Festive Christmas Tree Cookies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 medium egg whites
02 -
200g caster sugar (or superfine sugar)
03 -
¼ teaspoon cream of tartar
04 -
¼ teaspoon vanilla extract (or peppermint extract for a minty twist)
05 -
Green gel food coloring
→ Decorations
06 -
Red, green, and white sprinkles
# Instructions:
01 -
Set your oven to 100°C (210°F) and prepare two baking trays by covering them with parchment paper. If you've got silicone mats, those work brilliantly too.
02 -
Pour the egg whites into a clean, large mixing bowl. Using an electric hand mixer or a stand mixer with the whisk attachment, beat them for about 3-4 minutes until they begin to hold their shape and look foamy.
03 -
Toss in half of your sugar along with the cream of tartar and vanilla extract. Whisk everything together until it's well blended.
04 -
Pour in the rest of the sugar and keep beating on medium-high speed for 6-8 minutes until the mixture turns thick, shiny, and stands up in firm peaks. Stir in the green food coloring and mix until the color is even throughout.
05 -
Rub a tiny bit of meringue between your fingers. It should feel completely smooth without any grittiness. If you still feel sugar granules, keep beating for another minute or two.
06 -
Spoon the meringue into a piping bag fitted with a 1cm star-shaped nozzle. Pipe tall, swirled Christmas tree shapes onto your prepared trays, spacing them about 2-4cm apart. Dust the tops with festive sprinkles.
07 -
Pop the trays into the oven and bake for 1 hour. When the timer goes off, switch off the oven but leave the meringues inside to cool down completely. This prevents them from cracking. Ideally, let them sit in the oven overnight.
08 -
Once they're totally cool, carefully peel the meringues off the parchment paper and they're ready to serve!
# Notes:
01 -
Make sure your mixing bowl is completely clean and grease-free. Wipe it with a bit of lemon juice before you start—any traces of fat can stop the egg whites from whipping properly.
02 -
The cream of tartar, lemon juice, or vinegar helps stabilize the meringue and gives you that perfect crispy outside with a soft, marshmallowy center.
03 -
Always use caster or superfine sugar for the smoothest texture. Regular granulated sugar is too chunky and won't dissolve properly. Add the sugar gradually while whisking.
04 -
Don't be afraid to whisk for the full time. Thick, glossy meringue is what you're after—underwhisked meringue will collapse in the oven.
05 -
Low and slow is the secret to perfect meringues. Baking at 100°C (210°F) for about an hour dries them out gently without browning.