Step 1

Make sure all the equipment are absolutely clean and dry, any small fat or even a tiny bit of egg yolk can ruin the meringue

Step 2

Pre-heat oven to 90 C / 194°F, line baking tray with a baking sheet. Make sure about your REAL oven temperature and use a Digital oven thermometer if you can

Step 3

Have a Piping bag ready with eg. Wilton 1M piping nozzle tip

Step 4

Stir egg white with sugar over double boiler on medium heat until sugar fully dissolves. This can take about 5 minutes

Step 5

Once sugar dissolved remove the mixture from the double boiler and start whisking in a Stand mixer with cream of tartar (optional). Start on low speed and increase gradually

Step 6

Whisk the meringue on high speed until it becomes glossy and achieve stiff peaks. The meringue is ready when it has shiny, stiff peaks, check it once every minute towards the end. Mix in food colouring in the last seconds

Step 7

Once the mixture ready immediately but gently fold in white vinegar (optional) and corn starch (optional) with the help of a Rubber spatula, be careful not to deflate the meringue

Step 8

PIpe meringue onto parchment paper in different sizes. Apply sprinkles

Step 9

Bake for 90 min, do not open the oven door

Step 10

When the meringue is baked, open the door slightly (1 cm) and let them cool down in the oven for at least an hour.

Step 11

Store the Christmas tree meringue cookies in air-tight container away from humidity.