If you’re searching for a festive, light-as-air treat that’ll impress your friends and family this holiday season, you’ve just found it. This Christmas Tree Meringue Cookies Recipe is my go-to when I want something magical, crunchy, and utterly adorable. I absolutely love how these little green trees come out crisp on the outside, slightly chewy inside, and decorated with colorful sprinkles that make them feel like holiday gems. Ready to whip up a batch that’ll have everyone asking for the recipe? Let’s get started!
Why You’ll Love This Recipe
- Light and Festive: These meringue cookies are fluffy, crisp, and perfect for the holiday vibe without feeling heavy.
- Simple Ingredients: You’ll only need a handful of pantry staples to create this holiday magic.
- Fun to Decorate: Adding sprinkles turns every cookie into a mini celebration — your kids or guests will love helping out!
- Make-Ahead Friendly: Bake them a day early, and they’ll still be fresh and crispy at your party.
Ingredients You’ll Need
This Christmas Tree Meringue Cookies Recipe might look fancy, but the ingredients are straightforward and work in perfect harmony—just egg whites, sugar, and a touch of color. Choosing the right sugar and fresh eggs will make all the difference in getting those stiff peaks that hold their tree shape beautifully.
- Egg whites: Always use room temperature eggs for better volume and easier whipping.
- Cream of tartar: It stabilizes the egg whites and helps keep that perfect fluffy texture.
- Granulated sugar: Add a little at a time to avoid grainy meringue and to achieve that gorgeous glossy finish.
- Green gel food colouring: Gel colors won’t thin out your meringue like liquid dye would, keeping the texture intact.
- Sprinkles: Use your favorite festive sprinkles to make each cookie pop with holiday cheer.
Variations
I love experimenting with this Christmas Tree Meringue Cookies Recipe to fit any mood or palate. Feel free to switch up the colors or add flavors—there’s room for creativity here!
- Chocolate Peppermint: Swirl in a bit of cocoa powder and top with crushed candy canes for a festive twist that my family goes nuts over.
- Pastel Trees: Use soft pastel gel colours instead of green for a more whimsical look that kids adore.
- Nutty Surprise: Gently fold finely chopped nuts into the meringue for texture and an extra nutty flavor.
- Vegan-Friendly: Replace egg whites with aquafaba—I’ve tried it, and it works surprisingly well once you get the hang of it.
How to Make Christmas Tree Meringue Cookies Recipe
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to a low 200°F (about 95°C). Line a baking sheet with parchment paper to prevent sticking. This low temperature is key because meringues need slow, gentle drying, not baking at high heat like cookies. I usually prep my piping bag and tips now so everything’s ready once the meringue is fluffy.
Step 2: Whip Your Egg Whites to Perfect Peaks
Using an electric mixer, beat the room temperature egg whites and cream of tartar on medium speed until you get a frothy foam — think cappuccino consistency. Then, slowly add your sugar one spoonful at a time, mixing well after each addition. This patience pays off, trust me! You’ll see the mixture transform into stiff, glossy peaks that hold their shape perfectly — that’s what you want for your Christmas trees.
Step 3: Color and Pipe Your Christmas Trees
Add a few drops of green gel food colouring to the meringue and gently mix until evenly combined. Transfer the meringue to a piping bag fitted with a large star tip. Pipe three stacked dollops for each tree — largest on the bottom, then medium, then small on top. This stacking creates that classic Christmas tree shape everyone recognizes. Don’t forget to add sprinkles while the meringue is still wet; that way, they stick and look super festive.
Step 4: Bake and Cool Slowly
Bake your meringue trees for 45 to 50 minutes, or until the edges are dry and crisp, and the bottoms peel off the parchment paper easily. Here’s a trick I discovered: turn off the oven after baking and leave the meringues inside overnight with the door slightly cracked open. It helps them dry out fully while preventing cracks. If you’re short on time, cool them for at least an hour in the oven with the door open — just be gentle when handling.
Pro Tips for Making Christmas Tree Meringue Cookies Recipe
- Use Room Temperature Eggs: I learned this early on—it helps achieve maximum volume and makes whipping easier.
- Add Sugar Slowly: Dumping sugar in all at once makes the meringue grainy. I promise, patience makes it beautifully glossy.
- Gel Food Coloring Over Liquid: You’ll keep that stiff texture without any unwelcome softening of your meringue.
- Cool in Oven Overnight: Leaving the meringues in a slightly open, turned-off oven truly makes them crisp and crack-free.
How to Serve Christmas Tree Meringue Cookies Recipe
Garnishes
I usually stick with simple, colorful sprinkles because they add that joyful sparkle and pop of color. Sometimes, I’ll dust with edible glitter or add tiny silver sugar pearls for an extra elegant touch — it elevates the cookie from cute to “wow!” instantly.
