Description
These Meringue Wreath Cookies are delicate, airy, and perfect for holiday celebrations. Made with simple ingredients like egg whites, lemon juice, and powdered sugar, they are piped into festive wreath shapes with green and red coloring and optional Christmas sprinkles. Crispy and light, these cookies can be baked in batches or using an overnight method for convenience.
Ingredients
Scale
Meringue Base
- 3 large egg whites
- ½ tsp lemon juice
- 1⅓ cup powdered sugar
Coloring and Decoration
- Red gel food coloring
- Green gel food coloring
- Christmas sprinkles, optional
Instructions
- Preheat Oven: Heat the oven to 300 degrees Fahrenheit and line two cookie sheets with parchment paper or a silicone baking mat to prepare for baking.
- Beat Egg Whites: 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, approximately 3-5 minutes.
- Add Sugar Gradually: Slowly add the powdered sugar in ⅓ cup increments, beating continually until stiff peaks form and the sugar has dissolved. The mixture should be glossy and this process can take up to 10 minutes or more.
- Color Mixtures: Separate ½ cup of the meringue mixture into a small bowl and gently fold in the red food coloring. Then, gently fold green food coloring into the large bowl until the desired shade is reached without overmixing.
- Pipe Wreath Base: Place the green mixture into a piping bag fitted with Wilton tip #199 and pipe medium-sized flowers in a circle on one prepared baking sheet. Use a Wilton tip #4 and a separate piping bag to pipe small holly berries between the flowers. Optionally, sprinkle Christmas sprinkles on top.
- Bake Cookies: Bake for 30-40 minutes until dry to the touch. Bake in batches to avoid excess moisture in the oven, which can prevent proper drying. While the first batch bakes, pipe the rest on the second baking sheet.
- Cool Completely: Remove the cookies from the oven and allow them to cool for 5-10 minutes before serving or storing.
Notes
- Store cookies in a dry, airtight container at room temperature for 3-5 days; they do not freeze well.
- Add sprinkles before baking, as they will not stick if added afterward.
- For piping green wreath bases, use Wilton tips 1M, #199, or Ateco 846/848/849 for best results.
- For holly berries and bows (red sections), use Wilton tips #3, #4, or #5.
- If short on time, try the overnight baking method to dry meringues.
- Separate eggs when cold for best results, and ensure no yolk contaminates the egg whites.
- Allow egg whites to come to room temperature before whipping to achieve better volume.
- Use medium to medium-high speed on your mixer for incorporating air efficiently.
- Be patient when beating to achieve stiff peaks; avoid adding sugar too early.
- Fold in food coloring gently to avoid deflating the meringue mixture.
- Ensure cookies are fully dry before removing from oven; they should sound hollow when tapped.
- Remove cookies immediately once dry and before they begin to brown to prevent burning.
Nutrition
- Serving Size: 1 cookie
- Calories: 30 kcal
- Sugar: 6 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
