Christmas Trees French Meringue

French Meringue is always a classic during the holidays or anytime you have some egg whites on your hand. They are simple and perfect, just read the method carefully and you should be good to go.

The recipe I am sharing with you today is from the talented Pauline (@lemon__poppy), she is not only a talented Chef, she also has a catering company in the heart of Paris. Of course, you will find Pauline’s recipe right HERE!

Enjoy & Bon Appétit!

As always, you will find the Step-by-Step Video below the recipe. 

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Christmas Trees French Meringue

bakingwithnessa

French Meringue is so delicious anytime of the year. There is something quite special about them during Christmas Time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Bake Time 2 hours hrs

Turned off Oven 2 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Dessert

Cuisine French, Italian

Servings 30

Equipment

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Large Bonmat™

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Baking Sheet (L)

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Magnetic Measuring

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Mixing Bowl

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Spatula

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Pastry Bag and 4 Tips

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Pastry Stand

Ingredients

 

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• ▢ 7 (210 g) egg whites (At Room Temperature)
• ▢ 1 cup (200 g) sugar
• ▢ 1 2/3 cup (200 g) confectioners' sugar

Instructions

 

• Preheat oven to 185F/85C.
• Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet.
• In the bowl of your stand mixer, beat your egg whites until they are frothy. Slowly drizzle the sugar, 1/3 at a time. Continue to whip until stiff peaks. IMPORTANT: If the egg whites are not stiff enough your French Meringue will not hold its shape when baking. It should be so thick it won't budge when your bowl is flipped upside down! You should also see a nice beak.
  

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• Evenly distribute the Confectioners' Sugar previously sifted and shake your spatula as you come up through the meringue. This will prevent any lumps.
  

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• Peel your Pastry Bag with the round tip on and spread your green coloring on either side. Scoop a 1/3 of your Meringue into your Pastry Bag. Shape your meringue as a Christmas Tree directly onto your bonMAT™.
  

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• For the Red Star, repeat the above step with a 1/2 of your meringue and the star tip on. The Whole recipe makes 2 Large Trays.
• Bake for 2 hours at 185F/85C. When time is up, turn off the oven and let the French Meringue sit in the cooling oven with the LIGHT ON for two hours. This will help to maintain the heat. IMPORTANT: Do not open the door of your oven until then, otherwise your French Meringue will crack. Enjoy & Bon Appétit!
  

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• N.B. French Meringue are best kept in a closed metal container.

Video

Special Notes

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Nutrition

Nutrition Facts

Christmas Trees French Meringue

Amount Per Serving

Calories 55 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 12mg1%

Potassium 12mg0%

Carbohydrates 13g4%

Sugar 13g14%

Protein 1g2%

Calcium 1mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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