WIC Approved Christmas Meringues

Updated at: Thu, 17 Aug 2023 12:03:06 GMT

Step 1

Whip egg whites until slightly frothy on medium high (8 on a kitchenaid)

Step 2

Add in cream of tartar and salt

Step 3

Add in sugar 1 tbsp at a time while whisking on medium high (8 on a kitchenaid). Add in very slowly, waiting at least 10 seconds between each addition.

Step 4

Once all sugar as been added, turn the speed up to high and whisk for about 6 minutes. The batter should be glossy and holding a hard peak.

Step 5

Remove bowl from mixer and fold in the food coloring. Do not add more than 4 drops.

Step 6

Line a baking pan with parchment or a silpat. Preheat oven to 225 degrees.

Step 7

In a piping bag with a star tip, pipe out the trees in a circular, layered motion. Like if you were frosting a cupcake, just smaller. Keeping at least a half inch distance between all cookies.

Step 8

In a piping bag with a leaf tip, pipe out the wreathes in a circular, pulling motion. Creating spikes of leaves is the goal. Keeping at least a half inch distance between cookies.

Step 9

Optional: Decorate with sprinkles and/or cinnamon imperials if desired. Don’t go too heavy handed here.

Step 10

Bake for 1 hour. When the timer goes off, turn off the oven but leave the cookies in for another hour before removing.

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