Best 6 Holiday Meringues Recipes

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In the realm of holiday baking, meringues stand as a testament to the culinary artistry and boundless creativity of bakers worldwide. These airy confections, crafted from whipped egg whites and sugar, transcend their humble origins to become ethereal delights that grace dessert tables and festive gatherings. Our curated collection of holiday meringue recipes explores the diverse expressions of this culinary gem, offering a tantalizing array of flavors, textures, and presentations. From classic French macarons adorned with vibrant ganaches to delicate meringue nests filled with luscious seasonal fruits, each recipe promises a unique gustatory experience. Discover the art of creating these delicate treats, transforming simple ingredients into culinary masterpieces that capture the spirit of the holiday season.

Let's cook with our recipes!

HOLIDAY MERINGUE MINIATURES



Holiday Meringue Miniatures image

My kids love these light melt-in-your-mouth cookies, and have fun making them. These were always on our Christmas cookie plate when I was a kid, and now the tradition continues. -Susan Marshall, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield about 7 dozen.

Number Of Ingredients 7

2 large egg whites, room temperature
1/2 teaspoon white vinegar
Dash salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup sugar
Red gel food coloring

Steps:

  • Preheat oven to 225°. Beat egg whites with vinegar and salt on medium speed until foamy and doubled in volume. Beat in extracts. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form (this may take 10 minutes)., Insert a 1/2-inch round tip into a pastry bag. Paint 5 stripes of red food coloring inside the length of the pastry bag. Transfer meringue to pastry bag; pipe dollops 1 inch apart onto parchment-lined baking sheets., Bake 1 hour or until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove and cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

HOLIDAY MERINGUES



Holiday Meringues image

Do you love peppermint? Tis the season for these merry meringues with fresh flavor.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 36

Number Of Ingredients 5

3 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1/8 teaspoon peppermint extract
red or pink gel food color

Steps:

  • Heat oven to 200°F. Line 2 cookie sheets with parchment paper or foil. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in peppermint extract.
  • Fit large decorating bag with 1/2-inch star tip. With small brush, paint 3 to 4 evenly spaced stripes of food color on inside of bag from tip to upper edge. Carefully spoon all meringue into bag. Pipe 1 1/2-inch diameter stars about 1 1/2 inches apart onto paper-lined cookie sheets.
  • Bake 55 to 60 minutes or until crisp and dry, but not brown. Cool completely, about 15 minutes.

Nutrition Facts : Calories 20, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 4 g, TransFat 0 g

HOLIDAY BERRY MERINGUE WREATH



Holiday Berry Meringue Wreath image

This edible wreath is almost too pretty to eat (but seriously, you should dive in -- it's delicious.) Crisp and crunchy meringue lies beneath a ruby red cranberry, raspberry and pomegranate sauce.

Provided by Food Network Kitchen

Categories     dessert

Time 3h45m

Yield 10 to 12 servings

Number Of Ingredients 11

8 large egg whites, at room temperature
1 teaspoon cream of tartar
1/2 teaspoon fine salt
3 1/2 cups confectioners' sugar
One 10-ounce bag fresh or frozen cranberries, thawed and drained if frozen
1/3 cup granulated sugar, plus more to taste
Juice of 1/2 lemon
4 cups fresh raspberries
1/2 cup pomegranate seeds
Leaves from 1 bunch fresh mint
1 cup heavy cream

Steps:

  • Position an oven rack in the lower third of the oven and preheat to 225 degrees F. Line the back of a baking sheet with parchment. Use a 12-inch bowl as a stencil: Flip it upside down and trace a 12-inch circle onto the parchment. Use a 9-inch bowl to trace a circle inside the 12- inch one. This is the outline of your wreath.
  • For the wreath: Combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar, 1/4 cup at a time, and beat until stiff, shiny peaks form, 13 to 15 minutes.
  • Build the wreath: Using the template on the parchment as your guide, drop dollops of meringue in a line along the inside of the 12-inch circle. Use a rubber spatula to help clean off your spoon between dollops. Following the 9-inch circle and slightly overlapping the outer ring of meringue, make an inner ring of meringue dollops to fill in the rest of the template. Flatten the meringue slightly with the back of the spoon, making sure to keep a lot of peaks. Bake the meringue until it is dry, crisp, and pearly white on the outside, about 2 hours. Remove from the oven and let it cool completely.
  • Meanwhile, make the cranberry sauce: Bring the cranberries, sugar and lemon juice to a simmer in medium saucepan and cook until the cranberries are soft and just begin to burst and the sugar is completely dissolved, about 10 minutes. Set aside to cool completely. Gently fold in the raspberries and pomegranate seeds. Whip the heavy cream in a medium bowl until soft peaks form.
  • Before serving, spread the whipped cream on the meringue. Spoon over the cranberry sauce and sprinkle with mint leaves.

