Today I made some pretty Meringue Christmas Trees to
share with you! Meringues are one of the easiest cookies
to make and comes together in minutes! The hardest part
about them is waiting for them to "dry" in the oven.
The trick to remember when making meringues is that
you bake them until they are completely dry. After 2
hours, remove one of the meringues from the oven,
let it cool 2 minutes, then try it. If it's nice & crisp, then
you can remove the rest from the oven, let them cool
on a wire rack, then put them in a ziplock bag until
you're ready to eat them. If the meringue is still a bit
chewy, then bake the meringues for 30 minutes more.
I piped these using my #864 Ateco Open Star Tip, but any
open star tip - or plain tip will work. I piped in a circular
motion, getting smaller as I went and ended with
a star shape on top. My trees measured just under
2 inches wide at the base.
Right after piping I decorated my trees with
sprinkles - some with white and some multi-colored.
I finished by putting a little snowflake on top.
CHRISTMAS TREE MERINGUE COOKIES
2 EGG WHITES
1/2 CUP SUPER FINE SUGAR
(SUCH AS DOMINO SUPERFINE SUGAR)
PINCH CREAM OF TARTAR
FOOD COLORING OF CHOICE
Preheat oven to 200F. Line a baking sheet with
parchment paper and set aside.
Beat egg whites until soft peaks form. Gradually
add sugar and beat at medium high speed until
you get stiff peaks and the sugar has dissolved.
Add food coloring and mix well.
Transfer mixture to a piping bag fitted with an
open star tip and pipe trees using a circular motion.
Decorate with sprinkles. Bake for at least 2 hours
or until crisp. Remove from oven, let cool and place
in an airtight container until ready to serve.
This recipe makes 14 Meringue Trees, and
can be doubled if you want more.
Here's a little tip from DOMINO SUGAR...
Before serving, I dusted the trees with a little powdered
sugar "snow." These are so fun and are sure to be a hit
at your Holiday Party!! Thanks for stopping by!!