These airy cookies are a delightful treat with so many possible applications! Between vibrant colors and and the ability to make fun shapes, meringues are perfect for making super cute holiday treats. For Christmas, I decided to make Christmas trees, Santa hats, and Christmas wreathes. These are a lovely treat that both kids and parents will adore because they melt in your mouth like cotton candy!

Make the Meringue Batter:

Prepare the meringue batter as described in my Meringue Cookies post, which you can find here. For these meringues, I used pure vanilla extract and raspberry extract because I was making them for a family friend who loves those flavors. Peppermint would obviously be a perfect holiday meringue flavor, so I will definitely try that (hopefully sometime soon!). Divide the meringue better into two large bowls and add the flavors, one to each bowl. Place a tiny amount of meringue into each corner of a baking sheet, line the baking sheet with parchment paper, and now you are ready to pipe your Christmas meringues.

Christmas Trees:

Brush the sides of a piping bag, fitted with a Wilton 4B tip, with green food gel. Add meringue batter to the piping bag and pipe three dollops of meringue of decreasing size onto the parchment paper. As you pipe them, make sure to hold the piping bag vertically. You will pipe the meringue batter in one fluid motion as you pipe each dollop onto the larger dollop below it. Repeat until you run out of meringue batter. Using either Christmas and/or rainbow tiny ball sprinkles, sprinkle all the trees until they are generously covered. Your adorable Christmas tree meringues are ready for the oven!

Note: You can color your meringue batter green, but I personally prefer the food gel on the inside of the piping bag because it gives darker, richer colors. This also why I brush the sides of the piping bag with red food gel when making the Santa Hat Meringue Cookies, which are described in the next section.

Santa Hats:

Using a piping bag fitted with a Wilton 21 tip, pipe a row of white meringue rosettes onto the parchment paper. Brush the sides of a piping bag, fitted with a Wilton 1A tip, with red food gel. Pipe a short cone shape on top of each of the white meringue rosettes. As you pipe the red cone, make sure to hold the piping bag vertically. Lastly, pipe a small dollop of white meringue batter on top of the tip of the red meringue cones. Your cute Santa hat meringues are ready for the oven!

Christmas Wreaths:

Add green food gel to some white meringue to make a light green meringue batter. Add meringue batter to a piping bag, fitted with a Wilton 21 tip, and pipe little dollops in a circle. You can make them as big or small as you want, I decided to make mine approximately 3 inches in diameter. As you pipe them, make sure to hold the piping bag vertically. Once the circle is complete, pipe a smaller circle right on the inside of the first meringue circle. Once this circle is complete, you can either stop here or add a third circle layer on top of where the two bottom meringue circles meet. I personally prefer the look of this wreath.* Repeat until you run out of meringue batter. Use either Christmas tiny ball sprinkles or holly and berries sprinkles to decorate the meringues. Your adorable Christmas wreath meringues are ready for the oven!

*A third variation of the wreath design can include piping a rope border, which is a decorating style typically found on top of cakes. To make the rope border, hold your piping bag at a 45° angle and squeeze the piping bag while making a controlled circular motion with your hand. Continue to pipe in the shape of a circle until you are back to the beginning.

Thank you so much for checking out this post! I hope that you give these super cute Christmas meringues a try! Please leave a comment below if you tried these, came up with your own Christmas meringue shapes, and/or what your favorite flavor of meringue cookie is!