Best 5 Christmas Meringue Cookies Recipes

CHRISTMAS MERINGUE COOKIES

Steps:

• Whip egg whites until frothy.
• Add cream of tarter and salt; whip until stiff and dry.
• Add sugar, beating constantly until very stiff.
• Fold in chocolate chips, crushed candy canes, nuts, and vanilla.
• Drop by spoonfuls onto heavy brown paper.
• Bake at 300 degrees until the meringue sets.
• Cool.
• Remove from brown paper.

FESTIVE MERINGUE CHRISTMAS TREES

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 200°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes. Tint with green food coloring and mix thoroughly., Cut a small hole in the tip of a pastry bag; insert a large #828 open star tip. Transfer meringue to bag. Pipe 2-in.-diameter tree shapes 2 in. apart onto parchment-lined baking sheets; top with sprinkles and a star nonpareil. , Bake until firm to the touch, about 3 hours. Turn off oven and open door all the way; leave meringues in oven until cool. Remove meringues from parchment. If desired, sprinkle lightly with confectioners' sugar. Store in an airtight container at room temperature.

FAIRY KISS COOKIES

Steps:

• To make the base mixture, tip the flour and icing sugar into a bowl with a pinch of salt and stir together. Add the egg yolks and butter to the bowl and mix everything together slowly to make a dough. Knead briefly until smooth on a flour-dusted worksurface. Form the dough into a roll about 2½-3cm across. Wrap in foil and chill for 1 hour.
• Heat the oven to 160C/fan 140C/gas 3. Cover 2-3 baking sheets with baking parchment. Cut the dough roll into 45 thin slices and put the slices on the sheets. Put one toffee or caramel (upside down if using cups) on each.
• For the meringue, put the 3 egg whites in a bowl and begin to beat to soft peaks. Beat in the sugar and a pinch of salt in batches and beat for 4-5 minutes until you have stiff glossy meringue peaks. Spoon into a pastry bag with plain nozzle and pipe the meringue in a spiral, starting at the base, all the way up the toffee centre until it is completely covered. Smooth over any gaps. Repeat with the remaining cookies. Bake for 18 minutes. Cool completely.

MERINGUE COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.
• Beat egg whites, salt, cream of tartar, and vanilla until very firm. Gradually add sugar and mix. Fold in chocolate chips.
• Drop by teaspoonfuls on pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.

HOLIDAY MERINGUES

Steps:

• Heat oven to 200°F. Line 2 cookie sheets with parchment paper or foil. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in peppermint extract.
• Fit large decorating bag with 1/2-inch star tip. With small brush, paint 3 to 4 evenly spaced stripes of food color on inside of bag from tip to upper edge. Carefully spoon all meringue into bag. Pipe 1 1/2-inch diameter stars about 1 1/2 inches apart onto paper-lined cookie sheets.
• Bake 55 to 60 minutes or until crisp and dry, but not brown. Cool completely, about 15 minutes.