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Meringue Christmas Trees

Meringue Christmas trees bake into crisp, glossy treats with stacked star-shaped tiers and colorful sprinkles. A low oven temperature and a slow in-oven cool help them dry out while keeping their shape.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Cooling 1 hour
Total Time 3 hours 10 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 40
Ingredients Equipment Method Notes

Ingredients
  

For the meringue
  • 4 egg whites large, at room temperature
  • 1 cup granulated sugar
  • 0.25 tsp cream of tartar
  • 0.5 tsp vanilla extract
  • 0.25 tsp food coloring green gel
For decorating
  • 0.25 cup sprinkles small assorted

Equipment

  • 2 rimmed baking sheets
  • 1 hand mixer

Method
 

Make the meringue
  1. Heat the oven to 200°F.
  2. Line two rimmed baking sheets with parchment paper.
  3. Put the egg whites, sugar, and cream of tartar in a heatproof bowl set over a saucepan of gently simmering water, making sure the bowl does not touch the water.
  4. Whisk constantly until the sugar dissolves and the mixture reaches 160°F, about 5 to 8 minutes.
  5. Remove the bowl from the heat.
  6. Beat with a hand mixer on high until the meringue is glossy and holds stiff peaks, about 8 to 10 minutes.
  7. Beat in the vanilla and green food coloring until evenly blended.
Pipe and bake
  1. Fit a piping bag with a large star tip and fill it with the meringue.
  2. Pipe 24 trees about 2 inches tall onto the prepared sheets, making three stacked star-shaped tiers that get smaller toward the top.
  3. Add sprinkles to the trees.
  4. Bake for 45 minutes.
  5. Switch the sheets between racks and rotate them front to back.
  6. Continue baking for 45 to 75 minutes, until the meringues feel dry and lift cleanly from the parchment.
  7. Turn off the oven and leave the trees inside with the door closed until completely cool, about 1 hour.

Notes

For glossy meringue, make sure the sugar dissolves and keep the bowl from touching the simmering water. Store airtight in the refrigerator for up to 3 days, though moisture may soften them; freezer: yes, store airtight and thaw before serving.