Christmas Tree Meringues
Add a touch of festive magic to your holiday dessert table with these super cute and simple Christmas Tree Meringue Cookies.
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 100C/ 210F and line two baking sheets with baking parchment. Alternatively, you can use silicone baking mats on the baking sheets.
Place the egg whites in a large bowl and using a handheld mixer, whisk until the egg whites start to stiffen, about 3-4 minutes. Alternatively, you can use a stand mixer with the balloon whisk attachment.
Add half the caster sugar, cream or tartar and vanilla extract and whisk again until combined.
Add the remaining ingredients. Continue to whisk on medium-high speed until the egg whites are thick, smooth and glossy and forming stiff peaks, about 6-8 minutes. Then add green food colour gel and mix until evenly dispersed.
Test the meringue batter, by rubbing a pinch of the mixture between your fingers, it should be smooth. If it still feels a little grainy, keep whisking.
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Continue Reading at Crumbscorkscrews →Chef's Notes
Use a spotless mixing bowl – wipe your bowl out with a little lemon juice before adding the eggs, this will help make sure there’s no fat traces on it. Fat will cause the egg white protein to shorten, which means it won’t hold as well.
Add a little cream of tartar, lemon juice or vinegar – the acid helps keep the meringue stable and give your meringues a crisp shell and soft centre.
Use caster or superfine sugar – alternatively use a mixture of icing sugar and caster sugar. Regular granulated sugar is too coarse, but a finer sugar gives the meringue a nice light texture. Add the sugar a spoonful at a time, whisking for a few seconds between each addition.
Keep on whisking – please bear with your meringue and whisk it until it’s thick and glossy. Wet soggy meringue foam will cause the meringue to collapse. You may think you’re over-whisking but you’re not.
Bake long and low – meringues are best when baked slowly, so set the oven to 100C/ 210F and let them bake for approximately 1 hour.
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Reviews from the Original Source
I put my granulated sugar into the food processor to make it a fine powder. It allows it to incorporate into the meringue better. I use 1/2 granulated & 1/2 powdered. I also spritzed with edible glitter to make it look like snow. Great recipe! I’ve used it for several years now.
I've been making meringues for years without a 'modern' recipe. This helps a bunch. And I LOVE the idea of doing Christmas trees. I had never thought of that. I greatly enjoy your website!
These are lovely and work just fine if you DO NOT use pure peppermint extract as many of brands incorporate peppermint OIL in the extract - which will kill your meringue instantly. Took me two tries to figure that out :). Otherwise - I love them!!
I still make these every year and use the recipe all year round for Valentine meringue hearts, or a summer fruit pavlova!
Made these for Christmas and they turned out so great. Left the meringue white, put a yellow star on top and drizzled mixed colored round sprinkles on them. They look so good and they taste great. Thanks for sharing the recipe.
Well mine turned out pretty good! I did use granulated sugar and I think that's why mine look different so I'll definitely use caster sugar next time. They're also kind of gummy instead of crispy and light (I'm guessing that has something to do with the sugar I used.) Also - 1 teaspoon of mint extract was just right. Thanks for sharing this recipe! I think my family is going to enjoy them.
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