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Festive Meringue Christmas Trees

Festive Meringue Christmas Trees
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Festive Meringue Christmas Trees are light, airy, and visually stunning confections perfect for holiday celebrations. Crisp on the outside and tender inside, these simple-to-make treats bring a whimsical, customizable touch to your dessert table or make charming homemade gifts.

Ingredients

Scale

Main Ingredients

  • 3 large egg whites, room temperature
  • 3/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Optional Ingredients

  • Green or festive food coloring
  • Sprinkles, edible pearls, or edible glitter for decoration
  • Optional toppings: crushed pistachios, finely chopped almonds
  • Optional flavorings: peppermint extract, almond essence
  • Optional chocolate for dipping (dark or white)

Vegan Variation

  • 3/4 cup aquafaba (chickpea brine) instead of egg whites

Instructions

  1. Prepare Your Equipment: Gather a clean, dry mixing bowl, electric mixer, piping bags, and baking sheets lined with parchment paper. Ensuring the bowl is grease-free helps the egg whites whip properly.
  2. Beat the Egg Whites: Whisk the egg whites at medium speed until foamy. Add cream of tartar to stabilize, then increase to high speed and whip until soft peaks form.
  3. Gradually Add Sugar: Slowly add granulated sugar one tablespoon at a time while continuing to beat. Continue whipping until the meringue is thick, glossy, and holds stiff peaks.
  4. Add Flavor and Color: Mix in vanilla extract and, if desired, a few drops of food coloring to create vibrant festive hues.
  5. Pipe the Trees: Transfer meringue to a piping bag fitted with a star or round tip. Pipe concentric circles starting from a small base to a pointed top on the prepared baking sheets, shaping mini Christmas trees.
  6. Decorate: Add sprinkles, edible pearls, or colored sugar gently while the meringue is still wet to help them adhere during baking.
  7. Bake Low and Slow: Bake at 200°F (90°C) for 1.5 to 2 hours until dried out but not browned. Leave in the oven to cool completely with the door slightly ajar to prevent cracking.

Notes

  • Use room temperature eggs for better volume and fluffiness.
  • Add sugar slowly to achieve a smooth, glossy texture without grittiness.
  • Ensure your mixing bowl is completely clean and grease-free.
  • Bake at low temperature to dry meringues perfectly without browning.
  • Cool meringues slowly inside the oven to prevent cracks.
  • For stabilizing without cream of tartar, use lemon juice or vinegar as substitutes.
  • Granulated or superfine sugar works best; powdered sugar is not recommended.
  • Store meringues in an airtight container away from moisture for up to one week.
  • You may freeze meringues for up to one month; thaw at room temperature before serving.
  • Reheating is not recommended but can be refreshed in a low oven for a few minutes if softened.

Nutrition

Keywords: meringue, christmas desserts, holiday treats, gluten free, festive recipes, vegan option

Find it online: https://withnora.com/festive-meringue-christmas-trees/