Christmas Drunken Meringues with Eggnog Buttercream

7. 10. 2025

Fill perfectly crumbly cinnamon meringues with a luxurious buttercream with eggnog and rum extract for the most delicious drunken cookie you’ve ever had. We guarantee that!

Ingredients

For the meringues:

• 6 tablespoons egg whites at room temperature
• 1/2 cup cane sugar
• 1/2 teaspoon + 1/8 cream of tartar
• 1/2 teaspoon cinnamon
• Food coloring of your choice (optional)

For the cream:

• 1 cup unsalted butter
• 3 cups powdered sugar
• 1/4 cup eggnog
• 1 teaspoon rum extract

Method

• Preheat the oven to 225°F.
• Place the egg whites in a bowl and beat with an electric mixer on high until foamy.
• Add the cane sugar and cinnamon, and beat for 1 minute.
• Add the cream of tartar and optional food coloring.
• Beat until stiff peaks form.
• Put the mixture in a decorating bag and spread the meringues on a baking sheet lined with parchment paper.
• Bake for 2 1/2 hours, then shut the oven off (do not open the door) and let the meringues sit and dry for 6-8 hours.
• Prepare the cream:
•  Add the butter and sugar in a large bowl (or the bowl of a stand mixer).
• Beat for 2-3 minutes.
• Add the eggnog and rum extract.
• Beat on high for 5-6 minutes.
• Put the cream in a decorating bag.
• To assemble, gently remove the meringues from the baking paper and spread the buttercream on the back of half the meringues.
• Top with another meringue.
• Enjoy your meal!

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