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Meringue cookies are among the lightest and at the same time most elegant Christmas desserts. They are prepared mainly from egg whites, sugar and a few basic ingredients, yet they offer a huge number of variations. The advantages are great taste, long shelf life and the fact that they nicely complement classic butter-based varieties.
This article contains an overview of the most popular types of meringue cookies. Each type includes a complete recipe with ingredients and instructions so the content is immediately usable.
1) Classic meringue kisses
Ingredients
- 4 egg whites
- 200 g granulated or powdered sugar
- a pinch of salt
- optionally a few drops of lemon juice
Instructions
- Whisk the egg whites with a pinch of salt into stiff peaks.
- Gradually add the sugar and whip until the mixture is glossy and very firm.
- Pipe the meringues onto a baking sheet lined with parchment paper using a piping bag.
- Dry in the oven at 90–100 °C for approximately 90–120 minutes.
- After drying, let the meringues cool in an ajar oven.
2) Chocolate meringues
Ingredients
- 4 egg whites
- 200 g sugar
- 100 g dark chocolate
Instructions
- Prepare the meringue as for the classic meringues and dry the meringues.
- Melt the chocolate in a bain-marie or briefly in the microwave.
- Sandwich the cooled meringues together in pairs with the melted chocolate (or chocolate ganache).
- Let them set at room temperature.
3) Coconut macaroons – simple and quick
Ingredients
- 4 egg whites
- 200 g sugar
- 200 g shredded coconut
Instructions
- Whisk the egg whites with the sugar into stiff peaks.
- Carefully fold in the coconut.
- Use a spoon to form small heaps on a baking sheet lined with parchment paper.
- Bake at 120 °C for about 40–50 minutes, until the macaroons are dry on the surface but slightly moist inside.
4) Filled coconut macaroons
Ingredients
- basic coconut macaroons (see recipe above)
- 100 g butter
- 100 g powdered sugar
- 1 tablespoon cocoa or rum
Instructions
- Whip the butter, powdered sugar and cocoa (or rum) into a smooth cream.
- Sandwich the cooled macaroons in pairs with the cream.
- Let them set in the fridge for at least 2 hours.
5) Coconut laskonky with egg-yolk cream
Ingredients – shells
- 4 egg whites
- 200 g sugar
- 200 g shredded coconut
Ingredients – cream
- 4 egg yolks
- 150 g sugar
- 200 g butter
Instructions
- Whisk the egg whites and sugar into a stiff, glossy meringue and gently fold in the coconut.
- Form oval shapes on a baking sheet and dry at 100 °C for about 60 minutes.
- Whisk the egg yolks with the sugar over a bain-marie until thickened, then let cool.
- Gradually beat softened butter into the cooled mixture.
- Sandwich the laskonky with the cream and let them rest at least until the next day.
6) Nut laskonky
Ingredients
- 4 egg whites
- 200 g sugar
- 200 g finely ground walnuts or hazelnuts
Instructions
- Whisk the egg whites and sugar into stiff peaks, then gently fold in the ground nuts.
- Use a piping bag to shape ovals or circles on a baking sheet.
- Dry at 100 °C for about 60 minutes, depending on size.
- Sandwich with butter, coffee or caramel cream and let rest.
7) Meringue tubes
Ingredients
- 4 egg whites
- 200 g sugar
Instructions
- Pipe long tubes or thicker strips from the meringue using a piping bag.
- Dry at 90 °C for about 90 minutes so they are firm and dry.
- After cooling, fill with butter, whipped cream or vanilla cream.
8) Meringue waves
Ingredients
- 4 egg whites
- 200 g sugar
- optionally 1 teaspoon cocoa
Instructions
- Whisk the egg whites and sugar into stiff peaks.
- If you want the cocoa variant, gently fold in the cocoa at the end.
- Pipe waves onto a baking sheet using a piping bag and dry at 100 °C for about 60 minutes.
- After cooling, you can sandwich them with cream or a chocolate filling.
9) Meringue circles with jam
Ingredients
- 4 egg whites
- 200 g sugar
- quality jam (blackcurrant, raspberry or apricot)
Instructions
- Shape the meringue into circles with a small depression in the center.
- Dry at 90–100 °C until they are dry on the surface.
- Once cooled, fill the depressions with jam.
How to store meringue cookies properly
Store meringue cookies in a dry place, ideally in a tin or paper box. Do not store them in the refrigerator, as humidity would soften the cookies. Consume filled pieces sooner than dry variants.
Conclusion
Meringue Christmas cookies are an ideal choice for those who want light, delicate and long-lasting desserts. With simple ingredients and great variability, everyone can find their favorite type – from classic meringues to cream-filled laskonky.
