EASY Christmas Meringue Cookies #CookieEggChange

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Oh my gosh you guys…how adorable are these EASY Christmas Meringue Cookies??

easy-meringue-recipe-christmas-reindeer-wreath

I am determined to be prepared for the Christmas Holiday season this year and I’ve been testing out recipes of the more festive nature. Inevitably I am invited to participate in cookie exchanges with friends and I always like walking away with batches of different styles of Christmas treats for our family to enjoy. This year my friends at Burnbrae Farms challenged me to use their Naturegg Simply Egg Whites in a recipe as part of their #CookieEggChange campaign.

meringue-recipe-burnbrae-farms

We all love a good cookie exchange and a classic which I love receiving is a meringue. I decided to do an, EASY meringue recipe with a twist. I wanted it to feel very Holidayesque so I made my meringues into Reindeer and Wreaths.

For more Holiday dessert recipes, check out their #CookieEggChange website which is jammed with ideas.

Easy Meringue Recipe – AMAZING Christmas Characters

christmas-meringue-cookiesINGREDIENTS (Meringue Base) Makes 6 dozen

  • 1 250 ml carton Naturegg Simply Egg Whites (room temperature). Equivalent to 7 egg whites
  • 2 cups of sugar
  • 1 tsp cream of tartar
  • 1/2 teaspoon vanilla extract

For Reindeer

easy-meringue-recipe-christmas-reindeer

  • Brown food colouring
  • Chocolate – melted
  • Candy googly eyes
  • Red Candy Melts – melted
  • White icing

For Wreaths

easy-meringue-christmas-wreath-recipe

  • Green food colouring
  • Red Candy Melts – melted
  • Decorative sprinkles/balls
  • White icing

PREPARATION

Meringue can be tricky if you aren’t careful, by remembering a few simple things it is something that even I can’t mess up. To begin with, ensure your egg whites are room temperature and your mixing bowl is chilled. I choose to use Naturegg Simply Egg Whites because then I’m sure that no yolk slips in and messes up my meringue.I’m far from an expert and need all the help I can get! Naturegg Simply Egg Whites saves me time as well.

Preheat your oven to 200 degrees F. Place your egg whites into your mixer and beat on a medium speed until foamy. Now add in the cream of tarter and vanilla and mix on medium again for approximately 2 minutes.

Next you will add in the sugar gradually, don’t rush this! Turn the mixer to high and watch the magic begin. Soon the mixture will begin to stiffen, you’ll know it’s done when stiff peaks appear as you lift the mixer from the bowl. Just before it is complete, add in food colouring and allow it to blend through.

meringue in dish

Meringue Reindeer Preparation

christmas-easy-meringue-recipe-reindeer-cookie

  1. Preheat oven to 220 degrees F.
  2. Line baking sheet with parchment paper.
  3. Take your meringue and put into a piping bag with a tip that has a larger round hole, such as Wilton 2A tip.
  4. Make the reindeer heads by piping the shape you enjoy (I liked oval and peanut shaped) and add a mound at one end for the nose area
  5. Place into the oven for two hours. Allow to cool.
  6. Take your melted chocolate and make antler shapes on parchment paper.
  7. Place your meringue reindeer heads on top, make noses on the heads with the remaining chocolate. Don’t forget to use a bit of melted red candy melt for Rudolph!
  8. Allow chocolate to set.
  9. Once set, place candy eyes onto the heads by using a dab of white icing.
  10. Peel back the antlers from the parchment and serve!

Meringue Holiday Wreaths

easy-meringue-recipe-christmas-wreath

  1. Preheat oven to 200 degrees F.
  2. Line baking sheet with parchment paper.
  3. Take your meringue and put into a piping bag with large star tip, such as Wilton 22 tip.
  4. Pipe meringue into 2 inch circle shapes and pop into the oven for 2 hours. When finished, remove and allow to cool.
  5. Lay out parchment paper, fill a piping bag with melted red candy melt.
  6. Make the bows by following this tutorial (using the red candy melt)
  7. Allow the bows to set.
  8. Affix the bows and decorative sprinkles/balls with white icing and serve!

 

EASY Christmas Meringue Cookies #CookieEggChange
Serves: 6 dozen
Ingredients
  • FOR MERINGUE
  • 1 250 ml carton Naturegg Simply Egg Whites (room temperature). Equivalent to 7 egg whites
  • 2 cups of sugar
  • 1 tsp cream of tartar
  • ½ teaspoon vanilla extract
  • FOR REINDEER
  • Brown food colouring
  • Chocolate - melted
  • Candy googly eyes
  • Red Candy Melts - melted
  • FOR WREATHS
  • Green food colouring
  • Red Candy Melts - melted
  • Decorative sprinkles/balls
  • White icing
Instructions
  1. MERINGUE:
  2. Preheat your oven to 200 degrees F. Place your egg whites into your mixer and beat on a medium speed until foamy. Now add in the cream of tarter and vanilla and mix on medium again for approximately 2 minutes.
  3. Next you will add in the sugar gradually, don’t rush this! Turn the mixer to high and watch the magic begin. Soon the mixture will begin to stiffen, you’ll know it’s done when stiff peaks appear as you lift the mixer from the bowl. Just before it is complete, add in food colouring and allow it to blend through.
  4. FOR REINDEER
  5. Preheat oven to 220 degrees F.
  6. Line baking sheet with parchment paper.
  7. Take your meringue and put into a piping bag with a tip that has a larger round hole, such as Wilton 2A tip.
  8. Make the reindeer heads by piping the shape you enjoy (I liked oval and peanut shaped) and add a mound at one end for the nose area
  9. Place into the oven for two hours. Allow to cool.
  10. Take your melted chocolate and make antler shapes on parchment paper.
  11. Place your meringue reindeer heads on top, make noses on the heads with the remaining chocolate. Don't forget to use a bit of melted red candy melt for Rudolph!
  12. Allow chocolate to set.
  13. Once set, place candy eyes onto the heads by using a dab of white icing.
  14. Peel back the antlers from the parchment and serve!
  15. FOR WREATHS
  16. Preheat oven to 200 degrees F.
  17. Line baking sheet with parchment paper.
  18. Take your meringue and put into a piping bag with large star tip, such as Wilton 22 tip.
  19. Pipe meringue into 2 inch circle shapes and pop into the oven for 2 hours. When finished, remove and allow to cool.
  20. Lay out parchment paper, fill a piping bag with melted red candy melt.
  21. Make the bows by following this tutorial (using the red candy melt)
  22. Allow the bows to set.
  23. Affix the bows and decorative sprinkles/balls with white icing and serve!

#CookieEggChange Twitter Party

cookieeggchange_twitter_party

 

Join me on November 29th for a fun Holiday #CookieEggChange Twitter Party!

When: December 1st at 9pm EST.

Prizing: Prizes are worth over $1000!

RSVP, just simply add your link below.

Example:

  • Link http://www.twitter.com/soberjulie
  • Link title @soberjulie
  • E-mail abc@gmail.com (email address will not be visible to others)

Keep up with everything Burnbrae Farms is up to by following on their social channels: Facebook, Twitter, and Pinterest.

Disclosure: I am participating in the Burnbrae Farms campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.

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