Christmas Tree Meringue Cookies

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Mint meringue cookies are an easy treat that you can put together in just a few minutes, with minimal effort. Most people buy meringue cookies in the store (Trader Joe’s always has a big display by the registers), but you can make them at home for a fraction of the cost with a few ingredients you probably have on hand.

I saw these Christmas tree meringues last week and I thought they were a fun spin on a traditional cookie. To make the trees, you just need to pipe a cone shape with a large, open star tip. I topped each tree with a Wilton star sprinkle, but you could top them with a chocolate star too, or anything else. You could also go the extra mile and pipe little royal icing Christmas lights on the tree – I think that’d be a cute touch!

Christmas Tree Meringues
Ingredients:

4 egg whites, room temperature
1 cup sugar
Pinch of cream of tartar
1/8 teaspoon of peppermint extract
green gel food coloring
star sprinkles
royal icing

Preheat 200F. Line a baking sheet with parchment paper.

Place egg white, sugar and cream of tarter in the bowl of a stand mixer set over a saucepan of simmering water. Constantly whisk until sugar as fully dissolved. Remove from heat and whisk in peppermint extract.

Using the whisk attachment, beat the egg whites until they are a bright white, but still runny. Add in food coloring and continue to beat until stiff peaks have formed.

Place meringue in a piping bag fit with a large, open star tip. Pipe 1 inch cones at least one inch apart. Bake for 2 hours. After 2 hours, open the door slightly and let cookies cool in the oven.

Using a small amount of royal icing, attach sprinkles to the top of each tree. Store in an airtight container.

Recipe from Bakers Royale

Comments on “Christmas Tree Meringue Cookies”

  1. Kristin says:

    These little guys are so cute!

  2. Asiek says:

    Nice and cool…. ;-)

  3. aww so CUTE! you should have made a tutorial on how to make them look like small little trees…

  4. Sarah says:

    Don’t you mean, until they ARE opaque?

    • allie says:

      Hi Sarah! No, I did mean until they are no longer opaque, as in they are a solid white. I would consider them opaque when you are done dissolving the sugar in them. You want to put in the coloring between the stage of a loose meringue and stiff peaks. Perhaps I should reword that section!

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  8. megan says:

    Quick question: how many meringues does this recipe make?

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