There is something truly magical about the whimsical charm of the Red and Green Striped Christmas Meringue Cookies Recipe. These delightful cookies bring festive cheer with their vibrant colors and melt-in-your-mouth texture. Light, crisp, and subtly sweet, they are a perfect treat for celebrating the holidays or gifting to friends and family. The festive red and green stripes make them as joyful to look at as they are to enjoy, embodying the spirit of Christmas in every bite.
Ingredients You’ll Need
This Red and Green Striped Christmas Meringue Cookies Recipe relies on just a handful of simple yet essential ingredients that work together to create that perfect airy texture and dazzling color. Each ingredient plays a key role, from the egg whites that form the delicate base to the gel food coloring that brings on the festive stripes.
- 4 egg whites (room temperature): Beat into soft and then stiff peaks for the meringue’s light, airy structure.
- 1/4 teaspoon cream of tartar: Stabilizes the egg whites and helps prevent deflation during baking.
- 1 cup granulated white sugar (superfine if possible): Sweetens and lends that glossy sheen and firm texture.
- 1/2 teaspoon pure vanilla extract: Adds warm, comforting flavor notes that complement the holiday vibe.
- 1/2 teaspoon pure almond extract: Provides a subtle nutty fragrance that enhances the meringue’s depth.
- Red gel food coloring: Creates vibrant red stripes without thinning the batter.
- Green gel food coloring: Adds classic Christmas green stripes, making these cookies instantly festive.
How to Make Red and Green Striped Christmas Meringue Cookies Recipe
Step 1: Setting Up Your Oven and Pans
Begin by preheating your oven to a low 220°F. This gentle temperature allows the meringues to dry out slowly rather than brown or crack. Line two large baking sheets with parchment paper to ensure your cookies don’t stick and bake evenly.
Step 2: Preparing the Egg Whites
Separate the egg whites from the yolks, making sure no yolk contaminates the whites. Place the whites in a large, clean mixing bowl. Remember, room temperature eggs whip up much better, giving you fuller volume and more stable peaks.
Step 3: Adding Cream of Tartar
Sprinkle in the cream of tartar and lightly beat it with the egg whites. This crucial step stabilizes your meringue so it holds its shape throughout baking and cooling.
Step 4: Whipping to Soft Peaks
Using a hand or stand mixer with the whisk attachment, beat on medium speed until you reach soft peaks. The mixture should be airy and fluffy but still soft enough that it folds back onto itself when the whisk is lifted.
Step 5: Incorporating Sugar and Extracts
Slowly add sugar, one tablespoon at a time, increasing the mixer speed to high as you go. This slow addition prevents sugar graininess and ensures a glossy, stiff peak meringue perfect for piping. Test by rubbing some between your fingers; if it’s smooth, you’re there. Finally, add vanilla and almond extracts for that unforgettable aroma and flavor.
Step 6: Creating the Festive Stripes
Turn the top third of your piping bag inside out. Paint alternating stripes of red and green gel food coloring along the interior from the fold all the way to the tip. Carefully spoon the meringue into the bag (about three-quarters full), then unfold the piping bag, twist to close the top, and gently squeeze out a small amount to remove air bubbles.
Step 7: Piping and Baking
Pipe the meringue onto your parchment-lined sheets, leaving enough space between each since they will expand slightly when baking. Bake for 90 minutes, then switch off the oven and leave the cookies inside to dry out completely for at least an hour. For the best results, let them cool overnight in the closed oven to avoid cracking.
Step 8: Storing Your Festive Meringues
Once cooled, store your Red and Green Striped Christmas Meringue Cookies in an airtight container to maintain crispness. They keep beautifully for about one week, perfect for those holiday gatherings or gifting occasions.
How to Serve Red and Green Striped Christmas Meringue Cookies Recipe
Garnishes
These cookies shine on their own but garnish with a light dusting of powdered sugar or a drizzle of white chocolate to add subtle sweetness and an elegant touch. Sprinkles of crushed peppermint can amp up the holiday spirit and bring an extra festive crunch.
Side Dishes
Serve your Red and Green Striped Christmas Meringue Cookies alongside a cup of rich hot chocolate or a mug of spiced holiday tea for the ultimate cozy treat. They also pair delightfully with a bowl of fresh berries or a scoop of vanilla ice cream to contrast the crispy sweetness.
Creative Ways to Present
Arrange these colorful meringues in a clear glass jar tied with a festive ribbon for a charming edible gift. For parties, present them on tiered dessert stands or nestled between pine boughs and ornaments to elevate your holiday table. You can even stack them in a cookie tree for a fun visual centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep any leftover meringues stored in an airtight container at room temperature to preserve their delicate crunch. Avoid the fridge as moisture can turn these crisp treats rubbery. Stored properly, they stay fresh for up to a week, ready whenever you need a festive nibble.
