Christmas Green Meringue Tree Cookies Recipe

Introduction

Christmas Meringues are light, crisp, and beautifully festive treats perfect for the holiday season. These delicate green meringue trees topped with sprinkles add a charming touch to any dessert table and are surprisingly easy to make.

Ingredients

• 4 cold egg whites
• 1 cup granulated sugar (200 grams)
• 1/8 teaspoon cream of tartar
• 2 teaspoons pure vanilla extract
• Green food coloring or green food gel
• Sprinkles for decoration

Instructions

1. Step 1: Ensure your mixing bowl and beaters are completely clean with no oils by wiping them with white vinegar and rinsing well.
2. Step 2: Preheat your oven to 200 degrees Fahrenheit and line two sheet pans with parchment paper or silicone baking mats.
3. Step 3: Prepare a pastry bag fitted with a large round tip, or use a large zip-top bag with a corner cut off if a pastry bag isn’t available.
4. Step 4: Carefully separate the egg whites from the yolks, ensuring no yolk contaminates the whites for proper whipping.
5. Step 5: Using a stand or hand mixer, beat the egg whites on medium-high until light and foamy, about 2 minutes.
6. Step 6: Reduce mixer speed and gradually add sugar while mixing; then add cream of tartar.
7. Step 7: Increase the mixer speed to high and continue beating until stiff, glossy peaks form, about 5 minutes more. Test by turning the beater upside down—the meringue should hold its shape.
8. Step 8: Mix in vanilla extract and green food coloring on medium speed until the meringue is evenly colored.
9. Step 9: Pipe the meringue into tree shapes on the prepared baking sheets, making the base about the size of a quarter.
10. Step 10: Decorate the meringue trees with sprinkles.
11. Step 11: Bake in the oven for 2 to 2 ½ hours until very dry and crisp, rotating pans halfway through. The meringues are done when they peel off the paper easily and feel crunchy. If they start to brown, reduce heat to 175 degrees Fahrenheit.
12. Step 12: Allow to cool completely before storing.

Tips & Variations

• Use a clean glass or metal bowl rather than plastic for best results when whipping egg whites.
• Try using different food coloring to create other festive colors like red or white.
• For extra flavor, add a pinch of almond extract along with the vanilla.
• Sprinkle crushed peppermint candies or colored sanding sugar in place of sprinkles for a different look and texture.

Storage

Store the meringue trees in an airtight container at room temperature. They will keep well for 3 to 5 days. Avoid refrigeration, which can cause the meringues to become sticky. To refresh crispness, you can briefly place them in a low oven (about 200 degrees F) for 5 to 10 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use aged egg whites for this recipe?

Yes, aged egg whites (separated and left covered in the fridge for 24 hours) can whip up nicely and often result in more voluminous meringue.

Why are my meringues sticky instead of crisp?

Sticky meringues are usually due to humidity or underbaking. Make sure to bake until fully dry and crisp, and store in an airtight container away from moisture.

Christmas Green Meringue Tree Cookies Recipe

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★★★★★

4.6 from 105 reviews

Delight in festive Christmas Meringues made from simple ingredients like egg whites, sugar, and vanilla, piped into charming tree shapes and baked low and slow until crisp and airy. Perfect for holiday celebrations.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 2 to 2.5 hours
• Total Time: 2 hours 15 minutes to 2 hours 30 minutes
• Yield: Approximately 20 meringue trees 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 Egg Whites, cold
• 1 cup Granulated Sugar (200 grams)
• 1/8 teaspoon Cream of Tartar
• 2 teaspoons Pure Vanilla Extract

Decorations

• Green Food Coloring or Green Food Gel
• Sprinkles

Instructions

1. Prepare Equipment: Ensure your mixing bowl and beaters are very clean, with no traces of oil or butter. If uncertain, wipe them with a little white vinegar and rinse well to remove any grease that might prevent proper egg white whipping.
2. Preheat Oven: Set your oven to 200°F (93°C) to bake the meringues slowly at a low temperature.
3. Line Baking Sheets: Line two sheet pans with parchment paper or silicone baking mats for easy removal of the meringues after baking.
4. Prepare Piping Bag: Fit a pastry bag with a large plain or round tip. If unavailable, use a large zip-top bag and cut one corner off to pipe the mixture.
5. Separate Egg Whites: Carefully crack eggs and separate the whites from the yolks, ensuring no yolk mixes with the whites as it will prevent whipping.
6. Beat Egg Whites: Using a stand or hand mixer, beat the egg whites on medium-high speed until they turn light and foamy, about 2 minutes.
7. Add Sugar and Cream of Tartar: Reduce speed to low and slowly add sugar while mixing. Add cream of tartar to stabilize. Then increase speed to high and beat until stiff, glossy peaks form, about 5 more minutes. The mixture should hold a peak when the beaters are lifted.
8. Add Flavoring and Color: Mix in the vanilla extract and green food coloring or gel on medium speed until the meringue reaches your desired shade of green.
9. Pipe Meringues: Transfer the meringue to the piping bag and pipe tree shapes onto the lined baking sheets, making the base of each tree about the size of a quarter.
10. Decorate: Sprinkle the tops of each tree with sprinkles to create festive accents.
11. Bake Meringues: Bake in the preheated oven for 2 to 2.5 hours, rotating the pans halfway through baking. The meringues are done when they are very dry, crisp, and can be lifted easily from the parchment. If they begin to brown, reduce the oven temperature to 175°F (79°C).
12. Store: Once cooled, store the meringues in an airtight container at room temperature. They will maintain their crispness for 3 to 5 days.

Notes

• Ensure no egg yolk contaminates the whites to achieve proper stiff peaks.
• Use cold egg whites for better volume when whipping.
• If you don’t have a pastry bag, a zip-top bag with a corner cut off works well as a substitute.
• Keep the oven temperature low and bake for a long time to dry out the meringues without browning.
• Store in an airtight container to keep the meringues crisp.

Keywords: Christmas meringues, holiday desserts, egg white meringues, festive cookies, green meringue trees