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

Nothing beats the crisp, melt-in-your-mouth delight of a perfectly baked meringue during the holidays. This Festive Meringue Wreath Cookies Recipe is not only adorable but also a show-stopper for any gathering—let me tell you why it’s become my go-to treat every season!

A stack of five bright green wreath-shaped cookies with ruffled swirls stands on a white marbled surface, each layer decorated with small round sprinkles in red, white, green, and black. The cookies have a smooth, slightly textured surface with a few red accents that look like small berries made of the same dough. The edges of each wreath show distinct, wavy ridges, and the layers are evenly stacked but not perfectly aligned, creating a playful, festive look. In the background, there is a soft focus on a container with more of the same cookies and a pink towel with a white pattern. 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

This Festive Meringue Wreath Cookies Recipe is as charming as it is delicious, blending classic holiday colors with a delicately sweet crunch that’s fun to make and irresistible to eat. I love how simple ingredients transform into something magical when you pipe them out as wreath-shaped cookies!

Visually Stunning: The vibrant red and green hues make these cookies perfect festive decorations on your dessert table or gift boxes.
Light as Air: These meringues offer that perfectly crisp shell and soft interior that just melts in your mouth without any heaviness.
Simple Ingredients: Using just egg whites, sugar, and a splash of lemon juice means you probably have everything on hand already.
Fun to Personalize: You can easily customize your wreaths with sprinkles, piping techniques, or flavor tweaks to match your style.

The image shows a close-up of green meringue cookies shaped like small wreaths with smooth, swirled layers forming a ring. Each wreath has a light texture with a matte finish and is decorated with tiny round red, white, and green sprinkles scattered evenly on the surface. There are three small red meringue berries and two green leaf shapes grouped together on one side of the wreath as a decoration. The cookies are placed on a white rectangular plate, set on a white marbled background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this recipe isn’t just in how pretty it looks but in how the ingredients create that light, glossy meringue texture that’s essential to these wreath cookies. Picking fresh egg whites and powdered sugar ensures your meringue has that perfect structure and sweetness.

Flat lay of three whole large eggs with clean shells, a small white ceramic bowl of fresh lemon juice, another small white ceramic bowl filled with fine powdered sugar, two separate small white ceramic bowls each containing vibrant red and green gel-like food coloring, and a scattering of colorful Christmas sprinkles arranged beside the bowls, all placed 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 egg whites whip up to form the airy base that holds your meringues together while keeping them light.
Lemon Juice: Just a touch adds stability and balance to the egg whites, helping them reach those stiff peaks effortlessly.
Powdered Sugar: Dissolves smoothly into the whites, giving the meringue a glossy shine and sweet flavor without graininess.
Red and Green Gel Food Coloring: These concentrated gels add vibrant holiday hues without thinning your meringue mixture.
Christmas Sprinkles (Optional): For that extra festive sparkle and crunch—just be sure to add before baking!

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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

Personally, I enjoy switching up the wreath colors just a bit—sometimes adding a pinch of vanilla or almond extract for a subtle twist. You could even dye the meringues in seasonal colors beyond red and green to match other holidays or themes.

Variation: I once tried swapping the lemon juice for a splash of orange juice, and it added a lovely citrus touch that paired beautifully with the sweetness.
Dietary Modification: These cookies are naturally gluten-free and egg-allergy substitutions are tricky, but aquafaba can be an option if you want to experiment.
Seasonal Switch-Up: For non-holiday fun, try pastel colors and edible glitter for a birthday or baby shower treat! It’s always a crowd-pleaser.

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

Step 1: Preparing Your Workspace & Egg Whites

First things first—make sure your mixing bowl and beaters are squeaky clean and completely dry. I can’t stress this enough; any oil or moisture will prevent your egg whites from whipping properly. Then, separate your egg whites while they’re still cold from the fridge, but let them sit at room temperature for about 30 minutes before you start beating for the best volume.

Step 2: Whip to Soft Peaks with Lemon Juice

Start beating the egg whites on medium speed, and as they get frothy, add the lemon juice. You’re aiming for soft peaks here—when you lift the whisk, the peaks should gently fold over. This usually takes about 3-5 minutes. Patience at this step really makes the difference!

Step 3: Add Powdered Sugar Gradually & Beat to Stiff Peaks

Slowly incorporate the powdered sugar, about a third cup at a time, beating continuously. This part can take up to 10 minutes or more, but it’s crucial for dissolving the sugar fully and achieving that glossy, stiff peak texture where the meringue stands tall without drooping when whisk is pulled away.

Step 4: Divide & Color Your Meringue

Gently scoop about half a cup of the mixture into a small bowl and fold in red gel food coloring—be careful not to overmix or you’ll lose air! The remaining meringue gets stirred with green gel food coloring to create your wreath base’s lush shade.

Step 5: Pipe Your Wreaths onto Prepared Baking Sheets

Using a piping bag fitted with a Wilton #199 tip, pipe medium-sized green flowers arranged in a circle for your wreath shape. Then, with another piping bag and Wilton #4 tip, add small red holly berries between flowers. If you love a little sparkle, now’s the time to sprinkle on your festive sprinkles before baking—the key is to add them before so they stick properly.

Step 6: Bake Low and Slow

Bake your wreaths at 300°F for 30-40 minutes. Don’t overcrowd the oven since meringues need dry heat to crisp up. I like to bake in two batches if I have a full tray. The cookies are done when they feel dry and have a matte finish—if they’re still glossy, pop them back in!

Step 7: Cool & Enjoy

Once out of the oven, let the wreaths cool for 5-10 minutes before handling. They’re delicate but will keep their shape beautifully. Trust me, the fun part is watching everyone’s faces when you bring out these festive beauties!

Top Tip

After making this recipe several times, I found a few key tricks that really set you up for success and save you some stress in the kitchen.

Clean Bowls & Tools: Use a glass or metal bowl that's spotless and totally dry to get your egg whites whipping beautifully.
Room Temperature Whites: Cold whites separate easily, but warming them slightly before whipping gives you more volume and stability.
Gradual Sugar Addition: Adding powdered sugar slowly, while beating, keeps your meringue glossy and perfectly stable without graininess.
Don’t Rush Baking: Low temperature and slow drying are crucial—crank up the heat, and you risk cracked or browned meringues instead of crisp wreaths.

How to Serve Festive Meringue Wreath Cookies Recipe

Garnishes

I love garnishing mine with a little extra festive flair—sometimes a light dust of powdered sugar to resemble snow or a few edible glitter flakes for a subtle shimmer. The Christmas sprinkles really add that jolly look, especially when red and green hues shine through.

Side Dishes

These meringue wreaths pair wonderfully with a warm cup of mulled cider or hot cocoa. For a holiday party, serve alongside a cheese platter or alongside a rich chocolate mousse for balance.

Creative Ways to Present

I once arranged a dozen wreath cookies on a rustic wooden platter lined with fresh pine needles and tiny fairy lights—instantly festive and perfect for gifting. You could also wrap them individually in clear bags tied with a ribbon for charming party favors or thoughtful gifts.

Make Ahead and Storage

Storing Leftovers

After your party, store leftover wreath cookies in an airtight container at room temperature, ideally somewhere dry. From my experience, they keep their crispness for up to 5 days, but any moisture will soften them, so avoid humidity.

Freezing

I don’t usually freeze these because meringues tend to absorb moisture and lose their crisp texture in the process. If you do try freezing, wrap them tightly in plastic wrap and freeze for up to two weeks, but expect slight texture changes after thawing.

Reheating

There’s no real reheating needed—these wreath cookies are best enjoyed as-is. However, if they get a bit soft, you can crisp them up briefly in a low oven (about 250°F) for 5-7 minutes, watching closely so they don’t brown.

Frequently Asked Questions:

Can I use regular sugar instead of powdered sugar for these meringue wreath cookies?

Powdered sugar is preferred because it dissolves smoothly into the egg whites, ensuring a glossy texture without graininess. Regular granulated sugar can result in a gritty finish, so I recommend sticking to powdered sugar for the best results.

What’s the best way to avoid cracks in my meringue wreath cookies?

Cracking usually happens if the oven temperature is too high or if the meringues cool too quickly. I like to bake low and slow at 300°F and let the cookies cool gradually in the oven with the door slightly ajar after baking. This helps them dry out evenly without cracking.

Can I use different food coloring to make other holiday versions?

Absolutely! Gel food coloring works best because it’s concentrated and won’t thin your meringue. You can create pastel shades for Easter, orange and black for Halloween, or any combination you like. Just fold the colors in gently to maintain airiness.

What if I don’t have time to bake the meringues in batches?

Great question! If you’re short on time, you can bake the meringues overnight at a lower temperature (around 225°F) for a longer period, allowing them to dry out fully without overcrowding your oven. This method helps manage large batches without losing crispness.

Final Thoughts

This Festive Meringue Wreath Cookies Recipe will quickly become one of your holiday favorites—there’s something so magical about turning simple egg whites and sugar into a festive edible wreath that lights up any gathering. Trust me, once you get the hang of it, you’ll find yourself looking forward to making these year after year, sharing smiles and sweet moments with friends and family.