Meringue Cookies: Quick and Easy

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Meringue cookies are one of my favourite to make, especially during the holidays, a time that is already filled with sugary treats. These meringues are made with simple pantry ingredients and are incredibly easy to make. As a busy mom, that's exactly what I need during the holidays: treats that are simple to make yet look like I've slaved all day on them. Another bonus? These treats are gluten free and low sugar so I don't have to feel any concern when I watch my kids shovel them in like it's their last day with food. If you're looking for a Christmas dessert that's guaranteed to impress, these meringue cookies are the ones you'll come back to every year.

What are Meringue Cookies?

Meringue cookies are light, airy, melt-in-your-mouth treats made primarily from whipped egg whites and sugar, stabilized with cream of tartar, and baked at a low temperature until crisp outside and marshmallowy inside. They are essentially miniature pavlovas, often piped into decorative shapes and baked slowly to dry out, resulting in a delicate, crunchy texture that dissolves on the tongue, perfect for holidays or as cake decorations. 

Ingredients

• Egg whites

• Sugar

• cream of tartar

• vanilla or other extracts

• optional: food colouring, sprinkles

Steps to make Meringue Cookies

1. Preheat the oven to 225 F.

2. Begin by adding your egg whites to a stand mixer, along with about 1/4 cup of the granulated sugar. Begin to beat the eggs and sugar on high. As the sugar dissolves, slowly start to add more, about 2-3 tbsp at a time. Once egg whites are foamy, add the cream of tartar and any food colouring if desired.

3. Continue to beat the egg whites until stiff peaks form.

1. Once eggs are forming stiff peaks, add to a piping bag with the desired tip (I usually use the star tip). Pipe onto a parchment lined baking sheet. These cookies don't spread, so you can pipe them quite closely together. Aim to pipe these cookies about 1.5 inches in diameter. Add sprinkles if desired.

2. Bake the cookies for 60 minutes. When done, turn the oven off but leave the meringues in the oven with the door closed for approximately another hour.

3. Remove from the oven and store in an air tight container.

Tips

• Make sure that your bowl is perfectly clean and grease free. If there is any sort of contamination, your egg whites will not whip properly.

• Likewise, you must be sure that absolutely no egg yolk enters the bowl. If you break a yolk while getting the whites, you will have to discard everything (or use it to make an omelet or something). I suggest adding your egg whites one-by-one to a separate bowl, adding them to the mixture separately to avoid contaminating the whole lot should your yolk break.

• Humidity can be a problem when baking meringues and cause sticky or gummy cookies. Try to prevent humidity build up during baking by opening a window/ vent and baking low and slow to prevent steam.

• Make sure to store meringue cookies in an airtight container to prevent them from absorbing moisture. I often store them in a Ziploc bag, transferring them to a jar or container if I've gifting them.

Christmas baking doesn’t have to be complicated to feel magical, and these light, airy meringue cookies prove it. With just a few simple ingredients and a little patience, you can create a festive treat that looks beautiful on every cookie platter and brings a touch of sweetness to the holiday season. Whether you swirl them with peppermint, shape them into tiny Christmas trees, or keep them classic and snowy white, these Christmas meringue cookies are the kind of recipe your family will ask for year after year. Save this recipe for your holiday baking lineup and enjoy sharing these delicate little treats with everyone you love.

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