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Tree Meringue Cookies

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Bring the magic of the holidays to life with these whimsical Tree Meringue Cookies! These light and airy cookies are made from whipped egg whites, granulated sugar, and a hint of vanilla, creating a melt-in-your-mouth treat. Shaped like festive trees and decorated with sprinkles or edible glitter, they’re perfect for cookie exchanges, holiday parties, or as a decorative treat on your dessert table. Easy to make and stunning to serve, these cookies are a must-try for the season! Meringue recipes, holiday cookie ideas, and Christmas tree cookies are trending now, making this recipe a festive favorite.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup fine granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • Gel food coloring (green or your desired tree color)
  • Holiday sprinkles or edible glitter (optional)

Instructions

  • Prepare Your Baking Tools:
    • Preheat your oven to 200°F (93°C).
    • Line two baking sheets with parchment paper or silicone baking mats.
  • Whip the Egg Whites:
    • In a clean, grease-free mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy.
    • Add the cream of tartar and continue beating until soft peaks form.
  • Add Sugar Gradually:
    • Increase the mixer speed to high and slowly add the sugar, one tablespoon at a time.
    • Beat until the mixture forms stiff, glossy peaks, and the sugar has fully dissolved (rub a small amount between your fingers to check).
  • Incorporate Vanilla and Coloring:
    • Gently fold in the vanilla extract and a few drops of gel food coloring, mixing until the desired color is achieved. Be careful not to deflate the meringue.
  • Pipe the Trees:
    • Transfer the meringue mixture to a piping bag fitted with a star tip. Pipe tree shapes onto the prepared baking sheets by layering decreasingly smaller dollops.
    • Decorate with sprinkles or edible glitter if desired.
  • Bake the Meringues:
    • Bake in the preheated oven for 1.5–2 hours, or until the meringues are dry to the touch and easily release from the parchment paper.
    • Turn off the oven and let the cookies cool inside for an additional hour to prevent cracking.
  • Serve or Store:
    • Once cooled, enjoy your cookies immediately or store them in an airtight container at room temperature for up to 2 weeks.

Notes

  • Egg White Tips: Ensure no yolk contaminates the whites, and use a clean, dry bowl to achieve the best whip.
  • Humidity Warning: Avoid making meringues on a humid day, as moisture in the air can affect their texture.
  • Alternative Flavors: Swap vanilla extract with almond or peppermint for a festive twist.

Keywords: Tree Meringue Cookies, holiday meringues, Christmas tree cookies, festive meringue recipes, gluten-free holiday desserts

Find it online: https://inqelab.com/tree-meringue-cookies/