I had this yummy Kawaii Christmas Tree Meringue Recipe on my former blog during the holiday season, and thought I’d add it to here since so many people seemed to enjoy it. I loved making these and to be honest, meringue is very approachable to make despite what many may believe. It’s important to ensure that your mixing bowl is free of any oils or debris so be sure to super dooper extra wash and dry it prior to using. Separating egg whites from egg yolks is pretty easy too. I personally don’t believe in using fancy little gadgets and stuff that will end up clogging your kitchen drawers. Simply crack a room temperature egg into your CLEAN hand and slowly allow the egg whites to pass between your fingers into your bowl.
Super meringue tip: If you accidentally drop a little sneaky yolk into your egg whites, use an egg shell to collect the runaway yolk. It works like a magnet. The chalaza, which is the stringy part connected to the egg yolk, keeps the yolk centered inside of the egg and prevents it from attaching from the inner membrane of the egg’s shell, called the exterior albumen.
I used an piping bag and a medium round piping and piped out each meringue onto a parchment paper lined baking sheet and baked meringues at 300 F/ 150 C for about one hour.
I love light and girly pastel colors for the holidays, but this recipe is just a guideline. Add more green food coloring for your meringues if you desire, and use whatever sprinkles you have on hand for holiday baking. I’ll add a few resources below on exact products I used to create these Kawaii Christmas Tree Meringues. I hope you enjoy this recipe as much as I did making it. I’ll be sure to add more holiday recipes on my blog in classic Amby style. I’m such a weeabo. LOL!
- 3 Egg Whites
- 2 TSP Vanilla Extract
- 1/2 Cup Caster Sugar
- 1/4 TSP Cream of Tartar
- 1. In a clean and dry mixing bowl, whisk egg whites with hand mixer on high speed until foamy.
- 2. Continue to beat egg whites and add in 1/4 of your sugar slowly.
- 3. Repeat Process until All ingredients are combined.
- 4. On a parchment lined baking sheet, pipe meringues in a circular motion and taper at the top by pulling piping bag straight upward.
- 5. Decorate meringues with desired sprinkles.
- 6. Bake in a preheated oven at 300F/150 C for about 45 minutes.
- 7. Let meringues cool completely and serve.
- Cream of tartar is used to stabilize egg whites, making it less likely for your meringue to collapse.
- Caster sugar is simply super fine granulated sugar. If you cannot find this, granulated sugar works fine, or you can add sugar into a food processor until super fine for a smoother meringue texture.