Meringue cookie recipe, Christmas cookie recipes, Holiday baking

Published on: January 1, 2026

Assorted cookie recipes for meringue, Christmas, and holiday baking in 2025.

The warm sugar scent that spills from the oven when meringues come out is one of those small, bright memories I keep for rainy afternoons and holiday afternoons alike. I first stumbled on the feel of these cookies through a Pin by Joni Vitek on Cookies, Brownies & Donuts in 2025 | Meringue cookie recipe, Christmas cookie recipes, Holiday baking, and it wrapped itself into our family rituals right away. The kids loved tapping them to hear the hollow sound, and my husband would always ask for the ones with a tiny kiss of chocolate in the center. If you want a treat that feels like a warm hug and a quiet celebration at once, this one welcomes you in. For a twist on cozy cookies, I sometimes reach for a churro-scented plate or a maple afternoon snack to pair it with, as I have done before with my favorite cinnamon treats like this churro cookie idea.

Table of Contents

Why This Pin by Joni Vitek on Cookies, Brownies & Donuts in 2025 | Meringue cookie recipe, Christmas cookie recipes, Holiday baking Means So Much

There is something simple and honest about meringues that feels like family. When I first tried the recipe from that Pin by Joni Vitek on Cookies, Brownies & Donuts in 2025 | Meringue cookie recipe, Christmas cookie recipes, Holiday baking, I was hesitant. Egg whites and sugar can sound fragile and fussy, but the result was airy, sweet, and somehow triumphant. My daughter declared they tasted like “clouds you can eat” and that image has stayed with me.

These cookies are not flashy. They do not need frosting or fancy piping. They sit quietly on a plate and invite conversation. Making them taught me to slow down and pay attention to texture and timing. The long, gentle drying in the oven makes the house smell like toasted sugar and vanilla. That smell now marks special moments in our home. When friends come over during the holidays, I pull these out and watch the way small hands reach, the way grown-ups smile like they are remembering their own childhood kitchens.

Meringues also remind me that cooking is practice as much as art. The first batch might crack or be slightly sticky, and that is okay. Each time you try, you learn a touch more about your oven and your mixing rhythm. That steady learning is exactly why this Pin by Joni Vitek on Cookies, Brownies & Donuts in 2025 | Meringue cookie recipe, Christmas cookie recipes, Holiday baking still feels like a gift to pass on.

Bringing Pin by Joni Vitek on Cookies, Brownies & Donuts in 2025 | Meringue cookie recipe, Christmas cookie recipes, Holiday baking Together

“Every time I stir this pot, it smells just like Sunday at home.”

The process of making meringues is like a small ritual. You hear the whisk hum, you watch glossy peaks form, and you feel the bowl warm where your hands steady it. You mix until the sugar disappears and the mixture sings with stiffness. The oven becomes a gentle hum as the cookies dry, not bake, and the kitchen fills with a soft perfume of caramel and vanilla. I love to put on a little music and let the rhythm of whisking set the pace. The silence between batches is where the house settles and memory forms.

When the cookies are ready, they look almost fragile, like seashells or the delicate tops of whipped cream. If you want, you can sandwich them with jam, press a chocolate piece into the center while they are still warm, or color them softly for a holiday plate. The joy is in making them your own, and in sharing them with people who care.

Ingredients You’ll Need

4 large egg whites at room temperature
1 cup granulated sugar
1/2 cup powdered sugar
1/4 teaspoon cream of tartar or 1 teaspoon white vinegar
1 teaspoon pure vanilla extract
A pinch of fine salt
Optional: 2 tablespoons cocoa powder for chocolate meringues
Optional: A few drops of peppermint extract for a holiday twist
Optional: Food coloring gel if you want pale pastel swirls
Optional for garnish: 2 ounces dark chocolate, melted; crushed candy canes; or a spoonful of jam for sandwiching

Warm side note: A little extra vanilla gives the whole batch a cozy, rounded aroma. If you have fresh eggs from a farm, the whites will whisp a touch more easily and give a creamier texture. For a winter plate, sprinkle a few crushed candy canes on top once the chocolate has set, and the cookies will feel festive and bright. If you want to pair these with a deep, warm cookie, try imagining them alongside a maple-spiced cookie like this one I love, maple cinnamon cookies.