Freezing
If you want to freeze these cookies, layer them carefully between sheets of parchment paper in a freezer-safe container. Thaw at room temperature without opening the container to prevent condensation from softening the meringues. Frozen and thawed meringues may be slightly less crisp but still wonderfully tasty.
Reheating
Meringues don’t typically require reheating, but if you want to refresh their crispness, pop them into a 250°F oven for about 5-10 minutes. Let them cool completely outside the oven before serving to avoid any moisture build-up.
FAQs
Why are my meringues sticky after baking?
Sticky meringues usually mean they need more drying time. Make sure to bake at a low temperature and leave them in the turned-off oven for at least an hour to dry completely. Humidity can also affect this, so store them in airtight containers once cooled.
Can I use regular food coloring instead of gel?
Gel food coloring is best because it adds vivid colors without thinning your meringue mixture. Liquid colorings can make the batter runnier, affecting the texture and piping precision.
What if my meringue doesn’t form stiff peaks?
Make sure the mixing bowl and whisk are completely clean and free of grease. Also, use room temperature eggs and add cream of tartar as it helps stabilize the whites. Be patient with beating the egg whites to achieve that perfect peak.
Can I add other flavors besides vanilla and almond?
Absolutely! Feel free to experiment with peppermint, orange, or even coffee extracts. Just be cautious not to add too much liquid as it can alter the consistency of your meringue.
How long do these cookies last?
Stored correctly in an airtight container at room temperature, these Red and Green Striped Christmas Meringue Cookies stay fresh and crisp for up to one week. For longer storage, freezing is an option as well.
Final Thoughts
There’s truly nothing like the joy of making and sharing the Red and Green Striped Christmas Meringue Cookies Recipe during the holiday season. Their beautiful colors, delicate crunch, and sweet almond-vanilla flavor capture the essence of festive cheer. Once you try these meringues, they’ll quickly become your go-to treat for Christmas celebrations and beyond. So grab your mixing bowl, bring out the gel colors, and create a batch of these charming cookies that everyone will adore!
Print
Red and Green Striped Christmas Meringue Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 3 hours
- Yield: About 24 medium meringue cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Red and Green Striped Christmas Meringue Cookies are light, airy, and beautifully festive treats perfect for the holiday season. They combine whipped egg whites, sugar, and delicate flavors of vanilla and almond, decorated with vibrant red and green gel food coloring stripes. Baked low and slow, these meringues have a crisp exterior and melt-in-your-mouth texture, making them a charming addition to any Christmas cookie platter.
Ingredients
Egg White Mixture
- 4 egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 1 cup granulated white sugar (superfine if possible)
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
Coloring
- Red gel food coloring
- Green gel food coloring
Instructions
- Preheat the Oven: Set your oven to 220°F (105°C) and line two large baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Separate Egg Whites: Carefully separate the egg whites into a large mixing bowl, ensuring no yolk contaminates the whites, as that can prevent proper whipping.
- Add Cream of Tartar: Add 1/4 teaspoon of cream of tartar to the egg whites; this helps stabilize them as you whip.
- Beat Egg Whites to Soft Peaks: Using a hand or stand mixer with the whisk attachment, beat the egg whites on medium speed until soft peaks form — the mixture will be fluffy but will collapse back onto itself when you lift the whisk.
- Incorporate Sugar Gradually: Slowly add the sugar about one tablespoon at a time while beating on high speed. This process takes about 8-10 minutes. Continue until the sugar is fully dissolved and the meringue forms glossy, stiff peaks that hold their shape.
- Add Flavors: Mix in the vanilla and almond extracts thoroughly while continuing to beat.
- Prepare Piping Bag with Stripes: Fold the top third of a piping bag inside out and paint stripes of red and green gel food coloring along the inside from the fold to the tip. Then spoon the meringue into the bag about three-quarters full, unfold the top, twist it closed, and squeeze out a bit to remove air bubbles.
- Pipe the Meringues: Pipe the meringue onto the prepared baking sheets, leaving space between cookies as they will expand slightly when baking.
- Bake Low and Slow: Bake the cookies for 1.5 hours at 220°F. After baking, turn off the oven and leave the meringues inside for at least another hour to dry out further and reduce cracking, or even overnight for best results.
- Cool and Store: Transfer the meringues to a cooling rack to cool completely. Store them in an airtight container where they will remain fresh for about a week.
Notes
- Ensure egg whites are free of any yolk to achieve maximum volume and stability.
- Use superfine sugar for easier dissolution and a smoother texture.
- Room temperature egg whites whip better and yield more volume.
- Be gentle when folding the food coloring stripes to avoid mixing colors prematurely.
- Allow meringues to fully dry in the turned-off oven for a crispier texture and less cracking.
- These cookies are fragile; handle carefully especially when storing and serving.
