Meringue is well known in the Highland Lakes — in fact, its sky-high presence on the top of certain pies (we’re looking at you, Blue Bonnet Cafe!) might have put Marble Falls on many a foodie’s road map.
This sweet confection is found on, in, or alongside all kinds of decadent holiday desserts. But don’t be fooled: This light and fluffy frippery is perfectly capable of shining on its own. Meringue cookies, or “kisses,” are deceptively easy to make and will put a sweet smile on even the Grinch’s face.
There are three basic types of meringue: French, Swiss, and Italian. This recipe uses French meringue, the simplest and lightest of the three and the only one that is not cooked. Instead, it is dried in the oven, creating a firm, crisp cookie that melts in your mouth. Meringue does not contain flour or dairy products, so it is naturally free of lactose and gluten. Enjoy!
Tips before you begin:
- Separate egg whites from yolks while eggs are cold. It is much easier.
- However, it is important to use room-temperature egg whites when making meringue.
- Use a clean, large glass or metal bowl. The volume of the mixture will increase a good bit while whipping.
- Be careful not to overbeat the mixture. Egg whites curdle and dry if beat for too long.
- Humidity will affect meringues, so it’s best not to make these on damp days.
Christmas tree meringues
(Makes about 26)
Ingredients
- 3 large egg whites
- 1½ teaspoons vanilla extract, preferably clear (could also use almond or peppermint)
- ¼ teaspoon cream of tartar
- pinch of salt
- ⅔ cup granulated white sugar
- green food coloring
- star nonpareils
- sprinkles (if desired)
You will need
- One large, clean glass or metal bowl — best not to use plastic
- mixer
- spatula or large spoon
- pastry bag with star tip
- parchment paper or foil
- cookie sheets
- 200-degree preheated oven
Here we go …
Place room-temperature egg whites in large bowl. Add extract, cream of tartar, and salt to egg whites. Beat on medium speed until foamy.
Slowly add sugar one tablespoon at a time, beating until dissolved after each addition. Beat on high speed until stiff, glossy peaks form. Check mixture by inserting and removing spoon or spatula to create peak. If it stands firm, it is ready.
Add drops of green food coloring as desired, mixing thoroughly.
Place mixture into pastry bag. Pipe trees about 2 inches wide onto lined cookie sheets, leaving about 2 inches between. Add stars and sprinkles as desired.
Bake in 200-degree preheated oven for 3 hours. Take one cookie out and let it cool then break it in half. Check to make sure meringue is dry inside. If done, turn off oven and slightly open oven door. Leave meringues in oven until cooled. May need to adjust baking time depending on size of cookies. Store room-temperature meringues in airtight container.