These Santa Claus Meringue Cookies are light, airy, and a cute Christmas dessert recipe. It’s a fun holiday baking project with kids, and great for bake sales and an edible gift too.

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What I love about this recipe is that it is made with just 3 ingredients. It is one of the holiday treats that are festive and a great addition to your Christmas dessert table.

Try my Chocolate-Dipped Santa Oreo Cookies and Santa Charcuterie Board for more Santa-themed recipe ideas.

How to Make Santa Claus Meringue Cookies

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).

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, and very pale pink (for the body parts) meringue. The 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. 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.

Serve and Enjoy!

Important Recipe Notes

Make sure your bowl and whisk are completely grease-free. Even a little fat can keep the egg whites from whipping up properly.
Low and slow baking: Keep the oven temperature steady at 215°F. A higher temperature can cause the meringues to crack or brown.
Use gel-based colors, not liquid, since too much liquid can thin the meringue and make it hard to pipe.
Humidity warning: Meringue cookies can turn sticky if made on a very humid day. Store them in an airtight container to keep them crisp.
Let the cookies sit in the oven after baking with the door closed for a couple of hours. This helps them dry out fully and hold their shape.
Keep in an airtight container at room temperature for up to a week. Avoid refrigerating, as moisture will soften them.

Prep Time:30

Cook Time:1 15

Cooling/Drying Time:2

Total Time:3 45

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).
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.