These beautiful pink tree meringues are light as a feather and delicate in flavor. They’re surprisingly easy to make and are such a treat! These were served on our Nutcracker and the Four Realms Tea Party but are lovely on a Christmas dessert buffet as well.
Pink Tree Meringues
Makes 36 meringues
Ingredients:
- 2 large egg whites
- ¼ teaspoon cream of tartar
- Dash salt
- 2 cups confectioner’s sugar
- ½ teaspoons peppermint, almond or vanilla extract
- Pink food coloring
Instructions:
- Prepare work space – Prepare a baking sheet with parchment paper. Preheat oven to 200 degrees.
2. Beat egg whites – Using a stand mixer fitted with a whisk attachment, beat together egg whites and salt on medium-high speed until foamy. Add the cream of tartar and continue beating until soft peaks form. Slowly add confectioner’s sugar one spoon at a time until stiff peaks form. Once sugar is added, add your favorite flavoring extract. While mixer is running add pink food coloring and mix until combined.
3. Pipe meringues – Place the meringue in a piping bag fitted with a large star tip. Holding the bag upright, pipe the base and gently press down to create a tiered effect. Continue piping until you have three tapered layers (see photo). Repeat until all the meringue is gone.
4. Bake – Bake for 1 hour or until meringues are no longer glossy and feel dry. Turn off the oven and allow to dry inside for an additional 1-2 hours. Do not open the oven door. Dust with powdered sugar.
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