These delicious Eggnog Meringue Cookies are a true holiday delight featuring the rich flavors of the Christmas-time favorite spiced Eggnog!
Christmas Eggnog Meringue Cookie Recipe
I am very happy to share this easy recipe this year, just in time for the holidays.
I 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.
These dainty cookies are an eye-catching part of a Christmas cookie display, too!
🥘 Ingredients
- 3 large egg whites (room temperature)
- ½ cup sugar
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
- ½ teaspoon eggnog
- ½ teaspoon vanilla paste (or extract)
- ¼ teaspoon nutmeg (freshly grated)
🔪 Instructions
- Preheat your oven to 200°F (90°C) - or as low as your oven can go. Some ovens can only go down to 250°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. 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 a food processor by pulsing a few times to make superfine 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 fingertips to ensure that all of the sugar has melted.
- Add eggnog and vanilla paste (or extract) and freshly grated nutmeg. Continue to mix at 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°F (90°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 is 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.
Enjoy!
💭 Angela's Pro Tips & Notes
- I 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!
- 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 my Homemade German Gingerbread Spice Blend (Lebkuchengewurz) for the ¼ teaspoon of nutmeg.
- I love nutmeg in everything from sweets like my 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
More Christmas Recipes
- Christmas Breakfasts
- Roasted Leg of Lamb
- Christmas M&M Cookie Bars
- Christmas Gumdrop Cookies
- Oven Roasted Prime Rib with Dry Rib Rub
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📖 Recipe Card
Christmas Eggnog Meringue Cookies
These delicious Eggnog Meringue Cookies are a true holiday delight featuring the rich flavors of the Christmas-time favorite spiced Eggnog!
Servings: 24 cookies
Calories: 19kcal
Prep 10 minutes
Cooking 1 hour 15 minutes
Total Time 1 hour 25 minutes
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Ingredients
- 3 large egg whites (at room temperature)
- ½ cup sugar
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
- ½ teaspoon eggnog
- ½ teaspoon vanilla paste (or extract)
- ¼ teaspoon nutmeg (freshly grated)
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
- Preheat your oven to 200°F (90°C) - or as low as your oven can go, I know some ovens can only go down to 250°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 a food processor by pulsing a few times to make superfine 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 fingertips to ensure 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°F (90°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 my 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!
Peggy says
The egg white go from stiff peaks to liquid slop when I add eggnog. Tried twice.
Why?
Angela Latimer says
Check the eggnog. My homemade eggnog recipe is cooked, others may be raw. If your eggnog is raw, heat it to 170F and then let it cool before adding to the egg whites.
Shanna says
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! ❤
Angela @ BakeItWithLove.com says
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!
Heather says
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..
Angela @ BakeItWithLove.com says
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
reneass says
Angela--these are so pretty and festive looking. Good job!
Angela @ BakeItWithLove.com says
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!!
Jenny says
I am a big fan of meringue, so thank you so much for sharing this with the food advent calendar!
Angela @ BakeItWithLove.com says
So are we! And we love decorating our meringues, so we knew we had to have these 🙂