- 24
Ingredients
- 4 egg whites (at room temperature)
- 1 cup granulated sugar
- 1/4 teaspoons cream of tartar
- 1/2 teaspoons vanilla extract
- sprinkles (holiday, to decorate)
Preparation
Step 1
•Preheat oven to 225 F.
•Line two baking sheets with parchment paper.
•Beat egg whites in the bowl of an electric mixer until frothy. Add cream of tartar. Beat until soft peaks form. Increase speed to medium-high.
•Slowly add sugar, 1 tbsp at a time, until it is dissolved and stiff peaks form. Beat in vanilla extract.
•Fill a piping bag with meringue, use a star tip. Pipe trees, starting from the middle, pipe a circle and then 2 more, finishing in the middle on top. Sprinkle with Christmas sprinkles.
•Bake cookies for 1 1/2 to 2 hours. Check them often.
For the meringue, I’ve got some tips:
1. Make sure that the bowl and beaters are well cleaned and totally dried, this is important in order to achieve stiff peaks.
2. A day old, room temperature egg whites are best for meringues.
3. Baking temperature should be between 225F -250F (107C – 121 C).
Read more at http://cookinglsl.com/christmas-tree-meringue-cookies/#WxVMQxDJcm9i22XU.99