Festive Meringue Christmas Trees Recipes

MERINGUE CHRISTMAS TREES

Steps:

• Preheat the oven to 225°F (100C) and line the baking tray with parchment baking paper.
• Pour the egg whites into a large, grease-free, dry bowl. Add in the cream of tartar, then start whisking the eggs. Mix at medium speed until frothy for about 2 minutes.
• Add ¼ of the sugar, whilst mixing continuously for another 2 minutes or until the meringue reaches soft peaks.
• Start adding in the remaining sugar gradually, whilst mixing over the course of 1-2 minutes. Once the sugar has been fully incorporated, add the flavoring.
• Mix on high speed until the meringue reaches stiff peaks, around 2-3 minutes. Stop mixing once the meringue holds its shape well.
• Add in the green gel food coloring, adjusting the color as desired. Mix to combine, then place the meringue into a large piping bag fitted with a ½ inch star nozzle.
• Pipe a larger dollop of meringue as the base of the tree, keeping the nozzle close to the surface of the baking tray.
• Next, pipe a second smaller dollop of meringue on top of the larger one.
• Pipe a smaller dollop on top of the middle one, lifting the nozzle at the end to create an elongated treetop.
• Decorate with sugar sprinkles, then bake for 2 hours. Once baked, turn off the oven and let the Meringue Christmas Trees cool down inside the closed oven for 1-2 hours.
• If you've tried this recipe, come back and let us know in the comments or ratings.

FESTIVE MERINGUE CHRISTMAS TREES

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 200°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes. Tint with green food coloring and mix thoroughly., Cut a small hole in the tip of a pastry bag; insert a large #828 open star tip. Transfer meringue to bag. Pipe 2-in.-diameter tree shapes 2 in. apart onto parchment-lined baking sheets; top with sprinkles and a star nonpareil. , Bake until firm to the touch, about 3 hours. Turn off oven and open door all the way; leave meringues in oven until cool. Remove meringues from parchment. If desired, sprinkle lightly with confectioners' sugar. Store in an airtight container at room temperature.

CHRISTMAS TREE MERINGUES

Steps:

• Heat the oven to 120C/100C fan/gas ½. Line two baking sheets with baking parchment and fit a large piping bag with a star nozzle. Put the egg whites in a clean bowl with a pinch of salt and whisk to soft peaks using electric beaters, about a minute or two. Add the sugar while whisking, a spoonful at a time, whisking well between each addition, until all of the sugar has been added and you have a thick, glossy meringue. Whisk in the cornflour and vinegar, then enough of the green food colouring to create a light green colour.
• Spoon the meringue into the piping bag. Start by piping the circular base, then spiral up so you have a Christmas tree shape. Put an edible star on top, if using, and sprinkle with hundreds and thousands. Repeat until you have 12 trees. Put the trees in the oven for 1 hr until crisp to the touch. Turn off the heat and leave in the oven for 1 hr to cool gradually.