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Meringue Christmas Trees Recipe

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Create festive and delicate Meringue Christmas Trees, perfect for holiday gifting or decorating your dessert table. This recipe uses simple pantry ingredients to produce light, crisp, and sweet meringue treats tinted green and adorned with colorful sprinkles, making them ideal for gluten-free holiday celebrations or cheerful kitchen activities with kids.

  • Author: Zara
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 30 meringue trees
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Ingredients

  • 4 large egg whites
  • 200 g granulated sugar
  • 0.25 tsp cream of tartar
  • 0.5 tsp vanilla extract
  • Green gel food coloring
  • Assorted holiday sprinkles
  • Gold star sprinkles (optional)

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Set your oven to 200°F (93°C) and line baking sheets with parchment paper to prevent sticking. Get your piping bag fitted with a star tip ready for shaping the meringues.
  2. Beat Egg Whites: In a clean, grease-free bowl, whisk the egg whites together with the cream of tartar until soft peaks form, ensuring the mixture is light and airy at this stage.
  3. Add Sugar Gradually: Slowly incorporate the granulated sugar one tablespoon at a time, continuously beating until the meringue holds stiff, glossy peaks, indicating it is stable and ready.
  4. Add Flavor and Color: Stir in the vanilla extract and green gel food coloring evenly throughout the meringue mixture to achieve a festive color and subtle flavor.
  5. Pipe Tree Shapes and Decorate: Transfer the meringue into your prepared piping bag and pipe them into tree-shaped swirls on the baking sheets. Sprinkle with assorted holiday sprinkles and optionally add gold star sprinkles for a festive touch.
  6. Bake and Cool: Bake the piped meringues in the preheated oven for 1.5 hours. Once done, turn off the oven, crack the door open, and allow the meringues to cool inside for an additional hour to fully dry out and crisp up.

Notes

  • Ensure the mixing bowl and beaters are completely clean and free of grease to achieve proper meringue peaks.
  • Adding cream of tartar stabilizes the egg whites and helps maintain their structure.
  • Gradual sugar addition is critical for a glossy, stiff meringue.
  • Keep the oven temperature low to slowly dry the meringues without browning.
  • Store the cooled meringue trees in an airtight container to keep them crisp.
  • Use gel food coloring for more vibrant color without adding liquid.

Find it online: https://zaracooking.com/meringue-christmas-trees-recipe/