Jump to Recipe These delicious Eggnog Meringue Cookies are a true holiday delight featuring the rich flavors of the Christmas-time favorite spiced Eggnog! Christmas Eggnog Meringue Cookie Recipe I am very happy to share this easy recipe this year, just in time for the holidays. I love making these cookies, and always have to incorporate our favorite spice, nutmeg! Always fabulous, but even more amazing when freshly grated right into whatever you are making.
Our Eggnog and Gingerbread spiced Meringue Cookies are made even more eye-catching with some edible gold and silver stars! These dainty cookies are an eye-catching part of a Christmas cookie display, too! 🥘 Ingredients 3 large egg whites (room temperature)½ cup sugar¼ teaspoon salt¼ teaspoon cream of tartar½ teaspoon eggnog½ teaspoon vanilla paste (or extract)¼ teaspoon nutmeg (freshly grated) 🔪 Step-By-Step Instructions Preheat your oven to 200°F (90°C) - or as low as your oven can go. Some ovens can only go down to 250°F. Line your baking sheets with parchment paper and move your oven racks to the bottom racks in your oven.Separate your egg whites from your room temperature eggs (if they are not room temp, place your eggs in a glass or bowl of warm tap water for about 5-10 minutes). Be sure when you separate the egg whites that the whites go into a clean, dry bowl. Any water or residue will affect how well your egg whites stiffen into soft peaks.Place your egg whites into the bowl of your stand mixer. Add salt and cream of tartar. Use the whisk attachment at medium speed until soft peaks are formed (about 1-2 minutes).Add the sugar to the egg whites slowly incorporating it into the meringue (you can process your sugar in a food processor by pulsing a few times to make superfine sugar so that all of the sugar melts easily). Once all of the sugar is added and well combined, test the consistency by rubbing between your fingertips to ensure that all of the sugar has melted.Add eggnog and vanilla paste (or extract) and freshly grated nutmeg. Continue to mix at high speed until stiff peaks are formed, and your meringue is smooth and glossy.Use a piping bag with a large star piping tip, or a Ziploc baggie (with the corner cut off) and pipe the meringue onto your parchment paper-lined baking sheets. Leave about ½" between each 1-1 ½" sized meringue star.Place baking sheets into the oven on the lower racks, and bake at 200°F (90°C) for 1 hour 15 minutes. If you need to use a higher baking temperature. Reduce the baking time until the outside of the meringues is dry but not changing color or browning at the bottoms.When the meringues are dry to the touch. Turn off your oven and allow them to cool completely in the oven and preferably overnight. Enjoy! 💠Angela’s Tips & Recipe Notes I love to have quite an assortment of Christmas cookies to share with friends and family…and whether you make these meringue cookies with eggnog or our gingerbread spice, they are always a hit!To make the ‘Gingerbread’ meringue cookies shown in the photos with our white eggnog meringue cookies: Follow all instructions but increase the vanilla paste (or extract) to 1 teaspoon and substitute 1 teaspoon of my Homemade German Gingerbread Spice Blend (Lebkuchengewurz) for the ¼ teaspoon of nutmeg.I love nutmeg in everything from sweets like my dutch baby pancakes, preacher cake, peanut butter banana cookies, and eggnog sugar cookies to savory like our leftover prime rib hash and honey garlic pork chops
More Christmas Recipes Christmas BreakfastsRoasted Leg of LambChristmas M&M Cookie BarsChristmas Gumdrop CookiesOven Roasted Prime Rib with Dry Rib Rub
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 11 reviews
Christmas Eggnog Meringue Cookies
These delicious Eggnog Meringue Cookies are a true holiday delight featuring the rich flavors of the Christmas-time favorite spiced Eggnog!
