Christmas Tree Meringues
This old-fashioned Meringue recipe is a simple way to turn basic kitchen staples into something truly special. It’s perfect for those times when you have leftover egg whites from making curd, custard, or hollandaise and don’t want them to go to waste. Christmas Tree Meringues are festive cookies you can make with next to nothing.
Meringues are light and crisp cookies. They melt in your mouth with every bite. Sweet but not heavy, each one tastes like a delicate cloud with just the right amount of vanilla flavor.
They’re also naturally gluten-free, so they’re a great option when you need a treat that everyone can enjoy. These cookies store beautifully and make charming homemade gifts when packaged in tins or cellophane bags.
What You Need To Make Meringues
Before baking, make sure your list includes fresh eggs, cream of tartar, and sugar. Planning your shopping trip with a good list helps avoid running out mid-recipe.
- Egg whites
- Cream of tartar
- Salt
- Granulated sugar
- Vanilla extract
- Green gel food coloring
- Optional: nonpareils or star sprinkles (notes on star sprinkles below!)
- Piping Bags and Large Star Piping Tips
For these cookies, you need star sprinkles. Sprinkles you add after baking can melt in the oven, making a mess. Try one on a baking sheet in the oven at 225° F if you’re not sure whether it will melt. If it does melt, use a tiny dab of royal icing to put the star on after baking.
Tips and Tricks for Perfect Meringues
If you struggle with making good meringue, here are some tips to help you out.
Clean equipment is key. Any trace of grease or yolk will ruin your meringue, so wipe mixing bowls and beaters with vinegar or lemon juice first.
Use fresh egg whites for the best volume and texture. Carton egg whites can work, but may not whip as well.
Add sugar slowly and give the egg whites time to whip up glossy and smooth. Don’t beat the egg whites until dry, they won’t hold up, and they’ll tast terrible.
For perfect tree shapes, make sure the bag is full and that any air in the bag has been removed. Pipe slowly while holding the bag straight up, stopping between each layer.
Gently press nonpareils or other decorations on the tree before baking. And again, be cautious with star sprinkles; they can melt and make a mess. If they’re too heavy, they can tip the trees over as well. You can always use a dab of royal icing to glue them on after you bake the cookies.
Avoid baking on humid days, as moisture can make meringues sticky. Thankfully, wintertime is a wonderful time to bake meringues; it’s drier, well, at least where we live.
To Store Meringues
Store leftovers in an airtight container at room temperature for up to a week. Keep them away from humidity to keep them crisp. They’re beautiful as edible decorations or tucked into holiday cookie boxes.
Christmas Tree Meringues
Equipment
- electric mixer
- Mixing bowl (clean and grease-free)
- Piping bag fitted with Wilton 4B tip
- 2 baking trays
- Parchment paper
Ingredients
- 4 large egg whites room temperature
- ½ tsp cream of tartar
- ⅛ tsp salt
- 1 cup granulated sugar
- 1 tsp vanilla extract
- Green gel food colouring
- nonpareils as ornaments optional
- star sprinkles optional
Instructions
- Preheat oven to 225°F (105°C) and line two baking trays with parchment paper
- Add egg whites, cream of tartar, and salt to a clean, grease-free bowl and beat on low speed until foamy
- Gradually add sugar 1 tablespoon at a time, beating on high for about 15 seconds between each addition
- Continue beating until thick, glossy, and stiff peaks form, rubbing a bit between your fingers to ensure no grittiness remains
- Beat in vanilla extract and tint with green gel food colouring
- Transfer meringue to a piping bag fitted with a Wilton 4B tip
- Pipe trees by squeezing out a round base about 1½ inches wide, then smaller mounds on top to form a tree shape
- Decorate with nonpareils and add a star sprinkle on top if desired
- Bake for 1 hour then turn off the oven and leave meringues inside with the door closed for 2 hours or until completely dry
- Store in an airtight container at room temperature for up to 1 week
Video
Notes
- Make sure your bowl and beaters are completely grease-free or the meringue won’t whip properly.
- Avoid overbaking, meringues should be crisp but not browned.
- For a snowy effect, dust with powdered sugar before serving.
Deliscious