Description
These Irresistibly Light Christmas Tree Meringues are perfect for the holiday season, offering a delightful, airy treat that’s both visually festive and delicious. Crisp on the outside and melt-in-your-mouth soft inside, these meringues combine simple ingredients like egg whites and sugar with a touch of vanilla and festive green coloring. Finished with colorful sprinkles shaped like holiday icons, they bring joy to any holiday dessert table or gift basket.
Ingredients
Scale
Meringue Base
- 4 large Egg Whites (at room temperature)
- 1 cup Granulated Sugar (added gradually)
- 1 teaspoon Cream of Tartar (can substitute with lemon juice or vinegar)
- 1 teaspoon Vanilla Extract (preferably pure vanilla)
- a few drops Green Gel Food Coloring (to achieve desired festive color)
Decoration
- 1 cup Sprinkles (use festive shapes)
Instructions
- Prepare the Egg Whites: Ensure your egg whites are at room temperature for optimal volume. In a clean, dry bowl, start whipping the egg whites using an electric mixer on medium speed until they become frothy.
- Add Cream of Tartar: Add 1 teaspoon of cream of tartar to the frothy egg whites. This stabilizes the meringue and helps achieve stiff peaks.
- Gradually Add Sugar: Increase the mixer speed to high and gradually add the granulated sugar, about a tablespoon at a time, beating thoroughly between additions. Continue until the sugar completely dissolves and the mixture forms stiff, glossy peaks.
- Add Vanilla and Coloring: Gently fold in the vanilla extract and add a few drops of green gel food coloring. Mix carefully to distribute the color evenly without deflating the meringue.
- Pipe the Meringues: Transfer the meringue mixture to a piping bag fitted with a star tip. On a parchment-lined baking sheet, pipe the mixture into small Christmas tree shapes.
- Decorate with Sprinkles: Immediately decorate the piped trees with festive sprinkles to ensure they stick before baking.
- Bake: Preheat the oven to 200°F (93°C). Bake the meringues low and slow for about 90 minutes to dry them out without browning.
- Cool: After baking, turn off the oven and leave the meringues inside with the door slightly open for an additional 30 minutes to cool and harden fully.
- Store Properly: Once completely cooled, store the meringues in an airtight container at room temperature to maintain their crisp texture.
Notes
- Make sure there is no yolk in the egg whites for best volume.
- Use room temperature egg whites to achieve maximum fluffiness.
- Cream of tartar can be substituted with an equal amount of lemon juice or vinegar if needed.
- Adding the sugar gradually is important to dissolve it completely for a smooth meringue.
- Low and slow baking prevents browning and keeps meringues white and crisp.
- Ensure the baking sheet and piping bag are completely dry to avoid deflating the meringue.
- Store meringues in an airtight container away from humidity to prevent softening.
