Meringue recipe mini Christmas trees
Directions
- 1Preheat your oven to 220 Fahrenheit and line a large cookie sheet with parchment paper.
- 2Combine egg whites, cream of tartar, and salt in a mixing bowl, making sure the bowl is grease-free.
- 3Start mixing on low speed until the mixture is foamy, then increase the speed to high.
- 4Slowly add in sugar, a touch at a time, and beat until the mixture is shiny, has doubled in volume, and forms stiff peaks.
- 5Add in vanilla extract and any food coloring you are using.
- 6Using a large piping tip (like 826), pipe the Christmas tree shapes onto the parchment-lined cookie sheet.
- 7Decorate the piped Christmas trees with star-shaped sprinkles for the top and small red ball sprinkles for ornaments.
- 8Place the cookie sheet with the piped meringue trees into the oven for 1 hour.
- 9After baking, leave them in the oven for another hour with the heat turned off to ensure they are fully baked.
- 10Serve the meringue Christmas trees with a warm drink like coffee.
Ingredients
- 6 units large egg whites
- 0.75 teaspoon cream of tartar
- 1 pinch salt
- 300 grams sugar
- 1.5 teaspoons vanilla extract
- powder food colouring
- sprinkles
Equipment
large cookie sheetparchment papermixing bowlhand mixerstand mixerlarge piping tipairtight containerZiploc
Tips
- Wipe down the mixer bowl with vinegar and let it dry to ensure there's no grease.
- Start mixing egg whites on low speed until foamy, then increase to high.
- Slowly add sugar a touch at a time.
- Beat until the mixture is shiny, doubled in volume, and forms stiff peaks.
- After baking, leave the meringues in the oven for another hour with the heat turned off to ensure they are fully baked.
- Store in an airtight container or Ziploc.