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.