Name: Festive 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 truly magical about biting into delicate, airy cookies that look as festive as they taste. This Festive Meringue Wreath Cookies Recipe brings the holiday spirit right into your kitchen with colorful, light-as-air meringue shaped like charming wreaths. Trust me, they’re not only beautiful but surprisingly easy once you get the hang of it!

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 Festive Meringue Wreath Cookies Recipe
Top Tip
How to Serve Festive Meringue Wreath Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Festive Meringue Wreath Cookies Recipe

Why You'll Love This Recipe

I remember the first time I made these wreath cookies—I was amazed at how festive and stunning they looked with just a few simple ingredients. Plus, they’re so light and sweet, perfect to share with friends or as a homemade gift during the holidays.

Light and Puffy Texture: These cookies melt in your mouth because of the gentle folding and precise beating of egg whites.
Eye-Catching Presentation: The red and green hues along with sprinkles make each cookie look like a tiny festive masterpiece.
Simple Ingredient List: You only need a few staples and a little patience—a winning combo for beginner and experienced bakers alike.
Flexible Piping Fun: Whether you’re piping flowers or holly berries, you can personalize the design exactly how you like it.

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

These ingredients may seem simple, but each plays a key role in creating the perfect meringue cookies. Using fresh, cold eggs and the right sugar texture is crucial to getting stiff peaks and a glossy finish.

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! Remember to separate them carefully to avoid any yolk, which can stop them from whipping up properly.
Lemon Juice: Adds just enough acidity to stabilize the egg whites and help create those stiff peaks.
Powdered Sugar: Dissolves smoothly into the egg whites to give the meringue that glossy, sweet finish.
Red and Green Gel Food Coloring: The concentrated gels give you bold colors without watering down the meringue mixture.
Christmas Sprinkles (Optional): A festive touch that sticks well only when added before baking, adding a pretty crunch and sparkle.

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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

I love to mix things up by varying the piping tips or swapping in different sprinkle designs depending on the occasion. Feel free to get creative—the wreath shape is your canvas!

Variation: One year, I switched out the green food coloring for a pale mint shade and piped tiny golden star sprinkles on top—it was such a hit at our family party.
Dietary Tweaks: Since these are egg-white based, they’re naturally gluten-free, which is a nice bonus if you’re serving a crowd with allergies.
Seasonal Changes: You can adapt this recipe for other holidays easily — think pastel colors for Easter or autumnal shades for Thanksgiving.

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

Step 1: Prepare Your Workspace and Ingredients

First things first, preheat your oven to 300°F and line two baking sheets with parchment paper or a silicone mat. Make sure your mixing bowl and beaters are completely dry—that’s crucial for stiff egg whites! I always separate my eggs cold straight from the fridge, then let the whites sit at room temperature for about 30 minutes while I prep.

Step 2: Beat the Egg Whites to Soft Peaks

Start beating the egg whites and lemon juice on medium speed until you see soft peaks form—about 3 to 5 minutes. This is when the mixture looks foamy but still droops when you lift the beaters. Don’t rush this part; it’s key for a fluffy meringue.

Step 3: Gradually Add Sugar Until Glossy and Stiff Peaks Form

Slowly add the powdered sugar, about a third of a cup at a time, mixing vigorously after each addition. Keep going until your meringue is glossy and holds stiff peaks—you’ll know you’re there when the whisk comes out and the peaks stand straight up without drooping. This can take a solid 10 minutes, so stay patient!

Step 4: Divide and Color Your Meringue

Set aside about half a cup of your meringue in a small bowl and gently fold in the red gel food coloring. Then, fold green gel food coloring into the remaining mixture to get the perfect wreath green. Folding gently is important here—too much mixing can flatten your meringue.

Step 5: Pipe Your Wreath Cookies

Using a piping bag fitted with a Wilton #199 tip, pipe medium-sized green flowers in a circle on your baking tray to form wreath shapes. Then, switch to a Wilton #4 tip to pipe red holly berries between the flowers. Don’t forget to sprinkle your little Christmas sprinkles on top before baking to keep them stuck on perfectly!

