Description
Delightfully festive Meringue Christmas Trees made with whipped egg whites, sugar, and a touch of vanilla, decorated with green food coloring and colorful sprinkles. These light and airy treats are perfect for holiday celebrations and are easy to prepare with simple ingredients.
Ingredients
Scale
Meringue Base
- 4 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Decorations
- Green gel food coloring
- Round sprinkles (optional)
- Star sprinkles (optional)
Instructions
- Prepare the Egg Whites: In a clean, dry mixing bowl, whisk together the egg whites and cream of tartar. Beat them with an electric mixer on medium speed until soft peaks form, which means the mixture will hold shape but still be slightly soft.
- Add Sugar Gradually: Slowly add the granulated sugar, about a tablespoon at a time, while continuing to beat on high speed. This gradual addition ensures the sugar dissolves completely and the meringue becomes glossy and forms stiff peaks.
- Incorporate Vanilla and Color: Once stiff peaks form, gently fold in the vanilla extract. Add green gel food coloring a little at a time and mix until you achieve a vibrant green hue for your Christmas trees.
- Pipe the Meringue Trees: Fit a piping bag with a star nozzle (or your preferred tip). Fill it with the green meringue. On a parchment-lined baking sheet, pipe the meringue in a triangular tree shape by swirling in decreasing circles from base to top, creating a textured look.
- Add Sprinkles: Decorate the meringue trees immediately with round and star sprinkles to mimic ornaments and tree toppers before the meringue sets.
- Bake the Meringue: Preheat your oven to 225°F (110°C). Bake the meringue trees for about 1 hour and 15 minutes until they are dry and crisp to the touch. Then turn off the oven and leave the meringues inside to cool completely for an additional hour to prevent cracking.
- Serve and Store: Once cooled, carefully remove the meringue Christmas trees from the parchment paper and transfer them to a serving platter. Store in an airtight container in a cool, dry place to maintain crispness.
Notes
- Ensure egg whites are at room temperature for better volume when whipping.
- Do not overbeat the egg whites as it can cause them to become dry and grainy.
- Add sugar slowly to help dissolve it fully and achieve a glossy meringue.
- Use a star piping tip to create a textured tree effect.
- Keep baked meringues in an airtight container to avoid moisture absorption and loss of crispiness.
