It’s the last day of our 12 Days of Cookies! We have made some fantastic tasting cookies over the last few days!! And today’s is no exception!!
Today’s cookie is not really a cookie but a meringue which is light and airy with crispy edges but fluffy inside — they’re delicious!!
We flavored them vanilla and piped some plain and added sprinkles to them. They turned out the best! And I find the plain to have the best flavor.
The other half we dyed a light leaf green and added one drop of peppermint which completely overpowered the meringue and changed the texture. They still taste good, and I do love peppermint, but I would much rather prefer them plain. Definitely be careful with peppermint flavoring when adding to the meringue!
Since we are using the whites for the meringue, the yolks can easily be turned into a delicious Jelly Roll! That’s what we did! Anytime I have a bunch of egg yolks leftover from a recipe, I always turn them into a Jelly Roll — just like gramma! Now, back to the meringues!
Let’s get started!
We are whipping the egg whites by hand, but of course you can use an electric beater!
Put egg whites in a large bowl.
Whip until light and foamy.
Slowly add sugar while beating. Add cream of tartar and salt. Beat until smooth and glossy. Egg whites should have stiff peaks.
Add flavoring and green food color if you like. Mix gently because the meringue will deflate. We decided to do some plain and some colored with peppermint.
Fit piping bag with tip. Put meringue in piping bag. Pipe meringue upward into a tree shape onto parchment lined cookie sheet.
Top with sprinkles.
Bake at 200F for 1 hour, turn cookie sheet and bake another hour. Don’t brown. It’ll be done when the meringue comes off pan easily and is crunchy. Once done, let cool completely before transferring to an airtight container. Store on counter.
These are light with crispy edges but fluffy inside — they’re delicious!!
12 Days of Cookies… Day 12 — Christmas Tree Meringues
4 egg whites
1 cup granulated sugar
1/4 tsp cream of tartar
Pinch salt
Green food color gel
1/4 tsp peppermint extract or 1 tsp vanilla extract
Sprinkles
Be careful when separating eggs – any amount of yolk in the white will prevent the white from whipping up.
Put egg whites in a large bowl. Whip until light and foamy. Slowly add sugar while beating. Add cream of tartar and salt.
Increase mixer to high and beat until smooth and glossy, about 5 minutes. Egg whites should have stiff peaks. Add flavoring and green food color if you like. Mix until incorporated.
Fit piping bag with tip. Put meringue in piping bag. Pipe in tree shapes piping upwards onto parchment lined cookie sheet. Top with sprinkles. Bake at 200F for 1 hour, turn cookie sheet and bake another hour. Don’t brown. It’ll be done when the meringue comes off pan easily and is crunchy. Once done, let cool completely before transferring to an airtight container. Store on counter.
enjoy from Our City Homestead to yours