Description
Delightful and festive Meringue Christmas Trees made by whipping egg whites with sugar and cream of tartar, tinted with green gel food coloring, piped into tree shapes, decorated with sprinkles, and baked to a crisp, airy texture. Perfect for holiday celebrations, these light and crunchy treats add a whimsical touch to your dessert table.
Ingredients
Scale
Ingredients
- 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 (93°C). Line a baking sheet with parchment paper and set it aside to ensure easy removal of the meringues after baking.
- Whip Egg Whites: In a large mixing bowl, use an electric hand mixer or stand mixer fitted with a whisk attachment to beat the egg whites and cream of tartar on medium speed. Continue until the mixture becomes frothy, resembling cappuccino foam, which helps stabilize the meringue.
- Add Sugar Gradually: Sprinkle the sugar one spoonful at a time into the egg white mixture, mixing thoroughly between each addition. Continue this process until all sugar has been incorporated and the mixture holds stiff peaks, indicating it is ready for coloring.
- Color the Meringue: Add a few drops of green gel food colouring to the stiff meringue and gently mix until the color is evenly distributed, giving your meringue the perfect Christmas tree hue.
- Pipe the Trees: Transfer the colored meringue to a piping bag fitted with a large star tip. Pipe three dollops on top of each other to form a tree shape, starting with the largest dollop at the bottom and tapering to the smallest at the top. Decorate each meringue tree with sprinkles while still soft.
- Bake: Place the piped meringues on the prepared baking sheet and bake for 45 to 50 minutes, or until the sides are dry and the bottoms lift cleanly from the parchment paper. This low and slow baking ensures a crisp, dry exterior.
- Cool the Meringues: Turn off the oven and leave the meringues inside to cool overnight with the door closed, or open the oven door slightly and let them cool for about 1 hour. Make sure they are completely cool before storing to maintain their crisp texture.
Notes
- Ensure egg whites are at room temperature for maximum volume and better whipping.
- Add sugar slowly for a stable meringue and avoid grainy texture.
- Use gel food coloring to avoid altering the meringue’s consistency with liquid colorants.
- Storing meringues in an airtight container will keep them crisp.
- If humidity is high, store meringues away from moisture to prevent softening.
- Use a large star piping tip for distinct ridges and a festive look.
Nutrition
- Serving Size: 1 meringue
- Calories: 20 kcal
- Sugar: 4.5 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 0.3 g
- Cholesterol: 0 mg
