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Christmas Meringues
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4 large Land O Lakes® Eggs (whites only), at room temperature

2 teaspoons almond extract

1/2 teaspoon cream of tartar

1 cup sugar

4 drops green food color


Red and green candied cherries, cut as desired

How to make

  1. STEP 1

    Heat oven to 275°F.

  2. STEP 2

    Combine egg whites, almond extract and cream of tartar in bowl. Beat at low speed, scraping bowl often, until foamy. Beat at high speed, gradually adding2 tablespoonssugar at a time and scraping bowl often, 2-3 minutes or until stiff peaks form and sugar is almost dissolved. Stir in food color.

  3. STEP 3

    Place meringue in pastry bag fitted with large star tip (number 8). Pipe onto parchment-lined cookie sheets forming 2-inch wreaths; decorate with candied cherries. Bake 25 minutes.

  4. STEP 4

    Reduce oven to 250°F. Continue baking 23-27 minutes or until edges are set. Cool on parchment paper.

Tip #1

- Substitute cookie sheets lined with aluminum foil which have been sprayed with no-stick cooking spray for parchment-lined cookie sheets.

Tip #2

- It is important to make sure no egg yolk gets into the egg whites. Egg yolk will keep the egg whites from forming stiff peaks.

Tip #3

- This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

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