Name: Festive Meringue Wreath Cookies Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 large egg whites; ½ tsp lemon juice; 1⅓ cup powdered sugar; Red gel food coloring; Green gel food coloring; Christmas sprinkles, optional

There’s something truly magical about these light-as-air, colorful little treats that instantly lift your holiday spirit. I’m excited to share this Festive Meringue Wreath Cookies Recipe with you—it’s perfect for creating a show-stopping dessert that’s as fun to make as it is to eat.

The image shows a tall stack of six bright green meringue rings with a textured, ruffled swirl design. Each ring has a smooth but slightly crinkled surface with piped star shapes along the edges. Tiny round sprinkles in red, white, and green are scattered across all layers, adding a festive touch. There are small red meringue decorations placed sporadically on the rings. The stack is set on a white marbled surface with a blurred red, white, and green patterned box in the background, enhancing the holiday feel. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Festive Meringue Wreath Cookies Recipe
Top Tip
How to Serve Festive Meringue Wreath Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Festive Meringue Wreath Cookies Recipe

Why You'll Love This Recipe

From the moment I first piped these vibrant green wreaths with their red holly berries, I was hooked. This recipe isn’t just about tasty cookies—it’s about creating something festive and beautiful with surprisingly simple ingredients.

Light & Airy Texture: These meringue wreaths melt in your mouth, offering a delicate crunch without being heavy.
Festive & Fun to Make: The piping step feels like crafting holiday art, making this a joyful baking project.
Customizable Colors & Decorations: You can easily adjust the colors or add sprinkles to match your holiday vibe.
Impresses Guests: Everyone loves these at holiday gatherings—they’re both eye-catching and delicious!

The image shows a bright green wreath-shaped cookie with one main thick layer formed by soft swirls of smooth, light green dough. The swirls create an open center ring, and the cookie is decorated with tiny round sprinkles in red, white, and dark green scattered all over. On the bottom left side of the wreath, there are three shiny red berry shapes made of dough and two small green leaf shapes, giving a festive look. The cookie sits on a white plate placed on a white marbled surface with more similar green wreath cookies blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of these wreath cookies lies in their simple base—egg whites and sugar—combined with a splash of lemon juice to stabilize and brighten the mix. Each ingredient plays a specific role to give you that perfect stiff, glossy meringue.

Flat lay of three whole large brown eggs with clean shells, a small white ceramic bowl of fresh lemon juice, a small white ceramic bowl filled with fine powdered sugar, a small white ceramic bowl containing vivid red gel food coloring, a small white ceramic bowl with bright green gel food coloring, and a small pile of colorful Christmas sprinkles, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Egg Whites: Make sure they’re separated cleanly with no yolk contamination; that’s key to achieving stiff peaks.
Lemon Juice: Adds acidity that helps stabilize the egg whites during whipping so they hold their shape.
Powdered Sugar: Dissolves quickly and gives the meringue a smooth texture and sweetness.
Red & Green Gel Food Coloring: Great for vibrant colors that don’t thin the mixture like liquid colorings can.
Christmas Sprinkles (optional): Adds that festive sparkle—but remember to add them before baking so they stick well.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve often played around with the classic green and red, but don’t hesitate to customize your wreaths with other colors or even edible glitter to fit your holiday theme. Making these your own makes the process even more fun.

Variation: Once, I swapped green with a fantastic peppermint-flavored gel coloring and folded in a hint of peppermint extract to the batter—delicious and festive!
Dietary Modification: These cookies are naturally gluten-free and vegan-friendly if you use aquafaba instead of egg whites.
Difficulty Level: Beginner-friendly once you get the hang of whipping egg whites; just take your time and you’ll nail it.

Step-by-Step: How I Make Festive Meringue Wreath Cookies Recipe

Step 1: Prep & Whip the Egg Whites Just Right

First things first: preheat your oven to 300°F (about 150°C) and line two baking sheets with parchment or silicone mats. Start with cold egg whites straight from the fridge, then let them come to room temp for about 30 minutes—this little patience pays off in easier whipping! Beat your egg whites and lemon juice on medium speed until soft peaks form, roughly 3-5 minutes. It’s important your bowl and beaters are spotless and dry—any oil or moisture will sabotage the whip.

Step 2: Gradually Add Powdered Sugar for Gloss & Stability

Add the powdered sugar slowly, about a third cup at a time, while continuing to beat. You’ll notice the meringue gradually transform into a glossy, stiff mixture—keep whipping until you can lift the beaters and the peaks stand straight up. This might take 10 minutes or more, but don’t rush it! The shine and firmness are your cues.

