Holiday baking brings a special kind of joy, and what better way to spread the festive spirit than with delightful Mint Meringues shaped like Evergreen Trees? These light, airy treats are a perfect addition to your holiday dessert table, and with a touch of mint, they are cool and refreshing after dinner. Here’s how you can make your own!
For the holidays, I pipe these meringue cookies into Christmas trees and crush some to make “edible snow” around our Gingerbread house. They’re also great crushed over chocolate pudding, chocolate ice cream, and chocolate mousse!
Ingredients
This recipe is a little different from my favorite classic crispy meringue cookies, but it still only requires very few ingredients.
- 4 large egg whites
- Pinch of salt
- White distilled vinegar
- Cornstarch
- Granulated sugar
- Creme de Menthe liqueur
Meringue is known for its delicate structure, and achieving the perfect consistency involves a bit of science. Adding a little vinegar to your meringue mixture helps stabilize the egg whites. The acid in the vinegar interacts with the proteins in the egg whites, helping them to hold their shape and creating a more stable, voluminous meringue.
This is particularly important when shaping your meringues into something as whimsical as little Christmas trees — you need that extra firmness to ensure they don’t lose their shape in the oven
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How to Pipe the Tree Shape
To create your Mint Meringues in the shape of evergreen trees, you’ll need an open star-shaped piping tip. Here’s a step-by-step guide to achieve this festive shape:
- Prepare the Piping Bag: Fit a piping bag with an open star tip. This will allow you to create that classic tree texture with edges that mimic branches.
- Color the Meringue (Optional): If you want your trees to be extra green, add a few drops of green food coloring to your meringue mixture and gently fold until the color is evenly distributed. The Creme de Menthe will already add a hint of green.
- Fill the Piping Bag: Carefully spoon your meringue mixture into the prepared piping bag. Push the meringue down to remove any air pockets and ensure a steady flow when piping.
- Pipe the Trees: To pipe each tree, start by holding the piping bag perpendicular (straight up and down) to your parchment lined baking sheet. Squeeze the bag to form a small base and then slowly lift up, squeeze, then slowly lift up, squeeze, then slowly lift up… releasing pressure as you pull away, allowing the meringue to form a narrow peak at the top. The star tip will create ridges, giving your tree that authentic evergreen texture.
- Bake: Bake your meringues in a low-temperature oven, either 175F/80C on convection mode or 200F/90C on bake mode, ensuring they dry out completely without browning.
More Meringue Desserts You’ll Love
Melt-In-Your Mouth Pavlova – The perfect meringue cake!
Crunchy Meringue Cookies – Simple, vanilla flavored clouds of meringue.
Eton Mess – A classic British treat with strawberries and cream!
Mint Meringue Cookie Recipe
Stunning mint meringue cookie with a wintry mint flavor and a hint of green color. Quick and easy-to-make cookies melt in your mouth.
Ingredients
- 4 (145g) large egg whites, at room temperature
- 1 pinch of salt
- 1 Tablespoon (15ml) distilled white vinegar
- 1 Tablespoon (10g) cornstarch
- 1 cup (200g) granulated or caster (superfine) sugar
- 2 teaspoons (10ml) Creme de Menthe liqueur
- 2 drops green food coloring, optional
Instructions
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Preheat oven to 200℉/90℃ or 175℉/80℃ if using convection mode. Line 2 sheet pans with parchment paper and set aside.
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Double-check that your mixer bowl is extra clean and dry as that will cause the egg whites to not whip up properly. In a bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and pinch of salt on low-medium speed until foamy, approximately 30-40 seconds.
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Pour in the distilled white vinegar and cornstarch. Continue whisking on medium speed for one minute.
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While mixer is running, add the sugar, one tablespoon at a time, and continue whisking on medium-high speed until stiff peaks form, meringue is glossy and completely smooth but not dry, and the sugar is fully dissolved (this part of adding the sugar and continue beating may take 4-6 minutes).
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Beat in Creme de Menthe and optional food coloring until fully combined, scraping down the sides of the bowl and folding gently by hand to finish.
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Immediately spoon meringue into a piping bag and pipe the meringue onto the prepared baking sheet. For piping the tree shape, view the notes below. These cookies don’t spread, so you can place them quite close to each other.
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Place on a low-to-middle rack of the oven and bake for 80-90 minutes, or until the meringues are dry, their center isn’t sticky, and they are easily lifted from the parchment paper with their bases intact. Turn off the oven and, without removing, let meringues cool completely for at least four hours or overnight (ideal).
Recipe Notes
Helpful tips:
If you have a scale, weigh the egg whites for best results. Make sure there are no egg yolks in there or it will ruin the meringue.
Using a low oven temp and parchment paper will prevent the meringue bases from browning.
Remember that there’s no harm in baking the meringues for a longer time, so if you don’t feel that they’re quite ready yet, continue letting them bake.
How to Pipe the Tree Shape
To create your Mint Meringues in the shape of evergreen trees, you’ll need an open star-shaped piping tip. Here’s a quick guide to achieve this festive shape:
- Prepare the Piping Bag: Fit a piping bag with an open star tip. This will allow you to create that classic tree texture with edges that mimic branches.
- Pipe the Trees: To pipe each tree, start by holding the piping bag perpendicular (straight up and down) to your parchment lined baking sheet. Squeeze the bag to form a small base about 1 inch/2.5 cm in diameter and then slowly lift up, squeeze, then slowly lift up, squeeze, then slowly lift up, squeeze, then slowly lift up… releasing pressure as you pull away, allowing the meringue to form a narrow peak at the top. The star tip will create ridges, giving your tree that authentic evergreen texture.
Storing & Serving
Meringue cookies will keep for 2 weeks in an airtight container at room temperature. Serve in a bowl or get creative and crush these cookies over chocolate pudding, chocolate ice cream, or chocolate mousse!
Crushing meringue cookies also creates an “edible snow” for surrounding your gingerbread house too.
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