Bright, crisp, and impossibly cute, these meringue Christmas trees bring holiday cheer to any cookie tray. The recipe blends simple techniques with a few smart tricks so home bakers can create showstopping cookies without fuss. Whether added to a cookie swap or plated as a tiny edible tree farm, this idea combines reliable cooking, recipes, bon apetit sensibilities with a whimsical finish.
Why meringue trees shine
Meringue cookies are delicate by design, but a couple of small adjustments make them resilient and easy to work with. Adding cornstarch to the sugar prevents "weeping" and gives the meringue a pipeable, stable texture. Low-and-slow baking followed by gentle cooling produces crisp exteriors and light interiors that practically melt on the tongue.
What is needed
Ingredients
- 4 egg whites
- 3/4 cup granulated sugar
- 2 teaspoons cornstarch (mixed into sugar)
- 3/4 teaspoon vanilla (or other extract)
- 1/8 teaspoon salt
- Green food coloring (a few drops)
- Sugar stars and small round sprinkles or Navarrell's for ornaments
- About a dozen Hershey's Kisses (optional, for stands)
- Confectioners sugar for dusting
Equipment
- Stand mixer with whisk attachment (or an electric hand mixer)
- Piping bags fitted with a star tip (1/4 inch to 5/8 inch)
- Baking sheets lined with parchment
- Small paring knife and tweezers for decorating
Step-by-step method
- Stabilize the sugar. Combine 3/4 cup granulated sugar with 2 teaspoons cornstarch. This is the single most important trick to prevent soggy meringues.
- Whip the whites. In a clean bowl, whisk the 4 egg whites with 1/8 teaspoon salt and 3/4 teaspoon vanilla. Start medium-low until foamy, then move to medium-high until billowy.
- Add sugar gradually. With the mixer on medium-high, add the sugar and cornstarch mix slowly until stiff peaks form. Add green food coloring a few drops at a time to reach the desired hue.
- Pipe the trees. Fill a piping bag fitted with a star tip. Pipe a one-inch base, then two progressively smaller concentric layers to form a three-tier tree. Pull up on the final squeeze for a pointed top. Aim for about 25 trees per sheet.
- Decorate before baking. Gently press a sugar star on each tip and dot trees with tiny sprinkles or Navarrell's as ornaments using tweezers or a small spoon.
- Bake low and cool slowly. Bake at 225 degrees Fahrenheit on two racks for one hour, rotating pans at the 30-minute mark. After one hour, turn the oven off and leave the meringues inside for another hour to dry gently.
Finishing touches
To make tiny stands, carve a small hole in the base center with a paring knife. Melt Hershey's Kisses briefly to create a chocolate "glue" and dip the tip into the chocolate, then insert into the hole to anchor the tree. A light dusting of confectioners sugar creates the impression of fresh snow and finishes the display beautifully.
Tips for success
- Keep everything clean. Any grease or yolk will prevent whites from whipping properly.
- Use granulated sugar with cornstarch rather than confectioners sugar for stability.
- Be gentle with color. Peppermint extract can overpower; use extracts sparingly.
- Practice piping on spare parchment to get consistent layers before committing to the sheet.
Final notes
These meringue trees are a delightful blend of simple technique and festive presentation. They fit perfectly into seasonal spreads and offer a crisp, airy bite that complements richer holiday treats. With a few careful steps and a playful eye for decoration, home bakers can create an impressive cookie that tastes as joyful as it looks. The recipe lives squarely in the realm of dependable cooking, recipes, bon apetit—simple to learn, delightful to serve.
This article was created from the video These Festive Christmas Cookies Will Stun Your Holiday Party | America's Test Kitchen with the help of AI.
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