Christmas Cookie + Ornament Countdown 12/8

Christmas Cookie + Ornament Countdown!

Meringue Wreath Cookies, “Cat in the Hat III” P. Buckley Moss Ornament, and Solemate Socks for warmth!

by Canada Goose Gallery






1/4 tsp.cream of tartar

1/2 c.sugar

pinch of kosher salt

2 large egg whites, at room temperature

1/2 tsp. almond extract

6 drops green food coloring

1 tbsp. silver sanding sugar

4 Pull ‘n’ Peel Twizzlers

1/4 c. red candy melts, melted


  1. Preheat oven to 300°. Draw circles on a piece of parchment paper to use as guides for the wreaths. Place parchment on a cookie sheet, pen lines facing down.
  2. In a medium bowl, combine cream of tartar, sugar, and salt; set aside.
  3. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, whip egg whites and almond extract until mixture starts to get foamy.
  4. With the mixer on high speed, gradually add sugar mixture and continue whipping until stiff peaks form. Add green food coloring and whip until combined.
  5. Add meringue to a piping bag fitted with a star tip and pipe onto a cookie sheet using the guides you’ve drawn. Add sprinkle decorations.
  6. Bake until almost firm to the touch, 13 to 15 minutes. Turn off the oven and let sit with the door closed for 2 to 3 minutes, then remove from the oven when firm to the touch, just before the edges start to brown. Let cool completely.
  7. To create the bow decoration, pull apart Twizzlers into individual strings. Trim about 3″ from each string, then shape into a bow. Use melted candy melts to help “glue” them together. Let candy melts set.
  8. Use remaining melted candy melts to adhere the bows to the wreaths and let set. Store wreaths in an airtight container for up to 2 weeks.
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