Christmas Tree Meringues

Whimsical and easy, these meringues will be a beautiful addition to any holiday dessert tray.

  • Prep time: 25 min
  • Makes: 2 1/2 dozen
  • Cook time: 120 min

Nutritional Information

1 meringue tree

  • Calories
    .
    30
  • Saturated Fat
    .
    0 g
  • Potassium*
    .
    10 mg
  • Fat
    .
    0 g
  • Cholesterol
    .
    0 mg
  • Carbohydrates
    .
    7 g
  • Fibre
    .
    0 g
  • Sugars
    .
    7 g
  • Protein
    .
    0.5 g
  • Sodium
    .
    10 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

1/2 cup / 125 ml Naturegg Simply Egg Whites, well shaken
1/2 tsp / 2 ml cream of tartar
1 pinch salt
1 cup / 250 ml superfine granulated sugar (see tip*)
1 tsp / 5 ml cornstarch
1 tsp / 5 ml vanilla extract (or 1/2 tsp peppermint extract)
1/2 tsp green gel food colouring, approx. (see tip**)
Festive sprinkles

Directions

  1. Preheat oven to 200°F/100°C. Line large baking sheets with parchment paper.

  2. Beat egg whites with cream of tartar and salt on medium speed until very soft peaks form.

  3. Meanwhile, stir sugar with cornstarch until combined. Gradually add sugar mixture to egg whites, a spoonful at a time, beating until fully incorporated. (Scrape bowl as needed.)

  4. Increase speed to high and beat until egg whites are glossy and hold a stiff peak.

  5. Add vanilla and gel colouring, beating just long enough colour meringue to preferred shade (if taking too long, stop mixer and fold by hand to avoid over-whipping meringue).

  6. Transfer meringue to a piping bag fitted with a star tip. Pipe in a circular motion, making smaller circles as you go up and then pull away for a point on the top of the tree. Decorate trees with sprinkles.

  7. Bake for 1 1/2 hours; cool in turned off oven for 30 minutes with the door ajar. Cool completely before serving.

Tips

  1. *If you can't find superfine granulated sugar, you can make your own. Combine sugar with cornstarch in a food processor or high-powered blender; process for 30 seconds and transfer to a bowl.

  2. **Gel food colouring is available in most bulk stores and is preferred as it won't add additional liquid and interfere with the stability of the meringue.

  3. Reserve meringues in an airtight container for up to 7 days. Or freeze for up to 2 months.

  4. For an indulgent garnish, dip the bottoms of the meringue trees into melted dark chocolate. Let stand on parchment until set.

This recipe was made with:

Naturegg Simply Egg Whites

Made from 100% pure egg whites. We mean simple.

Learn More

Tips: Whipping

"Soft peaks": are mountains of white that come up as you lift the beater up and then fold over at the tips.

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