If you’re looking for a festive, light, and adorable treat to wow your holiday guests, I’ve got you covered with this Christmas Tree Meringue Cookies Recipe. These little green trees are not just cute—they’re delightfully crisp, melt-in-your-mouth sweet, and surprisingly easy to make once you get the hang of it. I absolutely love how this recipe turns simple egg whites and sugar into something magical for the holidays. Keep reading and I’ll show you exactly how to make these charming meringue cookies that will definitely become a new seasonal favorite!
Why You’ll Love This Recipe
- Simple Ingredients: You only need a handful of pantry staples plus colorful sprinkles to make these festive cookies.
- Fun & Festive Shape: Piping them as Christmas trees brings a playful, handmade touch to your cookie tray.
- Light & Airy Texture: The crisp exterior with a slightly chewy center is absolutely addicting, and a nice break from heavier holiday sweets.
- Make Ahead Friendly: These cookies keep well, so you can bake them in advance and impress without any last-minute stress.
Ingredients You’ll Need
These ingredients work in harmony to give you those perfectly crisp, glossy meringue trees. Make sure you use room temperature egg whites for the best volume, and trust me, real cream of tartar is a game-changer for stability!
- Egg whites: Using fresh eggs and bringing them to room temperature helps you get maximum volume when whipping.
- Cream of tartar: This acidic powder stabilizes the egg whites so they hold their shape throughout baking.
- Granulated sugar: Adding sugar slowly ensures your meringue is glossy and silky.
- Green gel food colouring: Gel works best since it won’t thin the meringue but still gives that vibrant Christmas tree color.
- Sprinkles: Choose festive shapes and sizes for added holiday cheer and texture.
Variations
I love playing around with this Christmas Tree Meringue Cookies Recipe to match different themes or dietary needs. Don’t be afraid to get creative, because a slight tweak can make all the difference!
- Chocolate Drizzle: Once cooled, drizzle melted dark chocolate over the trees for an elegant flavor contrast my family goes crazy for.
- Vanilla or Almond Extract: A few drops swapped with cream of tartar give a subtle flavor lift when you want something a bit more aromatic.
- Dairy-Free Sprinkles: Ensure your sprinkles are allergy-friendly if serving guests with sensitivities.
- Mini Meringue Trees: Pipe smaller versions as bite-size treats perfect for cookie exchanges or stocking stuffers.
How to Make Christmas Tree Meringue Cookies Recipe
Step 1: Prep Your Oven and Ingredients
Start by preheating your oven to a low 200°F (about 90°C) so you get that slow, even drying which is key to perfect meringues. Line your baking sheets with parchment paper—this helps the meringues peel right off later without sticking or breaking. Trust me, take the extra minute here to prepare properly—it pays off big time!
Step 2: Whip Up the Egg Whites
In a clean, dry bowl, start beating your room-temp egg whites and cream of tartar on medium speed until foamy—think cappuccino froth texture. This is the moment where your patience shines. Slowly add your sugar one spoonful at a time, beating well after each addition to dissolve it completely. You’ll see the mixture thicken and become glossy with stiff peaks—that’s your sign the meringue is ready.
Step 3: Add Color and Pipe Your Trees
Gently fold in a few drops of green gel food coloring, mixing carefully until the color is even but without deflating the meringue. Transfer it to a piping bag fitted with a large star tip, then pipe three dollops per tree in descending size—biggest at the bottom, smallest on top—to mimic a Christmas tree shape. Don’t forget to sprinkle each tree generously; it looks festive and adds lovely texture.
Step 4: Bake and Cool
Bake your meringue trees for 45-50 minutes until the sides are dry and the bottoms lift cleanly off the parchment. Here’s a crucial tip: turn the oven off and leave the meringues inside overnight to cool completely—it helps them dry out without cracking. If you’re short on time, crack the oven door open and let them cool for about an hour instead. Avoid rushing the cooling step, or you’ll lose that perfect texture.
Pro Tips for Making Christmas Tree Meringue Cookies Recipe
- Use a Clean Bowl: Any grease or residue can hinder the egg whites from whipping properly—wipe your bowl with vinegar if needed.
- Add Sugar Slowly: Take your time here—rushing this step can cause grainy meringue and no stiff peaks.
- Don’t Skip Cooling Time: Leaving meringues inside the cooling oven prevents cracks and keeps them perfectly crisp.
- Pipe with Confidence: Practice piping a few test shapes to get a feel before the real meringues; it makes it more fun and less stressful!
How to Serve Christmas Tree Meringue Cookies Recipe
Garnishes
I love using colorful festive sprinkles — little red and gold balls, tiny stars, or even edible glitter — to make these meringue trees festive and eye-catching. You can also dust them lightly with powdered sugar for a snowy effect if you’re feeling extra cozy that day.
Side Dishes
These meringue cookies pair beautifully with a warm cup of hot cocoa or a spiced holiday tea. They’re also a great light dessert option following richer holiday meals — I like to serve them alongside gingerbread or fruitcake for contrast.
