Weigh out eggs and pour them into a stand mixer fitted with a whisk attachment.
Add the sugar and water to a medium pot and turn the heat to medium. Don’t turn the heat up too high, as this can cause the temperature to rise too rapidly and go above the correct temperature.
Turn the mixer onto speed 4 or 5 on a 10 speed mixer and let the mixer run while the sugar syrup is cooking.
Check the whites after a few minutes to make sure they aren’t at stiff peaks too soon. Turn the mixer down if the egg whites appear to be reaching stiff peaks before the sugar syrup is ready.
When the sugar syrup reaches 244 degrees, remove it from the heat. Turn the mixer to speed 5 and slowly pour the hot syrup into the whipping egg whites. For the best results, pour the syrup into the mixer between the edge of the bowl and the moving whisk. It can be a bit tricky, so pour slowly to keep it from splattering all over the bowl and your face!
Let the mixer run on medium high speed until the bottom of the bowl is cool to the touch.
Remove from mixer. If you want to make some trees white, save some of the meringue for the white trees. For the green trees, use a few drops of green gel food coloring until you have achieved the desired color. Spoon the Italian meringue into piping bags, and pipe with a #104 tip.
If you wish to make swirled or two-tone trees, lay a piece of plastic wrap out on your counter. Add half white meringue and half green meringue. Roll the meringue up in the plastic wrap like a log, and twist the ends like a candy wrapper. Thread one end of the twisted plastic wrap through a piping bag fitted with a coupler, and then cut off the end that is coming out of the coupler. Attach the tip, and pipe the trees.
Pipe trees 1-2 inches apart on a parchment lined baking tray. Add sprinkles if desired at this point.
Place baking tray in oven and bake meringues for 1 hour. Turn off the oven, and keep the meringues in the closed oven for another 2-4 hours so that they can continue to dry out.
Remove from oven after a few hours, and enjoy. Store meringues in an airtight container for up to a week. They tend to get slightly sticky after a couple of days, so separate them with layers of parchment.
This is a Bake Street Society original recipe
Keywords: christmas tree meringues, italian meringue