There’s something truly magical about biting into a crunchy yet light cookie that instantly evokes holiday cheer. This Festive Meringue Wreath Cookies Recipe is not only visually stunning but also downright delicious, making it the perfect treat to share with loved ones or impress at your next gathering.
Jump to:
Why You'll Love This Recipe
I have to admit, I was a bit intimidated by meringues for a while. But these wreath cookies taught me just how approachable and fun they can be. Plus, decorating them adds such a festive vibe that everyone gets excited to dig in.
- Looks like a holiday centerpiece: These wreath-shaped treats bring instant festive charm to your cookie plate.
- Simple ingredients, big impact: Just a few kitchen staples transform into something magical with the right technique.
- Customizable and fun to decorate: I love playing with colors and sprinkles to make each batch uniquely mine.
- Light and airy texture: Unlike dense cookies, these melt in your mouth and keep guests coming back for more.
Ingredients & Why They Work
Each ingredient in the Festive Meringue Wreath Cookies Recipe plays a key role in creating those perfect, crisp meringues. Here’s why they're essential and some tips for picking the best.
- Egg whites: The star of meringues — make sure they’re fresh and free from any yolk to whip them into airy peaks.
- Lemon juice: Helps stabilize the egg whites so they hold their shape better during baking.
- Powdered sugar: Dissolves easily, creating that glossy, stiff peak texture necessary for meringue.
- Gel food coloring (red and green): Super concentrated, so you get vibrant Christmas colors without watering down the mix.
- Christmas sprinkles (optional): Adds sparkle and extra festive fun — just sprinkle before baking so they stick well.
Make It Your Way
Over time, I’ve found styling these wreath cookies to be one of the most delightful parts of the process. Feel free to switch up the colors, add different shapes, or sprinkle with nuts or sparkly sugar to match your festivities.
- Variation: Last year, I swapped out the red and green colors for icy blues and silvers for a winter wonderland theme — everyone loved how it refreshed the usual look!
- Dietary Tip: This recipe is naturally gluten-free, so it’s a great allergy-friendly holiday option.
- Difficulty Level: Don’t worry if you’re new to meringue — just follow the steps carefully and you’ll get perfect results.
Step-by-Step: How I Make Festive Meringue Wreath Cookies Recipe
Step 1: Prep with Care
Start by preheating your oven to 300°F and lining two baking sheets with parchment paper or silicone mats. This simple step saves you from the frustration of sticky cookies later. Also, make sure your mixing bowls and beaters are completely dry — even a tiny bit of grease or moisture can stop egg whites from whipping properly.
Step 2: Whip to Soft Peaks
In a dry bowl, beat the cold egg whites and lemon juice on medium speed until soft peaks form — this usually takes about 3-5 minutes. You’ll see the whites start to look foamy and hold their shape gently, which means you’re on the right track. It’s tempting to rush, but patience here is everything.
Step 3: Add Sugar Slowly While Beating
Gradually add the powdered sugar in thirds, beating continuously after each addition until the mixture is glossy and holds stiff peaks. This can take 10 minutes or more, so put on some holiday tunes and enjoy the process. The stiff peak test: when you lift the whisk, the peak should stand straight up without drooping.
Step 4: Color and Fold
Take out about half a cup of the meringue into a separate bowl and gently fold in the red gel coloring. Then, fold green gel food coloring into the larger batch. Use gentle folding motions — you want to keep all the air in the meringue and not deflate it. This step is where your wreath really starts to come alive.
Step 5: Pipe Your Wreaths
Load the green mixture into a piping bag fitted with a Wilton tip #199 for flower shapes and pipe medium-sized flowers arranged in a circle on the baking sheet. Then, switch to a smaller tip (Wilton #4) to pipe tiny holly berries using the red meringue between the flowers. Sprinkle Christmas sprinkles over top if you like — I swear they add the perfect sparkle!
Step 6: Bake in Batches
Bake for about 30-40 minutes until the cookies feel dry and matte to the touch. It’s important to bake in batches so the oven doesn’t get too humid, which can ruin meringues. If you’re pressured for time, try the overnight method I include in the FAQs. Let cookies cool completely on the trays before handling—you’ll find they slide right off once cooled.
Top Tip
I’ve learned some hard-earned lessons with meringue cookies, and I want to save you those moments of frustration! Follow these tips to get your wreaths perfect.
- Use cold eggs for separation: It’s easier to avoid yolk contamination and achieve better volume when egg whites start cold.
- Room temp before whipping: Let your whites sit out about 30 minutes before beating to get fluffier peaks.
- Slow sugar addition: Add powdered sugar gradually to ensure it dissolves fully and yields glossy meringue.
- Baking patience: Don’t rush baking! Dry, matte, and hollow-sounding cookies mean you nailed it. Pull them before any golden hue appears to avoid burning.
How to Serve Festive Meringue Wreath Cookies Recipe
Garnishes
I usually keep garnishes simple yet festive — a sprinkle of edible glitter, colorful nonpareils, or tiny sugar holly leaves really lift the look. The sprinkles I use get baked right on, so there’s no fuss later!
