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 magical about the crisp, delicate texture and festive flair of these cookies, isn’t there? This Festive Meringue Wreath Cookies Recipe brings that charm right to your kitchen with colorful, airy bites that feel like holiday cheer wrapped in every nibble.

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

I’m genuinely excited to share this Festive Meringue Wreath Cookies Recipe because it’s one of those desserts that feels fancy but is surprisingly approachable. I remember the first time I made these—I couldn’t believe how those little meringue clouds transformed into a colorful wreath that stole the show at our holiday gathering!

Visual Delight: The vibrant green and red piped meringue wreaths look stunning on any cookie platter, instantly adding festive vibes.
Light and Airy Texture: These cookies melt in your mouth, offering a delicate sweetness without feeling heavy or overly rich.
Customizable Decoration: You can play with different piping tips and sprinkles to tailor your wreaths to your personal style or party theme.
Make-Ahead Friendly: With proper storage, you can bake these well before your event, freeing up precious holiday time.

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

This recipe uses just a few basic ingredients that magically come together to create that classic meringue crunch with a festive twist. The key is fresh, cold egg whites and powdered sugar for that perfect glossy finish and sturdy structure, while lemon juice helps stabilize the mixture.

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: Fresh, cold, and separated carefully to avoid any yolk, because even a tiny bit of fat can stop the meringue from whipping correctly.
Lemon Juice: Adds just enough acid to stabilize the egg whites and help them hold stiff peaks.
Powdered Sugar: Dissolves smoothly into the whites, creating that shiny, stiff meringue base.
Red and Green Gel Food Coloring: Gel colors keep the meringue from getting watery, so your wreath shapes stay firm and vivid.
Christmas Sprinkles (optional): For that extra festive sparkle—add before baking to ensure they stick without melting.

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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 like to experiment a bit when I make this Festive Meringue Wreath Cookies Recipe, especially layering in different piping tips and sprinkle types. It’s so easy to stamp your own personality on these delicate cookies—once you nail the technique, go wild!

Variation: I once added a hint of peppermint extract to the meringue for a cool, seasonal twist, which was an absolute hit at my Christmas party.
Dietary Modification: These cookies are naturally gluten-free, making them a friendly option for guests with gluten sensitivities.
Color Play: Feel free to swap the traditional red and green for winter whites, golds, or any color combo that fits your celebration mood.

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

Step 1: Prep Your Tools and Ingredients

Start by preheating your oven to 300°F and lining two cookie sheets with parchment paper or silicone mats. Make sure your mixing bowl and beaters are completely dry—any moisture will hinder your meringue from whipping up properly. This little detail saved me so many failed batches over the years!

Step 2: Whip the Egg Whites to Soft Peaks

Using a stand or hand mixer, beat the cold egg whites with lemon juice on medium speed until soft peaks form—this usually takes 3–5 minutes. You’ll recognize soft peaks by their gentle hold; when you lift the beater, the peaks will dip slightly but still hold shape.

Step 3: Gradually Add the Powdered Sugar

Slowly mix in the powdered sugar, about a third at a time, beating continuously. Keep going until the meringue is glossy and holds stiff peaks firmly in place. This might take 10 minutes or more, but trust me, it’s worth the patience for that polished look and perfect texture.

Step 4: Color and Fold the Meringue

Reserve about half a cup of the meringue in a separate bowl for the red color. Gently fold red gel food coloring into that portion. Then fold green gel food coloring into the remaining meringue. Be gentle—you want your meringue to keep all that lovely air, so fold until just incorporated.

Step 5: Pipe Your Wreaths and Berries

Fill piping bags with the green mixture, using a Wilton #199 or similar tip, and pipe medium flowers arranged circularly on the cookie sheets to form wreaths. Then use a smaller Wilton #4 tip with the red meringue to pipe little holly berries between flowers. Don’t forget sprinkles if you like that extra festive sparkle—add them before the oven!

