• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dinners
    • Desserts
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Cookies & Bars

    Angela @ BakeItWithLove.com · 8 Comments

    Christmas Eggnog Meringue Cookies

    Share This Recipe!

    • Share
    • Tweet
    • Yummly
    • LinkedIn
    Jump to Recipe

    Our delicious Eggnog Meringue Cookies are a true holiday delight featuring the rich flavors of the Christmas-time favorite spiced Eggnog!

    Eggnog and Gingerbread Spiced Meringue Cookies are a wonderful Christmas-time treat!
    Our Eggnog and Gingerbread spiced Meringue Cookies are made even more eye-catching with some edible gold and silver stars!

    We are very happy to share this easy recipe this year, just in time for the holidays.

    We love making these cookies, and always have to incorporate our favorite spice, nutmeg!

    Always fabulous, but even more amazing when freshly grated right into whatever you are making.

    (we love nutmeg in everything from sweets like our dutch baby pancakes, preacher cake, peanut butter banana cookies and eggnog sugar cookies to savory like our leftover prime rib hash and honey garlic pork chops)

    These dainty cookies are an eye catching part of a Christmas cookie display, too!

    Like many of you, we love to have quite an assortment of Christmas cookies to share with friends and family...and whether you make these meringue cookies with eggnog or our gingerbread spice, they are always a hit!

    Enjoy!

     

    Delightfully spiced Eggnog and Gingerbread Meringue Cookies!
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    4.67 from 9 reviews

    Christmas Eggnog Meringue Cookies

    A delightfully spiced holiday treat, with just the right amount of eggnog (or gingerbread) flavors!
    Author | Angela
    Servings: 24 cookies
    Calories: 19kcal
    Prep 10 minutes
    Cooking 1 hour 15 minutes
    Total Time 1 hour 25 minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • 3 large egg whites (room temperature)
    • ½ cup sugar
    • ¼ teaspoon salt
    • ¼ teaspoon cream of tarter
    • ½ teaspoon eggnog
    • ½ teaspoon vanilla paste (or extract)
    • ¼ teaspoon nutmeg (freshly grated)

    Instructions

    • Preheat your oven to 200 degrees F (93 degrees C) - or as low as your oven can go, I know some ovens can only go down to 250 degrees F. Line your baking sheets with parchment paper and move your oven racks to the bottom racks in your oven.
    • Separate your egg whites from your room temperature eggs (if they are not room temp, place your eggs in a glass or bowl of warm tap water for about 5-10 minutes). Be sure when you separate the egg whites that the whites go into a clean, dry bowl. Any water or residue will affect how well your egg whites stiffen into soft peaks.
    • Place your egg whites into the bowl of your stand mixer, add salt and cream of tartar and use the whisk attachment at medium speed until soft peaks are formed (about 1-2 minutes).
    • Add the sugar to the egg whites slowly incorporating it into the meringue (you can process your sugar in food processor by pulsing a few times to make super fine sugar so that all of the sugar melts easily). Once all of the sugar is added and well combined, test the consistency by rubbing between your finger tips to enure that all of the sugar has melted.
    • Add eggnog and vanilla paste (or extract) and freshly grated nutmeg. Continue to mix on high speed until stiff peaks are formed, and your meringue is smooth and glossy.
    • Use a piping bag with a large star piping tip, or a ziploc baggie (with the corner cut off) and pipe the meringue onto your parchment paper lined baking sheets. Leave about ½" between each 1-1 ½" sized meringue star.
    • Place baking sheets into the oven on the lower racks, and bake at 200 degrees F (93 degrees C) for 1 hour 15 minutes. If you need to use a higher baking temperature, reduce the baking time until the outside of the meringues are dry but not changing color, or browning at the bottoms.
    • When the meringues are dry to the touch, turn off your oven and allow them to cool completely in the oven and preferably overnight.
    • **To make the 'Gingerbread' meringue cookies shown in the photos with our white eggnog meringue cookies: Follow all instructions but increase the vanilla paste (or extract) to 1 teaspoon and substitute 1 teaspoon of our Homemade German Gingerbread Spice Blend (Lebkuchengewurz) for the ¼ teaspoon of nutmeg.

