Print

Festive Meringue Christmas Trees

Festive Meringue Christmas Trees
Print Recipe

Light, airy, and whimsically shaped Festive Meringue Christmas Trees are a delightful holiday treat. Using simple pantry ingredients, these crispy-on-the-outside and melt-in-your-mouth-on-the-inside meringues add festive charm and a sweet touch to your celebrations, perfect for gifting or as a centerpiece dessert.

Ingredients

Scale

Main Ingredients

  • 4 large egg whites, at room temperature
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • Green food coloring (optional)
  • Decorative sprinkles or edible pearls for decorating

Instructions

  1. Prepare Your Equipment and Ingredients: Line two baking sheets with parchment paper or silicone mats. Make sure your mixing bowl and beaters are completely clean and dry, as any grease or moisture can prevent the egg whites from whipping properly.
  2. Whip Egg Whites to Soft Peaks: In a large bowl, beat the room temperature egg whites on medium speed until frothy and soft peaks form. This stage is crucial before gradually adding sugar.
  3. Add Sugar and Cream of Tartar Gradually: Slowly add the granulated sugar one tablespoon at a time while beating at high speed. Add the cream of tartar to stabilize the mixture. Continue to beat until stiff, glossy peaks form and the sugar is fully dissolved.
  4. Incorporate Vanilla and Food Coloring: Gently fold in vanilla extract and green food coloring (if using) until evenly combined. Be careful not to deflate the meringue.
  5. Pipe the Christmas Trees: Transfer the meringue mixture to a piping bag fitted with a star tip. Pipe small stars for the top and layer wider “branches” underneath to form cone-shaped Christmas trees on the prepared baking sheets.
  6. Decorate and Bake: Before baking, sprinkle edible pearls, festive sprinkles, or colored sugar on the trees. Bake at 200°F (90°C) for 1.5 to 2 hours, until meringues are dry and crisp on the outside.
  7. Cool and Remove Carefully: Allow the meringue trees to cool completely inside the oven with the door slightly open to prevent cracking. Once cool, carefully peel them off the parchment paper.

Notes

  • Use room temperature egg whites for better volume and stability.
  • Add sugar slowly to ensure it fully dissolves and avoid grainy texture.
  • Practice piping shapes on parchment paper before piping full trees.
  • Bake at low temperature to keep meringues white and crisp without browning.
  • Avoid making meringues on humid days to prevent sogginess.

Nutrition

Keywords: meringue, Christmas trees, holiday dessert, festive treat, gluten free, baked meringue, edible gift, holiday baking

Find it online: https://emillycooks.com/festive-meringue-christmas-trees/