Dessert Recipes
Meringue Christmas Tree
Everyone’ll be sweet on these light-as-air tidbits — they’re gluten-free and almost too pretty to eat.
Serving Size:
40
Active Time:
1 hr.
Total Time:
4 hrs.
Ingredients
- 4 egg whites
- 1 cup granulated sugar
- 1 tsp. almond extract
- ¼ tsp. salt
- Green liquid food coloring
- 1 (7”) Styrofoam cone
- Round toothpicks, halved
- 1 (1”) iced star shaped cookie
- Silver dragées
- ½ cup light green candy melts, melted
- White sparkling sugar
Instructions
- Heat oven to 200°F. Line two baking sheets with parchment paper. On medium speed, beat egg whites until frothy, 2 min. On medium-high, slowly beat in sugar until stiff peaks form, 5–6 min. On low, beat in almond extract and salt. Tint green with food coloring.
- Transfer batter to pastry bag fitted with medium star tip. Pipe about 20 (½”) meringue rosettes onto pan, spacing 1″ apart. Pipe 1¼” meringue rosettes with remaining batter, spacing 1″ apart. Bake until dry to touch and meringues lift off paper easily, about 2 hrs. Turn off oven; let meringues stand in oven with door closed, 1 hr. Remove from oven; let cool.
- Wrap cone in plastic wrap. Starting from bottom, insert one toothpick halfway in cone; press on large meringue. Repeat to cover cone. Insert toothpick half into star cookie; insert at top. Attach mini meringues and dragées with candy melts. Sprinkle with sparkling sugar.