Holiday Tree Meringues Recipe
Holiday Tree Meringues are light, airy, and festive cookies perfect for the holiday season. These delicate meringues are easy to make, gluten-free, and add a charming touch to any cookie platter with their beautiful tree shapes and colorful sprinkles.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 48 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Ingredients
- 4 Egg Whites, cold
- 1 cup Granulated Sugar (200 grams)
- 1/8 teaspoon Cream of Tartar
- 2 teaspoons Pure Vanilla Extract
- Green Food Coloring or Green Food Gel
- Sprinkles
Instructions
- Prepare Equipment: Ensure your mixing bowl and beaters are very clean and free of any oil or butter residue. If unsure, wipe them with white vinegar and rinse thoroughly. Preheat the oven to 200 degrees F. Line two half-sheet pans with parchment paper or silicone baking mats. Prepare a piping bag fitted with a large round tip, or use a zip-top bag with a corner cut off as a substitute.
- Separate Egg Whites: Carefully crack eggs and separate the whites from the yolks. Make sure no yolk contaminates the whites, as any fat will prevent proper whipping.
- Beat Egg Whites: Using a stand or handheld mixer, beat the egg whites on medium-high speed until they become light and foamy, about 2 minutes. Then, reduce to medium speed and slowly add the granulated sugar along with the cream of tartar.
- Whip to Stiff Peaks: Increase the mixer to high and continue beating for approximately 5 more minutes, until the egg whites are smooth, glossy, and form stiff peaks that hold their shape even if you turn the beater upside down.
- Add Flavor and Color: Mix in the vanilla extract and green food coloring or gel on medium speed until the mixture reaches your desired shade of green.
- Pipe Meringue Trees: Transfer the meringue into the piping bag and pipe tree shapes onto the prepared baking sheets, making each tree base about the size of a quarter. Decorate the tops of the trees with sprinkles.
- Bake: Place the trays in the oven and bake for 2 to 2.5 hours, rotating the pans halfway through to ensure even drying. The meringues should be very dry and crisp. Test doneness by gently lifting a tree off the parchment; it should come off easily and be crunchy. If you notice any browning before crispness, reduce the oven temperature to 175 degrees F.
- Store: Once cooled, store the meringues in an airtight container at room temperature. They will keep fresh for 3 to 5 days.
Notes
- Cream of Tartar: Essential for stabilizing the egg whites, helping them set properly and maintain shape while baking. Use fresh cream of tartar for best results.
- Food Coloring: Avoid adding too much water-based coloring as it can cause the meringue to break. Food coloring gel is preferred, or use sparingly if water-based.
Find it online: https://allcookedup.com/holiday-tree-meringues-recipe/