Author | Angela
Servings: 24 cookies Calories: 19kcal Prep 10 minutes Cooking 1 hour 15 minutes Total Time 1 hour 25 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 3 large egg whites (room temperature)▢ ½ cup sugar▢ ¼ teaspoon salt▢ ¼ teaspoon cream of tarter▢ ½ teaspoon eggnog▢ ½ teaspoon vanilla paste (or extract)▢ ¼ teaspoon nutmeg (freshly grated)
InstructionsPreheat your oven to 200°F (90°C) - or as low as your oven can go, I know some ovens can only go down to 250°F. Line your baking sheets with parchment paper and move your oven racks to the bottom racks in your oven.Separate your egg whites from your room temperature eggs (if they are not room temp, place your eggs in a glass or bowl of warm tap water for about 5-10 minutes). Be sure when you separate the egg whites that the whites go into a clean, dry bowl. Any water or residue will affect how well your egg whites stiffen into soft peaks.3 large egg whitesPlace your egg whites into the bowl of your stand mixer, add salt and cream of tartar and use the whisk attachment at medium speed until soft peaks are formed (about 1-2 minutes).¼ teaspoon salt, ¼ teaspoon cream of tarterAdd the sugar to the egg whites slowly incorporating it into the meringue (you can process your sugar in a food processor by pulsing a few times to make superfine sugar so that all of the sugar melts easily). Once all of the sugar is added and well combined, test the consistency by rubbing between your fingertips to ensure that all of the sugar has melted.½ cup sugarAdd eggnog and vanilla paste (or extract) and freshly grated nutmeg. Continue to mix on high speed until stiff peaks are formed, and your meringue is smooth and glossy.½ teaspoon eggnog, ½ teaspoon vanilla paste, ¼ teaspoon nutmegUse a piping bag with a large star piping tip, or a Ziploc baggie (with the corner cut off) and pipe the meringue onto your parchment paper-lined baking sheets. Leave about ½" between each 1-1 ½" sized meringue star.Place baking sheets into the oven on the lower racks, and bake at 200°F (90°C) for 1 hour 15 minutes. If you need to use a higher baking temperature, reduce the baking time until the outside of the meringues are dry but not changing color, or browning at the bottoms.When the meringues are dry to the touch, turn off your oven and allow them to cool completely in the oven and preferably overnight.**To make the ‘Gingerbread’ meringue cookies shown in the photos with our white eggnog meringue cookies: Follow all instructions but increase the vanilla paste (or extract) to 1 teaspoon and substitute 1 teaspoon of my Homemade German Gingerbread Spice Blend (Lebkuchengewurz) for the ¼ teaspoon of nutmeg. Equipment You May NeedMixing BowlHand MixerSilicone Spatula Set NutritionCalories: 19kcal (1%) | Carbohydrates: 4g (1%) | Protein: 1g (2%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Cholesterol: 1mg | Sodium: 31mg (1%) | Potassium: 7mg | Sugar: 4g (4%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! Christmas, Christmas Cookies, cookies, eggnog, meringue Course Christmas Cookies, Cookies & Bars Recipes, Dessert RecipesCuisine AmericanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
These delicious Eggnog Meringue Cookies are a true holiday delight featuring the rich flavors of the Christmas-time favorite spiced Eggnog!
Christmas Eggnog Meringue Cookie Recipe
I am very happy to share this easy recipe this year, just in time for the holidays.
I love making these cookies, and always have to incorporate our favorite spice, nutmeg!
Always fabulous, but even more amazing when freshly grated right into whatever you are making.
Our Eggnog and Gingerbread spiced Meringue Cookies are made even more eye-catching with some edible gold and silver stars!
These dainty cookies are an eye-catching part of a Christmas cookie display, too!
🥘 Ingredients
- 3 large egg whites (room temperature)½ cup sugar¼ teaspoon salt¼ teaspoon cream of tartar½ teaspoon eggnog½ teaspoon vanilla paste (or extract)¼ teaspoon nutmeg (freshly grated)
🔪 Step-By-Step Instructions
- Preheat your oven to 200°F (90°C) - or as low as your oven can go. Some ovens can only go down to 250°F. Line your baking sheets with parchment paper and move your oven racks to the bottom racks in your oven.Separate your egg whites from your room temperature eggs (if they are not room temp, place your eggs in a glass or bowl of warm tap water for about 5-10 minutes). Be sure when you separate the egg whites that the whites go into a clean, dry bowl. Any water or residue will affect how well your egg whites stiffen into soft peaks.Place your egg whites into the bowl of your stand mixer. Add salt and cream of tartar. Use the whisk attachment at medium speed until soft peaks are formed (about 1-2 minutes).Add the sugar to the egg whites slowly incorporating it into the meringue (you can process your sugar in a food processor by pulsing a few times to make superfine sugar so that all of the sugar melts easily). Once all of the sugar is added and well combined, test the consistency by rubbing between your fingertips to ensure that all of the sugar has melted.Add eggnog and vanilla paste (or extract) and freshly grated nutmeg. Continue to mix at high speed until stiff peaks are formed, and your meringue is smooth and glossy.Use a piping bag with a large star piping tip, or a Ziploc baggie (with the corner cut off) and pipe the meringue onto your parchment paper-lined baking sheets. Leave about ½" between each 1-1 ½" sized meringue star.Place baking sheets into the oven on the lower racks, and bake at 200°F (90°C) for 1 hour 15 minutes. If you need to use a higher baking temperature. Reduce the baking time until the outside of the meringues is dry but not changing color or browning at the bottoms.When the meringues are dry to the touch. Turn off your oven and allow them to cool completely in the oven and preferably overnight.
