Meringue Xmas cookies are melt in your mouth delicious. Good meringue is light & airy and really sweet tasting. Because they are so easy to make, we often make several variations for our cookie exchange. And this past weekend was our cookie baking day(s). We made several batches of different types of cookies on Friday and then baked them on Saturday. Of course this did not include the meringue because it does not do well if the meringue sits too long. So me made the meringues on Saturday. We ordered the spearmint leaves from Amazon and used Maraschino cherries for the centers. Once they baked, the cherries almost look like raspberries. We just loved the idea of the white, red, and green colors for the meringues. And we used one of the Russian ball tips to pipe the meringue because we like the look of the ridges it creates.
These meringue Xmas cookies are easy and quick to make. I think it took us longer to make the meringue than to pipe and decorate the cookies. Here is how we did it.
Making meringue xmas cookies.
First we start by making the meringue. Just two ingredients are needed – egg whites and sugar – but we also add cream of tartar and vanilla extract. Start by separating the egg yolks from the egg whites and then letting the whites come to room temperature. Once the whites are ready, use an electric mixer to beat them on a medium-low speed until they start to foam. Add the cream of tartar and continue to beat them until they can hold soft peaks.
Now its time to add the sugar. The sugar you use should be superfine so that is dissolves easily and your meringues are not gritty. (We can never find superfine sugar so we use a food processor to make regular granulated sugar as fine as we can.) Increasing the mixer speed to medium-high and slowly add the sugar giving it time to dissolve before adding more until the meringue forms stiff peaks. Add the vanilla extract and beat until the meringue doesn’t feel gritty when rubbed between your fingers.
Prepare a piping bag and tip with the meringue and a baking sheet with parchment paper (we use a lot of the Reynolds Pre Cut Cookie Baking Sheets). Spoon the meringue into the bag. Pipe the cookies, twisting the tip right and left to create the great edges.
Once you have the cookies piped, add on the spearmint leaves and cherries.
Bake for 1 1/2 to 2 hours at 200° F.
Here is the recipe for Meringue Xmas Cookies
- 3 large egg whites
- ¼ tsp. cream of tartar
- ¾ cup sugar (preferably superfine)
- ¼ tsp. vanilla extract
- 1 bag spearmint leave candies
- 1 jar Maraschino cherries
- Preheat oven to 200° F.
- With the whisk attachment on the electric mixer, beat the egg whites on medium-low until they start to foam. Add the cream of tartar and continue to beat them until they hold soft peaks.
- Increase the mixer speed to medium-high and add the sugar a little at a time. Continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract.
- Prepare a piping bag and tip as well as a baking sheet with parchment paper. Spoon the meringue into the piping bag. Pipe the cookies, twisting the tip to create the edges.
- Add the leaves and then the cherries.
- Bake for 1½ to 2 hours.