Description
These festive Meringue Christmas Trees are light, airy, and sweet treats perfect for holiday celebrations. Made by whipping egg whites to stiff peaks, then colored green and piped into charming tree shapes, decorated with colorful sprinkles, and baked low and slow for crisp perfection. They make delightful additions to any Christmas dessert table or holiday party platter.
Ingredients
Scale
Meringue Base
- 2 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- 100 g granulated sugar
- Green gel food colouring, a few drops
- Sprinkles, for decoration
Instructions
- Preheat Oven: Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper and set aside to prevent sticking during baking.
- Beat Egg Whites: In a clean large mixing bowl, use an electric hand mixer or stand mixer with a whisk attachment to beat the egg whites and cream of tartar on medium speed until the mixture is frothy and resembles cappuccino foam.
- Add Sugar Gradually: Slowly sprinkle one spoonful of granulated sugar at a time into the egg whites while continuously mixing. Continue this process until all sugar is incorporated and the mixture forms stiff, glossy peaks that hold their shape.
- Colour the Meringue: Add a few drops of green gel food colouring to the stiff meringue and gently mix until the color is evenly distributed and consistent.
- Pipe the Christmas Trees: Transfer the green meringue mixture into a piping bag fitted with a large star tip. Pipe three dollops on top of each other, starting with the largest at the bottom and making each upper dollop progressively smaller to form a tree shape. Decorate each tree with sprinkles as desired.
- Bake the Meringues: Bake in the preheated oven for 45-50 minutes, until the sides appear dry and the bottoms can be easily peeled from the parchment paper without breaking.
- Cool Completely: Turn off the oven and leave the meringues inside to cool overnight for best results, or alternatively, crack the oven door open and allow the meringues to cool for about 1 hour. Ensure they are completely cooled before storing to maintain their crisp texture.
Notes
- Ensure egg whites are at room temperature to achieve maximum volume when beaten.
- Adding sugar gradually is crucial for a stable meringue that holds shape well.
- Use gel food colouring instead of liquid to avoid deflating the meringue.
- Cooling slowly in the oven prevents cracks and keeps the meringue crisp.
- Store meringues in an airtight container in a cool, dry place to maintain freshness.
Nutrition
- Serving Size: 1 meringue (approx. 10 g)
- Calories: 15
- Sugar: 4 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 0.3 g
- Cholesterol: 0 mg
