Description
Christmas Meringues make a whimsical, ultra-light addition to any cookie spread — crunchy, snow-white (or dyed green) little trees that are shockingly simple to whip up.
Ingredients
- 4 egg whites (cold)
- 1 cup granulated sugar (about 200 g)
- 1/8 teaspoon cream of tartar
- 2 teaspoons pure vanilla extract
- Green food coloring or gel
- Assorted sprinkles for decorating
Instructions
Before you start — quick prep notes
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Make sure your mixing bowl and beaters are spotless. Any grease will stop the whites from whipping properly; if you’re unsure, wipe the bowl and tools with a little white vinegar and rinse.
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Preheat the oven to 200°F (93°C).
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Line two baking sheets with parchment paper or silicone mats.
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Fit a piping bag with a large round or star tip, or use a heavy-duty zip-top bag with a corner snipped off.
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Separate the eggs carefully — even a speck of yolk will sabotage the whip.
Method — step-by-step
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Place the cold egg whites in your clean mixing bowl. Start whipping on medium-high until they turn foamy (about 2 minutes).
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While the mixer runs, slowly add the sugar—a little at a time—so it dissolves into the foam. Sprinkle in the cream of tartar.
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Beat on high until the mixture becomes glossy and holds stiff peaks (about 5 more minutes). You’ll know it’s ready when peaks stand straight up when you lift the whisk. This is crucial.
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Fold in the vanilla and then mix in your green coloring a small amount at a time until you reach the shade you like. Use gel coloring if you can — it gives richer color without watering the meringue down.
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Spoon the meringue into your piping bag and pipe tree shapes onto the prepared sheets. Make the base of each tree roughly the size of a quarter.
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Add sprinkles right away so they stick as the meringue dries.
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Bake low and slow: place the trays in the oven for 2–2½ hours, rotating halfway through. You are drying the meringues, not browning them. If you see any golden color, drop the temperature to 175°F (79°C).
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When a meringue lifts off the parchment easily and feels completely crisp, it’s done. Let cool, then transfer to an airtight container.
Notes
- Storage
- Keep the finished trees in an airtight tin or container at room temperature. They stay crisp for about 3–5 days. Do not refrigerate — humidity will make them soft.
- Troubleshooting & tips
- Clean tools = success. Any trace of fat ruins the peaks.
- Add the sugar very gradually. Too fast and your meringue will remain grainy or collapse.
- Stiff peaks are non-negotiable. If peaks fold over, keep whipping.
- Humidity kills crunch. Pick a dry day if possible and store airtight.
- If any meringues are sticky later, revive them in a low oven (175°F) for 10–15 minutes.
- If they brown, your oven’s too hot. Lower the temp and extend drying time.
- For a cute trunk, press a small pretzel at the base before drying or dip the finished base in melted chocolate.
- Note on cream of tartar
- Don’t skip the cream of tartar. It stabilizes the egg whites and helps them keep their shape while drying. If your cream of tartar has been in the pantry forever, replace it — fresh works best.
Nutrition
- Serving Size: 3g
- Calories: 20kcal
- Sugar: 5g
- Sodium: 4mg
- Fat: 1g
- Carbohydrates: 5g
- Protein: 1g