These classic Eggnog Meringue cookies are the perfect treat if you are looking for something light, airy, and a little different for your holiday cookie tray.
This time of the year all sorts of goodies are churned being out in my kitchen. There’s Soft and Chewy Gingersnap Cookies, Strawberry Almond Thumbprint Cookies, Peppermint Mocha Chocolate Cookies and now these Eggnog Meringue Cookies!
To be honest, growing up meringues had not been a favorite of mine, but boy was I surprised when I took the first bite of these cookies. With the perfect amount of eggnog flavor, these deliciously soft and completely divine cookies do just as they are titled, melt away in your mouth.
The recipe is super easy, requires just five ingredients and less than 20 minutes of active work; your oven does the rest. It transforms egg whites, sugar, vanilla extract and nutmeg into delightfully light and airy treats, with a crisp outer layer and a chewy center.
If you like eggnog, put these cookies at the top of your must try list and make them asap. They are great for gifting to friends and families, taking to holiday parties, or just to have around the house for a fun holiday treat! Enjoy and Happy Holidays!
- 3 large egg whites room temperature
- ¾ cup granulated sugar ( I used Sugar 2.0)
- ¼ tsp.cream of tartar
- ¼ tsp. vanilla extract
- ½ tsp nutmeg
- pinch of salt
- Preheat oven to 200 degrees.
- Line 2 baking sheets with parchment paper, set aside.
- In a large bowl beat the egg whites, cream of tartar, vanilla, nutmeg and salt with a mixer on medium until soft peaks form.
- Gradually add the sugar, 2 tablespoons at a time beating on high.
- Beat well after each addition.
- Beat until stiff peaks form.
- Place a pastry bag fitted with a large star tip inside a large cup and fold excess over top of the cup. This will help hold the pastry bag in place making it easier to fill with meringue.
- Carefully spoon the meringue into the bag.
- Pipe 1" diameter cookies onto prepared baking sheet about 1" apart.
- Bake for 1½ hours or until meringues appear dry and firm when lightly touched.
- Remove and cool on a wire rack.
- RECIPE NOTES:
- Store cookies in an airtight container for up to 1 week.
- If you don't have a pastry bag you can also drop the meringues by small spoonfuls.