Mini Meringue Christmas Trees with Marshmallow Centers
Total Time:2 hours
Ingredients
4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1 cup granulated white sugar
1 teaspoon alcohol-free vanilla extract
Green gel food coloring
24 marshmallows made with agar-agar
Small gold or yellow star sprinkles
Assorted tiny nonpareils for ornaments
Instructions
Preheat your oven to 200 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats. Use a tiny dab of meringue on the corners of the parchment paper to keep it from sliding around while you pipe your trees later.
In a very clean, grease-free glass or metal bowl, beat the egg whites and cream of tartar on medium speed. Continue until soft peaks form, which means the peaks curl over gently when the whisk is lifted. Ensure there is no yellow yolk in your whites, or they will not whip properly.
Increase the mixer speed to medium-high and begin adding the granulated sugar one tablespoon at a time. This slow process is vital to ensure the sugar dissolves completely. Continue beating until the mixture is thick, glossy, and forms stiff peaks that stand straight up.
Gently fold in the alcohol-free vanilla extract and the green gel food coloring. Use a toothpick to add the color gradually until you reach your desired shade of forest green. Avoid over-mixing at this stage to keep the air in the meringue.
Place a small dot of meringue on the bottom of each marshmallow and stick them onto the prepared baking sheets, spaced two inches apart. Fit a piping bag with a star tip and fill it with the green meringue. Starting at the base of a marshmallow, pipe three layers of “branches” in a circular motion, moving upward and inward to cover the marshmallow entirely and form a pointed tree shape.
Carefully place a star sprinkle on the top of each tree and lightly dust with nonpareils to look like ornaments. Bake in the center of the oven for 90 minutes. Once the time is up, turn off the oven and leave the door slightly ajar, allowing the trees to cool completely inside for at least an hour to prevent cracking.
