Meringue Christmas Tree Cookies Recipe

Ingredients

Meringue Base

• 4 large egg whites room temperature
• ¼ teaspoon cream of tartar
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• Green gel food coloring

Decorations (Optional)

• Round sprinkles
• Star sprinkles

Instructions

1. Preheat your oven to 200 degrees Fahrenheit and line two baking sheets with parchment paper to prevent the meringues from sticking.
2. In the bowl of a stand mixer, add the room temperature egg whites and cream of tartar. Beat with the whisk attachment on medium speed until the mixture becomes frothy. Ensure your bowl and whisk are clean and dry before starting.
3. Slowly add granulated sugar one tablespoon at a time while continuing to beat. Once all sugar is incorporated, increase the speed to high and whip until you achieve stiff, glossy peaks and full sugar dissolution.
4. Beat in the vanilla extract just until combined, being careful not to deflate the meringue.
5. Incorporate green gel food coloring into the meringue until the mixture is evenly tinted with your preferred shade of green.
6. Transfer the green meringue into a piping bag fitted with a large star tip (like Wilton 1M). Pipe tall swirls shaped like Christmas trees onto the prepared baking sheets, spacing them about 1 inch apart for even baking.
7. Optionally, decorate each tree with round sprinkles as ornaments and place a star sprinkle on the top to resemble the tree topper.
8. Bake the meringues for 45 minutes, then turn off the oven and let them cool completely inside for at least 2 hours or preferably overnight without opening the oven door to prevent cracking.
9. Once cooled, carefully remove the meringues and store them in an airtight container at room temperature to maintain their crisp texture.

Notes

• Store meringues in an airtight container at room temperature for up to 5 days in a cool, dry environment away from humidity.
• Reheating is not necessary as these treats are best enjoyed crisp and fresh.
• Freezing is not recommended because moisture can ruin the texture and crispness of the meringues.
• Use room-temperature egg whites to maximize volume and stability.
• Ensure all equipment (bowls, whisk) is completely clean and dry to achieve perfect peaks.
• Add sugar gradually to help it dissolve fully and avoid graininess in the meringue.
• Do not open the oven door during the cooling period to prevent cracks and ensure even drying.
• Pipe meringues on parchment paper for easy removal after baking.

Nutrition

Calories: 50kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Fiber: 0g | Sugar: 12g