Christmas Tree Wreath Meringue Cookies
Introduction
Welcome to the world of festive baking! These Christmas Tree Wreath Meringue Cookies are a delightful way to add a touch of whimsy to your holiday celebrations. Shaped like mini Christmas tree wreaths, they’re as pleasing to the eyes as they are to the taste buds! Ready to make your holidays sweeter? Subscribe for more delicious recipes delivered straight to your inbox.
Why You’ll Love This Recipe
These cookies capture the essence of the holidays with their light and airy texture that melts in your mouth. With a simple ingredient list, this recipe is both easy and fun to prepare. Perfect for family baking days or to share as homemade gifts, these cookies are a festive favorite.
Ingredients
– 4 large egg whites
– 1 cup granulated sugar
– 1/4 teaspoon cream of tartar
– 1/4 teaspoon vanilla extract
– Green gel food coloring
– Red and white sprinkles for decorating
Necessary Tools
– Electric mixer
– Parchment paper
– Baking sheets
– Piping bag with a large star tip
Ingredient Swaps and Additions
Feel free to experiment with colors by using different food colorings to create a batch that fits your holiday theme. For a different flavor, substitute the vanilla extract with peppermint or almond extract. Nonpareils or pearl sprinkles can add an elegant touch.
Step-by-Step Instructions
1. Preheat your oven to 200°F (95°C) and line two baking sheets with parchment paper.
2. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until frothy.
3. Add the cream of tartar, then beat until soft peaks form.
4. Gradually add sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form (about 7-10 minutes).
5. Fold in the vanilla extract and green food coloring until evenly mixed.
6. Using a piping bag fitted with a star tip, pipe wreath shapes onto the prepared sheets.
7. Adorn with red and white sprinkles to resemble ornaments.
8. Bake for 1.5 hours, or until the meringues are dry and easily lift off the paper. Turn off the oven, leaving the door ajar, to cool for another hour.
9. Once completely cool, store them in an airtight container.
Serving Suggestions
These cookies make a charming addition to holiday dessert tables. Pair them with hot chocolate or mulled cider for a cozy, festive treat.
Pro Tips for Success
– Ensure your mixing bowl is completely dry and clean before whipping the egg whites.
– Avoid overbeating the meringue; stop once stiff peaks form.
– Cool completely in the oven to prevent cracking.
Storing and Reheating
Store the cookies in an airtight container at room temperature for up to one week. Keep them away from moisture to retain their crisp texture.
FAQ Section
Q: Can I make these without a piping bag?
A: Yes, you can use a zip-top bag with the corner snipped off for piping.
Q: What can I do if my meringues are sticky?
A: If your meringues are sticky, allow them to cool in the oven longer, or check your oven temperature accuracy.
Conclusion
These Christmas Tree Wreath Meringue Cookies are sure to become a holiday tradition. Easy to make and delightful to eat, they’re a joyful way to celebrate the season. We’d love to see how yours turn out! Share your photos or tag us on Instagram and Pinterest.
Nutritional Information
Approximate nutrition per cookie: Calories: 25, Fat: 0g, Carbohydrates: 6g, Protein: 0g, Sugars: 6g
Enjoy the spirit of the season with these delicious meringue cookies!
Christmas Tree Wreath Meringue Cookies
Ingredients
Method
- Preheat your oven to 200°F (95°C) and line two baking sheets with parchment paper.
- In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until frothy.
- Add the cream of tartar, then beat until soft peaks form.
- Gradually add sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form (about 7-10 minutes).
- Fold in the vanilla extract and green food coloring until evenly mixed.
- Using a piping bag fitted with a star tip, pipe wreath shapes onto the prepared sheets.
- Adorn with red and white sprinkles to resemble ornaments.
- Bake for 1.5 hours, or until the meringues are dry and easily lift off the paper.
- Turn off the oven, leaving the door ajar, to cool for another hour.
- Once completely cool, store them in an airtight container.
