Hey there, cookie lovers!
The holiday season is here, and what better way to celebrate than with some festive treats?
Today, I’m super excited to share my recipe for Christmas cookies made with egg whites.
These cookies are light, fluffy, and oh-so-delicious.
Perfect for sharing with family and friends, or just for you (no judgment here!).
Let’s get our bake on and make this holiday even sweeter!
Preparation Time | 15-20 minutes |
Cooking Time | 90-120 minutes |
Total Time | 105-140 minutes |
Level of Difficulty | Medium |
Ingredients
- 4 egg whites, room temperature
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla essence
- Holiday sprinkles for decoration
Step 1: Prepare the Oven and Baking Sheets
Preheat your oven to 225°F (110°C).
Line two baking sheets with parchment paper to prevent the meringue cookies from sticking and to ensure even baking.
Step 2: Beat the Egg Whites
In the bowl of an electric mixer, beat egg whites until they become frothy.
Add cream of tartar and continue to beat until soft peaks form.
Gradually increase the mixing speed to medium-high.
Step 3: Add Sugar and Vanilla
Slowly add sugar, one tablespoon at a time, ensuring each addition is fully dissolved before adding the next.
Continue to beat until stiff peaks form.
Then, beat in the vanilla extract to incorporate it evenly into the meringue.
Step 4: Pipe the Meringue
Fill a piping bag fitted with a star tip with the meringue mixture.
To pipe tree-shaped cookies, start from the middle and pipe a circular base, followed by two more concentric circles on top, finishing at the tip.
Decorate with Christmas sprinkles for a festive touch.
Step 5: Bake the Meringue Cookies
Bake the piped meringue trees in the preheated oven for 1 1/2 to 2 hours.
Keep a close watch on them to prevent browning, adjusting the baking time as needed.
Baking at a low temperature helps to dry the meringues out without discoloring them.
Step 6: Cool and Store the Cookies
Once the meringue cookies are done baking, turn off the oven and open its door slightly.
Allow the cookies to cool inside the oven to gradually come to room temperature, which helps to prevent cracking.
After cooling, store the meringue cookies in an airtight container, away from any heat or moisture, to keep them crisp.