Step-by-Step Directions

Preheat your oven to 200 degrees F. Line two baking sheets with parchment paper and set them aside so everything is ready. Make sure your mixing bowl and whisk are perfectly clean and dry.
Separate the egg whites from the yolks carefully, making sure no yolk gets into the whites. Let the whites sit at room temperature for about 20 minutes. This helps them whip easier and hold more air.
Place the egg whites in the clean bowl and add the cream of tartar or white vinegar and a pinch of salt. Start whisking on medium speed until soft peaks begin to form and the mixture looks frothy and light.
Slowly add the granulated sugar, one tablespoon at a time, while you keep whisking. Take your time so the sugar dissolves fully. The mixture will become glossy and thick when it is ready.
Once the granulated sugar has been added, sift in the powdered sugar and fold it in gently if you want a slightly firmer shell. Add the vanilla extract and whisk again until stiff, glossy peaks form. When you lift the whisk, the peak should stand up and not flop over.
If you are making chocolate meringues, gently fold in the sifted cocoa powder until just combined. For colored meringues, add a tiny bit of gel color and swirl lightly so you have a marbled effect.
Spoon or pipe small dollops onto the prepared baking sheets. Leave enough space between each one because they may spread a bit. For small cookies, aim for about one tablespoon each.
Put the trays in the oven and bake at 200 degrees F for 60 to 90 minutes. You want the cookies to dry out rather than brown. They should feel dry to the touch and easily lift off the parchment when finished.
Turn the oven off and let the meringues sit inside the oven with the door slightly open for at least 30 minutes to cool slowly. This helps prevent cracking and keeps them crisp. Breathe in that sweet, warm scent as the kitchen settles.
If you want to add fillings, melt dark chocolate and dip the base of half the meringues, or sandwich them with a spoonful of jam. For a holiday touch, press a little crushed candy cane into the chocolate before it sets.

Pin by Joni Vitek on Cookies, Brownies & Donuts in 2025 | Meringue cookie recipe, Christmas cookie recipes, Holiday baking

What Makes This Pin by Joni Vitek on Cookies, Brownies & Donuts in 2025 | Meringue cookie recipe, Christmas cookie recipes, Holiday baking Special

Meringues feel like a small miracle because they turn simple ingredients into something light and ethereal. The special thing about the Pin by Joni Vitek on Cookies, Brownies & Donuts in 2025 | Meringue cookie recipe, Christmas cookie recipes, Holiday baking is how it celebrates patience. There is no rush here. The slow drying and the careful whisking teach you to trust time and touch.

This recipe also brings creativity into a small space. You can color them soft pinks and greens for a baby shower, make chocolate centers for grown-up evenings, or add peppermint for a winter cookie plate. They are small canvases, ready for any mood. The crisp outer shell and the delicate inside create a contrast that feels grown-up and playful at the same time. That contrast is what keeps folks coming back to these cookies year after year.

Tips and Tricks from My Kitchen

Always use a clean, dry bowl. Fat or water wrecks meringue. I like to wipe my mixing bowl with a little vinegar before starting, just to be safe.

Room temperature egg whites whip to a higher volume than cold ones. I let mine sit while I measure the sugar and ready the pans.

Add sugar slowly. Rushing this step gives you a grainy texture. Take it in small spoonfuls while you whisk.

If you live in a humid climate, don’t worry. You may need a little longer in the oven to fully dry the cookies. Store them later in an airtight container to avoid them softening.

If the meringues crack a bit, they still taste wonderful. A cracked shell can be a lovely shape for sandwiching with jam or chocolate.

If you want a chewier center, underbake by ten minutes. For a crisper cookie, extend the drying time. Taste and texture are personal, so make it the way your family likes.

Bringing Pin by Joni Vitek on Cookies, Brownies & Donuts in 2025 | Meringue cookie recipe, Christmas cookie recipes, Holiday baking to the Table

When I bring these meringues to the table, I arrange them on a simple fluted plate with a small bowl of melted chocolate for dipping. The kids like to choose their favorite ones and dip half into the chocolate, then into crushed nuts or candy. The ritual of passing the plate around creates that warm, small ceremony that makes a weekend feel special.

For holiday hosting, I place a few on a tiered stand next to sugar cookies and ginger snaps. The lightness of the meringues balances richer cookies like brownies and dense butter cookies. If you are serving tea, a lemon or chamomile goes lovely with the sweet air of the meringues. If you prefer a coffee pairing, the sharpness of an espresso cuts through the sweetness in a satisfying way.

If you enjoy peppermint with chocolate, try pairing meringues with a chocolate peppermint cookie for a full winter spread. I often think of festive plates like these when I choose desserts, and I sometimes include a chocolate peppermint bite like this one I keep in my recipe list, chocolate peppermint cookies, so everyone has a little choice.

How We Enjoy Pin by Joni Vitek on Cookies, Brownies & Donuts in 2025 | Meringue cookie recipe, Christmas cookie recipes, Holiday baking at Home

We eat meringues after dinner with a small glass of milk or a steaming cup of mint tea. Sometimes we serve them after a soup supper to finish the meal with something sweet but not heavy. On slow afternoons, I pair them with fresh fruit and a dollop of whipped cream for a simple dessert that feels refined and gentle.

At family gatherings, these cookies become a quiet conversation starter. Guests will taste and make a small, pleased sound, and someone will inevitably ask for the recipe. I hand it over with a smile and an extra tip about the oven temperature. That casual exchange is one of my favorite kitchen moments. It keeps the recipe alive and shared.