Nutrition Facts : Calories 335, Fat 9 grams, SaturatedFat 6 grams, Cholesterol 32 milligrams, Sodium 171 milligrams, Carbohydrate 61 grams, Fiber 5 grams, Protein 4 grams, Sugar 52 grams

MERINGUES



Meringues image

Provided by Food Network Kitchen

Time 3h25m

Yield about 20 cookies

Number Of Ingredients 8

3 large egg whites, at room temperature
Pinch of salt
1/4 teaspoon cream of tartar
3/4 cup superfine sugar
1 teaspoon peppermint extract or 2 teaspoons grated lime zest (optional)
Assorted food coloring (optional)
1/2 to 2/3 cup mini chocolate chips (optional)
Assorted sanding sugar, melted chocolate or nonpareils, for decorating

Steps:

  • Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment. Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer); beat on medium speed until frothy. Add the cream of tartar and increase the speed to medium high; beat in the sugar 1 tablespoon at a time, then add the extract or zest. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes.
  • For colored cookies, swirl a few drops of food coloring into the meringue or use a small paintbrush to paint 3 long stripes of food coloring up the inside of a pastry bag. For chocolate chip versions, gently fold the mini chocolate chips into the mixture.
  • Drop or pipe the meringue as desired, about 2 inches apart, on the prepared baking sheets. Sprinkle with sanding sugar, if desired. Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Top with or dip in melted chocolate and sprinkle with nonpareils.

Nutrition Facts : Calories 32 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 23 milligrams, Carbohydrate 8 grams, Protein 1 grams, Sugar 8 grams

FESTIVE MERINGUE COOKIES



Festive Meringue Cookies image

Try these meringue cookies without cream of tartar! These festive treats sparkle not only during the holidays but for other occasions year-round. Use colored sugar or food coloring to change things up. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 11h55m

Yield about 2 dozen.

Number Of Ingredients 4

3 egg whites
1/2 teaspoon vanilla extract
3/4 cup sugar
White pearl or coarse sugar, optional

Steps:

  • Place egg white in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 250°., Beat egg whites on medium speed until foamy; add vanilla. Beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the corner of a pastry bag; insert large star tip. Transfer meringue to bag. Pipe 2-in. circles or shapes 2 in. apart onto parchment-lined baking sheets. If desired, sprinkle with pearl or coarse sugar. , Bake until set and dry, 35-40 minutes. Turn oven off (do not open oven door); leave meringues in oven for 1-1/2 hours. Remove from oven; cool completely on baking sheets. Store in an airtight container at room temperature.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

VANILLA MERINGUE COOKIES



Vanilla Meringue Cookies image

Want to learn how to make meringues? This meringue cookie recipe creates light, airy morsels. It's the perfect fat-free treat to really beat a sweets craving. -Jenni Sharp, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 5 dozen.

Number Of Ingredients 5

3 large egg whites
1-1/2 teaspoons clear or regular vanilla extract
1/4 teaspoon cream of tartar
Dash salt
2/3 cup sugar

Steps:

  • Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition, until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #32 star tip. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets., Bake until firm to the touch, 40-45 minutes. Turn off oven; leave meringues in oven 1 hour (leave oven door closed). Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.

Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

Tips:

  • If you want your meringues to be extra fluffy and light, make sure all the utensils and bowls you use are completely grease-free.
  • Always use fresh egg whites that are at room temperature. Cold egg whites won't whip up as well, and old egg whites may not whip up at all.
  • Beat the egg whites gradually, starting on low speed and increasing the speed as the whites start to foam. This will help prevent the whites from becoming grainy.
  • Add the sugar in small increments, while the egg whites are still whipping. This will help prevent the whites from becoming too runny.
  • Continue beating the egg whites until they reach stiff peaks. This means that when you lift the beaters out of the bowl, the whites should hold their shape and not fall back down.
  • If you're not sure if the egg whites are stiff enough, you can do the ribbon test. Slowly pour a spoonful of the egg whites back into the bowl. If the egg whites fall back in a ribbon that holds its shape for a few seconds, they're ready.
  • Once the egg whites are stiff, you can flavor them with your favorite extracts, spices, or food coloring. Just be careful not to overmix the egg whites, or they will deflate.
  • Bake the meringues at a low temperature (200°F/93°C) for a long time (1-2 hours). This will help the meringues dry out and become crispy.
  • Once the meringues are baked, turn off the oven and leave the meringues inside to cool completely. This will help prevent the meringues from cracking.

Conclusion:

Meringues are a delicious and versatile treat that can be enjoyed on their own or used to decorate cakes and other desserts. They're also a great way to use up leftover egg whites. With a little practice, you can easily master the art of making meringues at home. So next time you're looking for a sweet and festive treat, give these holiday meringues a try.

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