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
Scale
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.
