Name: Festive Meringue Wreath Cookies Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 large egg whites; ½ tsp lemon juice; 1⅓ cup powdered sugar; Red gel food coloring; Green gel food coloring; Christmas sprinkles, optional

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.

A stack of five bright green wreath-shaped cookies with ruffled swirls stands on a white marbled surface, each layer decorated with small round sprinkles in red, white, green, and black. The cookies have a smooth, slightly textured surface with a few red accents that look like small berries made of the same dough. The edges of each wreath show distinct, wavy ridges, and the layers are evenly stacked but not perfectly aligned, creating a playful, festive look. In the background, there is a soft focus on a container with more of the same cookies and a pink towel with a white pattern. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Festive Meringue Wreath Cookies Recipe
Top Tip
How to Serve Festive Meringue Wreath Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Festive Meringue Wreath Cookies Recipe

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.

The image shows a close-up of green meringue cookies shaped like small wreaths with smooth, swirled layers forming a ring. Each wreath has a light texture with a matte finish and is decorated with tiny round red, white, and green sprinkles scattered evenly on the surface. There are three small red meringue berries and two green leaf shapes grouped together on one side of the wreath as a decoration. The cookies are placed on a white rectangular plate, set on a white marbled background. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of three whole large eggs with clean shells, a small white ceramic bowl of fresh lemon juice, another small white ceramic bowl filled with fine powdered sugar, two separate small white ceramic bowls each containing vibrant red and green gel-like food coloring, and a scattering of colorful Christmas sprinkles arranged beside the bowls, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

festive meringue wreaths - Serving Suggestion

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:

How do I know if I’ve whipped the egg whites enough for perfect meringue?

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.

Can I bake all the cookies at once instead of in batches?

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.

Why did my meringues turn out sticky or weepy?

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.

Can I use liquid food coloring instead of gel?

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!