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Christmas Tree Meringue Cookies with Sprinkles

Christmas tree meringue cookies with sprinkles are piped into festive 2-inch trees and baked low and slow until dry and crisp. A glossy Swiss meringue base and green coloring give them their shape and holiday look.
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Prep Time 20 minutes
Cook Time 3 hours 5 minutes
Total Time 3 hours 25 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 29
Ingredients Equipment Method Notes

Ingredients
  

  • 4 egg whites large, at room temperature
  • 1 cup granulated sugar
  • 0.5 tsp cream of tartar
  • 1 tsp vanilla extract
  • 0.125 tsp green food coloring gel
  • 2 tbsp holiday sprinkles jimmies

Equipment

  • 2 13x18-inch sheet pans
  • 1 electric mixer

Method
 

  1. Heat the oven to 200°F.
  2. Line two 13x18-inch sheet pans with parchment paper.
  3. In a heatproof mixing bowl, whisk the egg whites, sugar, and cream of tartar.
  4. Set the bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water, and whisk constantly until the mixture reaches 160°F and the sugar is dissolved, 3 to 5 minutes.
  5. Remove the bowl from the saucepan and beat with an electric mixer on high speed until the meringue is cool to the touch and holds stiff, glossy peaks, 8 to 12 minutes.
  6. Beat in the vanilla and green food coloring until evenly colored.
  7. Transfer the meringue to a piping bag fitted with a large open-star tip and pipe 2-inch-tall trees about 1 inch apart on the prepared pans.
  8. Sprinkle the trees with the jimmies.
  9. Bake for 1 1/2 to 2 hours, switching the pans between racks and rotating them front to back halfway through, until the meringues feel dry and lift cleanly from the parchment.
  10. Turn off the oven and leave the meringues inside with the door closed for 1 hour.
  11. Remove the meringues and cool completely.

Notes

For the best crisp texture, keep moisture away from the meringues and store them in an airtight container; they keep for up to 3 days in the refrigerator, though refrigeration may soften them. Freezer: no, as thawing can make them sticky. They are naturally gluten-free, so no dietary swap is needed.