Meringue Snow Flower Christmas Cookies

Perfect for your cookie swap: Meringue Snow flower Christmas Cookies

These delicate meringue snow flower cookies have a pop of color in the center from the gum drop candies.  They will make the perfect recipe to take to your annual cookie swap.

These meringue snow flower cookies are the perfect recipe for your annual cookie swap.  Just five ingredients and a very slow oven makes a perfect cookie every time.  alwaystheholidays.comThese cookies are easy to make and very low in calories. They have a delicious meringue base that is so light and fluffy.  And the red and green gumdrops make the perfect addition to this delicious cookie to set the holiday mood.

Just five ingredients are all that you will need. The key to perfection is to make sure that you have a very slow oven.  Meringues taste best when they are allowed to harden at a super low temp.

I bake mine on a silicone baking mat. They make the cookie easy to take off later and are super easy to clean up too. My favorite mat is one made by Smarter baking. It is professional grade and mine still looks like new after many uses.

Meringue Snow Flower Christmas Cookies
 
Cook time
Total time
 
Ingredients
  • 2 egg whites
  • ½ teaspoon pure vanilla extract
  • ¼ tsp of cream of tartar
  • ½ cup of granulated sugar
  • Assorted colorful gum drop candies
Instructions
  1. Preheat the oven to 300ºF.
  2. Bring the egg whites to room temperature for about 30 minutes.
  3. Ad the vanilla extract and cream of tartar to the egg whites. Beat with an electric mixer until soft peaks form.
  4. Gradually add the sugar slowly, about 1 tbsp at a time, beating at a high speed. Keep beating until stiff peaks form and the sugar is almost dissolved.
  5. Spoon the meringue mixture into a decorating bag with a large star tip fitted into the opening. Pipe stars that are about 1½ inch wide onto a cookie sheet.
  6. Place one gum drop in the center of each meringue. Bake for 15 minutes or until the cookies just start to turn golden brown.
  7. Turn off the oven, leave the door open and let the cookies dry in the oven for about 10 minutes.
  8. Remove to a wire rack and cool. Store in an airtight container. Makes about 4 dozen cookies.
  9. Recipe adapted slightly from a Better Homes and Garden recipe.

 

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