Ingredients
Meringue Base
- 4 eggs, room temperature
- 1 cup granulated sugar (preferably superfine)
- Pinch of salt
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract OR 1/4 teaspoon peppermint extract
- Green food coloring, about 20 drops (adjust to desired color intensity)
Decoration
- Tiny sprinkles of your choice
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper and set them aside to ensure easy removal of the meringues after baking.
- Separate Eggs Carefully: Using two small bowls, separate the eggs one at a time. Pour each egg white into the bowl you’ll beat to avoid contamination with yolks which can prevent proper meringue forming.
- Beat Egg Whites: Start beating the egg whites on medium speed until they become foamy. Add the cream of tartar to stabilize the meringue, then continue beating until soft peaks begin to form.
- Add Sugar Gradually: With the mixer running, slowly add the granulated sugar one tablespoon at a time to allow it to dissolve properly. Add a pinch of salt with the final tablespoon to balance sweetness and enhance flavor.
- Achieve Stiff Peaks: Continue whipping the egg whites until they are thick, glossy, and able to hold stiff peaks. Beat in the vanilla or peppermint extract just until combined, then stop the mixer.
- Fold in Food Coloring: Gently add green food coloring into the meringue and carefully fold it in until uniformly colored. Be delicate to avoid deflating your meringue mixture.
- Pipe Trees and Decorate: Transfer the colored meringue into piping bags fitted with your desired tip. Pipe small Christmas tree shapes onto the parchment-lined baking sheets, spacing them at least 1 inch apart. Lightly sprinkle your chosen sprinkles over and around the trees.
- Bake and Dry: Bake for 1 hour at 200°F. After one hour, turn off the oven but leave the door closed. Allow the meringues to dry in the residual heat for at least 2 hours, preferably overnight, to ensure crispness.
- Cool and Store: Once cooled completely, carefully peel the meringue trees from the parchment. Store them in an airtight container in a cool, dry place to maintain texture. Avoid refrigeration as it can introduce moisture.
- Optional Finishing Touch: Just before serving, sift a small amount of powdered sugar over the tops of the trees for a festive snowy effect.
Notes
- Ensure no yolk gets into the egg whites for best volume when whipping.
- Use room temperature eggs to achieve better meringue stability.
- You can customize colors by adjusting food coloring or using different extracts.
- Do not open the oven while the meringues dry to prevent cracking.
- Store cookies in an airtight container to keep them crisp and fresh.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
