Christmas Tree Meringue Cookies
Christmas Tree Meringue Cookies by Ohio food blogger In Katrina's Kitchen are a light and airy cookie to add to your holiday cookie platter.
Directions
- Preheat oven to 200 degrees Fahrenheit.
- In a stand mixer bowl fitted with the whisk attachment, combine egg whites, cream of tartar and salt. Whip on medium speed until foamy and light in color.
- Add vanilla extract and 1-2 drops of green food coloring. Slowly add sugar 1 tablespoon at a time. Allow 10-15 seconds of whipping between additions. Continue until all sugar is added and whip until the meringue is glossy and stiff. When you remove your whisk attachment, the meringue batter should stand up and just barely tip over to one side. Sugar should be dissolved at this point. Test by rubbing a bit in-between your fingertips.
- Transfer the meringue to a clean piping bag fitted with a star tip. Pipe trees onto a parchment-lined baking sheet. Top with sprinkles.
- Bake meringue cookies for 1 hour. Do not open the oven door at any point!
- With the oven door still closed, turn off the oven. Let the meringue cookies cool completely and continue to dry out for at least 1 more hour or overnight.
- Store in an airtight container in a cool, dry place for 1-2 days.
Notes
Meringues can be frozen in an airtight container for up to 1 month. When ready to serve, place meringues on a wire rack to defrost for 1 hour before serving. Vanilla extract can be replaced in this recipe with 1/2 teaspoon peppermint extract. Be careful not to add too much.
Katrina is the author, photographer and recipe writer behind the dessert blog In Katrina's Kitchen - "where dessert is always served first." You can expect to find sweet treats alongside delicious desserts wholesome enough to enjoy every day. Outside the kitchen Katrina enjoys sipping iced coffee, curling up with a good book and being a wife and mom in a house full of boys who like to eat.
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