Description
These festive Meringue Christmas Trees are light, airy, and perfectly sweet treats to celebrate the holiday season. Whipped egg whites are transformed into fluffy, green-colored meringue dollops stacked to resemble Christmas trees, topped with colorful sprinkles. Baked low and slow to achieve a crisp exterior and melt-in-your-mouth texture, these delightful meringues are a charming addition to any holiday dessert table.
Ingredients
Scale
For the Meringue
- 2 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- 100 g granulated sugar
- Green gel food colouring (few drops)
- Sprinkles for decoration
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Beat Egg Whites: In a large mixing bowl, use an electric hand mixer or a stand mixer fitted with a whisk attachment to beat the egg whites and cream of tartar on medium speed until the mixture becomes frothy and resembles cappuccino foam. This initial aeration step is crucial for volume.
- Add Sugar Gradually: Add the granulated sugar one tablespoon at a time, beating well after each addition. Continue this process until all the sugar is incorporated and the mixture forms stiff, glossy peaks that hold their shape firmly.
- Color the Meringue: Add a few drops of green gel food colouring and gently mix until the color is evenly distributed throughout the meringue without deflating it.
- Pipe the Meringue Trees: Transfer the colored meringue into a piping bag fitted with a large star tip. Pipe three dollops on top of each other on the prepared baking sheet, starting with the largest dollop at the base and progressively smaller dollops on top, creating a tree shape. Decorate each dollop with sprinkles while the meringue is still soft.
- Bake and Dry the Meringues: Bake for 45-50 minutes or until the sides of the meringues are dry and the bottoms lift cleanly off the parchment paper. This slow baking at a low temperature helps the meringue dry out without browning.
- Cool the Meringues: After baking, turn off the oven. You can either leave the meringues inside to cool overnight with the oven door closed or crack the oven door open and let them cool for about 1 hour. Make sure they are completely cooled before storing to maintain their crisp texture.
Notes
- Ensure egg whites are at room temperature to maximize volume when whipping.
- Adding sugar gradually is essential for achieving stiff peaks and a glossy finish.
- Use gel food coloring to avoid adding excess liquid which could destabilize the meringue.
- Cooling meringues slowly helps prevent cracking and maintains crispness.
- Store meringues in an airtight container to keep them crisp for several days.
- Feel free to customize decorations with edible glitter or colored sugar instead of sprinkles.
Nutrition
- Serving Size: 1 meringue
- Calories: 18
- Sugar: 4.5 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 4.5 g
- Fiber: 0 g
- Protein: 0.3 g
- Cholesterol: 0 mg
