Christmas Tree Meringues Recipe

Introduction

These Christmas Tree Meringues are light, airy, and perfectly crisp—ideal for adding a festive touch to your holiday dessert table. With a foolproof piping technique, you can create realistic tree shapes that will impress your guests.

Ingredients

• 3 large egg whites (at room temperature)
• ¾ cup granulated sugar
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract
• Green gel food coloring
• Sprinkles for decoration

Instructions

1. Step 1: Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.
2. Step 2: In a clean bowl, whisk the egg whites on medium speed until foamy, about 2 minutes.
3. Step 3: Add the cream of tartar and continue whisking until soft peaks form.
4. Step 4: Increase to high speed and gradually add sugar, one tablespoon at a time, whisking until stiff, glossy peaks form, about 8 to 10 minutes total.
5. Step 5: Gently fold in the vanilla extract and green gel food coloring with a spatula until just combined.
6. Step 6: Transfer the meringue mixture to a piping bag fitted with a large star tip.
7. Step 7: Pipe tree shapes by starting with a wide base and spiraling upward in decreasing circles to create a pointed top.
8. Step 8: Bake for 1 hour and 30 minutes without opening the oven door, until the meringues are completely dry and crisp.
9. Step 9: Turn off the oven and leave the door slightly open. Let the meringues cool completely inside the oven for 30 minutes before removing.
10. Step 10: Decorate with sprinkles as desired once cooled.

Tips & Variations

• Use room temperature egg whites to achieve better volume when whisking.
• Wipe your mixing bowl with a little vinegar before whisking to remove any grease and ensure the whites whip properly.
• Gel food coloring is preferred over liquid as it won’t thin the meringue mixture.
• Practice your piping technique on parchment paper before making the final batch. Hold the bag at a 90-degree angle and spiral from the outside to the center.

Storage

Store the meringues in an airtight container at room temperature for up to 5 days. Avoid refrigerating them, as humidity can make them soft and chewy. If needed, re-crisp meringues by placing them in a low oven (about 200°F or 90°C) for 10 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use liquid food coloring instead of gel?

Gel food coloring is recommended because it won’t thin out the meringue mixture, which helps maintain the proper consistency and structure. Using liquid color might affect the texture.

Why did my meringues turn out sticky?

Sticky meringues usually indicate they were underbaked or exposed to humidity. Ensure you bake them until completely dry and crisp, avoid opening the oven door during baking, and store them properly in an airtight container at room temperature.

Christmas Tree Meringues Recipe

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Light, airy Christmas tree-shaped meringues with a perfectly crispy texture. This recipe includes a foolproof piping technique to create realistic and festive tree shapes, making these meringues a delightful holiday treat.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 meringues 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 3 large egg whites (at room temperature)
• ¾ cup granulated sugar
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract
• Green gel food coloring
• Sprinkles for decoration

Instructions

1. Preheat Oven: Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper to prepare for baking the meringues.
2. Whisk Egg Whites: In a clean bowl, whisk the egg whites on medium speed until they become foamy, which should take about 2 minutes. This initial step helps incorporate air into the meringue.
3. Add Cream of Tartar: Add the cream of tartar to the egg whites and continue whisking until soft peaks form, providing stability to the meringue.
4. Incorporate Sugar: Increase the mixer speed to high and gradually add the sugar one tablespoon at a time. Continue whisking until the meringue forms stiff, glossy peaks; this process usually takes 8-10 minutes in total.
5. Fold in Flavor and Color: Gently fold in the vanilla extract and green gel food coloring with a spatula until the mixture is just combined, being careful not to deflate the meringue.
6. Pipe the Meringues: Transfer the meringue mixture to a piping bag fitted with a large star tip. Pipe tree shapes by starting with a wide base and spiraling upwards in decreasing circles, ending with a pointed top for a realistic Christmas tree shape.
7. Bake: Bake the meringues in the preheated oven for 1 hour and 30 minutes without opening the oven door to ensure they dry out completely and achieve a crisp texture.
8. Cool in Oven: Turn off the oven, crack the door open slightly, and let the meringues cool completely inside the oven for about 30 minutes before removing them. This gradual cooling helps maintain their crispness.

Notes

• Using egg whites at room temperature helps achieve better volume and stability when whisking.
• Ensure your mixing bowl is grease-free by wiping it with vinegar, as any grease can prevent the egg whites from whipping properly.
• Gel food coloring is preferred over liquid food coloring because it won’t thin out the meringue mixture.
• Practice your piping technique on a piece of parchment paper before piping the final batch to perfect the tree shapes.
• Hold the piping bag at a 90-degree angle and spiral from the outside to the center to create accurate and beautiful tree shapes.
• Store the meringues in an airtight container at room temperature for up to 5 days. Avoid refrigerating them as humidity will make them chewy.

Keywords: Christmas meringues, holiday dessert, meringue cookies, festive treats, Christmas tree meringues, whipped egg whites, holiday baking, airy meringues