Make wreath-shaped meringue cookies if you're looking for a fat-free selection for the Christmas cookie plate. These meringue cookies are crisp, sweet, and satisfying. The pretty wreath shape is perfect for the holidays, and you can make them way ahead.
Meringue Wreath Cookies
Preparation time: 12 minutes
Cooking time: 30 minutes
Yield: 3 dozen wreaths
4 large egg whites
1/4 teaspoon cream of tartar
1 cup sugar
Preheat the oven to 250 degrees F. Line two cookie sheets with parchment paper.
Place the egg whites in the bowl of a mixer and whip with a balloon whip attachment on low speed until frothy. Add the cream of tartar and turn the speed to high. Continue to whip until soft peaks form.
Gradually add the sugar and continue whipping until stiff peaks form and the mixture is glossy, about 5 minutes.
Some bakers like to use extra-fine sugar when making meringues, as this special sugar dissolves more easily with the egg whites. You can make extra-fine sugar by buzzing normal sugar in a food processor fitted with a metal blade for a minute or two.
Fit a pastry bag with a coupler and a star tip, such as a #22. Fill the bag halfway with the meringue mixture and pipe a wreath of rosettes directly onto a prepared sheet.
Pipe rosettes that touch each other until you’ve got a small wreath that’s about 3 inches across. The wreaths themselves should not touch one another.
Bake the cookies for about 40 minutes or until they’re completely dry to the touch. Set the cookie sheets on racks and allow the cookies to cool completely. Store in an airtight container at room temperature for up to one month.