Creative Ways to Present
For parties, I like arranging the meringue cookies upright in a festive glass jar with fairy lights woven around it — it makes an instant centerpiece. Wrapping a few in cellophane bags tied with red ribbons also makes for charming handmade gifts sure to delight friends and family.
Make Ahead and Storage
Storing Leftovers
I keep leftover Christmas Tree Meringue Cookies in an airtight container at room temperature. This preserves their crispness for up to a week, so you can bake early and enjoy longer without worrying about soggy meringues.
Freezing
If you want to freeze them, I recommend putting the fully cooled meringues in a single layer on a baking sheet, then transferring them to a freezer-safe container once frozen solid. They thaw quickly at room temp and retain their texture surprisingly well when done this way.
Reheating
To revive any slight softness after storage, pop the meringues in a low oven at 200°F for about 5 to 10 minutes before serving. It’s the quickest way I’ve found to bring back that perfect crisp snap.
FAQs
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Can I use powdered sugar instead of granulated sugar for the Christmas Tree Meringue Cookies Recipe?
While powdered sugar dissolves faster, it contains cornstarch which can affect the texture of your meringues. Granulated sugar is best for achieving that glossy, stiff peak consistency needed for this recipe.
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What if my egg whites don’t whip up stiff peaks?
Make sure no yolk has mixed in and that your bowl and beaters are perfectly clean and grease-free. Also, using room-temperature egg whites helps greatly. Adding cream of tartar helps stabilize the foam. If it’s still not working, try starting over with fresh whites.
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How long can I store these meringue cookies?
Stored properly in an airtight container at room temperature, these meringue cookies keep fresh and crispy for up to one week.
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Can I make these meringue cookies without food coloring?
Absolutely! Feel free to skip the green food coloring if you prefer classic white meringue trees or want to pipe different shapes for other occasions.
Final Thoughts
This Christmas Tree Meringue Cookies Recipe has become a special holiday tradition for me—and I’m confident you’ll enjoy making and sharing these cute, crunchy trees just as much as I do. They bring a touch of whimsy and light sweetness that balances the season’s heavier treats perfectly. Give yourself plenty of time to bake and cool these beauties, and don’t stress the process—it’s all part of the fun. I can’t wait for you to try this recipe and hear how much your family loves it!
Print
Christmas Tree Meringue Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 20 minutes
- Yield: 30 meringue Christmas trees
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These delightful Meringue Christmas Trees are a festive and airy treat, perfect for holiday celebrations. Made from whipped egg whites and sugar, they are piped into tree shapes, colored with green gel food coloring, decorated with sprinkles, and then baked to a crisp, melt-in-your-mouth texture. Light and sweet, they make a charming dessert or holiday decoration that’s sure to impress.
Ingredients
Ingredients
- 2 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- 100 g granulated sugar
- Green gel food colouring
- Sprinkles
Instructions
- Preheat Oven: Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper and set it aside to prepare for baking the meringues.
- Beat Egg Whites and Cream of Tartar: In a large mixing bowl, use an electric hand mixer or stand mixer fitted with a whisk attachment to beat the egg whites and cream of tartar on medium speed until frothy, resembling cappuccino foam.
- Add Sugar Gradually: Sprinkle one spoonful of sugar at a time into the egg whites, mixing well between each addition. Continue this until all the sugar has been incorporated.
- Whip to Stiff Peaks: Keep mixing the egg whites and sugar until stiff peaks form, meaning the mixture is glossy and holds its shape firmly when you lift the whisk.
- Add Coloring: Add a few drops of green gel food coloring to the meringue and mix gently until the color is thoroughly combined throughout the mixture.
- Pipe Meringue Trees: Transfer the colored meringue mixture to a piping bag fitted with a large star tip. Pipe three dollops of meringue stacked on top of each other, starting with the largest dollop at the bottom and the smallest on top to create a tree shape. Add sprinkles on the top of each meringue tree for decoration.
- Bake the Meringues: Place the baking sheet in the preheated oven and bake for 45-50 minutes, or until the sides of the meringues are dry to the touch and the bottoms easily peel away from the parchment paper.
- Cool the Meringues: Turn off the oven and leave the meringues inside to cool overnight for best results. Alternatively, crack the oven door open and let them cool for about 1 hour. Ensure the meringues are completely cooled before handling or storing.
Notes
- Ensure the egg whites are at room temperature before whipping for better volume.
- Adding sugar gradually helps dissolve it properly and makes the meringue stable.
- Use cream of tartar to stabilize the egg whites and achieve a glossy finish.
- Green gel food coloring works best as it doesn’t affect the consistency of the meringue.
- Allow meringues to cool completely to ensure they are crisp and dry inside.
- Store meringues in an airtight container to keep them fresh and crisp.
- You can customize sprinkles to match your holiday theme or preferences.
Nutrition
- Serving Size: 1 meringue Christmas tree
- Calories: 20
- Sugar: 5g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 0.3g
- Cholesterol: 0mg
