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
⅛ tsp. – cream of tartar (optional)
16" - Wilton piping bag
6B - Wilton piping tip
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! ?
Sparkly Meringue Cookies
Ingredients
- 5 large – eggs
- 2 cups 450 g – bakers sugar
- White glitter
- ⅛ tsp. – cream of tartar optional
- 16 " - Wilton piping bag
- 6 B - Wilton piping tip
- Parchment paper
Instructions
- 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).
- Preheat the oven to 175 F (79 C). Separate egg yolks from whites.
- 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.
- Fill the piping bag with meringue and pipe out one inch in diameter cookies.
- 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.
- 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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They look adorable Valya! Love these cookies. Thank you for the recipe!
You are very welcome! Enjoy! ?
I tried a batch of these today with adding pink coloring to them, they taste yummy, the only thing I was wondering if u know why mine cracked a bit the ones that were at the bottom layer, the layer were all good. Maybe the cream stayed out too long? Or maybe I had to use convection mode on them? What do u think the cause is or what can I do to avoid them from cracking the bottom layer.?
Thank you in advance...
Convention setting helps to spread even temperature throughout the oven. It could be that the temperature on the lower rack was too high.
I have figured out the problem, I set them on convection oven mode and they don't crack while baking. Very yummy and love that they can be made ahead ???
That is so awesome! I'm glad you figured it out.? Oven differs from the oven, so sometimes the recipe needs just a bit of tweaking! Thank you for sharing your experience with me! ☺
Those are almost too pretty to eat. Thanks for the recipe. I pinned it!
You are very welcome and thank you for pinning! ?