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Meringue Trees: Easy, 5-Ingredient Recipe

Meringue Trees: Easy, 5-Ingredient Recipe
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These adorable Meringue Trees are light, crisp, and chewy, perfect for beginners. With just 5 ingredients, they’re a delightful and easy bake to build your confidence.

Ingredients

Scale
  • 4 large egg whites, room temperature 120g
  • 1/2 tsp cream of tartar – optional
  • 1 cup superfine caster or granulated sugar 200g
  • 1/2 tsp vanilla or almond extract – optional 3g
  • green gel food coloring
  • nonpareil sprinkles
  • powdered sugar – for dusting

Instructions

  1. Preheat your oven to 200°F/93°C.
  2. Line a large baking sheet with parchment paper or a silicone mat.
  3. Set the lined baking sheet aside.
  4. Wipe your mixing bowl and whisk attachment with a paper towel moistened with vinegar to remove any grease.
  5. Add the 4 large, room-temperature egg whites into the bowl of a stand mixer fitted with a whisk attachment.
  6. Mix the egg whites on medium speed until small bubbles cover the surface.
  7. Add 1/2 tsp cream of tartar.
  8. Continue to mix until the egg whites reach the soft peak stage and leave visible tracks.
  9. Gradually add 1 cup of granulated sugar into the egg whites over a few minutes while mixing on a medium-low speed.
  10. Increase the mixing speed to a medium-high speed (like 6 on a KitchenAid).
  11. When the meringue gets close to reaching stiff peaks, add 1/2 tsp of vanilla or almond extract.
  12. Add a squirt of green gel food coloring.
  13. Keep mixing until stiff, glossy peaks form.
  14. Scrape around the sides of the bowl to ensure all the meringue is evenly colored.
  15. Fit a large piping bag with an open or closed star piping tip (like a Wilton 1M).
  16. Use a small paintbrush to brush green gel food coloring on the inside of the piping tip and piping bag.
  17. Scoop the meringue into the prepared piping bag.
  18. Seal the top of the piping bag with a rubber band or clip.
  19. Pipe little trees by piping three dollops of meringue on top of each other onto the prepared baking sheet.
  20. Pipe the trees about 1 inch apart.
  21. Toss nonpareil sprinkles over the meringues to look like Christmas ornaments.
  22. Bake the tray on the middle rack of your oven for 90 minutes.
  23. Turn the oven off after 90 minutes.
  24. Let the trees sit in the turned-off oven for another 60 minutes (1 hour) to cool gradually.
  25. Check if the trees are fully cooked and feel dry to the touch.
  26. If they still seem wet or moist, leave them in the oven for another 30 minutes.
  27. Remove the tray from the oven.
  28. Let the meringues cool fully to room temperature on the tray.
  29. Lightly dust the cooled meringues with powdered sugar using a fine sieve to look like snow.
  30. Enjoy your Meringue Trees!

Notes

Always ensure your mixing bowl and whisk are completely grease-free for best results.
Room temperature egg whites whip up much better and achieve more volume.
Add the sugar slowly, a tablespoon at a time, to allow it to dissolve fully for a stable meringue.
Do not open the oven door during baking or cooling to prevent cracking.

Nutrition

Find it online: https://pinchofwarmthbakes.com/meringue-trees-easy-5-ingredient-recipe/