Christmas Tree Meringues

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

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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

Preheat oven to 200°F/100°C. Line large baking sheets with parchment paper.
Beat egg whites with cream of tartar and salt on medium speed until very soft peaks form.
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.)
Increase speed to high and beat until egg whites are glossy and hold a stiff peak.
Add vanilla and gel colouring, beating just long enough to evenly colour meringue (if taking too long, stop mixer and fold by hand to avoid deflating meringue).
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.
Bake for 1 1/2 hours; cool in turned off oven for 30 minutes with the door ajar. Cool completely before serving.

*Gel food colouring is available in most bulk stores.
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.
Reserve meringues in an airtight container for up to 7 days. Or freeze for up to 2 months.
For an indulgent garnish, dip the bottoms of the trees into melted dark chocolate. Let stand until set.

This recipe was made with:

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

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In order to get the proper rise, avoid deflating your whipped egg whites when mixing into cake batters.