Meringue Christmas Tree

These Meringue Christmas Trees are the sweetest and most festive treats for the holiday season! Light, crispy, and beautifully decorated, they make the perfect edible gifts or dessert table centerpiece.

What You’ll Need
•    Green, Pistachio, and Red food coloring
•    White and dark chocolate (for drizzling)
•    Sprinkles: Dear Santa Sprinkle Mix, Frozen Fantasy Sprinkle Mix, Jingle Bell Rock Sprinkle Mix, Dreamy Wonderland Sprinkle Mix
•    Silver Glitter Spray




How to Make the Meringue Pops

1. Prepare the Meringue
•    In a clean mixing bowl, beat 3 large egg whites (room temperature) until foamy.
•    Gradually add ¾ cup (150g) of caster sugar, one tablespoon at a time, while continuing to beat on medium speed.
•    Once all the sugar is added, increase to high speed and beat until the meringue is glossy, thick, and forms stiff peaks.
•    Add ¼ tsp cream of tartar and ½ tsp Vanilla extract, and beat for a few more seconds until fully combined.

2. Add Color
•    Divide the meringue into three portions. 
•    Tint each with Green, Pistachio, and Red food coloring.
•    Transfer each color into Piping Bags fitted with star or round tips.

3. Pipe the Shapes
•    On a Baking Mat, pipe a small dot of meringue first.
•    Place a Popsicle Stick onto the dot, this helps it stick firmly to the meringue.
•    Then, pipe your desired shapes (Christmas tree or wreath) on top of the stick.
•    Make sure the stick is well covered so it stays secure after baking.

4. Bake
•    Bake in a preheated oven at 90°C (195°F) for 1½ to 2 hours, or until the meringues are crisp and dry.
•    Turn off the oven and leave the meringues inside to cool completely.

5. Decorate
•    Drizzle melted white and dark chocolate over the baked meringue pops.
•    Sprinkle with Dear Santa, Frozen Fantasy, Jingle Bell Rock, and Dreamy Wonderland Sprinkle Mixes.
•    Finish with a light mist of Silver Glitter Spray for that magical sparkle!

FAQ- Meringue Christmas Tree

1. Why did my meringue turn soft or sticky after baking?
This usually happens if there’s too much humidity in the air or the meringue wasn’t baked long enough. Make sure to bake at low temperature until they’re completely dry, and store them in an airtight container once cooled.

2. Can I make the meringue pops ahead of time?
Yes! You can make them up to 1 week in advance. Just keep them in an airtight container at room temperature. Avoid the fridge, as moisture will soften them.

3. My meringue mixture isn’t getting stiff peaks. What should I do?
Make sure your bowl and whisk are completely clean and grease-free, and that no egg yolk is in your whites. You can also add a little cream of tartar or a few drops of lemon juice to help stabilize the meringue.

4. Can I use a hand mixer instead of a stand mixer?
Absolutely. A hand mixer works just as well. It may just take a few extra minutes to reach stiff peaks.

5. Can I decorate with other toppings instead of sprinkles?
Of Course! You can add crushed candy canes, edible pearls, or tiny fondant decorations to match your Christmas theme.