These delicate little Christmas trees are ever so slightly crisp on the edges, but airy and melt in your mouth soft on the inside. They can be easily made in virtually any size or shape, flavored in so many ways and dyed or decorated in endlessly adorable variations. They are so perfect for the holidays!
Let’s get them started…
Begin by making your egg white meringue. This is a simple process, but if you would like to read more about it, check out my basic egg white meringue recipe here.
Start by combining 3 egg whites, 1/4 teaspoon of cream of tartar and a pinch of salt in a large bowl that is very clean and completely dry. Although this process is super simple, it is very important that the bowl you are using is very clean and totally dry. Any water left behind can prevent your egg whites from whipping to their best and fluffiest state.
The other thing that will prevent your egg whites from whipping perfectly is yolk. So, I high recommend separating your eggs in a small dish and once you see that no yolk has snuck through, combine the egg whites and add in your cream of tartar and salt.
Whip the egg whites with an electric hand mixer on medium speed until they are frothy and bubbly and then gradually add 2/3 cup of granulated sugar a little at a time. Once all of the sugar has been incorporated, increase the speed to high and continue whipping until you have stiff glossy peaks that hold their shape nicely.
Once you have stiff glossy peaks (similar to the photo above), stop the mixer and add 1/2 to 1 teaspoon of your favorite extract and any food coloring that you desire.
In regards to the extracts, I recommend adding 1/2 teaspoon of the bolder flavors such as citrus, rum or coffee extracts, but I prefer to add a full teaspoon of the more mild extracts like vanilla, cake batter or almond. Its all up to you though!
If you want to add food coloring, start by adding one drop, because you can always add more later. I added 3 drops of mint green gel food coloring to get this beautiful color, but your options are endless when it comes to coloring your meringue cookies. Of course, most Christmas trees are green, but don’t let that squash your creativity! Have fun with it!
Once your extract and food coloring have been added, whip on medium high until they are fully incorporated and your peaks are still nice and stiff.
In order to get perfect little trees, you will need to pipe the meringue. Now this is optional and purely cosmetic, but if you have a star piping tip (I get mine at Michaels!) and either a piping bag or large zip lock bag, this process is super simple…
Cut the end off of your piping bag or a corner off of your zip lock bag and push the piping tip through until it is firmly installed. Grab a tall, sturdy drinking glass and put the end with the tip into the bottom of the glass and fold the top of the bag over the sides of the glass as in the photo above.
Use a silicone spatula or large spoon to transfer the meringue into the bag. If you have a large bag, you may be able to fit all of the meringue into one bag, but I usually do it in two parts.
Twist the top of your piping bag closed and work the meringue towards the tip. Carefully pipe the meringue onto parchment lined baking sheets in your desired shapes. I did some short, wider “trees” and some taller, more traditional trees, but you can pipe your meringue however the spirit moves you…
Once your meringue is all piped out, add some sprinkles or sanding sugar and carefully transfer the baking sheets into a preheated 225 degree oven.
Bake the cookies for 45 minutes without opening the door. Promise me that you won’t open the door…
Then, turn the oven off and let the cookies slowly cool for 90 minutes… without opening the door. It is very important that you do not open the door. These cookies need to stay in the oven for 135 minutes without that door cracking open. I know its difficult not knowing what is going on in there, but I promise you that if you don’t open the door, your beautiful little meringue cookies with look exactly as adorable as they did when you first put them into the oven, but will be fully baked to perfection.
Trust me…
Aren’t they cute? The color and shape will not change from what you piped out originally, but they will have a thin little crisp crust with the most wonderfully soft, melty marshmallow like interior that is a little bit chewy, but also super delicate and airy. They are really fabulous little cookies!
If you are looking for pretty low maintenance cookies for your holiday spread, consider whipping up a batch of these Christmas Tree Meringue Cookies. You’ll be so glad that you did…
Christmas Tree Meringues
Ingredients
- 3 large egg whites
- 1/2-1 teaspoon of the extract of your choice
- 1/4 teaspoon of cream of tartar
- a pinch of fine salt
- 2/3 cup of granulated sugar
- sprinkles or sanding sugar (optional)
- food coloring (optional)
Instructions
- Preheat your oven to 225 degrees
- Place 3 egg whites, 1/4 teaspoon of cream of tartar and a pinch of salt in a large bowl that is very clean and completely dry
- Beat on medium speed (with an electric hand mixer or stand mixer) until the egg whites are foamy and full of bubbles
- Increase the speed to medium high and begin adding 2/3 cup of granulated sugar a little at a time until it has all been added
- Increase the speed to high and beat until stiff, glossy peaks have formed
- Add 1 teaspoon of extract and food coloring and beat until evenly distributed, if desired
- Transfer the meringue into a piping bag with tip
- Pipe desired shapes onto parchment lined baking sheets
- Add sprinkles or sanding sugar, if desired
- Bake in a 225 degree oven for 45 minutes without opening the oven door and then turn the oven off and let the cookies cool in the oven for 90 minutes without opening the door until the entire 135 minutes has elapsed
- Allow the cookies to cool fully at room temperature and then transfer them into an airtight container for storage at room temperature
