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Tree Meringue Cookies

Tree Meringue Cookies
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Light, airy, and festive Tree Meringue Cookies made from simple ingredients that whip up into delightful, tree-shaped treats perfect for holiday parties or everyday celebrations. Naturally gluten-free and dairy-free, these melt-in-your-mouth cookies can be customized with flavors, colors, and decorations to suit any occasion.

Ingredients

Scale

Basic Ingredients

  • 4 large egg whites (room temperature)
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Green food coloring, a few drops

Optional Ingredients

  • Sprinkles or decorative edible glitter (mini sugar pearls, crushed pistachios, edible gold dust, etc.)
  • Extracts for variations: almond, raspberry, or lemon (replace or add to vanilla extract)
  • Chocolate for dipping (dark or white, melted)

Instructions

  1. Preheat and Prepare: Set your oven to 225°F (110°C) to dry the cookies gently without browning. Line a baking sheet with parchment paper to prevent sticking.
  2. Whip the Egg Whites: Beat the room temperature egg whites with cream of tartar on medium speed until soft peaks form. Gradually add granulated sugar while increasing the speed to high until the mixture forms stiff, glossy peaks.
  3. Add Flavors and Color: Gently fold in the vanilla extract and green food coloring carefully to maintain the airiness and achieve an even color throughout the meringue.
  4. Pipe the Tree Shape: Transfer the meringue mixture into a piping bag fitted with a star tip. Pipe cone shapes resembling Christmas trees on the prepared baking sheet, layering the meringue in a spiral by overlapping to create the tree effect.
  5. Decorate: Add any optional sprinkles or edible decorations on top of the piped trees before baking to set them perfectly onto the cookies.
  6. Bake and Cool: Bake the cookies for about 1 hour. After baking, turn off the oven and leave the cookies inside with the door slightly open to cool and dry completely, preserving their crisp texture.

Notes

  • Use room temperature eggs for better volume and stability in the meringue.
  • Add sugar slowly to avoid grainy texture and ensure a glossy finish.
  • Ensure all mixing bowls and utensils are clean and dry to prevent meringue deflation.
  • Bake at low temperature to dry rather than brown the cookies for optimal texture.
  • Cooling the cookies in the turned-off oven helps prevent cracking and ensures dryness.
  • Gel food coloring is preferred to avoid thinning the meringue; if using liquid, add sparingly.
  • If meringue isn’t stiff enough, check for yolk contamination and cleaning of equipment, and ensure cream of tartar is added.
  • Store cookies in an airtight container away from humidity to keep crisp for up to one week.
  • Freeze in a rigid container separated by parchment paper; thaw at room temperature before serving.
  • Reheat gently in a low oven for a few minutes to refresh crispness if softened.

Nutrition

Keywords: tree meringue cookies, holiday cookies, gluten free cookies, dairy free cookies, festive desserts, meringue recipe, lightweight cookies

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