Christmas Meringue Recipe

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These festive Christmas Meringues are as magical to eat as they are to look at. Crisp on the outside, melt-in-your-mouth tender on the inside, and beautifully swirled with seasonal colors—these treats are a holiday favorite for a reason. Whether you’re filling a cookie tin or decorating a dessert platter, these light and airy meringues bring a whimsical touch to your winter baking.

The best part? They’re deceptively easy to make. With just a few ingredients and a bit of patience, you’ll create something that looks straight from a bakery window. These meringues hold their shape perfectly and can be customized with cocoa dusting, peppermint swirl, or festive sprinkles. Ideal for gift-giving, party favors, or your own late-night sweet craving by the Christmas tree.

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What Kind of Meringue Is Best for Christmas?

For Christmas, the French meringue method is perfect—it’s the easiest to master and results in that crisp-yet-soft texture everyone loves. It uses uncooked egg whites whipped with sugar until stiff and glossy. Because the ingredients are simple and the baking is low and slow, it’s perfect for beginners and experts alike looking to impress with little stress.

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Ingredients for the Christmas Meringue Recipe

Egg Whites – The foundation of the meringue. Room temperature egg whites whip more easily and yield more volume.

Granulated Sugar – Essential for structure and sweetness. It stabilizes the whipped whites and adds that signature crisp texture.

Cream of Tartar – A tiny bit goes a long way in stabilizing the egg whites and helping them whip to stiff peaks.

Vanilla Extract – For a warm, cozy undertone. You can swap with peppermint extract for a minty twist.

Food Coloring (Gel) – Red and green add that classic Christmas charm. Gel food coloring works best without affecting the meringue consistency.

Cocoa Powder or Holiday Sprinkles – Optional, but adds beautiful contrast and extra festivity.

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How To Make the Christmas Meringue Recipe

Step 1: Prep Your Tools

Make sure your mixing bowl and beaters are completely clean and dry. Any grease or moisture can prevent your egg whites from whipping properly.

Step 2: Whip the Egg Whites

In a large mixing bowl, beat the egg whites on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form.

Step 3: Gradually Add Sugar

Increase to high speed and slowly add the granulated sugar, one tablespoon at a time. Beat until stiff, glossy peaks form and the mixture feels smooth between your fingers (no sugar grit).

Step 4: Add Flavor and Color

Gently fold in vanilla extract. If coloring, divide the meringue into separate bowls and fold in gel food coloring of choice.

Step 5: Pipe the Meringues

Transfer the meringue into piping bags fitted with a star tip. Pipe small swirls onto a parchment-lined baking sheet.

Step 6: Bake Low and Slow

Bake at 200°F (93°C) for 1.5 hours. Turn off the oven and let the meringues sit inside for another hour to dry out completely.

Step 7: Decorate (Optional)

Dust with cocoa powder or add sprinkles before baking. For extra sparkle, add edible glitter after they cool.

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Serving and Storing Christmas Meringues

Christmas meringues are perfect as is, but they also make a delightful garnish for cakes, yule logs, and hot chocolate. Their crisp texture adds a lovely contrast to creamy desserts or soft cookies.

To store, keep them in an airtight container at room temperature for up to 2 weeks. Avoid humidity or moisture—it’s the enemy of crisp meringues. If gifting, layer them with parchment in treat boxes or clear bags for a beautiful homemade holiday present.

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Frequently Asked Questions

How do I know if I whipped the meringue enough?

Your meringue should form stiff, glossy peaks that hold their shape. Rub a bit between your fingers—if it’s smooth (no sugar granules), it’s ready.

Can I use liquid food coloring?

Gel food coloring is recommended as it won’t thin the meringue. Liquid can cause it to deflate or bake unevenly.

Why did my meringues crack or turn brown?

This usually happens if the oven temperature is too high. Keep it low and let them dry slowly.

Can I freeze meringues?

Freezing is not ideal. Meringues absorb moisture and may lose their crispness. It’s best to make and store them at room temperature.

Can I make these ahead of time?

Absolutely! Make them a few days in advance and store them properly in an airtight container.

What piping tip should I use?

A large open star tip (like Wilton 1M) gives that iconic swirled look. But any decorative tip will work.

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Want More Holiday Cookie Ideas?

If you love these Christmas Meringues, you’ll probably enjoy these other festive treats:

• Condensed Milk Snow Cookies for a soft, snowy bite.
• Lemon Raspberry Swirl Cheesecake Cups if you want something creamy with a twist.
• Caramel Cheesecake Cookies for a rich, gooey option.
• Winter Brittle for that crunchy sweet-salty combo.

For more holiday inspiration, check out my daily creations on Pinterest @hallarecipes.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go full red-and-green or keep it snowy white? Add cocoa or a peppermint swirl?

I love seeing all the creative spins you put on these! Share your tips and let’s bake something beautiful together.

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