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Christmas Meringue

Christmas Meringue
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Christmas Meringue is a light and airy holiday treat featuring crisp, melt-in-your-mouth meringue cookies made from simple, pantry staple ingredients. Perfectly stable, glossy, and customizable with festive flavors and add-ins, these gluten-free delights bring elegance and joy to any holiday gathering or cozy winter night.

Ingredients

Scale

Main Ingredients

  • 4 large egg whites, fresh and at room temperature
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar or 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

Optional Add-ins

  • 1/2 teaspoon peppermint extract
  • 1 tablespoon crushed candy canes
  • 1 tablespoon cocoa powder
  • 1 tablespoon freeze-dried fruit powders (raspberry or strawberry)
  • 2 tablespoons finely chopped toasted nuts (e.g., almonds, pecans)

Instructions

  1. Prepare Your Ingredients and Tools: Separate the egg whites ensuring no traces of yolk remain. Let egg whites come to room temperature to achieve better volume when whipped. Use a clean, grease-free bowl and beaters for maximum meringue stability.
  2. Whip the Egg Whites: Begin whipping the egg whites on medium speed until frothy. Add cream of tartar or lemon juice to stabilize the foam.
  3. Slowly Add Sugar: Gradually add the granulated sugar one tablespoon at a time while beating on high speed. Continue until stiff peaks form and the mixture is glossy and smooth.
  4. Incorporate Flavorings: Gently fold in vanilla extract and any optional flavorings such as peppermint extract, cocoa powder, or freeze-dried fruit powders without deflating the foam.
  5. Shape and Bake: Using a piping bag or spoon, shape the meringue onto a parchment-lined baking sheet. Bake in a preheated oven at about 200°F (90°C) for 1 to 2 hours until the meringues are completely dry and crisp to the touch.

Notes

  • Egg White Temperature: Room temperature egg whites whip better and produce more volume.
  • Slow Sugar Addition: Adding sugar gradually helps it dissolve fully and avoids a grainy texture.
  • Low and Slow Baking: Bake at low temperature to dry the meringue without browning or cracking.
  • Humidity Warning: Avoid making meringues on very humid days to prevent them from softening.
  • Storage: Store meringues in an airtight container at room temperature away from moisture to maintain crispness.

Nutrition

Keywords: Christmas meringue, holiday treats, gluten free cookies, festive dessert, airy meringue, peppermint meringue, spiced meringue

Find it online: https://sophiespace.com/christmas-meringue/