Side Dishes
These meringue wreaths pair beautifully with a warm cup of hot cocoa or mulled cider, turning any snack time into a cozy moment. You could also serve alongside soft cheeses or fresh fruit to contrast the crisp sweetness.
Creative Ways to Present
For holiday parties, arranging several meringue wreaths around a glowing candle display or on a mirrored tray adds sparkle. Last year, I stacked them lightly with fresh rosemary sprigs tucked between for an aromatic and beautiful centerpiece.
Make Ahead and Storage
Storing Leftovers
Store your meringue wreaths in a dry, airtight container at room temperature. I usually keep mine away from humidity and find that they maintain their crisp texture beautifully for 3-5 days. Avoid storing them in the fridge or any humid place since that can soften them up.
Freezing
These cookies don’t freeze well, in my experience. The delicate texture tends to suffer in the freezer, becoming chewy or rubbery once thawed. I recommend making only as many as you anticipate eating within a few days.
Reheating
Since these cookies are best enjoyed fresh and crisp, reheating isn’t really necessary. But if you do find them a bit soft, a quick 5-minute toast in a low oven (around 250°F) can bring back some crunch. Just keep an eye on them to avoid burning.
Frequently Asked Questions:
You want to beat the egg whites until they form stiff peaks that hold their shape upright when you lift your whisk. The meringue should be glossy and not grainy. Keep the mixer speed medium to medium-high, and don’t rush the process — it can take up to 10 minutes depending on your mixer and egg freshness.
It’s best to bake the meringue wreath cookies in smaller batches. Overloading the oven increases moisture, which makes it harder for the meringues to dry properly. If you’re short on time, consider using the overnight baking method: set your oven to the lowest temperature (around 170°F) and bake for several hours or overnight to dry them out gently.
Sticky or weepy meringues happen if the egg whites weren’t whipped enough, sugar was added too quickly, or they were baked in a humid environment. Make sure your mixing bowl is spotless and dry, ingredients are at room temperature, and bake in a dry oven with the door closed for best results.
Gel food coloring is preferred because it doesn’t thin out the meringue mixture, allowing it to keep its shape and volume. Using liquid color can make the meringue too runny and affect how well it holds piped shapes.
Final Thoughts
There’s something truly special about this Festive Meringue Wreath Cookies Recipe that goes beyond just taste — it’s the joy of creating something beautiful by hand and sharing it with people you care about. I hope you’ll give it a try this season and find yourself delighted by how easy and rewarding meringue baking can be. Plus, your holiday cookie spread will thank you!
Print
Festive Meringue Wreath Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully festive Meringue Wreath Cookies that are light, airy, and perfect for holiday celebrations. These colorful cookies use whipped egg whites and powdered sugar for a crisp texture, decorated with red and green gel food coloring and optional Christmas sprinkles to create beautiful wreath shapes.
Ingredients
Main Ingredients
- 3 large egg whites
- ½ teaspoon lemon juice
- 1⅓ cup powdered sugar
- 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, about 5 minutes.
- Add Sugar Gradually: Slowly add the powdered sugar, one-third cup at a time, beating continually until stiff peaks hold and the sugar is dissolved. The mixture should become glossy; this can take up to 10 minutes.
- Color the Mixtures: Separate ½ cup of the meringue into a small bowl and gently fold in red food coloring. In the remaining larger bowl, gently fold in green food coloring until the desired shade is achieved, careful not to overmix.
- Pipe the Wreaths: Place the green mixture in a piping bag fitted with a Wilton tip #199 and pipe medium-sized flowers in a circle onto one prepared baking sheet. Use a Wilton tip #4 with another piping bag to pipe little holly berries between the flowers. Sprinkle with Christmas sprinkles if using.
- Bake in Batches: Bake the meringue wreaths for 40 minutes or until they are dry to the touch. While the first batch bakes, pipe the remaining mixture onto the second baking sheet. Baking in batches prevents moisture buildup in the oven for perfect drying.
- Cool Completely: Remove cookies from the oven and let them cool completely on the baking sheets for about 10 minutes before serving or storing.
Notes
- Store meringue wreath cookies in a dry, airtight container at room temperature; they last 3-5 days but do not freeze well.
- Add sprinkles before baking to ensure they stick and don’t burn in the oven.
- Recommended piping tips for wreath bases include Wilton 1M, Wilton #199, or Ateco 846/848/849; for holly berries and bows, use Wilton tips #3, #4, or #5.
- To save time if baking large batches, try the overnight baking method detailed in FAQs.
- Separate eggs cold from the refrigerator to avoid yolk contamination; allow egg whites to come to room temperature before whipping for better volume.
- Beat egg whites at medium to medium-high speed to incorporate air quickly and achieve stiff peaks that hold shape when whisk is lifted.
- Fold in food coloring gently to avoid deflating the meringue air bubbles; fold only until color is fully incorporated.
- Ensure cookies dry completely in the oven; they should have a matte, dry finish and sound hollow when tapped. Avoid overbaking which can cause burning.
Nutrition
- Serving Size: 1 cookie
- Calories: 40 kcal
- Sugar: 8 g
- Sodium: 5 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 0.5 g
- Cholesterol: 0 mg

Leave a Reply