Sparkly Meringue Cookies

Christmas is approaching fast. In a time of joy and happiness, how about adding a bit more sparkle and sweetness to the mix? These Sparkly Meringue Cookies are super easy to make but are always a huge hit. They’re incredibly light, airy, sweet, crispy and enjoyably melt in your mouth.

They are a fantastic fit for any occasion. If you are putting together a holiday cookie exchange or a dessert tray, they will add a beautiful and elegant touch to your presentation. For a more color theme, add some color and they’ll be gone as soon as they hit the table. Kids absolutely adore these bite-size treats. Enjoy!

Ingredients:

5 large – eggs
2 cups (450 g) – bakers sugar
White glitter
1/8 tsp. – cream of tartar (optional)

16″ – Wilton piping bag
6B – Wilton piping tip

Parchment paper

Instructions:

1. Draw one-inch circles on the parchment paper (this is optional; once you get the hang of piping you will not need to do this step).

2. Preheat the oven to 175 F (79 C). Separate egg yolks from whites.

3. Beat egg whites and bakers sugar for a couple of minutes on high, add cream of tartar and beat it for 10 more minutes until stiff glossy peaks form and not falling down.

4. Fill the piping bag with meringue and pipe out one inch in diameter cookies.

5. Sprinkle white edible glitter over piped cookies.

6. Using flat cookie sheet transfer and slide the parchment paper with piped meringue cookies straight onto oven racks. Bake meringue cookies for 3 hours at 175 F (79 C). Afte the cookies are done baking turn the oven off and let them cool in the oven. This will take about 4 hours.

7. Remove from the oven.  Store the meringues in an airtight container for up to 3 weeks.

If you make this Sparkly Meringue Cookies Recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ?

5 from 2 votes

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Sparkly Meringue Cookies

Prep Time

15 mins

Cook Time

3 hrs

Total Time

3 hrs 15 mins

 

These Sparkly Meringue Cookies are super easy to make but are always a huge hit. They’re incredibly light and airy, sweet and crisp and enjoyably just melt in your mouth. They are a fantastic fit for any for any occasion. If you are putting together holiday cookie exchanges or a dessert tray, these will add a beautiful and elegant touch to your presentation. Kids absolutely adore these bite-size treats.

Course: Cookies

Servings: 100 cookies

Author: Valya at Valya's Taste of Home

Ingredients

• 5 large – eggs
• 2 cups 450 g – bakers sugar
• White glitter
• 1/8 tsp. – cream of tartar optional
• 16 " - Wilton piping bag
• 6 B - Wilton piping tip
• Parchment paper

Instructions

1. Draw one-inch circles on the parchment paper (this is optional; once you get the hang of piping you will not need to do this step).
2. Preheat the oven to 175 F (79 C). Separate egg yolks from whites.
3. Beat egg whites and bakers sugar for a couple of minutes on high, add cream of tartar and beat it for 10 more minutes until stiff glossy peaks form and not fall down.
4. Fill the piping bag with meringue and pipe out one inch in diameter cookies.
5. Using flat baking sheet transfer and slide the parchment paper with piped meringue cookies straight onto oven racks. Bake meringue cookies for 3 hours at 175 F (79 C). Afte the cookies are done baking turn the oven off and let them cool in the oven, this will take about 4 hours.
6. Remove from the oven. Store the meringues in an airtight container for up to 3 weeks.

Looking for more Christmas recipes? Check out Christmas recipe archive.

Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. Thank you for your support!)

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