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These Christmas Tree Meringue Cookies are so fun and very easy to make. Festive and just in time for the holidays.
Are you back to normal after Thanksgiving? Enjoying holiday shopping? I’m going to keep things short and sweet today! Since I haven’t done my holiday shopping and I have some returns to make, this week will be busy! I’m frustrated with the return policy if some internet retailers… So I’m going to the mall later today! But before that, it is time for Christmas Tree Meringue Cookies.
Back on these cookies. Meringue cookies are so simple to make and all you need is egg whites and sugar. And cream of tartar, which is optional.
I had egg whites left over, because I made a creme brulee last week.So I decided to make these Christmas tree meringue cookies. And no, you don’t need any special piping skills. I used a star tip for these, you can pipe them as tall and as wide as you’d like. Mine are about 1 1/2 inches wide and 2 1/2 inches tall. I sprinkled some Christmas sprinkles, right before baking. That’s all they needed!
For the meringue, I’ve got some tips:
1. Make sure that the bowl and beaters are well cleaned and totally dried, this is important in order to achieve stiff peaks.
2. A day old, room temperature egg whites are best for meringues.
3. Baking temperature should be between 225F -250F (107C – 121 C).
These Christmas Tree Meringue Cookies will be the perfect addition to any holiday menu. Hope you like them!
Christmas Tree Meringue Cookies
- 4 egg whites at room temperature
- 1 cup white granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- holiday sprinkles to decorate
- Preheat oven to 225 F.
- Line two baking sheets with parchment paper.
- Beat egg whites in the bowl of an electric mixer until frothy. Add cream of tartar. Beat until soft peaks form. Increase speed to medium-high.
- Slowly add sugar, 1 tbsp at a time, until it is dissolved and stiff peaks form. Beat in vanilla extract.
- Fill a piping bag with meringue, use a star tip. Pipe trees, starting from the middle, pipe a circle and then 2 more, finishing in the middle on top. Sprinkle with Christmas sprinkes.
- Bake cookies for 1 1/2 to 2 hours. Check them often. Mine did get a little brown, which I should have prevented, but I was trying to multitask.
- Turn the oven off, open its door and let them cool inside.
- Store meringue cookies in an airtight container away from any heat or moisture
Nutrition information is automatically calculated, so should only be used as an approximation.