Ingredients

The following ingredients have 13 Servings
  • 3 large egg whites (room temperature)
  • 1/4 teaspoon cream of tartar
  • 3/4 cup superfine sugar (I just put regular sugar in my processor for a minute to get it finer
  • Green food color (I used paste but liquid works fine too)
  • 6 oz white chocolate chips
  • Gold edible glitter for decoration (mine is from King Arthur)

Instruction

  • Preheat oven to 200 degrees F and place the rack in the center of the oven. Line a baking sheet with parchment paper.
  • Beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks.
  • Add the sugar, a little at a time, and continue to beat on medium-high speed until the meringue holds very stiff peaks. Beat in the food coloring; the meringue might deflate a bit so just continue beating until the meringue holds stiff peaks again.
  • Pipe meringues in a tree shape using a large, serrated piping tip.
  • Bake the meringues for 2 hours, rotating the baking sheet from front to back about half way through to ensure even baking. They should not be brown but crisp on the outside. Cool completely.
  • Melt the white chocolate chips in a double boiler (I actually just put a bowl in a small saucepan). Fit a pastry bag or a ziploc baggie with a small, rounded edge piping cone and fill with melted white chocolate.
  • Pipe stars on silpat or parchment paper. Sprinkle with glitter and allow to cool. Peel the stars from the silpat once cool and attach to the trees with a dab of white chocolate.
  • Pipe dots of white chocolate directly onto tree in a random pattern.