Get ready to spread some holiday cheer with these Santa Claus Meringue Cookies! They’re light, airy, and absolutely adorable – the perfect dessert to impress your friends and family this Christmas season. Whether you’re looking to add some festive charm to your dessert table or enjoy a fun baking project with the kids, these cookies will bring smiles all around.

Not only do these cookies look like little Santas, but they’re also a melt-in-your-mouth treat. They take a bit of time and patience, but trust me, the results are well worth it. Plus, it’s a great opportunity to get creative with your piping skills! Let’s dive into this recipe and create some magic together.

How to Make Santa Claus Meringue Cookies

materials you’ll need for this recipe

5 piping bags
2 large round piping tips

Ingredients you’ll need for this recipe

3 egg whites
6 oz sugar
Red, black, and pink food coloring (water-based gel)

Step by Step Guide

1. Preheat your oven to 100°C (215°F). Get your ingredients and piping bags ready—it’s time to get festive!

2. Fill a medium pot with at least 1 ½ inches of water and bring it to a gentle boil. Then, reduce the heat to a simmer.

3. In a clean, heat-proof bowl, combine the egg whites and sugar. Place the bowl over the simmering water, and gently stir the mixture with a spatula. The goal here is to dissolve the sugar while heating the egg whites to 175°F (79°C). This should take around 8-10 minutes.

4. Once the egg whites and sugar have reached temperature, take the mixture off the heat. Use an electric mixer (or stand mixer with a whisk attachment) to beat the mixture until it cools down and becomes glossy and stiff—this should take another 8-10 minutes.

5. Prepare red, black, very pale pink (for the body parts) meringue. Red and pale pink meringue mixture should have a large piping tip. ( no.10). Prepare 3 piping bags (pale pink, black and white) without piping tips ( pale pink again for the nose and ears)

6. Now for the fun part—time to make Santa! On a baking sheet lined with parchment paper.

7. Start with a white circle as the base. Pipe the red suit on the bottom half and the pale pink face on the top half.

8. Use the white meringue to create Santa’s mustache and buttons.

9. With the pale pink, add Santa’s nose and ears. Use black meringue to dot on his eyes. Finally, top Santa off with a red hat!

10. Bake the cookies in the oven for 1 hour and 15 minutes at 215°F. This low, slow baking helps the meringue dry out and hold its shape.

11. Once the baking time is up, turn off the oven and let the cookies cool inside for about 2 hours. This step helps them firm up and become delightfully crisp.

And there you have it! These Santa Claus Meringue Cookies are the ultimate holiday treat, combining creativity, sweetness, and a touch of whimsy. While they do take a bit of time to make, the process is fun, and the result is absolutely worth it. Plus, they’re a great way to bring the family together in the kitchen.

So, grab your piping bags and let’s spread some holiday joy, one adorable Santa cookie at a time!

Ingredients

3 egg whites
6 oz sugar
Red, black, and pink food coloring (water-based gel)
5 piping bags
2 large round piping tips

Instructions

Preheat your oven to 100°C (215°F). Get your ingredients and piping bags ready—it’s time to get festive!
Fill a medium pot with at least 1 ½ inches of water and bring it to a gentle boil. Then, reduce the heat to a simmer.
In a clean, heat-proof bowl, combine the egg whites and sugar. Place the bowl over the simmering water, and gently stir the mixture with a spatula. The goal here is to dissolve the sugar while heating the egg whites to 175°F (79°C). This should take around 8-10 minutes.
Once the egg whites and sugar have reached temperature, take the mixture off the heat. Use an electric mixer (or stand mixer with a whisk attachment) to beat the mixture until it cools down and becomes glossy and stiff—this should take another 8-10 minutes.
Preparered, black, very pale pink (for the body parts) meringue. Red and pale pink meringue mixture should havea large piping tip. ( no.10). Prepare 3piping bags (pale pink, black and white) without piping tips ( pale pink againfor the nose and ears)
Now for the fun part—time to make Santa! On a baking sheet lined with parchment paper.
Start with a white circle as the base.Pipe the red suit on the bottom half and the pale pink face on the top half.
Use the white meringue to create Santa’s mustache and buttons.
With the pale pink, add Santa’s nose and ears. Use black meringue to dot on his eyes. Finally, top Santa off with a red hat!
Bake the cookies in the oven for 1 hour and 15 minutes at 215°F. This low, slow baking helps the meringue dry out and hold its shape.
Once the baking time is up, turn off the oven and let the cookies cool inside for about 2 hours. This step helps them firm up and become delightfully crisp.