Storing Pin by Joni Vitek on Cookies, Brownies & Donuts in 2025 | Meringue cookie recipe, Christmas cookie recipes, Holiday baking for Tomorrow

Store meringues in an airtight container at room temperature. Place a sheet of parchment between layers if you stack them. They will keep crisp for several days if you keep them away from moisture. If you live somewhere humid, add a small packet of silica gel to the container, not touching the cookies, to help keep them dry.

If you make meringue sandwiches with jam or chocolate, they are best the same day. The moisture from the filling will soften the shell over time. If you want to keep a batch longer, store plain meringues for up to a week in sealed containers.

To refresh slightly softened meringues, place them in a warm, low oven at 200 degrees F for 10 to 15 minutes. Let them cool slowly in the oven to bring back a little crispness. I tell friends this like a small kindness: the cookies did their job, and now they deserve a little care.

Variations and Small Changes That Mean a Lot

Add citrus zest to the batter for a bright lift. Lemon, orange, or even lime zest can transform the flavor in a surprising, gentle way.

Fold in tiny chocolate chips right after scooping if you want a crunchy surprise in each bite. Kids love finding them and adults enjoy the extra texture.

Try a swirl of food coloring for a party. Use a toothpick to make soft marbled patterns right before you pipe the cookies.

For a richer cookie, sandwich meringues with a thin spread of chocolate ganache or a smear of caramel. These feel like little presents to open.

If you have leftover egg yolks, make a quick lemon curd or pastry cream. Nothing goes to waste in this kitchen.

Troubleshooting Common Meringue Problems

If your meringue is weepy or separates, you may have added sugar too quickly, or the bowl might have a trace of oil. Start again, clean your tools, and take it slower on the sugar.

If the cookies spread flat, your whites might not have been whipped enough before adding sugar. Whip to soft peaks first and then add sugar slowly.

If your meringues are sticky in the center after the recommended baking time, return them to the oven at a low temperature and dry them longer. Patience is the secret ingredient here.

If the meringues brown too quickly, your oven may be too hot. Use a lower temperature and longer drying time. Ovens vary, and learning yours is part of the process.

Making Meringues with Children

Kids love helping with the final steps. Let them press the piping bag or spoon out the dollops. They delight in making little peaks and choosing colors.

Teach a gentle rule: they may not taste the raw mix. Instead, set aside a small dot of cookie dough for them to press into a separate paper cup that you will bake and eat together. This keeps them involved and safe.

Celebrate little successes. If a small one cracks or is imperfect, show how it can be turned into a sandwich or crushed into a trifle. In our home, no cookie is a mistake, only a new idea.

A Note on Ingredients and Sourcing

I keep things simple and real. Choose pure vanilla and a good sugar. If you can get pastured eggs, the whites often whip lighter. For cocoa, choose a good dark powder for a true chocolate flavor.

When I can, I swap a small portion of sugar for finely ground caster sugar because it dissolves more completely and gives a silkier finish. But store-bought granulated sugar works just fine for everyday baking.

Keep your tools clean and dry. This is one recipe where small details make a big difference, and the care you put in shows up in the texture.

Sharing the Joy

I like to tuck a few meringues into a simple brown paper bag tied with twine when I bring them to neighbors. It is a small kindness that always brightens someone’s day. The cookies travel well and feel festive without being fussy.

If you want to gift a batch during the holidays, stack them in boxes with parchment and include a note about how to store them. People appreciate the thought and the care you put into the little touches.

Final Reflections on the Recipe

There is a steady calm to making meringues. They ask for a soft patience that we rarely give ourselves. When I stand in the kitchen and whisk until the peaks hold, I feel present and connected to a long line of bakers before me. This Pin by Joni Vitek on Cookies, Brownies & Donuts in 2025 | Meringue cookie recipe, Christmas cookie recipes, Holiday baking taught me that small things can be the most meaningful, and that rituals that center around food are often the ones we remember most.

If you want to explore richer holiday pairings, I sometimes lay these alongside a plate of maple treats for a layered dessert spread. The contrast between airy meringue and dense maple cookies feels like winter and firelight in one bite.

Conclusion

If you would like to read more seasonal stories and ideas that pair well with simple cookies like these, I often enjoy browsing thoughtful winter collections for inspiration. You can find a gentle winter issue with seasonal recipes and community stories at this link: The Golden Link-Winter 2022 by GSSJC – Issuu.

Thank you for letting me share this recipe and the small kitchen moments it holds. I hope your next batch fills your home with that same warm, sweet scent and becomes a new memory for your family.

Author

Joudia Elise
I'm a recipe developer and wellness enthusiast at We Cook Recipe, where I share practical, family-friendly recipes that support real life not restrictive diets. My approach combines traditional cooking wisdom with modern nutritional understanding, always prioritizing sustainable habits over quick fixes. When I'm not in the kitchen, you'll find me testing wellness trends (like this one!) to separate fact from hype for our community.