Meringue Christmas Trees
Easy Meringue Christmas Trees are crisp, airy cookies shaped and decorated like festive trees. A simple holiday recipe for cookie trays, dessert swaps, and gifting.
Servings: 30 trees
Calories: 28kcal
Ingredients
- 4 large egg whites room temperature
- ¼ teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Green gel food coloring
- Round sprinkles optional
- Star sprinkles optional
Instructions
- Preheat the oven to 200 degrees Fahrenheit and line two baking sheets with parchment paper.
- Add the egg whites and cream of tartar to the bowl of a stand mixer. Beat with the whisk attachment on medium speed until frothy. Ensure your bowl and whisk attachment are clean, dry, and free of any residue before beginning.4 large egg whites, ¼ teaspoon cream of tartar
- Gradually add the sugar, 1 tablespoon at a time, while continuing to beat. Once all the sugar is added, increase to high speed and beat until stiff, glossy peaks form and the sugar is fully dissolved.1 cup granulated sugar
- Beat in the vanilla extract just until combined.1 teaspoon vanilla extract
- Add green gel food coloring and mix until evenly tinted to your desired shade.Green gel food coloring
- Transfer the meringue to a piping bag fitted with a large star tip. (I used a Wilton 1M star tip). Pipe tall swirls in a tree shape onto the prepared baking sheets, spacing them about 1 inch apart.
- If using, add round sprinkles as ornaments and top each tree with a star sprinkle.Round sprinkles, Star sprinkles
- Bake for 45 minutes, then turn off the oven and let the meringues cool inside the oven for at least 2 hours or preferably overnight. Do not open the oven door during this time.
- Once fully cooled, store in an airtight container at room temperature.
Notes
Storage :
- Store: In an airtight container at room temperature up to 5 days. Keep in a cool, dry spot away from humidity.
- Reheat: Not necessary; they are best crisp and fresh.
- Freeze: Not recommended; freezing adds moisture and ruins the texture.
- Use room-temperature egg whites for best volume.
- Ensure mixing bowl and whisk are completely clean and dry.
- Add sugar gradually so it dissolves fully.
- Beat until stiff, glossy peaks form.
- Pipe on parchment paper for easy release.
- Do not open the oven door while cooling.
Nutrition
Calories: 28kcal | Carbohydrates: 7g | Protein: 0.4g | Fat: 0.03g | Sodium: 7mg | Potassium: 11mg | Sugar: 7g | Calcium: 0.4mg | Iron: 0.01mg
