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Meringue Christmas Trees Recipe

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4.7 from 500 reviews

These festive Meringue Christmas Trees are light, airy, and perfect for holiday celebrations. Made with simple ingredients like egg whites and sugar, these sweet treats are piped into tree shapes, decorated with green food coloring and sprinkles to resemble Christmas trees, making them a delightful and visually appealing dessert or snack for the season.

Ingredients

Scale

For the Meringue Trees

  • 4 large egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Green gel food coloring, as needed

For Decoration

  • Round sprinkles (optional)
  • Star sprinkles (optional)

Instructions

  1. Prepare the egg whites. In a clean, grease-free bowl, whisk the 4 large egg whites along with ¼ teaspoon cream of tartar using an electric mixer on medium speed until soft peaks form. This stage is crucial for the meringue’s structure.
  2. Add sugar gradually. Increase the mixer speed to high and slowly add 1 cup granulated sugar, one tablespoon at a time, allowing the sugar to dissolve completely after each addition. Continue to beat the mixture until stiff, glossy peaks form and the sugar is fully dissolved, ensuring the meringue is smooth and stable.
  3. Incorporate vanilla and color. Gently fold in 1 teaspoon vanilla extract and add green gel food coloring a little at a time until you achieve your desired festive green shade. Be careful not to deflate the meringue while mixing.
  4. Pipe the Christmas trees. Fit a piping bag with a star-shaped tip and fill it with the green meringue mixture. On a parchment-lined baking sheet, pipe the meringue in a layered triangular shape resembling a Christmas tree, starting at the base and working upwards to form tiers.
  5. Add decorations. While the meringue is still soft, decorate with optional round and star sprinkles to mimic ornaments and a tree topper, adding a festive touch.
  6. Bake the meringue trees. Preheat your oven to 200°F (93°C). Bake the piped meringue trees for approximately 90 minutes to 2 hours until they are completely dry and can be easily lifted off the parchment without sticking. Turn off the oven and leave the meringues inside for another hour to cool and dry out further, which prevents cracking and preserves crispness.
  7. Serve and store. Once completely cooled, carefully remove the meringue trees and serve immediately, or store in an airtight container to keep them crisp for up to a week.

Notes

  • Ensure egg whites are at room temperature for best volume.
  • Use a clean, grease-free mixing bowl to help the meringue whip properly.
  • Adding cream of tartar stabilizes the egg whites for a firmer meringue.
  • Low oven temperature is key to drying out the meringue without browning.
  • Do not open the oven door frequently during baking, as this can cause the meringue to crack.
  • Colored gel food coloring is preferred as it does not alter the consistency like liquid colors can.
  • Store meringues in an airtight container to maintain crispness and prevent moisture absorption.

Keywords: meringue, Christmas trees, holiday dessert, festive dessert, egg whites, baked meringue, Christmas treats

Find it online: https://busyrecipe.com/meringue-christmas-trees-recipe/