Gluten-Free Rainbow Kisses for Santa (and all his little Elves!)

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We’ve gone all but gluten-free this year at my house. In an effort to nix white flour from our lives, I’ve stopped buying grains and started eating paleo. The kids think it’s weird, so I figured it was time to show them just how wonderful gluten-free treating can be.

This year, we’re whipping up pretty little rainbow meringues for Santa. After all, he brings all sorts of magic into our lives, we’d hate for him to pop down the chimney and discover anything but utter wonder. So, four simple ingredients were tossed together and whisked until fluffy. Tinted to colored perfection with a quick line of gel food coloring running down a pastry tube, and voila! Less than an hour later, we’re pulling these pretty eats from the oven, sharing them with a neighborhood full of wide-eyed friends, and setting some aside for Santa and his reindeer.

Whether you’ve gone gluten-free this year, or you simply want to help the Jolly Fat Man watch his weight, these fun and simple cookies are sure to make his Christmas (and yours!) merry and bright!



Santa’s Rainbow Kisses

So easy. Makes enough to share.

Serves 24 

4 egg whites

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1/2 cup sugar

gel food coloring (red, blue, green, yellow)

Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.

In a large stand mixer bowl, whisk together the egg whites until stiff peaks form. Add cream of tartar, salt, and sugar. Whip until sugar is dissolved, about 1 minute.

In a large piping bag, draw a thin line with each of the gel colors on the edges of the plastic bag, the lines should run from the tip of the bag to the center, on the “north, south, east, and west” of the bag.

Fit bag with a large start tip and gently spoon whipped egg whites into the bag.

Pipe small meringue kisses onto a parchment-lined baking sheet.

Bake in preheated oven for 60 minutes, then remove and allow to cool for 2 hours until hardened.

Gently lift meringues from parchment paper.

Serve and enjoy!

Article Posted 3 years Ago

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