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Christmas Tree Meringue

[Meringue Cookie]

  • 4 eggs whites

  • 1 cup sugar

  • Pinch of tartar

  • 1/8 teaspoon of mint extract

  • 2-4 drops of green food coloring

[Chocolate Stars]

  • 2 oz melted chocolate


  1. Line bake sheet with parchment and preheat oven to 90degC.

  2. Cookie: Place sugar, egg whites and tartar in a bowl over (not directly on) simmering water. Constantly whisk the egg whites until the sugar has dissolved.

  3. Pour the egg mixture into a clean bowl and add mint extract.

  4. Using a whisk attachment on a stand mixer or a hand held mixture, slowly beat egg mixture on medium low. Once mixture is no longer opaque, add in green food coloring. Increase speed and continue to beat mixture until stiff peaks have almost formed. Mixture is ready when whisk attachment dipped into mixture leaves a curled but stiff peak when removed.

  5. Transfer mixture to a pastry bag fitted with a close or open star tip and pipe 1/2 inch to 3/4 inch wide cookies, making sure to set them one inch apart from one another.

  6. Bake at 200 degrees F for 2 hours, then turn off oven and leave the door slightly ajar for meringues to cool down with the oven.

  7. Store meringue cookies in an airtight container away from any heat or moisture. Alternatively, store them in the freezer where they can be enjoyed straight from the freezer without any defrosting.

  8. Chocolate Stars: Line bake sheet with parchement paper. Place melted chocolate in a pastry bag fitted with a number two round tip or place melted chocolate in a plastic bag and cut a small hole in a corner and pipe chocolate into star shape.

  9. Chill piped chocolate stars in the refrigerator until ready to use. (If you are nervous about free-handing the stars, place a sheet with a star pattern underneath the parchment paper and pipe chocolate over the outline).

  10. Assembly: To place the stars on the meringue cookies, squeeze a dallop of cooled melted chocolate on top and then place chocolate stars in it.

Adapted from Bakers Royale

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