- 2 egg whites
- 1/8 teaspoon salt
- 1/8 teaspoon lemon juice
- 1/2 cup white sugar
- Green Icing Color
- Piping Bag, and Star Tip
- Parchment Paper
- Permanent Marker
- Mini m&ms, and colored sugar (for decorating)
1. Preheat oven to 225 degrees F (110 degrees C). Line cookie sheet with parchment paper
2. Draw stencils of a whimsical Christmas tree using the permanent marker, and flip parchment over so the marker side is facing down (you should still be able to see the stencil) — Set Aside
3. In a large glass or metal mixing bowl, add egg whites, salt, vanilla and lemon juice.
4. Beat to soft peaks, gradually adding sugar
Picture 5 shows the egg whites half way to soft peaks
Picture 6 shows the meringue at the perfect peak consistency.
7. Gradually fold in green icing color. It is important that you fold the color, so you do not remove the air from the meringue
8. Fill a piping bag with the meringue, and follow the Christmas tree stencil.
I started getting a little creative, and I even made holly meringues, and mini wreaths! Even though I had my stencil, I found that my free hand trees were cuter.
9. Sprinkle crushed peppermint candy, or colored sugar over the cookies.
10. Bake for about 40 minutes in a preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown.
11. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool.
Store loosely covered in cool dry place for up to 3 weeks. ENJOY