Festive Holiday Meringues
These fluffy, delicate holiday meringues are a festive treat scented with cinnamon and nutmeg, perfect for gatherings or homemade gifts. Light, gluten-free, and inexpensive to make, they turn a handful of pantry staples into a stunning, crowd-pleasing display of sweetness.
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Food coloring (optional)
Instructions
- Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper. This low temperature helps the meringues dry out without browning.
- In a clean, dry mixing bowl, add the egg whites. Using a hand mixer or a stand mixer, beat the egg whites on medium speed until they turn frothy.
- Add the cream of tartar and continue to beat until soft peaks form. This process builds the structure that makes meringues spongy yet firm.
- Gradually add the granulated sugar, about a tablespoon at a time, beating well after each addition. Keep mixing until the sugar is completely dissolved and you reach glossy, stiff peaks.
- Gently fold in the vanilla extract, ground cinnamon, and ground nutmeg for that festive flavor.
- If using food coloring, divide the meringue into portions and gently mix in the desired colors.
- Using a piping bag or a spoon, dollop or pipe the meringue mixture onto the prepared baking sheet, getting creative with shapes.
- Bake the meringues for 90 minutes, until they are crisp on the outside.
- Turn off the oven and leave the meringues inside until they cool completely.
- Once cooled, remove from the parchment and enjoy your festive holiday meringues.
Cook’s Notes
Always use room temperature egg whites, as they whip up to greater volume, and make sure all bowls and utensils are completely free of grease or fat so the meringues hold their shape. Beating the egg whites and cream of tartar first to soft peaks before slowly adding sugar builds the sturdy, spongy-yet-firm structure meringues need.
Ingredient Swaps
Try chocolate meringues by sifting in unsweetened cocoa powder or folding in mini chocolate chips, or fold in a spoonful of fruit puree like raspberry or passionfruit for a zesty twist. Finely chopped nuts, such as pistachios or almonds, add a nice crunchy touch.
Serving Suggestions
These meringues shine at holiday gatherings and parties, and they also make a lovely homemade gift when packaged in decorative tins or jars.
Storage & Reheating
Keep meringues in an airtight container at room temperature, where they’ll stay fresh for about a week. They can also be frozen for up to a month if tightly sealed to prevent them from absorbing moisture.
Common Questions
What can I substitute for egg whites?
For an egg-free option, use aquafaba (the liquid from canned chickpeas), substituting 3 tablespoons of aquafaba for every egg white in the recipe.
Why did my meringues turn out soft?
Soft meringues are usually caused by humidity or not beating the egg whites to fully stiff peaks; make sure your mixing bowl is completely clean and dry and try again.
Can I freeze meringues?
Yes, meringues freeze well for up to a month as long as they’re stored in a tightly sealed container to keep out moisture.
