This week my husband and I were invited to a friend’s house for a Beaujolais Nouveau Party- and although we were specifically instructed to not bring a bottle of Beaujolais (it is a terrible wine but a great reason to have a party!)- we were asked to bring along a dish- preferably something homemade and / or something from our own heritage. For me… the decision was easy. It is my family’s tradition to make several different kinds of holiday cookies…. but which ones to make for this party? After some consideration, I decided upon my great-grandmother’s snickerdoodles and a new variation on my kids favorite cookie- the meringue. So I baked up a big batch of these Christmas Tree Meringues!
I decided to stick with my own tried-and-true meringue recipe which I traditionally use to create Santa hat meringues.
Christmas Tree Meringue CookiesRecipe Adapted from Family Fun Magazine (January 2008). Inspiration courtesy of Penguin Says Feed Me 2 egg whites 1/2 teaspoon cream of tartar 1/4 teaspoon vanilla extract 1/2 cup sugar
Preheat your oven to 200 degrees.
Using an electric mixer with whisk attachment, beat the egg whites until soft peaks start to form.
Spoon the meringue into a decorating bag or a quart-sized ziplock bag fitted with a large star tip. Pipe the Christmas tree shape onto parchment paper on top of your cookie sheet by creating a small circle and then spiraling the meringue into a cone-shape. You can pipe them close-together, as they will not spread when baking. I added small candy stars on top of each tree.
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