinkle holiday sprinkles right on top before baking. This technique makes the wreaths look polished and festive.

Step 6: Bake and Cool to Perfection

The cookies bake for 30-40 minutes until they’re dry to the touch. I usually do this in batches because jamming the oven slows drying and makes it tricky. While the first batch bakes, I pipe the second sheet. Once out, I let them cool completely on the trays for 5-10 minutes before moving them—they’re delicate when warm.

Top Tip

From my experience, mastering the texture of the meringue is the secret to success with this Christmas Meringue Wreath Cookies Recipe. Once you nail the stiff peaks, the rest flows smoothly and the outcomes are stunning.

Start with chilled egg whites: They separate easier, which helps prevent yolk contamination.
Don’t rush adding sugar: Slow addition while beating is key for glossy, stiff peaks.
Gently fold in colors: Vigorous mixing collapses your meringue’s volume—fold with care.
Watch for dryness, not color: Once dry to the touch and matte, remove promptly to avoid browning.

How to Serve Christmas Meringue Wreath Cookies Recipe

Garnishes

I usually keep it simple with Christmas-themed sprinkles mixed with tiny silver dragées or sanding sugar for a bit of sparkle. Adding these before baking ensures they stick well and don’t burn or discolor. It’s a small step that really elevates the look.

Side Dishes

These light meringue wreaths pair beautifully with holiday drinks like spiced hot cocoa or eggnog. I also enjoy serving them alongside a cheese board or fruit platter—they add a sweet crunch without overwhelming other flavors.

Creative Ways to Present

For parties, I place them on cake stands surrounded by pine sprigs and cinnamon sticks to create a festive centerpiece. Another fun idea is packaging them in cellophane bags tied with ribbon, making charming edible gifts that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

I always store these cookies in a dry, airtight container at room temperature. They stay crisp and fresh for about 3-5 days. Any moisture ruins their delicate crunch, so avoid plastic bags that can trap humidity.

Freezing

Honestly, freezing meringue wreath cookies isn’t my favorite because it can introduce moisture and make them chewy. If you want to try, I recommend freezing in a single layer, wrapped tightly, and thawing fully before serving—but fresh is best!

Reheating

These cookies don’t need reheating, but if they feel a bit soft, popping them in a low oven (around 200°F) for 5 minutes can help dry them out again gently.

Frequently Asked Questions:

Can I make Christmas Meringue Wreath Cookies Recipe ahead of time?

Yes! These cookies are perfect for making ahead. Just store them in an airtight container at room temperature for up to 5 days. Avoid refrigeration, which can cause sticky meringues.

What if my meringue doesn’t form stiff peaks?

Make sure your bowl and beaters are completely clean and dry. Use fresh eggs and allow whites to come to room temperature before beating. Gradually add sugar only after soft peaks have formed and beat until stiff and glossy.

Can I add other flavors to this meringue recipe?

Absolutely! You can fold in extracts like peppermint or almond after the sugar has dissolved. Just be careful not to add too much liquid, as it can affect the texture. A drop or two is enough to add a festive twist.

Is there a way to bake all cookies at once?

Baking all cookies at once is tricky because overcrowding the oven traps moisture, preventing proper drying. If pressed for time, try the overnight baking method at very low temperature or bake in batches for best results.

Final Thoughts

Sharing this Christmas Meringue Wreath Cookies Recipe with friends and family has become one of my favorite holiday rituals. There’s something joyful about turning simple egg whites and sugar into these charming, crisp treats that brighten any celebration. Give it a try—I promise you’ll feel proud piping those festive wreaths and delight in every sweet, crunchy bite.