Holiday Meringue Cookies (Crunchy or Chewy — You Choose!)

Ingredients

• 3 large egg whites, room temperature
• ¾ cup granulated sugar
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract
• Gel food coloring (optional — pastel pink, green, or holiday colors)

Instructions

• Preheat oven to 225°F and line a baking sheet with parchment.
• Beat egg whites and cream of tartar on medium until foamy.
• Increase speed to high and slowly add sugar, a spoonful at a time.
• Continue beating until stiff, shiny peaks form (meringue stands straight up).
• Mix in vanilla. Divide and tint with gel food coloring if desired.
• Pipe small stars, kisses, or swirls onto the baking sheet.

For crunchy meringues: Bake 1 hour, then turn off the oven and let them cool inside for 1 more hour (don’t open the door).

For chewy-centered meringues: Bake 45–50 minutes, then cool on the counter.
(They’ll stay pale outside and soft inside)

Tips & Variations

• Add ¼ teaspoon peppermint extract or fold in finely crushed peppermint candies for a crunchy twist.
• Dust with sanding sugar or edible glitter before baking to make them extra dazzling
• Swirl two colors in the piping bag for a marble effect.
• Make minis for snacking or larger ones for gifting.
• Once cool, store in an airtight container — they stay good for weeks if kept dry.
• If your kitchen is humid, bake ~5 minutes longer to avoid stickiness.
• Add freeze-dried raspberry powder for a fruity touch (this version is extra delish with some mini chocolate chips added with the raspberry powder)
• Mix in finely chopped toasted nuts (pistachios, almonds) for texture.
• Add citrus zest, like lemon or orange, for a bright flavor.
• Dust with cocoa powder, cinnamon or a tiny pinch of espresso powder after piping for a subtle finish.