Christmas tree meringue cookies
These Christmas tree meringue cookies can be the cutest edible decoration on your Christmas table this year! My meringue recipe includes everything you need to know about how to make these Christmas trees with the perfect crunchy outside and marshmallow texture inside!
Servings: 10
Calories: 54kcal
Equipment
Ingredients
- 60 g Egg whites approx. whites of 2 eggs
- 100 g Granulated sugar
- ½ teaspoon Cream of tartar optional
- 1 teaspoon Corn starch optional
- ½ teaspoon White vinegar optional
- green food colouring powder or gel food coloring
- sprinkles
Instructions
- Make sure all the equipment are absolutely clean and dry, any small fat or even a tiny bit of egg yolk can ruin the meringue
- Pre-heat oven to 90 C / 194°F, line baking tray with a baking sheet. Make sure about your REAL oven temperature and use a Digital oven thermometer if you can
- Have a Piping bag ready with eg. Wilton 1M piping nozzle tip
- Stir egg white with sugar over double boiler on medium heat until sugar fully dissolves. This can take about 5 minutes
- Once sugar dissolved remove the mixture from the double boiler and start whisking in a Stand mixer with cream of tartar (optional). Start on low speed and increase gradually
- Whisk the meringue on high speed until it becomes glossy and achieve stiff peaks. The meringue is ready when it has shiny, stiff peaks, check it once every minute towards the end. Mix in food colouring in the last seconds
- Once the mixture ready immediately but gently fold in white vinegar (optional) and corn starch (optional) with the help of a Rubber spatula, be careful not to deflate the meringue
- Bake for 90 min, do not open the oven door
- When the meringue is baked, open the door slightly (1 cm) and let them cool down in the oven for at least an hour.
- Store the Christmas tree meringue cookies in air-tight container away from humidity.
Nutrition
Calories: 54kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Sodium: 13mg | Potassium: 43mg | Sugar: 13g
