Description
Delightful and festive Meringue Christmas Trees made by whipping egg whites into stiff peaks, coloring them green, and piping into tree shapes adorned with sprinkles. These crisp and airy treats are perfect for holiday celebrations, requiring slow baking at low temperature and cooling to achieve a delicate texture.
Ingredients
Scale
Meringue
- 2 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- 100 g granulated sugar
- Green gel food colouring
- Sprinkles, for decoration
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper and set aside to ensure the meringues do not stick while baking.
- Beat Egg Whites and Cream of Tartar: In a large mixing bowl, use an electric hand mixer or stand mixer with a whisk attachment to beat the egg whites and cream of tartar on medium speed. Continue beating until the mixture becomes frothy, resembling cappuccino foam.
- Gradually Add Sugar: Slowly add the granulated sugar, one spoonful at a time, mixing well after each addition. Keep beating until the meringue forms stiff, glossy peaks that hold their shape firmly.
- Add Colouring: Add a few drops of green gel food colouring to the meringue. Gently mix until the color is fully incorporated and the mixture is evenly green.
- Pipe the Meringue Trees: Transfer the meringue into a piping bag fitted with a large star tip. Pipe three dollops on top of each other, starting with the largest at the bottom and getting smaller towards the top to create a tree shape. Decorate each meringue with sprinkles while the meringue is still soft.
- Bake the Meringues: Bake the meringues for 45-50 minutes or until the edges are dry and crisp and the bottoms can easily peel away from the parchment paper.
- Cool the Meringues: After baking, turn off the oven and either leave the meringues inside to cool overnight or crack the oven door open and let cool for about 1 hour. Allow the meringues to cool completely before storing to maintain their crisp texture.
Notes
- Ensure egg whites are at room temperature for better volume when whisking.
- Adding sugar slowly is crucial for achieving stiff peaks and avoiding grainy texture.
- The low baking temperature and slow cooling help dry out the meringues without browning them.
- Gel food colouring is preferred over liquid to avoid affecting the meringue’s consistency.
- Store meringues in an airtight container to keep them crisp.
Nutrition
- Serving Size: 1 meringue
- Calories: 25
- Sugar: 5.5 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
