We have only 18 days left until Christmas. 18, people. I’m still not sure how I feel about that. I’ve been falling behind this year. Typically, my cookie stash would be pushing maximum density by now. Instead, I’ve only made a few batches that have already been eaten by ravenous house mates (and by that, I mean me). I think this holiday season is just a bit more hectic than others of Christmas past. There’s more to do. More to wrap. More to buy. Our weekends, my usual baking time, have been packed with activity and thus leave me little time to bake.
That’s going to change this weekend. I actually cannot handle NOT having cookies around at Christmas. You never know when there will be an unexpected visitor to offer them up for or a last minute party to attend. Christmas cookies and treats are the universal pleaser this time of year. Trust me. No one turns down a Christmas cookie.
These meringues could be considered treats more than cookies, I guess. But really, meringues are out of this world. You get a bunch of different textures all wrapped up in one neat little package. They are crispy when you bite in, then light and airy as you continue to eat them. Their middles are like soft, pillowy marshmallows with just a bit of chewy texture. I tinted mine green, piped them out with a standard circle tip and added some sprinkles to make them “trees”. They make me feel cheery and at this time of year, I appreciate all aspects of cheer. The more cheeriness, the better!
- 4 large egg whites, room temperature
- ¼ tsp cream of tartar
- 1 cup sugar
- ½ tsp vanilla extract
- Preheat the oven to 200 degrees.
- In the bowl of your stand mixer, combine egg whites and cream of tartar. Beat on high until stiff white peaks form.
- Add in vanilla. Add in the sugar a little at a time and beat until you get very stiff white peaks.
- Transfer the meringue mixture to a piping bag.
- On parchment paper lined baking sheets, pipe out your meringue. Start at the bottom and pipe upward making circles.
- Add sprinkles, if you choose.
- Bake for 1 hour and 15 minutes until the meringue is set.