Meringue Wreath Cookies
- Level: Easy
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 37
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 9
- Dietary Fiber
- 0
- Sugar
- 9
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 29
- Total: 4 hr (includes cooling)
- Active: 45 min
Ingredients
4 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 cup granulated sugar
1/2 teaspoon pure vanilla extract or vanilla paste
1 teaspoon green gel food coloring
Red, white and green nonpareils
Edible mini sugar gold stars
Red sugar pearls
Directions
- Preheat the oven to 225 degrees F.
- Cut 2 pieces of parchment the size of your baking sheets. Draw twelve 3-inch-diameter circles on each piece of parchment using a pencil or pen. Space the circles about 2 inches apart. Line 2 rimmed baking sheets with the prepared parchment, pencil-side facing down. Set aside.
- Beat the egg whites, cream of tartar and salt in the clean bowl of a stand mixer fitted with a whisk attachment on medium-low speed until frothy. Increase the speed to medium and slowly add the sugar 1 tablespoon at a time. Beat until stiff peaks form, about 4 minutes. Whisk in the vanilla and green gel food coloring until combined.
- Fill a piping bag fitted with a medium open star tip with meringue. Pipe small stars using the traced circles as a guide and alternating directions of the tips from left to right when you lift the piping bag. Make sure the stars overlap and touch and look like a wreath. (They will be slightly bigger than the circles.) Decorate the wreathes with the nonpareils, mini sugar gold stars and/or red sugar pearls as holly berries.
- Bake the meringues until the surface is dry, about 2 hours. Turn off the oven, prop the oven door slightly ajar with a wooden spoon or tea towel and let the meringues cool inside, about 1 hour. Remove the cookies from the parchment paper and store in an airtight container at room temperature for up to a week.