Print

Meringue Trees: Easy, 5-Ingredient Recipe

Meringue Trees: Easy, 5-Ingredient Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Light, airy, and festive meringue trees perfect for holiday baking, made with just 5 simple ingredients.

Ingredients

Scale
  • 4 large egg whites, room temperature 120g
  • 1/2 tsp cream of tartar – optional
  • 1 cup superfine caster or granulated sugar 200g
  • 1/2 tsp vanilla or almond extract – optional 3g
  • green gel food coloring
  • nonpareil sprinkles
  • powdered sugar – for dusting

Instructions

  1. Preheat your oven to 200°F (93°C).
  2. Line a large baking sheet with parchment paper or a silicone mat.
  3. Set the lined baking sheet aside.
  4. Ensure your whisk attachment and mixing bowl are completely free of grease.
  5. If you see any grease, moisten a paper towel with vinegar and wipe the bowl and whisk.
  6. Add the 4 large, room-temperature egg whites into the bowl of a stand mixer fitted with a whisk attachment.
  7. Mix the egg whites on medium speed until the surface is covered in small bubbles.
  8. Add 1/2 teaspoon of cream of tartar (if using).
  9. Continue to mix until the egg whites reach the soft peak stage.
  10. This means visible tracks will be left, and peaks will gently flop over when the whisk is lifted.
  11. Gradually mix in 1 cup of granulated sugar over a few minutes while the mixer is on medium-low speed.
  12. Increase the mixing speed to medium-high (setting 6 on a KitchenAid).
  13. When the meringue is close to reaching stiff peaks, add 1/2 teaspoon of vanilla or almond extract (if using).
  14. Add a squirt of green gel food coloring.
  15. Continue mixing until stiff, glossy peaks form.
  16. Scrape around the sides of the bowl to ensure the meringue is evenly colored.
  17. Fit a large piping bag with an open or closed star piping tip (like a Wilton 1M).
  18. Do not use a piping tip larger than Wilton 1M.
  19. Use a small paintbrush to brush green gel food coloring on the inside of the piping tip and piping bag.
  20. Scoop the prepared meringue into the large piping bag.
  21. Seal the top of the piping bag with a rubber band or clip.
  22. Pipe little trees onto the prepared baking sheet by piping three dollops of meringue on top of each other.
  23. Pipe the trees about 1 inch apart, as they do not spread during baking.
  24. Ideally, fit all trees onto one tray due to the long baking and cooling time.
  25. Toss nonpareil sprinkles over the piped meringues to resemble Christmas ornaments.
  26. Add a star sprinkle to the top of each tree if desired.
  27. Bake the tray on the middle rack of your oven for 90 minutes.
  28. After 90 minutes, turn the oven off.
  29. Let the trees sit in the oven for another hour to cool gradually.
  30. This gradual cooling helps prevent them from cracking.
  31. At this point, the trees should be fully cooked and feel dry to the touch.
  32. If they still seem wet or moist, leave them in the turned-off oven for an additional half hour.
  33. Remove the tray from the oven.
  34. Allow the meringues to cool completely to room temperature.
  35. Lightly dust the cooled meringues with powdered sugar using a fine sieve to create a snow-like effect.
  36. Enjoy your meringue trees!

Notes

Ensure all your equipment is grease-free for best results.
Always add sugar gradually to achieve a stable meringue.
Do not open the oven door during baking or cooling to prevent cracking.
Store cooled meringues in an airtight container at room temperature for up to two weeks.

Find it online: https://theflakytruth.com/meringue-trees-easy-5-ingredient-recipe/