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Tree Meringue Cookies

Tree Meringue Cookies
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Tree Meringue Cookies are light, airy, and delightfully crisp treats perfect for holiday baking and festive occasions. Made with simple pantry staples like egg whites, sugar, and vanilla, these cookies deliver a melt-in-your-mouth texture with an elegant tree shape and customizable flavors. Enjoy them as a charming gift or a whimsical addition to your winter celebrations.

Ingredients

Scale

Basic Ingredients

  • 4 large egg whites (fresh or aged for best results)
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar (optional but recommended)
  • Green food coloring (natural or synthetic, as desired)

Optional Variations & Decorations

  • Crushed candy canes or peppermint extract (for peppermint twist)
  • Melted dark chocolate (for drizzling)
  • Almond extract (to substitute vanilla extract for almond flavor)
  • Festive colored sprinkles (for decoration before baking)
  • Aquafaba (as egg white substitute for vegan option)

Instructions

  1. Prepare Your Baking Surface: Line your baking sheets with parchment paper or a reusable silicone mat to prevent sticking and help the cookies come off cleanly after baking.
  2. Whip the Egg Whites: In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until frothy. Gradually increase speed to high, whipping until soft peaks form—peaks that bend slightly when the whisk is lifted.
  3. Add Sugar Slowly: Gradually add granulated sugar one tablespoon at a time while continuing to beat. This allows the sugar to fully dissolve, creating a glossy, stable meringue with stiff peaks that hold their shape firmly.
  4. Fold in Flavors and Coloring: Gently fold in vanilla extract and green food coloring until evenly distributed. Take care not to deflate the meringue during this process.
  5. Pipe Your Trees: Transfer the meringue mixture to a piping bag fitted with a star tip. Pipe small tree shapes onto the prepared baking sheets by swirling from the base upward to the tip, forming the signature tree silhouette.
  6. Bake Low and Slow: Bake the cookies at 200°F (93°C) for 1.5 to 2 hours. This slow baking process dries them out thoroughly, ensuring a crisp exterior and light interior without browning.
  7. Cool Completely: After baking, turn off the oven and slightly crack the door. Let the cookies cool inside the oven for an additional hour to crisp up fully.

Notes

  • Use room temperature eggs for better whipping volume.
  • Ensure all bowls and utensils are free of grease to help egg whites whip properly.
  • Add sugar gradually to stabilize the meringue and achieve a glossy finish.
  • Do not skip cream of tartar, as it helps maintain structure and volume.
  • Bake at low temperature and for a long duration to avoid browning and achieve crispness.
  • Avoid making meringues on very humid days to maintain the crisp texture.
  • Store finished cookies in an airtight container at room temperature to keep crisp for up to two weeks.
  • Freeze cookies in sealed containers with parchment paper between layers; thaw before serving.
  • Reheat softened meringues gently in a low oven (under 200°F) for 5-10 minutes to restore crunch.

Nutrition

Keywords: tree meringue cookies, holiday cookies, festive cookies, meringue recipe, Christmas treats, gluten free desserts

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