Description
These Christmas Meringues are light, airy, and beautifully shaped like festive trees, perfect for holiday celebrations. Made from just egg whites and sugar, with a touch of cream of tartar for stability, these crisp treats are colored green and topped with sprinkles for a charming seasonal touch.
Ingredients
Scale
Meringue Mixture
- 4 egg whites, cold
- 1 cup granulated sugar (200 grams)
- 1/8 teaspoon cream of tartar
- 2 teaspoons pure vanilla extract
- Green food coloring or green food gel
- Sprinkles for decoration
Instructions
- Prepare Equipment: Preheat your oven to 200 degrees F. Line two sheet pans with parchment paper or silicon baking mats. Prepare a pastry bag fitted with a large plain or round tip; alternatively, use a large zip-top bag with one corner cut off.
- Separate Eggs: Carefully crack the eggs and separate the whites from the yolks, ensuring no yolk contaminates the whites, as this will prevent proper whipping.
- Beat Egg Whites: In a very clean bowl, beat the cold egg whites on medium-high speed until light and foamy, about 2 minutes. Gradually add the sugar while continuing to beat on medium speed. Add cream of tartar.
- Whip to Stiff Peaks: Increase the mixer speed to high and continue beating until the egg whites are smooth, glossy, and hold stiff peaks, approximately 5 more minutes. Test by turning the beater upside down and ensuring the peaks hold their shape.
- Add Flavor and Color: Mix in the vanilla extract and green food coloring or gel on medium speed until the desired shade of green is achieved.
- Pipe Meringue Trees: Transfer the meringue mixture to the piping bag and pipe tree shapes onto the prepared baking sheets, making each base about the size of a quarter. Decorate the tops with sprinkles.
- Bake Meringues: Bake in the preheated oven for 2 to 2 1/2 hours, rotating the pans halfway through. The meringues should be very dry, crisp, and easily lift off the parchment. If they begin to brown, reduce the oven temperature to 175 degrees F.
- Cool and Store: Allow the meringues to cool completely on the baking sheets, then store them in an airtight container at room temperature. They will keep fresh for 3 to 5 days.
Notes
- Use fresh cream of tartar for best results; it stabilizes the egg whites and helps maintain shape and structure during baking.
- Ensure mixing bowl and beaters are absolutely clean and free of any grease or oil to achieve proper whipping of egg whites.
- If meringues start to brown before drying out, reduce oven temperature to 175 degrees F to prevent burning.
- Sprinkles can be customized for other colors or themes depending on the occasion.
- These meringues should be stored in an airtight container to maintain their crisp texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 20 kcal
- Sugar: 5 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 0.3 g
- Cholesterol: 0 mg