Enjoy!
💠Angela’s Tips & Recipe Notes
- I love to have quite an assortment of Christmas cookies to share with friends and family…and whether you make these meringue cookies with eggnog or our gingerbread spice, they are always a hit!To make the ‘Gingerbread’ meringue cookies shown in the photos with our white eggnog meringue cookies: Follow all instructions but increase the vanilla paste (or extract) to 1 teaspoon and substitute 1 teaspoon of my Homemade German Gingerbread Spice Blend (Lebkuchengewurz) for the ¼ teaspoon of nutmeg.I love nutmeg in everything from sweets like my dutch baby pancakes, preacher cake, peanut butter banana cookies, and eggnog sugar cookies to savory like our leftover prime rib hash and honey garlic pork chops
More Christmas Recipes
- Christmas BreakfastsRoasted Leg of LambChristmas M&M Cookie BarsChristmas Gumdrop CookiesOven Roasted Prime Rib with Dry Rib Rub
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 11 reviews
Christmas Eggnog Meringue Cookies
These delicious Eggnog Meringue Cookies are a true holiday delight featuring the rich flavors of the Christmas-time favorite spiced Eggnog!
Author | Angela
Servings: 24 cookies Calories: 19kcal Prep 10 minutes Cooking 1 hour 15 minutes Total Time 1 hour 25 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 3 large egg whites (room temperature)▢ ½ cup sugar▢ ¼ teaspoon salt▢ ¼ teaspoon cream of tarter▢ ½ teaspoon eggnog▢ ½ teaspoon vanilla paste (or extract)▢ ¼ teaspoon nutmeg (freshly grated)
InstructionsPreheat your oven to 200°F (90°C) - or as low as your oven can go, I know some ovens can only go down to 250°F. Line your baking sheets with parchment paper and move your oven racks to the bottom racks in your oven.Separate your egg whites from your room temperature eggs (if they are not room temp, place your eggs in a glass or bowl of warm tap water for about 5-10 minutes). Be sure when you separate the egg whites that the whites go into a clean, dry bowl. Any water or residue will affect how well your egg whites stiffen into soft peaks.3 large egg whitesPlace your egg whites into the bowl of your stand mixer, add salt and cream of tartar and use the whisk attachment at medium speed until soft peaks are formed (about 1-2 minutes).¼ teaspoon salt, ¼ teaspoon cream of tarterAdd the sugar to the egg whites slowly incorporating it into the meringue (you can process your sugar in a food processor by pulsing a few times to make superfine sugar so that all of the sugar melts easily). Once all of the sugar is added and well combined, test the consistency by rubbing between your fingertips to ensure that all of the sugar has melted.½ cup sugarAdd eggnog and vanilla paste (or extract) and freshly grated nutmeg. Continue to mix on high speed until stiff peaks are formed, and your meringue is smooth and glossy.½ teaspoon eggnog, ½ teaspoon vanilla paste, ¼ teaspoon nutmegUse a piping bag with a large star piping tip, or a Ziploc baggie (with the corner cut off) and pipe the meringue onto your parchment paper-lined baking sheets. Leave about ½" between each 1-1 ½" sized meringue star.Place baking sheets into the oven on the lower racks, and bake at 200°F (90°C) for 1 hour 15 minutes. If you need to use a higher baking temperature, reduce the baking time until the outside of the meringues are dry but not changing color, or browning at the bottoms.When the meringues are dry to the touch, turn off your oven and allow them to cool completely in the oven and preferably overnight.