There is nothing quite as festive and delightful as presenting a batch of Red and Green Striped Christmas Meringue Cookies Recipe during the holiday season. These cookies are a dazzling treat with their bold, joyful colors and impossibly light, crisp texture. Imagine biting into a cloud of sweet vanilla and almond-scented meringue that melts effortlessly on your tongue. Simple ingredients come together to create a show-stopping classic that’s perfect for gifting, sharing, or simply indulging in while sipping your favorite holiday drink. If you’re looking to bring brightness and happiness to your holiday dessert table, this Red and Green Striped Christmas Meringue Cookies Recipe will quickly become your treasured go-to.
Ingredients You’ll Need
The magic of these Red and Green Striped Christmas Meringue Cookies lies in how straightforward the ingredients are. Each one is essential: they create that delicate, airy texture and add just the right flavor and festive flair.
- 4 egg whites (room temperature): This is the base for the meringue, providing volume and structure for those perfect peaks.
- 1/4 teaspoon cream of tartar: Helps stabilize the egg whites for a firmer meringue that holds shape.
- 1 cup granulated white sugar (superfine if possible): Sweetens the meringue and adds glossy shine when fully dissolved.
- 1/2 teaspoon pure vanilla extract: Brings a warm, comforting flavor to balance the sweetness.
- 1/2 teaspoon pure almond extract: Adds a subtle nutty undertone that makes these cookies special.
- Red gel food coloring: For those iconic festive stripes packed with vibrant color.
- Green gel food coloring: The perfect complement to red for that unmistakable Christmas vibe.
How to Make Red and Green Striped Christmas Meringue Cookies Recipe
Step 1: Prepare Your Oven and Workspace
Start by preheating your oven to 220 degrees Fahrenheit, a low temperature perfect for gently drying out the meringue without browning. Line two large baking sheets with parchment paper to ensure your cookies bake evenly and release easily. This sets the stage for perfectly shaped, crisp meringues.
Step 2: Separate the Egg Whites
Carefully separate the egg whites into a large mixing bowl, ensuring no yolk gets in—the yolk can prevent your meringue from whipping properly. Pro tip: room temperature egg whites whip better, so let them sit out for a bit before starting.
Step 3: Add the Cream of Tartar
Sprinkle in the cream of tartar, which stabilizes the eggs, helping you achieve those lofty peaks that define a great meringue cookie. This tiny step makes a big difference in texture and stability.
Step 4: Whip to Soft Peaks
Using a hand or stand mixer fitted with a whisk attachment, start beating the egg whites on medium speed until soft peaks form. The mixture should be fluffy but still slightly droopy when you lift the whisk. This is your cue that it is time to add the sugar.
Step 5: Gradually Add Sugar and Beat to Stiff Peaks
Add the sugar slowly, about a tablespoon at a time, while increasing the mixer speed to high. This slow addition is key to dissolving the sugar fully for glossy, stiff peaks. It might take around 8 to 10 minutes, but patience results in that irresistible shine and texture. Rub a bit between your fingers to ensure no grittiness. Finally, fold in the vanilla and almond extracts for a fragrant finish.
Step 6: Create Festive Stripes in Your Piping Bag
Fold the top third of a piping bag inside out, then use a small brush or the back of a spoon to paint red and green gel food coloring stripes along the inside from the fold to the piping tip. When you fill the bag about three quarters full with your meringue, unfold and twist to seal it. Squeeze out a small bit first to remove air bubbles for perfect piping control.
Step 7: Pipe and Bake the Meringues
Pipe the meringue onto your parchment-lined trays in small mounds, spacing them generously as they puff and expand slightly in the oven. Bake for 1.5 hours, then turn the oven off and leave the cookies inside to dry for at least another hour, or even overnight. This slow drying helps keep the cookies crisp and minimizes cracking for a beautiful finish.
Step 8: Cool and Store Properly
Once dried and cooled completely on a rack, transfer your Red and Green Striped Christmas Meringue Cookies to an airtight container. Proper storage ensures they stay crisp and delicious through the holiday season until you’re ready to enjoy them or share as heartfelt gifts.
How to Serve Red and Green Striped Christmas Meringue Cookies Recipe
Garnishes
These colorful meringue cookies shine on their own, but you can elevate their presentation with simple garnishes like a dusting of powdered sugar for a snowy effect or a drizzle of melted white chocolate for an extra touch of sweetness and elegance.
Side Dishes
Serve these cookies alongside warm cups of spiced hot cocoa, peppermint tea, or a robust cup of coffee. Their light crunch and sweet vanilla-almond flavor perfectly complement cozy, festive beverages during cold winter gatherings.
Creative Ways to Present
For holiday entertaining, arrange your Red and Green Striped Christmas Meringue Cookies Recipe on a festive platter alongside fresh cranberries, sprigs of rosemary, or small poinsettia flowers to enhance their Christmas theme. Another idea is to package them individually in clear cellophane bags tied with red and green ribbons for charming homemade favors.
Make Ahead and Storage
Storing Leftovers
Keep your leftover meringue cookies in an airtight container at room temperature, away from humidity. This preserves their crisp texture and delightful sweetness for up to a week, making them perfect for enjoying over several days or sharing later.
Freezing
If you want to make these ahead of time in larger batches, you can freeze the finished meringues in an airtight container, separated by parchment paper layers. When you’re ready, simply let them thaw at room temperature for about 30 minutes—they’ll come back crisp and delicious.
Reheating
Meringue cookies are best enjoyed at room temperature, so reheating is not usually necessary. However, if you want to refresh their crispness, place them in a low oven (around 200 degrees Fahrenheit) for 5 to 10 minutes before serving, but watch carefully to avoid browning.
FAQs
Can I use regular food coloring instead of gel?
You can, but gel food coloring is preferred because it adds intense color without watering down the meringue, which can affect its texture.
What if my egg whites don’t whip properly?
Make sure there is absolutely no yolk in the whites and that your mixing bowl and whisk are clean and dry. Egg whites whip best at room temperature.
Can I make these cookies vegan?
Traditional meringue requires egg whites, but aquafaba (the liquid from canned chickpeas) can sometimes be used as a substitute, though texture and stability may vary.
Why do I need to add cream of tartar?
Cream of tartar stabilizes the egg whites, helping your meringue maintain volume and preventing it from collapsing as it bakes.
How do I prevent cracks in the meringue?
Slow drying is key: bake at a low temperature and allow them to cool gradually in the oven after turning it off. This reduces temperature shock which causes cracking.
Final Thoughts
There is such joy in making and sharing the Red and Green Striped Christmas Meringue Cookies Recipe. Beyond their charming appearance, these light, crisp meringue cookies bring warmth, sweetness, and festive spirit to any holiday occasion. Give this recipe a try and let it fill your home with the delightful tastes and colors of Christmas. You will quickly see why it becomes a beloved tradition year after year.
