Christmas Tree Meringue Cookies
I’m all over the place with desserts lately, aren’t I? But you should know by now that I switch between whimsical and rustic desserts like the Kardashians go in out of the news. These are easy to make and even more fun to receive, because-who doesn’t like a bit of whimsy during the holidays? For shipping, I would suggest finishing the meringue cookies with something less fragile like a red M&M or Sixlet, rather than the piped chocolate stars.
Christmas Tree Meringue Cookies
Meringues are one of those desserts that I always associate with the holidays, even though I don’t eat them. Nope, this is one of the few desserts that I don’t like. But guess who does?
Matt, the p-i-c-k-i-e-s-t eater I know. Seriously, five out of ten meals gets a no-pass, as in it never sees a second breathe of life.
So how is it that he likes meringue? I have no idea, but thank goodness someone in our house likes meringues to test them for me. I’m happy to say these got a huge thumbs up from him, so from my kitchen to yours I hope you guys like them just as much.
A few notes:
- To color the meringue, I used Americolor’s Electric Green, but any green will work. Just make sure that you start slowly with the color by adding in one drop at a time. The meringue may start fall, but keep mixing it will come back to form shortly.
- Make sure to add in the mint extract in the beginning and not at the end or you will ruin meringue to the point of no return. The oil from the mint extract will zap it into a liquefied mess.
- Store finished meringues in an airtight container in the freezer.
- Totally unrelated: This week’s bark recipe will be up tomorrow and don’t forget to enter my KitchenAid Food Proceessor giveaway. Click here to enter.
Christmas Tree Meringues
Preparation: Line bake sheet with parchment and heat oven to 200 degrees F.
Ingredients:
Meringue Cookie:
- 4 eggs whites
- 1 cup sugar
- Pinch of tartar
- 1/8 teaspoon of mint extract
- 2-4 drops of green food coloring
Chocolate Stars:
- 2 oz. melted chocolate
Instructions:
Meringue Cookie:
- Place sugar, egg whites and tartar in a bowl over (not directly on) simmering water. Constantly whisk the egg whites until the sugar has dissolved.
- Pour the egg mixture into a clean bowl and add mint extract. Using a whisk attachment on a stand mixer or a hand held mixture, slowly beat egg mixture on medium low. Once mixture is no longer opaque, add in green food coloring. Increase speed and continue to beat mixture until stiff peaks have almost formed. Mixture is ready when whisk attachment dipped into mixture leaves a curled but stiff peak when removed.
- Transfer mixture to a pastry bag fitted with a close or open star tip and pipe ½ inch to ¾ inch wide cookies, making sure to set them one inch apart from one another. Bake at 200 degrees F for 2 hours, then turn off oven and leave the door slightly ajar for meringues to cool down with the oven. Store meringue cookies in an airtight container away from any heat or moisture. Alternatively, store them in the freezer where they can be enjoyed straight from the freezer without any defrosting.
Chocolate Stars:
- Line bake sheet with parchement paper. Place melted chocolate in a pastry bag fitted with a number two round tip or place melted chocolate in a plastic bag and cut a small hole in a corner and pipe chocolate into star shape. Chill piped chocolate stars in the refrigerator until ready to use. (If you are nervous about free-handing the stars, place a sheet with a star pattern underneath the parchment paper and pipe chocolate over the outline).
Assembly:
1. To place the stars on the meringue cookies, squeeze a dallop of cooled melted chocolate on top and then place chocolate stars in it.
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You’re a genius. I think I’ve only had a meringue cookie once in my life. These are over the top cute and perfect for the month!
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What an adorable idea!
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ADORABLE!
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Your tips are always so awesome–love the one about the peppermint oil added at the beginning! I would never have thought of that :) I think your meringues look delicious and so cute!
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ooooh yours are gorgeous! i made some christmas tree meringues this weekend but they are not as pretty. i’m still trying to decide if i should use them (prettier ones) for a cookie swap or if i should do a more traditional cookie.
anyways, i love all of your wonderful creations! these are adorable!
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So adorable!
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I love the way these look, I can’t wait to make these!!
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These are gorgeous. I love the color and the chocolate stars look like they defy gravity!
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these are the cutest things ever! will have to add them in my christmas treat rotation. i don’t like mint though – do i need to add in another extract (vanilla?).
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Naomi replied: — November 30th, 2011 @ 10:40 pm
Justine-Vanilla will work.
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Looks divine! I Love Meringue Cookies!
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I want to try these!! How many does the recipe make?
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Naomi replied: — December 1st, 2011 @ 8:27 pm
Hi Dixie-the recipe makes approximatelt 12-14 two meringue cookies.
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Looks wonderful!
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Lovely! :)
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These are so incredible gorgeous! Love. Just posted a link on EdibleCrafts.CraftGossip.com :)
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So fun and festive!
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These are so much cuter than those peppermint ones I see every year.
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You are so talented!!! Those meringue cookies are so adorable just like anything you make. May I know how big is the diameter and height of those meringues. Thank you and keep doing what you do.
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Wow..a perfect picture of baking marvel! Just awesome..could not take my eyes off from that 1st click.
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These are really cute, I might have to try these this month. I’m not a big meringue fan, but while I was in France I found a company that made a meringue that had a nougat filling that was so good.
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I have never thought meringues look exciting one bit until now. These are too cute to pass up!!
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I love meringue. I would eat them in any of their swirly form, how much more a meringue shaped in a very festive form like what I see in the picture? I truly love these treats. Thanks for sharing the Christmas cheer via your sweet post! Hugs!
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What a cute idea, these are so festive!! :)
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These are so creative and simply adorable!!
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These look fabulous, festive and yummy
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200°F or °C?
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Daria replied: — November 15th, 2014 @ 2:22 pm
Oh, I found it, sorry ;)
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Can I replace the peppermint oil with vanilla extract??
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Would I be able to use this recipe to make small meringue shells?
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