Festive Meringue Cookies

This recipe, by far, is the easiest holiday recipe to execute. Once you pipe the delicate meringue and pop the trays in the oven, you have 2 hours to meander away from the kitchen.The other perk about this recipe is that the meringues hold really, really well! Cookies can be kept in an airtight container for up to 2 weeks.

Festive Meringue Cookies
(makes about 30 x 1″ cookies)


- 3 large egg whites (3 ounces or 90 grams)
– 1/4 teaspoon cream of tartar
– 3/4 cup (150 grams) sugar, pulsed in a food processor until fine
– 1/4 teaspoon pure vanilla extract
– Red and green food coloring (opitional)
technique for painting rainbow macarons
+ piping bag, fitted with a star tip
+ paint brush


1. Preheat oven to 200 degrees F (95 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper.

2. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the vanilla extract.

3. Take aside 2 tablespoons of meringue– dye one tablespoon using red food dye; and one using the green food dye. Using this technique here, paint two strips, one with the green meringue, and one with the red meringue down the side of a piping bag fitted with a star tip.

4. Pipe ~1″ stars on your piping tray; you can use many different patterns (rose, straight, etc.) on your parchment lined tray. Bake the meringues for approximately 1 1/2 to 2 hrs. You want to make meringues until fully dried (no golden brown here.)

Here is another idea to sandwich meringue cookies: http://duhlicious.com/2012/03/bezele-meringue-cookies/

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