Simple Gluten Free Meringue Cookies for Christmas

Sharing is caring!

If you’re searching for easy gluten free Christmas cookies to make for the holidays, meringue cookies are a great option! They’re naturally gluten free and pretty simple to make. While they do take a while to bake, the prep time for these cookies is so fast and easy! And you can turn them into anything you want with a little bit of piping. Thse adorable Christmas tree gluten free meringue cookies are the perfect way to celebrate the holiday season.

This post contains affiliate links, which means I may earn a commission if you purchase something from my link (at no additional cost to you). Thanks for your support!

Meringue cookies are a classic holiday treat that everyone at your party will love. The crisp exterior holds a sweet and chewy cookie inside that tastes just like a marshmallow! And with a little bit of extract, you can easily change the flavor to suit your tastes.

This easy recipe for cute meringue cookies combines a classic meringue recipe with some green food coloring to create adorable mini Christmas trees! They’re a simple and delicious gluten free dessert for the holidays.

Gluten Free Meringue Cookies

To make this easy meringue cookie recipe, you’ll need just a few simple ingredients — the most important being cream of tartar. This simple ingredient will help stabilize the egg whites in your meringue batter, ensuring your mini Christmas Trees hold their shape as they bake.

What I love about this easy recipe is that it’s naturally gluten free. There’s no flour in meringue cookies, which means they’re perfect for a glutenfree holiday! And you only need a handful of ingredients to prepare them.

To make these DIY meringue cookies, you’ll need:

• Egg whites
• Peppermint extract
• Cream of tartar
• Sugar
• Green gel food coloring
• Rainbow sprinkles

Are meringue cookies gluten free?

After taking a quick look at the ingredient list above, you can see that meringue cookies are naturally gluten free. Meringue does not require flour to stabilize, instead using cream of tartar to help hold the egg whites together. That means that most meringue cookies are gluten free. But it’s always a good idea to ask your host what they used to bake thier cookies, just in case they used a different recipe!

The first step to making your meringue christmas tree cookies is to beat the egg whites. But before you start beating, it’s important to make sure that you’re using room temperature egg whites. Cold egg whites won’t whip as well as room temperature whites, so make sure you give your whites time to warm up. After separating your egg whites from the yolks, allow them to rest at room temperature for around 30 minutes before you start beating.

When your whites are room temperature, pour them in the bowl of a stand mixer, then add the extract and cream of tartar. Place the whisk attachment on the mixer and beat at medium speed until the whites become frothy and start to hold their shape.

Continue beating the whites at medium speed, then start adding your sugar. Add the sugar one tablespoon at a time, waiting a few seconds after each addition to make sure the sugar gets well mixed into the egg whites. Keep adding tablespoons until all the sugar has been added.

Note: This recipe uses 3/4 cup of sugar. Since there are 4 tablespoons in 1/4 cup, you’ll need to add a total of 12 tablespoons to the batter.

After you have added all your sugar, you’ll need to beat your meringue cookies for another five minutes to help the mixture set-up. If you’re making traditional white meringue cookies, just turn up the mixer and beat the batter.

But if you plan on making Christmas trees, now’s the time to add the green food coloring. It’s important that you use gel food coloring NOT liquid food coloring in this recipe. Adding too much liquid to your meringue will make it runny, so make sure you’re using gel to tint the batter green. I used Wilton gel food coloring for these mini Christmas tree cookies.

After adding the food coloring to the bowl, beat the batter on high speed until it begins to thicken. When stiff peaks begin to form, stop beating. You’ll know your batter is ready when it holds its shape after you remove the whisk from the bowl.

Use a large star piping tip (1M) to create the tree shape for your cookies. Start by piping a large base, then move the tip up slightly and pipe another medium dollop, followed by a smaller dollop on top. Try not to make the trees too large or they’ll start to fall over before you get them in the oven.

After piping all the Christmas trees, use rainbow nonperils to add mini “ornaments” to each cookie. Just lightly sprinkle the sprinkles over the top of each cookie, making sure to cover each side evenly.

Then, place the cookies in the oven to bake for 1 hour. After the cook time is up, turn the oven off and allow the the cookies to rest in the oven for another 30 minutes. Then you can take the cookeis out of the oven and allow them to cool completely before eating or storing in an airtight container.

Meringue Cookie Recipe Ideas

These cookies are so easy to make, which means there are so many other fun ways to use this recipe during the holiday season! Try these meringe cookie recipe ideas to change up the decorations and flavors of your gluten free cookies.

These easy flourless cookies are a classic Christmas treat that everyone in your family will love! As you prepare these delicious cookies, try these recipe ideas and tips.

• Use different extract flavors. This recipe uses peppermint extract to add some holiday flavor to your meringues. But you can use any flavor extract in your cookies. Vanilla extract will give the cookies more of a traditional marshmallow flavor. But you could also try almond, rum, or mint extract for different cookies.
• There’s no need for a piping tip. While you will need to use a star piping tip to create Christmas tree shapes, there’s no need to use a piping tip if you’re making traditional meringue cookies. Simply transfer the batter to a piping bag or gallon sized zip top bag and cut the tip off the end of the bag. Pipe dollops of batter onto your parchment paper lined baking sheet and bake according to the recipe instructions.
• Store at room temperature. While your cookies do contain egg whites, there’s no reason they need to be refrigerated. That’s because the dough was baked, removing any possibility of contamination from bacteria. You can store your cookies in an airtight container at room temperature for up to one week.

More Delicious Gluten Free Recipes:

Easy Gluten Free M&M Cookies

Gluten Free Blueberry Scones

Easy Gluten Free Chocolate Chip Cookies

One Bowl Gluten Free Snickerdoodles

If you like this post, you’ll probably like these: