Ingredients
Scale
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Green food coloring (optional)
- Red or colorful sprinkles for decoration (optional)
- Edible gold dust (optional, for a festive touch)
Instructions
- Preheat the oven to 225°F (110°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the egg whites: In a large, clean mixing bowl, use a hand mixer or stand mixer to beat the egg whites and cream of tartar on medium speed until soft peaks form. This can take around 3-4 minutes.
- Add the sugar: Gradually add the sugar, about 1 tablespoon at a time, while continuing to beat the egg whites on high speed. Once all the sugar is added, continue to beat for an additional 5-7 minutes, until stiff peaks form, and the meringue is glossy and smooth.
- Color the meringue (optional): If you’d like to add a festive green color, gently fold in a few drops of green food coloring. Mix until the color is evenly distributed. Be careful not to overmix.
- Pipe the trees: Transfer the meringue into a piping bag fitted with a star tip. On the prepared baking sheet, pipe small meringue trees by making a wide base and layering smaller mounds on top, forming a tree shape. Start from the bottom and work your way up. You can make them as big or small as you like.
- Bake the meringues: Place the baking sheet in the oven and bake for 1 1/2 to 2 hours, or until the meringues are dry to the touch and easily lift off the parchment paper. Don’t open the oven door during baking.
- Cool completely: Once done, turn off the oven and let the meringues cool in the oven with the door slightly ajar. This helps prevent cracks from forming as the temperature gradually decreases.
- Decorate: Once the meringues are fully cooled, decorate with sprinkles, edible glitter, or tiny candy pieces to resemble ornaments on your trees.