Holiday Ginger Snap Meringue Cookies!


Hey All!

I don’t know about you, but I love the holidays because it also means it’s Cookie Season! Who doesn’t love a good holiday cookie! I know I do! I’m always coming up with fun and festive cookies each year and this year I’m obsessed with Meringue Cookies. I’ve always loved Meringues, but I wanted to give them a fun twist for the holidays. Check out these tasty Holiday Ginger Snap Meringue Cookies! It’s two cookies in one, which means they are double the tasty goodness. I’m loving it and I’m sure you will too!


Here is how to make these fun and easy to make holiday cookies.



  • 4 large Egg Whites
  • 1/8 teaspoon + a pinch sea salt
  • 1/4 cup superfine sugar
  • 1/2 cup + 1 tablespoon confectioner’s sugar
  • 1/8 teaspoon pure peppermint extract
  • 6 drops red food coloring
  • 6 drops green food coloring
  • Ginger Snap Cookies
  • Wilton White Chocolate Candy Melts



Preheat oven to 200° F.


In the bowl of a stand mixer, fitted with a whisk attachment, add four (4) large egg whites and sea salt. For one (1) to two (2) minutes, whisk egg whites and sea salt on medium speed until they thicken and become white and fluffy. Combine superfine and confectioner’s sugars, while the egg whites are being whipped begin adding sugar in four parts, in-between each addition allow 1 – 2 minutes until you add the next portion of sugar. Continue until stiff peaks form.


After the last addition of sugar, whip for 2 more minutes.


Turn off the mix and add 6 drops of red food coloring and 6 drops of green food coloring. Make sure to spread the drops of food coloring around, and do not mix it all.


Spoon meringue into a piping bag with a small attachment or use a large zip-lock bag and cut a small hole 1/2-inch hole on a bottom corner on a bag. Pipe meringue onto a cookie sheet lined with parchment paper. Bake a 200° F for two 1 hour or until meringue dries out.


Melt Wilton White Chocolate Candy Melts in the microwave. Place a dollop of chocolate in the center of the gingersnap cookie.


Place the meringue onto the chocolate, so that the meringue sticks to the ginger snap cookie. Let chocolate dry completely.



You’ll place one meringue on each ginger snap cookie and repeat the process of sealing them together with chocolate until they are all done.





Once chocolate is dry, the cookies are done!



Serve and enjoy these colorful festive treats!

I hope you enjoy these yummy festive holiday cookies as much as I do!

You can find more yummy and fun Holiday themed recipes HERE!


Photos and Recipe Creation by D. Durand Worthey | Recipe Creation, Creative Direction & Editing by Vanessa Delia