Description
These delightful Meringue Christmas Trees are a festive and airy treat perfect for holiday celebrations. Whipped to stiff peaks with cream of tartar and sugar, tinted green with gel food coloring, and decorated with colorful sprinkles, these meringue cookies are piped into charming tree shapes and baked low and slow until crisp. They make a beautiful, light dessert centerpiece or gift during the Christmas season.
Ingredients
Scale
Ingredients
- 2 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- 100 g granulated sugar
- Green gel food colouring, a few drops
- Sprinkles, for decorating
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper and set it aside for later.
- Whip Egg Whites: In a large mixing bowl, use an electric hand mixer or stand mixer with a whisk attachment to beat the egg whites and cream of tartar on medium speed until the mixture becomes frothy and resembles cappuccino foam.
- Add Sugar Gradually: Sprinkle in one spoonful of sugar at a time, mixing well after each addition. Continue this process until all the sugar is incorporated and the mixture forms stiff peaks.
- Add Colouring: Add a few drops of green gel food colouring to the meringue and mix gently until the color is evenly combined.
- Pipe the Meringue Trees: Transfer the coloured meringue into a piping bag fitted with a large star tip. Pipe three dollops on top of each other on the prepared baking sheet, starting with the largest dollop at the bottom and gradually getting smaller to form a tree shape. Decorate each meringue with sprinkles.
- Bake: Bake in the preheated oven for 45-50 minutes or until the sides are dry and the bottoms easily peel away from the parchment paper.
- Cool: After baking, turn off the oven and either leave the meringues inside overnight to cool completely or crack the oven door open and let them cool for about an hour before removing.
- Store: Once cooled, store the meringue Christmas trees in an airtight container to maintain their crisp texture.
Notes
- Ensure egg whites are at room temperature for better whipping volume.
- Adding cream of tartar stabilizes the egg whites and helps achieve stiff peaks.
- Use gel food colouring instead of liquid to avoid deflating the meringue.
- Do not open the oven door during the initial baking time to prevent meringues from cracking.
- Store meringues in an airtight container away from humidity to keep them crisp.
Nutrition
- Serving Size: 1 meringue (approx. 10g)
- Calories: 15
- Sugar: 3.5g
- Sodium: 3mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3.8g
- Fiber: 0g
- Protein: 0.3g
- Cholesterol: 0mg
