Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Meringue Wreath Cookies
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- Level: Easy
- Total: 4 hr (includes cooling)
- Active: 45 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 37
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 29 mg
The holidays are full of foliage covered with colorful lights. We wanted to reimagine the iconic wreath as a light treat that’s also gluten-free; this meringue wreath is decorated with nonpareils, sprinkles, candies and some red sugar pearls that look like holly berries. Make sure to use hard candies so they don’t melt into the meringue, but you can use any combination you like. You can also top the baked meringue wreath with a bow made from thin licorice string glued together with melted white chocolate or red candy melts. (Check the labels on your nonpareils and other decorations if you want the cookies to be gluten-free; while most decorations are, some may contain ingredients with gluten.)
- Level: Easy
- Total: 4 hr (includes cooling)
- Active: 45 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 37
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 29 mg
Ingredients
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.
