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These delightful Tree Meringue Cookies bring festive joy to any holiday gathering. With an airy texture and sweet flavor, they’re as fun to make as they are to eat. Perfectly crisp on the outside and delicately soft inside, these cookies are a show-stopping addition to your dessert table.
I remember first making these for a holiday party, and everyone couldn’t stop marveling at how adorable they looked on the table.
- 3 large egg whites: Room temperature makes it easier to whip into stiff peaks.
- ¾ cup granulated sugar: Helps create the glossy texture essential for meringue.
- ¼ teaspoon cream of tartar: Stabilizes the egg whites ensuring perfect peaks.
- ½ teaspoon vanilla extract: Provides a subtle sweetness to complement the sugar.
- Green and white gel food coloring: Vibrant and doesn’t alter the consistency like liquid colorings can.
- Edible gold and red sugar pearls: For a festive touch mimicking ornaments.
- Edible gold star sprinkles: Finishes the holiday look adorably.
How To Make Tree Meringue Cookies
- Prepare the Equipment:
- Preheat the oven to 225°F (110°C). Line a baking sheet with parchment paper to prevent sticking during baking.
- Whipping the Egg Whites:
- In a clean and grease-free bowl, beat the egg whites with cream of tartar until soft peaks form. Ensure there is no yolk contamination for the best results.
- Incorporating the Sugar:
- Gradually add sugar one tablespoon at a time. Beat consistently until stiff peaks form and the mixture becomes glossy without grainy sugar texture.
- Add Flavor:
- Gently mix in the vanilla extract ensuring it’s evenly distributed without deflating the meringue.
- Divide and Color:
- Separate the meringue into two portions. Tint one green while keeping the other white ensuring the colors are fully blended for an even hue.
- Pipe the Designs:
- Transfer each meringue portion into piping bags fitted with star tips. On the prepared baking sheet, pipe a green base forming the tree. Layer with white swirls on top to create the appearance of a tiered Christmas tree.
- Decorate:
- Carefully place sugar pearls onto the trees to act as ornaments. Top with an edible gold star sprinkle for the perfect holiday-themed finish.
- Bake and Cool:
- Bake for 1 ½ to 2 hours, checking that the meringues are completely dry and crisp. Once done, turn off the oven and let them cool inside with the door slightly ajar to prevent cracking.
The edible gold star sprinkles are my favorite feature. They not only elevate the look but also bring back memories of decorating the Christmas tree from my childhood.
Storage Tips
Store cooled meringues in an airtight container at room temperature. Avoid exposure to humidity as it can make them sticky.
Ingredient Substitutions
If cream of tartar isn’t available, use an equal amount of lemon juice or white vinegar to stabilize the egg whites.
Serving Suggestions
Serve these cookies as a stand-alone dessert or pair them with hot cocoa for an extra festive treat. They also make lovely edible gift additions wrapped in clear bags with a ribbon.
Cultural Context
Meringue cookies have a long-standing place in European baking. The colorful holiday adaptation makes them even more special as part of celebratory traditions.
Recipe FAQs
- → How do I ensure my meringue reaches stiff peaks?
Use clean, grease-free bowls and beaters. Gradually add sugar while beating, and don't rush the process.
- → Can I make these cookies ahead of time?
Yes, meringue cookies can be stored in an airtight container for up to two weeks in a cool, dry place.
- → What kind of food coloring should I use?
Gel food coloring works best as it provides vibrant color without altering the consistency of the meringue.
- → Can I use different decorations?
Absolutely! Feel free to use any edible decorations like colored sugar, sprinkles, or candy stars.
- → Why should I let the cookies cool in the oven?
Cooling the cookies in the oven avoids sudden temperature changes that might cause the meringues to crack.