Step 6: Bake in Batches Until Dry

Bake your wreath cookies for 30-40 minutes until they feel dry and matte to the touch. It’s best to bake in batches because overcrowding the oven adds moisture and prevents proper drying. If pressed for time, check out the overnight baking method in the FAQ below.

Step 7: Cool Completely Before Enjoying

Once baked, let your cookies cool on the tray for about 5-10 minutes before carefully transferring them to a wire rack or serving dish. This step helps them set fully and ensures the delicate structure stays intact.

Top Tip

From my own baking adventures, I’ve learned that the success of this Festive Meringue Wreath Cookies Recipe rests on a few simple but crucial techniques—these will save you time and frustration!

Dry Bowls and Tools: Even a tiny bit of moisture can keep egg whites from whipping properly—wipe your bowl and beaters with lemon juice or vinegar to ensure dryness.
Slow Sugar Addition: Adding the powdered sugar slowly lets it dissolve fully and helps your meringue reach that stiff, glossy stage faster.
Gentle Folding: When coloring your meringue, fold slowly to keep the air bubbles intact—this means softer, fluffier cookies.
Watch the Oven: Meringues can go from done to burnt quickly—lean in close toward the end of baking and pull them out as soon as they look matte and dry to the touch.

How to Serve Festive Meringue Wreath Cookies Recipe

Garnishes

I love finishing these wreaths with a sprinkle of shimmering sugar or edible glitter for extra sparkle. Sometimes I even add tiny fresh mint leaves between cookies when serving for a fresh pop of green scent and color.

Side Dishes

These cookies pair beautifully with a hot cup of spiced tea or rich hot cocoa. When I serve them at parties, I place them alongside a cheese board and fresh fruit to balance out the sweetness.

Creative Ways to Present

I’ve arranged these wreaths in circles on holiday platters, or stacked a few in a gift box with delicate tissue for a festive homemade gift. Adding a small ribbon around the box always makes recipients smile!

Make Ahead and Storage

Storing Leftovers

Store your meringue wreath cookies in an airtight container at room temperature in a dry spot. I usually find they stay perfectly crisp and fresh for about 3-5 days. Avoid storing them in the fridge because humidity can make them sticky.

Freezing

I don’t recommend freezing these cookies because the delicate texture tends to suffer with thawing moisture. They’re best made fresh or stored short-term.

Reheating

Since they’re best enjoyed as-is, I don’t usually reheat meringue cookies. But if you find they’ve softened a bit, a quick 3-5 minute toast in a low oven (around 250°F) can help crisp them up gently.

Frequently Asked Questions:

Can I make this Festive Meringue Wreath Cookies Recipe ahead of time?

Absolutely! You can prepare the meringue mixture, then pipe and bake the cookies a day ahead. Just be sure to store them in an airtight container to keep them crisp.

What should I do if my egg whites won’t whip up?

Make sure your bowl and beaters are completely dry and free from grease. Also, avoid any yolk contamination, as fat will prevent whites from whipping properly. Using cold eggs separated carefully, then letting whites come to room temperature before whipping, usually helps.

Can I use regular granulated sugar instead of powdered sugar?

Powdered sugar dissolves more smoothly into the egg whites, which is key for that glossy finish and stiff peaks. Using granulated sugar can leave your mixture grainy or unstable, so I recommend sticking with powdered.

How do I save time if I need to bake many cookies?

I suggest baking in batches to avoid moisture buildup in the oven, which impacts drying. Another trick is the overnight low-temp baking method: bake your meringues at a lower temperature for longer (around 200°F for 2 hours), which can dry them perfectly with less chance of burning.

Final Thoughts

This Festive Meringue Wreath Cookies Recipe has become a holiday tradition for me and my loved ones because it combines artful presentation, a little baking skill, and just enough sweetness to brighten any gathering. I hope you have as much fun making and sharing these light and delightful cookies as I do every year—the smiles they bring are absolutely worth every minute of effort.