Description
Create festive Meringue Christmas Trees with this simple recipe featuring whipped egg whites, sugar, and vanilla, tinted green and decorated with colorful sprinkles to resemble holiday trees. Crispy and light, these treats are perfect for holiday gatherings and gifts.
Ingredients
Scale
Meringue Mixture
- 4 large egg whites at room temperature
- ¼ teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Green gel food coloring
Decorations
- Round sprinkles (optional)
- Star sprinkles (optional)
Instructions
- Preheat Oven: Preheat the oven to 200 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking.
- Whip Egg Whites: Add the egg whites and cream of tartar to a clean, dry bowl of a stand mixer. Beat with the whisk attachment on medium speed until the mixture is frothy.
- Add Sugar Gradually: Slowly add sugar one tablespoon at a time while continuing to beat. After all sugar is added, increase speed to high and beat until stiff, glossy peaks form and sugar is fully dissolved.
- Incorporate Vanilla: Beat in vanilla extract just until combined to add flavor.
- Color the Meringue: Add green gel food coloring and mix until the meringue is evenly tinted to your desired shade of green.
- Pipe the Trees: Transfer the meringue to a piping bag fitted with a large star tip (Wilton 1M recommended). Pipe tall swirls shaped like Christmas trees onto the prepared baking sheets, leaving about 1 inch of space between each.
- Add Decorations: If desired, decorate the meringue trees with round sprinkles as ornaments and place star sprinkles on top to resemble tree toppers.
- Bake and Cool: Bake the meringues for 45 minutes. Then turn off the oven and allow the meringues to cool inside the oven for at least 2 hours or preferably overnight without opening the oven door.
- Store Properly: Once completely cooled, store the meringue trees in an airtight container at room temperature to maintain crispness.
Notes
- Store in an airtight container at room temperature for up to 5 days, keeping them in a cool, dry place away from humidity.
- Reheating is not necessary as the meringues are best enjoyed crisp and fresh.
- Freezing is not recommended because it introduces moisture that ruins the delicate texture.
- Use room-temperature egg whites to achieve the best volume and stability.
- Ensure the mixing bowl and whisk are completely clean and dry to help the meringue whip properly.
- Add sugar gradually during whipping to ensure it dissolves completely, resulting in a smooth meringue.
- Pipe meringue onto parchment paper to ensure easy removal after baking.
- Avoid opening the oven door during the cooling phase to prevent cracking and maintain texture.
