Description
These delicate Christmas meringue trees are light, crisp, and wonderfully festive. With just a few basic ingredients and a slow bake, you’ll have a tray of airy, sweet holiday treats that melt in your mouth. Perfect for gifting, decorating dessert tables, or adding a charming touch to holiday celebrations.
Ingredients
For the Meringue Trees
4 large egg whites, room temperature (120 g)
1/2 tsp cream of tartar (optional but helpful)
1 cup superfine caster or granulated sugar (200 g)
1/2 tsp vanilla or almond extract (optional)
Green gel food coloring
Optional Decorations
Nonpareil sprinkles
Star-shaped sprinkles
Powdered sugar for dusting
Instructions
Preheat the oven to 200°F (93°C).
Line a large baking sheet with parchment paper or a silicone mat.
Make sure your mixing bowl and whisk are spotless and free from any grease. Wipe them with a little vinegar if necessary; grease prevents egg whites from whipping properly.
Place the egg whites into the bowl of a stand mixer. Beat on medium speed until they become foamy and covered in small bubbles.
Add the cream of tartar and continue mixing until soft peaks begin to form.
Slowly add the sugar, a little at a time, while mixing on medium-low speed. Once all the sugar is incorporated, increase the speed to medium-high.
When the mixture is close to stiff peaks, add the extract and a small amount of green gel coloring. Whip until the meringue is thick, glossy, and forms firm peaks. Scrape down the sides to ensure the color is even.
Fit your piping bag with a 1M star tip. Brush a bit of green gel food coloring inside the piping bag to create a streaked effect.
Fill the bag with meringue and secure the top.
Pipe small Christmas trees by stacking three star-shaped dollops of meringue on top of each other. Space them about an inch apart. They will not spread in the oven.
Sprinkle the trees with nonpareils and place a small star sprinkle on top if desired.
Place the tray in the center of the oven. Bake for 90 minutes.
When the baking time is done, turn off the oven but do not open the door. Allow the meringues to cool in the oven for at least 1 hour. This slow cooling helps prevent cracks.
Once fully cooled, the trees should feel dry and peel off the parchment cleanly. If any seem soft, let them sit in the warm oven a bit longer.
Dust lightly with powdered sugar before serving.
Store the meringue trees at room temperature in an airtight container for up to two weeks.