We saved the most festive looking cookies for last in this year’s edition of “12 Days of Cookies” on Twin Cities Live. For our grand finale, Elizabeth learns how to make gorgeous Christmas tree inspired meringues studded with sprinkles, glitter and even edible gold. She gets helpful tips on the technique from Katy Gerdes from Angel Food Bakery in Minneapolis.
Each of our cookie recipes is paired with a delicious flavor of Bridgeman’s Ice Cream this year. Katy recommends pairing her delicious trees with Bridgeman’s Premium Vanilla ice cream.
Bridgeman’s Ice Cream has been stirring up sweet memories for over 80 years when the original Bridgeman’s Ice Cream Shoppe opened its doors back in 1936. They have 14 different flavors including their holiday flavor, Peppermint Krisp. Look for Bridgeman’s Ice Cream at Hy-Vee, Kowalski’s, Von Hanson’s Meats, Oxendale’s or your local family market or check out Bridgemans.com to find a retail location near you.
Christmas Meringue Cookies
5 Egg Whites
1 1/4 cups Sugar
1/2 tsp Cream of Tartar
1/2 tsp Vanilla Extract
1/4 tsp Mint Extract (optional)
Green gel food coloring
Oven @ 250 F.
Wipe down bowl, whisk and hands with white vinegar (to remove all traces of fat).
Combine whites, sugar & cream of tartar in mixer bowl. Set bowl on top of pot of boiling water, whisk egg mixture and heat until 160 degrees F.
Move bowl to stand mixer and whisk eggs until stiff peaks form (about 5-7 minutes). Add in vanilla and mint extract. Gently fold in a few drops of food coloring, you want the green to be “streaky” in the meringue.
Using piping bag fitted with large star tip, pipe meringue trees on parchment lined cookie pan. Once meringues are piped, add decorations (sprinkles, gold leaf, edible glitter, etc).
Bake meringues for aprox 25-30 minutes, until meringue outside is firm and meringue can easily be lifted off the parchment paper without sticking. Cool. Store in air-tight container.