Holiday Meringue Christmas Trees

4 large egg whites, room temperature

1 cup granulated sugar (200g)

1/4 teaspoon cream of tartar (optional, for stability)

1/2 teaspoon vanilla extract (or peppermint extract for a minty twist!)

Green gel food coloring (a few drops)

Assorted holiday sprinkles or nonpareils for decorating

Preheat your oven to 200°F (95°C) and line two baking sheets with parchment paper.

In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy using an electric mixer or stand mixer with a whisk attachment.

Gradually add the granulated sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form (about 5-7 minutes). The meringue should hold its shape and not droop.

Add the vanilla extract and green food coloring (adjust for desired shade). Beat again until well combined.

Transfer the meringue to a piping bag fitted with a large star tip (or any tip you prefer). Pipe mounds of meringue in the shape of small trees onto the prepared baking sheets, starting from the base and swirling upward.

Decorate the trees with sprinkles to resemble ornaments.

Bake in the preheated oven for 1.5-2 hours, or until the meringues are firm and can easily be lifted off the parchment paper without sticking.

Turn off the oven, leaving the meringues inside to cool completely (this prevents cracking).

Once completely cooled, carefully remove the meringues from the baking sheet. Serve immediately or store in an airtight container at room temperature for up to 1-2 weeks.

Ensure No Egg Yolk: Make sure there is no trace of yolk in your egg whites, as this can prevent the meringue from whipping properly.

Room Temperature Eggs: Using room-temperature egg whites results in a more stable and voluminous meringue.

Avoid Humidity: Meringues are best made on dry days; excess humidity can cause them to be sticky.

Prep Time: 15 minutes

Baking Time: 1.5-2 hours

Total Time: ~2 hours

Servings: About 24 meringue trees