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Meringue Christmas Trees

Meringue Christmas trees are piped into festive 2-inch shapes and baked low and slow until dry and crisp. Green food coloring and holiday sprinkles give these glossy, stiff-peak meringues their seasonal look.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
cooling 1 hour
Total Time 3 hours 5 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 31
Ingredients Equipment Method Notes

Ingredients
  

  • 3 egg whites large, at room temperature
  • 0.25 tsp cream of tartar
  • 0.125 tsp salt
  • 0.75 cup granulated sugar
  • 0.5 tsp vanilla extract
  • 0.125 tsp green gel food coloring
  • 2 tbsp holiday sprinkles

Equipment

  • 2 baking sheets
  • 1 electric mixer

Method
 

  1. Heat the oven to 200°F.
  2. Line two baking sheets with parchment paper.
  3. In a clean, dry mixing bowl, beat the egg whites with the cream of tartar and salt on medium speed until foamy, about 1 minute.
  4. With the mixer running, add the sugar 1 tablespoon at a time, then beat on high until the meringue is glossy and holds stiff peaks, about 5 to 7 minutes.
  5. Beat in the vanilla and green food coloring just until evenly blended.
  6. Fit a piping bag with a large open-star tip and pipe 24 trees, about 2 inches tall, onto the prepared sheets.
  7. Add the sprinkles.
  8. Bake for 1 1/2 to 2 hours, until the trees feel dry and lift cleanly from the parchment.
  9. Switch the sheets between racks and rotate them front to back halfway through baking.
  10. Turn off the oven and prop the door open slightly.
  11. Let the trees cool in the oven for 1 hour.

Notes

For glossy meringues, make sure the mixing bowl is clean and completely dry. Store airtight at room temperature for up to 2 weeks; refrigeration is not recommended, but if needed, keep them refrigerated for up to 2 days. Freezer: yes, freeze airtight and thaw at room temperature. No dietary swap is recommended for this recipe.