Description
Delightfully light and crisp Christmas Meringue Cookies perfect for festive celebrations. These airy treats feature whipped egg whites sweetened with granulated sugar and flavored with vanilla, baked low and slow to achieve the perfect melt-in-your-mouth texture, decorated with red and green sprinkles to bring holiday cheer.
Ingredients
Scale
Meringue
- 4 large egg whites (at room temperature)
- 1 cup (200g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Pinch of salt
- Red and green sprinkles (or festive nonpareils)
Instructions
- Preheat and Prep: Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and facilitate even baking.
- Whip the Egg Whites: In a clean mixing bowl, beat the egg whites and a pinch of salt on medium speed until the mixture becomes foamy. Add the cream of tartar and continue beating until soft peaks form, which ensures stability in your meringue.
- Add Sugar Gradually: Slowly add granulated sugar one tablespoon at a time while beating on high speed. Continue until the mixture forms stiff, glossy peaks, indicating the meringue is perfectly aerated and holds its shape.
- Add Vanilla: Gently fold in the vanilla extract using a spatula to incorporate the flavor without deflating the meringue.
- Shape the Meringues: Pipe or spoon the meringue onto the prepared baking sheet in small mounds or festive shapes. Decorate with red and green sprinkles or nonpareils for a holiday touch.
- Bake: Bake the meringues in the preheated oven for 1 1/2 to 2 hours, until they are dry to the touch. After baking, turn off the oven and let the meringues cool completely inside for 1-2 hours or overnight, allowing them to dry thoroughly and develop their crisp texture.
- Serve: Once cooled, serve the meringue cookies immediately or package them in airtight containers as delightful gifts for the holiday season.
Notes
- Ensure egg whites are at room temperature for better volume when whipped.
- Adding sugar slowly is key to achieving stiff, glossy peaks without graininess.
- Cooling the meringues inside the turned-off oven helps them dry out without cracking.
- Store in an airtight container to maintain crispness and prevent moisture absorption.
