Luxurious recipes for Christmas meringue as you have never known them. Get inspired!

Delicate meringue is one of the most popular types of Christmas cookies due to its easy preparation, beautiful appearance, and mild taste.

That’s why we have selected 6 of the most beautiful and delicious recipes for snow meringues made from egg whites, which you will not be able to resist.

We still remember vegans, too!

They will also find their way here.

So let’s look at it together!

Peppermint Christmas Meringue Cookies

If you flavor the Christmas snow meringues with a little mint extract and decorate them with strips of red dye, you will have this gem that not only looks beautiful but also tastes great.

Ingredients:

• 3 room-temperature egg whites
• ¼ teaspoon cream of tartar
• ¼ teaspoon peppermint extract
• ⅛ teaspoon salt
• ¾ cup granulated sugar
• Red paste food coloring (no taste is best)

Method:

• Preheat oven to 200 degrees F.
• Line baking sheet with parchment paper.
• In a stand mixer or large bowl, beat egg whites, cream of tartar, extract, and salt on medium speed until soft peaks form.
• Gradually add sugar 1 tablespoon, beating on high speed until stiff peaks form.
• Using a brush, add stripes to the inside of a plastic decorator bag fitted with a large star or round tip.
• Fill the bag with the whipped mixture and spread the meringues on the baking sheet.
• Bake for 90 minutes or until the meringues are set.
• Turn off the oven and leave the oven door slightly open for 60 minutes.
• Remove from oven, let cool completely and serve.

Vegan Christmas Tree Meringues

Luxurious snow meringues can also be prepared without egg whites with the help of “aquafaba,” an infusion made from boiled chickpeas.

Their preparation does require a bit of practice, but with our recipe, you can easily handle it.

Ingredients:

• 1 cup of aquafaba (or 2 cans of 400g chickpeas, unsalted)
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar
• ½ teaspoon cream of tartar
• 2 drops of green gel food coloring
• peppermint extract (optional)
• sugar decorating

Method:

• Pour the contents of the cans of chickpeas into a measuring cup through a sieve to collect the liquid (aquafaba).
• Pour the aquafaba into a pan and use low heat to bring the liquid to a simmer. Keep stirring every few minutes and reduce the liquid.
• The goal is to reduce the liquid by half.
• Once reduced, pour it into a measuring cup to check it has been reduced to 1/2 cup (a hot liquid will let off some steam, so it’s good to aim for a bit more, l and the liquid will reduce further while it cools).
• Allow to cool to room temperature.
• Line a tray with baking paper and preheat the oven to 175°F.
• Place the cooled aquafaba in the bowl of a stand mixer along with the tartar and whip on medium for 10 minutes.
• Once the mixture forms soft peaks, sift in the granulated sugar by spoonfuls.
• Then beat for another 3 minutes.
• Once the mixture forms firm peaks, slowly add the icing sugar.
• Add two drops of green food coloring and a little peppermint extract (if using).
• Add meringues to a piping bag fitted with a 10mm star tip.
• Form meringues in the shape of Christmas trees on a baking sheet.
• Decorate with sugar decorations.
• Put the meringues in the oven to dry for 2 hours.
• Leave to cool overnight.
• If the meringues are still too soft, bake for another 30 minutes.
• Bon apetite!

Christmas Hazelnut Meringues

Snow meringues made from egg whites are sweet enough on their own. However, if you add hazelnuts to them, they will not only give them a pleasant nutty taste but also reduce their sweetness a little. Plus, they are divinely crunchy!

Ingredients:

• 4 egg whites
• 1 cup of sugar
• 1/8 teaspoon salt
• 1 cup lightly toasted hazelnuts, coarsely chopped + 1/4 cup lightly toasted chopped hazelnuts (to sprinkle over each meringue)

Method:

• Line the back of a 30 x 45 cm baking sheet with baking paper.
• Preheat the oven to 225°F and place the rack in the middle.
• Place the egg whites in a thoroughly cleaned bowl, ensuring that not a bit of the yolk gets into them.
• Add 1 cup of sugar and a pinch of salt to the liquid egg whites and beat on high for about 15 minutes.
• If you are using a hand mixer, this may take 5-10 minutes longer.
• When you start whipping the egg whites, they will be very thick and runny, but as you continue to beat them, they will slowly increase in volume and become glossy and pearly.
• Coarsely chop 1 cup hazelnuts.
• If you plan to put the meringues in a piping bag with a tip, you’ll need to chop the nuts very finely so they don’t clog the tip.
• Add chopped pieces of hazelnuts to the beaten egg whites.
• Carefully fold the hazelnuts into the egg whites with a minimal number of strokes.
• Prepare a decorating bag with a large “open star” tip.
• Fill the bag with hazelnut meringue.
• Place the meringues on the baking paper at a distance of approx. 2.5 – 4 cm from each other, or you can use two spoons instead of a decorating bag.
• Optionally, you can sprinkle the meringues with additional chopped hazelnuts.
• Bake in a preheated oven for 2 hours.
• To check if the meringues are done, remove one and break it in half.
• Let it cool, and check the center.
• If the center is dry, the meringues are ready.
• Turn off the oven and leave the door ajar by inserting a wooden spoon into the crack.
• Allow to cool completely.
• Enjoy your meal!

