Meringue cookies are a great addition to any holiday cookie platter, and these Christmas Wreath Meringue Cookies are no exception. Use tip 366 to pipe a ring of green leaves, then fill in with clusters of red berries for a sweet holiday touch. Sprinkle your cookies with a bit of confectioners’ sugar to make it look like a fresh dusting of snow just fell on these cookies. Great for gift-giving, these Christmas Wreath Meringue Cookies are sure to become a new holiday favorite!
Make meringue batter. Prepare meringue batter according to package instructions.
Tint batter. Combine Burgundy and Red-Red icing colors to get red color shown. Combine Juniper Green and Delphinium Blue icing colors to get green color shown. Using color combinations provided, tint ½ cup batter red. Tint remaining batter green.
Pipe cookies. On backside of parchment paper cut to fit cookie sheet, draw 3½ in. circles, spacing 3 in. apart. Turn over; secure corners of paper to cookie sheet with small dots meringue batter.
Prepare decorating bag with tip 6 and red batter. Prepare additional decorating bag with tip 366 and green batter.
Using green batter, use line drawing to pipe circle, alternating directions of leaf tips from left to right and making sure leaves overlap and touch.
Using red batter, pipe clusters of red dots on wreaths.
Use any extra batter to pipe additional holly berry meringues on parchment paper (use heavy pressure for larger holly berries and leaves).
Bake and cool following recipe instructions. Dust with confectioners’ sugar before serving, if desired.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.