Description
These Meringue Christmas Trees are a festive and light holiday treat made from fluffy whipped egg whites sweetened with sugar, flavored with vanilla, and tinted green with gel food coloring. Decorated with colorful sprinkles, they add a charming, snowy holiday touch to any dessert table.
Ingredients
Scale
Meringue
- 4 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Green gel food coloring
Decoration
- Round sprinkles, optional
- Star sprinkles, optional
Instructions
- Prepare the Egg Whites: In a clean, dry mixing bowl, combine the 4 large room temperature egg whites and ¼ teaspoon cream of tartar. Use an electric mixer to beat on medium speed until soft peaks begin to form, ensuring the mixture is foamy and just starting to gain volume.
- Add the Sugar Gradually: Slowly add 1 cup granulated sugar, one tablespoon at a time, while continuing to beat on high speed. This gradual addition allows the sugar to dissolve completely, resulting in a glossy and stiff meringue texture. Beat until the mixture holds firm, stiff peaks that stand straight up when the beaters are lifted.
- Mix in Flavoring and Coloring: Gently fold in 1 teaspoon vanilla extract, then add green gel food coloring a little at a time until the desired bright Christmas tree green shade is achieved. Carefully fold to maintain the airiness of the meringue without deflating it.
- Pipe the Trees: Transfer the meringue mixture into a piping bag fitted with a star tip. On a parchment-lined baking sheet, pipe the meringue into tree shapes by layering star swirls, gradually reducing size as you build upwards to form a pointed top.
- Add Sprinkles: Decorate the piped meringue trees immediately with optional round and star sprinkles to resemble ornaments and tree toppers, pressing lightly to adhere.
- Bake the Meringue Trees: Place the baking sheet in a preheated oven at 200°F (90°C). Bake for approximately 1 hour and 30 minutes to 2 hours, or until the meringues are completely dry and crisp to the touch. The low temperature and slow bake help to dehydrate the meringue without browning.
- Cool and Serve: Turn off the oven and leave the meringue trees inside to cool completely for an additional hour or until fully set. Once cooled, gently peel them from the parchment paper and store in an airtight container to maintain their crispness until serving.
Notes
- Ensure that the mixing bowl and beaters are completely grease-free for the best meringue volume.
- Use room temperature egg whites as they whip better and create more volume.
- If you don’t have cream of tartar, you can substitute with a few drops of lemon juice or white vinegar.
- Be patient when baking at low temperature to dry out the meringue completely, avoiding sticky or soft centers.
- Store the meringue Christmas trees in an airtight container to keep them crisp and prevent moisture absorption.
Keywords: meringue, Christmas dessert, holiday treats, egg whites dessert, festive sweets, Christmas cookies