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.
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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.
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.
- 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.
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:
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.
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.
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.
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.
Print
Christmas Meringue Wreath Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Meringue Wreath Cookies are delicate, festive treats perfect for the holiday season. Light and airy with a crisp texture, they come in beautiful green wreath bases and red holly berries, optionally decorated with Christmas sprinkles for extra cheer. Made primarily from egg whites and powdered sugar, they are a delightful sweet snack to brighten any celebration.
Ingredients
Main Ingredients
- 3 large egg whites
- ½ teaspoon lemon juice
- 1⅓ cup powdered sugar
Coloring and Decoration
- Red gel food coloring
- Green gel food coloring
- Christmas sprinkles, optional
Instructions
- Prepare Oven and Baking Sheets: Heat the oven to 300 degrees Fahrenheit and line two cookie sheets with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Beat Egg Whites and Lemon Juice: Using a stand or hand mixer with a dry, large mixing bowl, beat together the egg whites and lemon juice on medium speed until soft peaks form. This generally takes about 3-5 minutes and creates a foamy base for the meringue.
- Add Sugar Gradually: Slowly add the powdered sugar in ⅓ cup increments while continuously beating. Continue until stiff peaks form and the sugar is completely dissolved, resulting in a glossy mixture. This can take up to 10 or more minutes, so patience is key.
- Divide and Color the Mixtures: Separate ½ cup of the mixture into a small bowl and fold in red gel food coloring gently. Fold the green gel food coloring into the remaining larger bowl until you achieve the desired shade. Avoid overmixing to maintain volume.
- Pipe the Cookies: Transfer the green mixture into a piping bag fitted with a Wilton tip #199 and pipe medium-sized flowers in a circle onto one prepared baking sheet to form wreath shapes. Use a Wilton tip #4 in another piping bag to pipe small holly berries between the flowers using the red mixture. Optionally, sprinkle Christmas sprinkles on top before baking.
- Bake in Batches: Place the baking sheet in the oven and bake for 30-40 minutes or until the meringues feel dry to the touch. Bake in batches to avoid excess moisture in the oven, which can prevent proper drying. For time-saving, consider the overnight drying method (see notes).
- Cool Before Serving: Once baked, remove the cookies from the oven and allow them to cool completely on the baking sheets, which takes about 5-10 minutes, ensuring they set properly before handling or serving.
Notes
- Store cookies in a dry, airtight container at room temperature; they last 3-5 days but do not freeze well.
- Add sprinkles before baking to ensure they stick and do not burn during baking.
- Recommended piping tips for wreath bases are Wilton 1M, Wilton #199, or Ateco 846/848/849, and for holly berries and bows Wilton tips #3, #4, or #5 work best.
- If short on time, use the overnight drying method to bake the meringues fully without batches by leaving them in a turned-off oven overnight.
- Separate eggs when cold for best results and ensure no yolk contaminates the whites to achieve ideal volume.
- Allow egg whites to come to room temperature before whipping to make beating easier and more effective.
- Beat egg whites on medium to medium-high speed for stable and voluminous peaks, avoiding low speeds that do not incorporate enough air.
- Be patient during whipping; add sugar only after soft peaks form to avoid sticky, unincorporated mixture.
- Fold in coloring gently to avoid deflating the airy meringue mixture.
- Bake until cookies are fully dry and matte; any gloss or dampness indicates more baking time needed. They should sound hollow when tapped.
- Watch the cookies closely near the end of baking to prevent browning or burning, as meringues can burn quickly once dry.
Nutrition
- Serving Size: 1 cookie
- Calories: 50 kcal
- Sugar: 10 g
- Sodium: 5 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
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