Christmas Meringue Cookies Recipe
Introduction
These Christmas Meringue Cookies are light, airy, and perfect for festive celebrations. Shaped like little Christmas trees and decorated with colorful sprinkles, they add a charming touch to your holiday dessert table.
Ingredients
- 4 egg whites (room temperature)
- ¼ teaspoon cream of tartar
- 1 cup sugar
- 1 teaspoon vanilla
- Green food coloring
- Gold star sprinkles
- Rainbow non-pareils
Instructions
- Step 1: Preheat the oven to 200 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Step 2: In the bowl of a stand mixer, combine the egg whites and cream of tartar. Mix on medium speed until bubbly and frothy.
- Step 3: Add half of the sugar and continue whipping on medium speed for about 2 minutes.
- Step 4: Add the remaining sugar and vanilla, then mix on medium speed for another 2 minutes.
- Step 5: Increase the speed to high and whip until stiff peaks form, about 2 more minutes. Be careful not to overwhip.
- Step 6: Add green food coloring to the meringue and gently fold until evenly colored.
- Step 7: Transfer the meringue to a piping bag fitted with a large star tip.
- Step 8: Pipe small mounds in a spiral upwards on the parchment to create tree shapes. Repeat with the remaining meringue.
- Step 9: Place a gold star sprinkle at the tip of each meringue tree.
- Step 10: Lightly sprinkle rainbow non-pareils over the trees.
- Step 11: Bake in the preheated oven for 2 hours. Avoid opening the oven door or causing temperature changes.
- Step 12: After baking, turn off the oven, crack the door open slightly using a wooden spoon handle, and let the meringues set for 1 hour or overnight.
Tips & Variations
- Ensure egg whites are at room temperature for better volume and stability.
- If you don’t have cream of tartar, a few drops of lemon juice can be used as a substitute.
- Experiment with different food coloring to create meringue ornaments in various colors.
- Use various sprinkles to customize decorations to your liking.
Storage
Store the meringue cookies in an airtight container at room temperature for up to one week. Keep them away from moisture to prevent sogginess. Reheating is not recommended, as meringues are best enjoyed crisp and fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use powdered sugar instead of granulated sugar?
Granulated sugar is preferred for meringues because it dissolves well and contributes to the structure. Powdered sugar contains cornstarch which can affect texture.
What causes meringues to weep or become sticky?
This often happens if the meringues are stored in humid conditions or if they are underbaked. Make sure to bake at a low temperature and allow them to dry out completely before storing.
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Christmas Meringue Cookies Recipe
- Total Time: 3 hours 15 minutes
- Yield: Approximately 20–25 meringue trees 1x
- Diet: Gluten Free
Description
Delight in these festive Christmas Meringue Cookies, light and airy treats shaped like little Christmas trees. Made from whipped egg whites and sugar, they are decorated with gold star sprinkles and colorful rainbow non-pareils, perfect for holiday celebrations and gift-giving.
Ingredients
Meringue Mixture
- 4 egg whites (room temperature)
- ¼ teaspoon cream of tartar
- 1 cup sugar
- 1 teaspoon vanilla extract
Decorations
- Green food coloring (optional)
- Gold star sprinkles
- Rainbow non-pareils
Instructions
- Preheat the oven: Preheat your oven to 200 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside for piping the meringues.
- Start whipping egg whites: In the bowl of a stand mixer, combine the room temperature egg whites and cream of tartar. Mix on medium speed until the mixture becomes bubbly and frothy in texture.
- Add sugar gradually: Add about half of the sugar to the frothy egg whites and continue whipping on medium speed for about 2 minutes to begin dissolving the sugar into the whites.
- Incorporate remaining sugar and vanilla: Add the rest of the sugar along with the vanilla extract. Continue mixing on medium speed for another 2 minutes to integrate fully.
- Whip to stiff peaks: Increase the mixer speed to high and whip for approximately 2 more minutes until stiff peaks form. Be careful not to overwhip as the meringue could deflate.
- Piping the meringue: Transfer the meringue mixture to a piping bag fitted with a large star tip. Optionally, add green food coloring before piping to create festive colored meringues.
- Shape the meringue trees: Pipe small mounds onto the prepared parchment, working in circular, upward spirals to mimic Christmas tree shapes. Repeat until all the meringue is used.
- Decorate the trees: Place a gold star sprinkle at the tip of each meringue tree. Lightly dust the tops with rainbow non-pareils for a colorful festive touch.
- Bake the meringues: Bake the meringue cookies in the preheated oven for 2 hours, avoiding opening the oven door during baking to prevent temperature changes that can affect texture.
- Cool and set: After baking, turn off the oven and crack the door slightly open, using a wooden spoon handle to keep it ajar. Allow the meringues to set inside for at least 1 hour or preferably overnight for a crisp finish.
Notes
- Ensure the egg whites are at room temperature to achieve maximum volume when whipped.
- Do not open the oven door during baking to maintain consistent temperature and prevent cracking.
- Including cream of tartar stabilizes the egg whites and helps achieve stiff peaks.
- If desired, add green food coloring before piping to make the trees visually festive.
- Letting the meringues dry in the oven with the door slightly open improves crispness.
- Store cooled meringues in an airtight container to maintain their texture.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Christmas meringue cookies, holiday desserts, meringue trees, festive cookies, egg white desserts