Step 3: Divide & Color the Batter Gently

Reserve about ½ cup for your red "berries," gently fold in red gel coloring, and leave the larger portion green by carefully folding in the green gel coloring. Remember, fold slowly so you don’t deflate your mixture. When I first tried this, I learned that aggressive mixing kills the air—you want light and fluffy wreaths, after all!

Step 4: Pipe Your Wreaths with Love

Using a piping bag fitted with a Wilton #199 tip, pipe medium-sized flower shapes in a circular wreath on your green meringue. Then, switch to a smaller #4 tip and pipe little holly berries between flowers with the red batter. Sprinkle with festive sprinkles if you like—they stick better before baking!

Step 5: Bake and Cool to Perfection

Bake the wreaths for 30-40 minutes until they are dry to the touch and no longer glossy. I usually bake in batches so the oven isn’t overloaded, which helps avoid soggy meringues. If you’re pressed for time, try the overnight baking method—more on that below. Allow the cookies to cool 5-10 minutes fully on the baking sheets; then, you’re ready to enjoy or package them for gifting!

Top Tip

After making Festive Meringue Wreath Cookies several times, I’ve learned a few tricks that make all the difference between decent and dazzling cookies.

Perfect Egg Separation: Always separate eggs over a small bowl before combining whites—this prevents yolk slipping in and ruining the whip.
Patience with Folding: Fold in color gently, just until combined—overmixing flattens your meringue.
Look for Dryness, Not Color: Remove your meringues when dry and matte, not browned. They burn easily once dry, so watch closely in the final bake minutes.
Batch Bake for Best Results: Baking too many wreaths at once traps moisture, leading to soft or sticky centers—space them out for crispness.

How to Serve Festive Meringue Wreath Cookies Recipe

festive meringue wreaths - Serving Suggestion

Garnishes

I love topping these cookies with tiny festive sprinkles or edible glitter to mimic fresh snow. Sometimes I add a tiny dusting of powdered sugar for a snowy effect—simple but charming!

Side Dishes

These wreath cookies pair beautifully with a warm cup of spiced hot chocolate or a strong espresso to balance their sweetness. If you’re hosting, I even like to lay them out alongside gingerbread and fruitcake for a diverse holiday cookie platter.

Creative Ways to Present

Presenting these cookies is almost as fun as making them! Arrange them on a decorative plate with sprigs of fresh rosemary or pine for a natural wreath feel. At parties, I’ve even hung them individually on a small holiday tree with ribbon for an edible decoration.

Make Ahead and Storage

Storing Leftovers

I store leftover wreath cookies in an airtight container at room temperature, placing parchment paper between layers to keep them crisp. They stay fresh and crunchy for 3-5 days this way—any longer, and they start picking up moisture.

Freezing

Freezing meringue wreaths isn’t my favorite because they can absorb moisture and lose their texture, but if you must, freeze them in an airtight container with plenty of padding. Thaw thoroughly before serving to avoid sogginess.

Reheating

To revive slightly soft meringue cookies, briefly pop them in a low oven (about 250°F) for 5-10 minutes to help draw out moisture and crisp them back up—just watch closely so they don’t brown.

Frequently Asked Questions:

Can I make these wreath cookies without a mixer?

While a stand or hand mixer makes whipping egg whites faster and easier, you can absolutely whisk by hand—expect it to take a bit longer and require some elbow grease to reach stiff peaks.

What if my meringue mixture looks grainy?

A grainy texture usually means the sugar hasn’t fully dissolved. Continue mixing thoroughly—it will eventually become glossy and smooth. Using powdered sugar helps this process.

How do I use the overnight baking method?

Pipe your cookies onto a baking sheet and let them dry overnight at room temperature, uncovered. Then bake them at 300°F for about 20-25 minutes the next day to finish drying them out—this works if you’re low on time but want the same crisp results.

Can I use liquid food coloring instead of gel?

Gel food coloring is best because it won’t thin your meringue batter, which can affect its ability to hold stiff peaks. If you use liquid coloring, add only a tiny amount and fold carefully to avoid deflating the mixture.

Final Thoughts

These Festive Meringue Wreath Cookies always brighten up my kitchen and make my holiday gatherings feel extra special. Their delicate crunch, cheerful colors, and the satisfaction of piping your own little wreaths—trust me, once you try this recipe you’ll want to make it a holiday tradition. Go ahead, give it a whirl, and spread some sweet, festive joy!