Coconut Meringue Cookies

You only need 3 ingredients for this Czech Christmas recipe, which tastes so delicious!

Coconut meringues are wonderfully airy on the inside and crispy on the outside. You probably know them under the name “coconuts.”

Ingredients:

• 2 egg whites (carefully separated from yolks)
• 1/2 cup granulated sugar
• 1/4 cup grated coconut (unsweetened)

Method:

• Prepare two stainless steel pots, one slightly larger than the other.
• Pour about 1 inch of water into a larger pot.
• Place the smaller pot in the bottom of the larger pot; the bottom of the upper pot must not touch the water level.
• Place both pots on the stove and turn it on high.
• As the water boils, the rising steam heats the upper pot.
• When the pot is hot, reduce the heat to low and let the water boil.
• Pour the egg whites into the upper pot and start whipping with an electric hand whisk.
• Beat slowly at first, then increase the speed.
• Add the sugar at the same time.
• Watch the temperature in the pot so it doesn’t get too hot; the egg whites will start to cook.
• The temperature of the egg whites should be such that when you insert your finger into them, it will be pleasantly warm.
• Whisk until the sugar dissolves and the egg whites are stiff and glossy.
• Remove the top pot with the egg whites and stir in the grated coconut.
• Mix the mixture by hand.
• Lightly grease the surface of the baking sheet, especially around the perimeter.
• Put baking paper on the tray and press it down.
• The grease base ensures that the paper sticks well.
• Then, grease the surface of the paper and dust it with flour.
• The meringues do not stick to the bottom and can be easily removed from the paper after baking.
• Using two spoons, form small mounds of the beaten egg white mixture into mounds about 1 and 1/2 inches in diameter.
• Bake in a preheated oven at 340°F for 5 minutes.
• Then reduce the oven temperature to 266°F and bake for 15 minutes until the meringues are lightly golden.
• Enjoy it!

Sugar-free Cinnamon Meringue Cookies

Sugar-Free Cinnamon Meringue Cookies are a simple and tasty recipe idea that has no added sugar. Keto, low carb, gluten-free diet friendly.

Ingredients:

• 2 egg whites
• ⅛ teaspoon Cream of Tartar
• ½ cup stevia
• ½ teaspoon of vanilla
• 1 teaspoon ground cinnamon
• ½ teaspoon of ground nutmeg

Method:

• Preheat your oven to 275F and line a large baking sheet with parchment paper.
• In a stand mixer, beat egg whites with the cream of tartar on medium speed until foamy.
• Add stevia one tablespoon at a time to the foamy mixture and continue beating until stiff peaks form.
• Add the vanilla, cinnamon, and nutmeg and mix to combine.
• Transfer the mixture to a piping bag with a tip and form approximately 1-inch meringues on the baking sheet at a distance of 1 inch from each other.
• Bake the meringues for one hour.
• Then leave the oven door closed, turn off the oven, and let the meringues set.
• This can take anywhere from one to eight hours, depending on how crunchy you like your meringues.
• Bon apetite!

Chocolate Swirled Meringue Cookies

Egg white meringue is a perfect candy that is hard not to love. In addition, try adding dark chocolate to them, which will raise them to another level! The meringues will be light and airy, but the chocolate will give them the decadence.

Ingredients:

• 3 egg whites
• 1/2 cup sugar
• 1/4 teaspoon Cream of Tartar
• 1 teaspoon Almond or Vanilla extract
• 1/4 cup Bittersweet or Dark Chocolate chips

Method:

• Preheat the oven to 225°F.
• Line the tray with baking paper.
• In a stand mixer fitted with the whisk attachment (you can also use a hand mixer), beat the egg whites on medium speed until foamy.
• Add the tartaric acid and increase the speed to high.
• Gradually add sugar 1-2 tablespoons at a time and beat the egg whites until stiff and glossy.
• Add the extract and beat for one more minute to incorporate all the sugar and extract.
• Scoop the beaten egg whites by heaping tablespoons onto the baking sheet approximately 1 inch apart.
• Heat the chocolate in the microwave in 30-second intervals until completely melted.
• Place a small dollop of chocolate on each meringue and use a toothpick to mix the chocolate into the meringue.
• Bake at 100 degrees Celsius for 1 hour.
• Leave to cool completely on the tray, then carefully peel the meringues from the baking paper.
• It will last 3-4 days in an airtight container.

And how did you like our egg white meringue recipes today? Please write to us in the comments!