Description
Festive Meringue Christmas Trees are light and airy whipped egg white treats, delicately flavored with vanilla or peppermint and tinted green with gel food coloring. These elegant, crisp meringue swirls are piped into tree shapes, decorated with colorful holiday sprinkles and edible gold stars, making them a perfect festive dessert or decoration for your holiday celebrations.
Ingredients
Scale
For the Meringue
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla or peppermint extract
- Green gel food coloring (a few drops)
For Decoration
- Holiday sprinkles or edible pearls (for decoration)
- Edible gold star decorations (for topping)
Instructions
- Preheat the oven: Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper to prepare for baking the meringue trees.
- Beat egg whites: In a clean, dry bowl, beat the 3 large egg whites on medium speed until they become frothy, which helps to incorporate air necessary for the meringue texture.
- Add cream of tartar: Add 1/4 teaspoon cream of tartar and continue beating until soft peaks form, stabilizing the egg whites and improving volume.
- Incorporate sugar: Gradually add 3/4 cup granulated sugar one tablespoon at a time, beating on high speed until stiff, glossy peaks form and the mixture feels smooth when rubbed between your fingers, ensuring proper sweetness and structure.
- Add flavor and color: Gently fold in 1/2 teaspoon vanilla or peppermint extract and a few drops of green gel food coloring until the mixture is evenly colored and fragrant.
- Prepare piping bag: Transfer the meringue mixture to a piping bag fitted with a large star tip for easy shaping.
- Pipe meringue trees: Pipe the meringue onto the prepared baking sheets in tall swirling patterns to resemble Christmas trees, building height carefully for the festive shape.
- Decorate: Sprinkle holiday sprinkles or edible pearls over the meringue and place an edible gold star on top of each tree to add festive charm.
- Bake: Bake the piped meringue trees in the preheated oven for 1.5 to 2 hours until they are dry and crisp to the touch, ensuring they hold their shape and texture.
- Cool the meringues: Turn off the oven and leave the meringues inside with the door slightly ajar to cool completely, allowing them to dry out perfectly without cracking.
- Storage: Once fully cooled, transfer the meringue Christmas trees to an airtight container and store them away from moisture to maintain crispness until serving.
Notes
- Ensure the mixing bowl and beaters are completely clean and free from any grease to achieve the best meringue volume.
- You can substitute peppermint extract with vanilla or another holiday flavor to customize taste.
- Use gel food coloring sparingly as it does not add liquid and preserves meringue consistency.
- The low baking temperature and slow drying process are essential for crisp meringues without browning.
- Store meringues in airtight containers at room temperature; avoid refrigeration as moisture can make them soft.
- If meringues crack during cooling, it’s normal and doesn’t affect taste;