    Nutrition

    Calories: 19kcal (1%) | Carbohydrates: 4g (1%) | Protein: 1g (2%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Cholesterol: 1mg | Sodium: 31mg (1%) | Potassium: 7mg | Sugar: 4g (4%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Course Christmas Cookies, Cookies & Bars Recipes, Dessert Recipes
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
    « Homemade German Gingerbread Spice Blend (Lebkuchengewurz)
    Leftover Prime Rib Beef Barley Soup with Mushrooms »

    Share This Recipe!

    • Share
    • Tweet
    • Yummly
    • LinkedIn

    Reader Interactions

    Comments

    1. Shanna says

      December 21, 2020 at 2:46 pm

      These are baking right now, but are going to be fabulous! I too had the liquid problem and ended up beating in another egg white, even after mixing everything, and thankfully that did the trick! ❤

      Reply
      • Angela @ BakeItWithLove.com says

        December 21, 2020 at 7:57 pm

        Shanna, thank you very much for sharing your quick-fix for the runny batter! Meringues can be touchy with humidity, egg quality, etc so I'm happy you were able to solve this easily. Hope they turned out wonderfully! Enjoy!

        Reply
    2. Heather says

      December 02, 2020 at 1:01 pm

      So I've attempted these twice and both times all I get is liquid. So here are my questions. Once I have the sugar dissolved do I keep the mixer on high speed and slowly add the eggnog and vanilla liquid? Cause i stop the mixing to add the liquid? And it never recovers from there..

      Reply
      • Angela @ BakeItWithLove.com says

        December 02, 2020 at 3:54 pm

        Hello Heather, here are a couple of quick thoughts. Bring your eggnog close to room temperature before adding. You can also try folding the eggnog and vanilla in to not deflate your meringue mixture. If you want to send me more info, I can be of more help! Send additional info to me at angela @bakeitwithlove .com

        Thanks for asking and I hope to hear from you soon! Angela

        Reply
    3. reneass says

      December 21, 2017 at 11:45 pm

      Angela--these are so pretty and festive looking. Good job!

      Reply
      • Angela @ BakeItWithLove.com says

        December 22, 2017 at 12:17 am

        Aw, thank you so much! We really are true meringue fans in the household, I'm really amazed I don't already have dozens of varieties shared!!

        Reply
    4. Jenny says

      December 21, 2017 at 12:07 am

      I am a big fan of meringue, so thank you so much for sharing this with the food advent calendar!

      Reply
      • Angela @ BakeItWithLove.com says

        December 21, 2017 at 7:41 am

        So are we! And we love decorating our meringues, so we knew we had to have these 🙂

        Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    en English
    ar Arabichr Croatiancs Czechda Danishnl Dutchen Englishfr Frenchde Germanit Italianja Japaneseko Koreanpt Portugueseru Russiantr Turkish
    Author bio photo with cake.

    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

    More about me →

    Roast Dinners

    • Oven Roasted Prime Rib with Dry Rib Rub
    • Smoked Bison Prime Rib
    • Venison Tenderloin Roast
    • Sunday Dinner Ideas
    • Pork Ribeye Roast
    • Baked Pork Tenderloin

    Reader Favorites

    • Avocado Egg Bake (Breakfast Bake)
    • Best Chicken Tortilla Soup
    • Panda Express Shanghai Angus Steak
    • Pan Seared Ribeye Steak
    • Bacon Wrapped Meatloaf
    • Strawberry Shortcake
    As seen on image block.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement

    Subscribe

    Stay in Touch!

    * indicates required

    Read

    • Collections
    • Conversions
    • Food That Starts With
    • Substitutions
    • Food Info
    • Web Stories

    Copyright © 2022 Bake It With Love