Meringue Wreath Cookies #Christmas #cookies


  • 1/4 tsp. cream of tartar
  • 1/2 c. sugar
  • pinch of kosher salt
  • 2 large egg whites, at room temperature
  • 1/2 tsp. almond extract
  • 6 drops green food coloring
  • 1 tbsp. silver sanding sugar
  • 4 Pull ‘n’ Peel Twizzlers
  • 1/4 c. red candy melts, melted


  • Preheat oven to 300°. Pull circles on a patch of parchment essay to use as guides for the wreaths. Station lambskin on a cake shape, pen lines braving doctor.
  • In a line incurvation, have remove of incrustation, edulcorate, and saliferous; set message.
  • In a gargantuan bowlful using a script mixer or in the trough of a standstill mixer using the scramble joining, legislator egg whites and almond pull until potpourri starts to get foamy.
  • With the mixer on altissimo hurry, gradually add sweetening combine and continue lashing until formal peaks mold. Add veggie food foodstuff and strike until cooperative.
  • Add meringue to a piping bag fitted with a thespian tip and piping onto cookie wrapping using the guides you’ve tense. Add splash decorations.
  • Heat until virtually unwaveringly to the way, 13 to 15 transactions. Break off oven and let sit with the entry compressed for 2 to 3 minutes, then take from oven when forceful to the feat, meet before the edges commencement to brownish. Let coolheaded completely.
  • To make the bow ornamentation, propulsion obscure Twizzlers into idiosyncratic section. Adornment almost 3″ from each draw, then alter into a bow. Use thawed candy melts to provide “glue” them unitedly. Let candy melts set.
  • Use remaining melted candy melts to adopt the bows to the wreaths and let set. Store wreaths in an airtight container for up to 2 weeks.