Christmas Tree Meringue Delight

These Christmas tree meringues bring festive cheer to holiday baking and are perfect for adding a delicate sweet touch to any cookie platter or dessert table. Their crisp texture and bright color make them a delightful treat to make with kids or for impressing guests during the season.

I started making these after looking for something fun to do with leftover egg whites and they quickly became a holiday tradition in my family.

Ingredients

• Three large egg whites: at room temperature ensuring better volume and smooth meringue
• Three quarters cup granulated sugar: for sweetness and stability choose fine sugar if possible for a smoother texture
• Quarter teaspoon cream of tartar: to help stabilize and strengthen egg whites during whipping
• One teaspoon vanilla extract: adds warm flavor without overpowering
• Green gel food coloring: for vibrant color that won't thin the mixture
• Sprinkles: bring a festive decorative touch pick small festive shapes or colors for variety

Instructions

Preheat the Oven and Prepare the Pan:

Preheat your oven to two hundred twenty five degrees Fahrenheit or one hundred ten degrees Celsius and line a baking sheet with parchment paper to prevent sticking and for even baking.

Whisk Egg Whites to Foam:

In a clean dry bowl, whisk the egg whites on medium speed until they become foamy this takes about two minutes and helps start building air bubbles.

Add Cream of Tartar and Whip to Soft Peaks:

Add the cream of tartar and continue whisking until soft peaks form this means the egg whites hold a gentle peak that softly bends over which is key for gradual sugar incorporation.

Add Sugar Slowly and Whip to Stiff Glossy Peaks:

Increase your mixer to high speed and add the sugar one tablespoon at a time this slow addition ensures sugar dissolves fully which prevents graininess and results in stiff glossy peaks after about eight to ten minutes.

Fold in Flavor and Color:

Gently fold in the vanilla extract and green gel food coloring with a spatula this must be done carefully to keep the air in the meringue while evenly distributing color and flavor.

Pipe the Christmas Trees:

Transfer the meringue to a piping bag fitted with a large star tip. Start piping tree shapes by creating a wide base then spiraling upward in smaller circles finishing with a point at the top creating a dimensional tree shape.

Bake Slowly Until Dry and Crisp:

Bake the piped meringues for one hour and thirty minutes without opening the oven door this slow baking dries them out perfectly ensuring they crisp without browning.

Cool Inside the Oven:

Turn the oven off, slightly open the door and allow the meringues to cool completely inside for thirty minutes this avoids sudden temperature shifts that might crack your delicate sweets.

I love how this recipe lets the green color pop against white holiday platters. One Christmas I bundled a batch in clear bags tied with ribbon and they were a bigger hit than many other cookies I made.

Storage Tips

Store meringues in an airtight container at room temperature to keep them crisp Do not refrigerate as moisture causes them to soften.

Ingredient Swaps

You can try using almond or peppermint extract for a festive flavor twist If you want a different color try red or white gel coloring for other holiday treats.

Serving Ideas

Serve alongside hot chocolate, coffee, or wine for a simple elegant dessert. Crumble over ice cream or use as a crunchy garnish for festive cakes and trifles.

These meringues add a festive touch that is both visually stunning and deliciously crisp.

Frequently Asked Recipe Questions

→ What gives the meringue its stability?

Cream of tartar helps stabilize the egg whites, allowing them to hold their shape when whipped into stiff peaks.

→ Why bake the meringues at a low temperature?

Low heat ensures the meringues dry out slowly without browning, resulting in a crisp, delicate texture.

→ How do I achieve the green color evenly?

Gently fold in green gel food coloring after whipping the whites to avoid deflating the mixture and to maintain uniform color.

→ Can I decorate the meringues before baking?

Sprinkles can be added on top right after piping the shapes to stick during the baking process.

→ How important is the cooling process?

Cooling the meringues inside the slightly open oven helps them dry completely and prevents cracking or sudden texture changes.

→ Why use a piping bag with a star tip?

The star tip creates ridges that enhance the festive tree shape and texture while baking.