Thursday, December 5, 2013


Christmas Tree Meringue Cookies

I’m all over the place with desserts lately, aren’t I? But you should know by now that I switch between whimsical and rustic desserts like the Kardashians go in out of the news. These are easy to make and even more fun to receive, because-who doesn’t like a bit of whimsy during the holidays? For shipping, I would suggest finishing the meringue  cookies with something less fragile like a red M&M or Sixlet, rather than the piped chocolate stars.

Meringues are one of those desserts that I always associate with the holidays, even though I don’t eat them. Nope, this is one of the few desserts that I don’t like. But guess who does?
Matt, the p-i-c-k-i-e-s-t eater I know. Seriously, five out of ten meals gets a no-pass, as in it never sees a second breathe of life.
So how is it that he likes meringue? I have no idea, but thank goodness someone in our house likes meringues to test them for me. I’m happy to say these got a huge thumbs up from him, so from my kitchen to yours I hope you guys like them just as much.
A few notes:
  • To color the meringue, I used Americolor’s Electric Green, but any green will work. Just make sure that you start slowly with the color by adding in one drop at a time. The meringue may start fall, but keep mixing it will come back to form shortly.
  • Make sure to add in the mint extract in the beginning and not at the end or you will ruin meringue to the point of no return. The oil from the mint extract will zap it into a liquefied mess.
  • Store finished meringues in an airtight container in the freezer.


Preparation: Line bake sheet with parchment and heat oven to 200 degrees F.
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
Meringue Cookie:
  1. 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.
  2. Pour the egg mixture into a clean bowl and add mint extract. 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.
  3. Transfer mixture to a pastry bag fitted with a close or open star tip and pipe ½ inch to ¾ inch wide cookies, making sure to set them one inch apart from one another.  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.  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.
Chocolate Stars:
  1. 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. 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).
1. To place the stars on the meringue cookies, squeeze a dallop of cooled melted chocolate on top and then place chocolate stars in it.

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