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Dessert Recipes

Pastel Holiday Meringue Cookies

Everyone’s sure to be sweet on these light-as-air bites — they’re gluten-free!

Serving Size:


Active Time:

20 min.

Total Time:

3 hrs., 20 min.


  • 4 egg whites
  • ¼ tsp. salt
  • 1 cup sugar
  • 1 tsp. almond extract
  • Assorted colors liquid food colorings


  1. Heat oven to 200°F. Line two baking sheets with parchment paper. On medium speed, beat egg whites and salt until frothy, 2 min. On medium-high speed, slowly beat in sugar in steady stream until stiff peaks form, 5–6 min. On low speed, beat in almond extract.
  2. Divide meringue between bowls; tint as desired with food coloring, gently mixing to incorporate.
  3. Transfer 1 color of batter to pastry bag fitted with medium star tip; pipe 1″ rosettes onto baking sheets, spacing at least 1″ apart. Use clean bag and tip between piping colors. Bake until dry to the touch or until meringues lift off paper easily, about 2 hrs. Turn off oven; let meringues stand in oven with door closed, 1 hr. Remove from oven; let cool on baking sheets.

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