**To make the ‘Gingerbread’ meringue cookies shown in the photos with our white eggnog meringue cookies: Follow all instructions but increase the vanilla paste (or extract) to 1 teaspoon and substitute 1 teaspoon of my Homemade German Gingerbread Spice Blend (Lebkuchengewurz) for the ¼ teaspoon of nutmeg. Equipment You May NeedMixing BowlHand MixerSilicone Spatula Set NutritionCalories: 19kcal (1%) | Carbohydrates: 4g (1%) | Protein: 1g (2%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Cholesterol: 1mg | Sodium: 31mg (1%) | Potassium: 7mg | Sugar: 4g (4%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! Christmas, Christmas Cookies, cookies, eggnog, meringue Course Christmas Cookies, Cookies & Bars Recipes, Dessert RecipesCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 11 reviews
Christmas Eggnog Meringue Cookies
Author | Angela
Servings: 24 cookies
Calories: 19kcal
Prep 10 minutes
Cooking 1 hour 15 minutes
Total Time 1 hour 25 minutes
Ingredients US CustomaryMetric1x2x3x▢ 3 large egg whites (room temperature)▢ ½ cup sugar▢ ¼ teaspoon salt▢ ¼ teaspoon cream of tarter▢ ½ teaspoon eggnog▢ ½ teaspoon vanilla paste (or extract)▢ ¼ teaspoon nutmeg (freshly grated)
InstructionsPreheat your oven to 200°F (90°C) - or as low as your oven can go, I know some ovens can only go down to 250°F. Line your baking sheets with parchment paper and move your oven racks to the bottom racks in your oven.Separate your egg whites from your room temperature eggs (if they are not room temp, place your eggs in a glass or bowl of warm tap water for about 5-10 minutes). Be sure when you separate the egg whites that the whites go into a clean, dry bowl. Any water or residue will affect how well your egg whites stiffen into soft peaks.3 large egg whitesPlace your egg whites into the bowl of your stand mixer, add salt and cream of tartar and use the whisk attachment at medium speed until soft peaks are formed (about 1-2 minutes).¼ teaspoon salt, ¼ teaspoon cream of tarterAdd the sugar to the egg whites slowly incorporating it into the meringue (you can process your sugar in a food processor by pulsing a few times to make superfine sugar so that all of the sugar melts easily). Once all of the sugar is added and well combined, test the consistency by rubbing between your fingertips to ensure that all of the sugar has melted.½ cup sugarAdd eggnog and vanilla paste (or extract) and freshly grated nutmeg. Continue to mix on high speed until stiff peaks are formed, and your meringue is smooth and glossy.½ teaspoon eggnog, ½ teaspoon vanilla paste, ¼ teaspoon nutmegUse a piping bag with a large star piping tip, or a Ziploc baggie (with the corner cut off) and pipe the meringue onto your parchment paper-lined baking sheets. Leave about ½" between each 1-1 ½" sized meringue star.Place baking sheets into the oven on the lower racks, and bake at 200°F (90°C) for 1 hour 15 minutes. If you need to use a higher baking temperature, reduce the baking time until the outside of the meringues are dry but not changing color, or browning at the bottoms.When the meringues are dry to the touch, turn off your oven and allow them to cool completely in the oven and preferably overnight.**To make the ‘Gingerbread’ meringue cookies shown in the photos with our white eggnog meringue cookies: Follow all instructions but increase the vanilla paste (or extract) to 1 teaspoon and substitute 1 teaspoon of my Homemade German Gingerbread Spice Blend (Lebkuchengewurz) for the ¼ teaspoon of nutmeg.
Equipment You May NeedMixing BowlHand MixerSilicone Spatula Set
Nutrition
Calories: 19kcal (1%) | Carbohydrates: 4g (1%) | Protein: 1g (2%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Cholesterol: 1mg | Sodium: 31mg (1%) | Potassium: 7mg | Sugar: 4g (4%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Christmas Cookies, Cookies & Bars Recipes, Dessert RecipesCuisine American
US CustomaryMetric