Step 6: Bake Slowly and Cool Thoroughly

Bake for 30–40 minutes until the cookies are dry matte to touch. Pro tip: bake in batches so your oven doesn’t get overloaded with moisture, which can ruin that crispness. Let the cookies cool on the sheet completely before moving—they’re fragile when warm.

Top Tip

Making meringue wreath cookies became a lot less intimidating once I understood a few key things from experience. If you follow these, you’ll skip common pitfalls and get beautiful cookies every time.

Keep Everything Dry: Moisture kills meringue volume, so I always dry my bowls and beaters thoroughly and avoid working in humid weather if possible.
Cold Egg Whites & Room Temperature Whipping: I separate eggs right from the fridge but allow the whites to come to room temperature before whipping to maximize volume.
Slow Sugar Addition: Adding sugar slowly while beating encourages the sugar to dissolve fully without deflating the mix, which is crucial for firmness.
Gentle Folding After Coloring: I fold in the gel colors carefully to keep the airy texture—overmixing can flatten your meringue quickly.

How to Serve Festive Meringue Wreath Cookies Recipe

Festive Meringue Wreaths - Serving Suggestion

Garnishes

I’m a big fan of using classic red and green sugar sprinkles, tiny silver dragées, or edible glitter for an extra sparkle. Sprinkling these before baking helps them stick and doesn’t risk melting or bleeding colors.

Side Dishes

These light cookies pair beautifully with warm drinks like spiced mulled cider, creamy hot chocolate, or even a festive eggnog. They also work well alongside richer desserts to add contrast.

Creative Ways to Present

For parties, I love arranging these wreaths on a large white platter with a dusting of powdered sugar to resemble snow. Wrapping a ribbon around the platter adds a charming touch. They also look adorable stacked in clear cello bags tied with holiday twine for gifting!

Make Ahead and Storage

Storing Leftovers

I store leftover meringue wreath cookies in an airtight container at room temperature, placing parchment paper between layers to protect their delicate shape. They usually stay crisp and delicious for about 3 to 5 days.

Freezing

I don’t recommend freezing these wreath cookies because the texture tends to suffer from moisture during thawing. If you want to prep ahead, it’s best to bake and store them at room temperature instead.

Reheating

These cookies are best served as is—no reheating needed. If they lose a bit of their crispness over time, you can gently revive them in a very low oven (about 200°F) for 5–10 minutes, but watch carefully to avoid browning.

Frequently Asked Questions:

Can I make these meringue wreaths without gel food coloring?

You can, but I highly recommend gel food coloring because it doesn’t add extra liquid that might deflate the meringue. Liquid dyes can make the mixture too runny and affect the texture. If you must use liquid coloring, use as little as possible and fold it in very gently.

What’s the easiest way to get stiff peaks?

Start with completely clean, dry equipment and cold egg whites. Beat the whites on medium speed initially, then increase to medium-high once they start foaming. Add the sugar slowly and continue beating until the peaks hold firmly upright without drooping. Patience is key—don’t rush this step!

Can I bake all the meringue cookies on one sheet at once?

It’s better to bake them in batches on two separate sheets to allow even airflow and drying, which prevents the meringues from getting chewy. Overloading the oven can trap moisture and ruin the texture. If time is tight, consider the overnight drying method described in the notes section.

How do I fix meringue mixture that looks runny or isn’t holding peaks?

If your whites aren’t whipping, double check for yolk contamination or moisture. Start with fresh eggs and dry bowls, then try whipping again. Sometimes separating eggs one by one into a small bowl before adding to the main bowl helps ensure no yolk sneaks in. Adding a little acid like lemon juice or cream of tartar can also stabilize the whites.

Final Thoughts

These Festive Meringue Wreath Cookies Recipe have become a treasured part of my holiday baking because they’re both joyful to make and to share. I promise you’ll love the beautiful, crisp texture and how the pops of red and green brighten up your dessert table. Give them a try—you might just start a new baking tradition with your loved ones.