Every year, we decorate gingerbread houses with the family. Each year, our choice of gingerbread houses evolve to those that are even more pre-made (such a wise move) and I’ve begun to use this as an opportunity try a new holiday treat. This year I chose these Christmas tree meringues from Make Bake Celebrate.
The upside of these is that they don’t take too many ingredients. The main thing you may not have is cream of tartar. The downside is they take a long time (bake slow and long) and the piping process, if you aren’t already a piping pro. I want to get better at piping before baby girl’s upcoming first birthday which is another reason I chose to give this recipe a try.
The version below is slightly altered as I learned my oven has a minimum temp. I did some googling and apparently this was done to try to help present salmonella, which I get, but also found annoying! Thankfully the recipe worked just fine.