Side Dishes
These meringue cookies pair wonderfully with a warm cup of spiced tea or rich hot chocolate — I love how the hot drink melts gently on your tongue right after the crunch of a meringue. They also go great on a holiday dessert platter alongside gingerbread and sugar cookies for a variety of textures.
Creative Ways to Present
For my holiday parties, I sometimes arrange these tree meringues in a circle on a large platter with “snow” made from shredded coconut or powdered sugar underneath. Kids love picking their own tree, and the visual is festive and fun. You can also wrap individual cookies in clear cellophane tie bags with a festive ribbon for charming homemade gifts.
Make Ahead and Storage
Storing Leftovers
Once your meringues are fully cooled, store them in an airtight container at room temperature. They’ll stay crisp for up to a week if kept dry — humidity is their enemy! I recommend adding silica packets or a salt shaker nearby in storage spaces to absorb moisture.
Freezing
Freezing meringue cookies isn’t something I do often, but I’ve tried it successfully by wrapping each cookie tightly in plastic wrap and then placing them in a freezer-safe container. When thawed at room temperature, they maintain most of their crispiness—just watch for any condensation forming.
Reheating
If your cookies soften a bit, pop them in a low oven (about 200°F) for 10 minutes to refresh their crispness. Just keep an eye on them to prevent browning or burning. This little trick has saved many batches for me!
FAQs
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Can I make Christmas Tree Meringue Cookies Recipe without cream of tartar?
Yes, you can omit cream of tartar, but it’s a helpful stabilizer that prevents your egg whites from collapsing. If you don’t have it, try using a few drops of lemon juice or white vinegar as a substitute to achieve similar results.
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How long do Christmas Tree Meringue Cookies stay fresh?
Stored in an airtight container at room temperature, these meringue cookies stay fresh and crisp for about one week. Avoid exposure to humidity, which can make them sticky or chewy.
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Can I use a different shape or piping tip for these meringues?
Absolutely! While the large star tip creates the classic tree effect, you can experiment with round or leaf-shaped tips to mix things up. Just keep in mind the size for even baking.
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What if my meringue is too soft or runny when piping?
This usually means the sugar wasn’t fully dissolved or the egg whites weren’t beaten enough to stiff peaks. Make sure to add sugar slowly and continue beating until your meringue forms firm, glossy peaks that hold their shape.
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Is it okay to use liquid food coloring instead of gel?
You can, but be cautious—liquid food coloring adds extra moisture that might soften your meringue. Gel coloring is preferable because it adds vibrant color without affecting texture.
Final Thoughts
This Christmas Tree Meringue Cookies Recipe has become a beloved tradition in my kitchen—it’s the perfect way to add a handmade touch to your holiday celebrations without extra stress. The crisp texture, sweet flavor, and festive look never fail to brighten the mood. I encourage you to give it a try, customize it your way, and share the joy with those you love. Trust me, once you master these little trees, they’ll be on your holiday menu year after year!
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: Western
- Diet: Gluten Free
Description
These festive Meringue Christmas Trees are light, airy, and sweet treats perfect for holiday celebrations. Made by whipping egg whites to stiff peaks, then colored green and piped into charming tree shapes, decorated with colorful sprinkles, and baked low and slow for crisp perfection. They make delightful additions to any Christmas dessert table or holiday party platter.
Ingredients
Meringue Base
- 2 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- 100 g granulated sugar
- Green gel food colouring, a few drops
- Sprinkles, for decoration
Instructions
- Preheat Oven: Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper and set aside to prevent sticking during baking.
- Beat Egg Whites: In a clean large mixing bowl, use an electric hand mixer or stand mixer with a whisk attachment to beat the egg whites and cream of tartar on medium speed until the mixture is frothy and resembles cappuccino foam.
- Add Sugar Gradually: Slowly sprinkle one spoonful of granulated sugar at a time into the egg whites while continuously mixing. Continue this process until all sugar is incorporated and the mixture forms stiff, glossy peaks that hold their shape.
- Colour the Meringue: Add a few drops of green gel food colouring to the stiff meringue and gently mix until the color is evenly distributed and consistent.
- Pipe the Christmas Trees: Transfer the green meringue mixture into a piping bag fitted with a large star tip. Pipe three dollops on top of each other, starting with the largest at the bottom and making each upper dollop progressively smaller to form a tree shape. Decorate each tree with sprinkles as desired.
- Bake the Meringues: Bake in the preheated oven for 45-50 minutes, until the sides appear dry and the bottoms can be easily peeled from the parchment paper without breaking.
- Cool Completely: Turn off the oven and leave the meringues inside to cool overnight for best results, or alternatively, crack the oven door open and allow the meringues to cool for about 1 hour. Ensure they are completely cooled before storing to maintain their crisp texture.
Notes
- Ensure egg whites are at room temperature to achieve maximum volume when beaten.
- Adding sugar gradually is crucial for a stable meringue that holds shape well.
- Use gel food colouring instead of liquid to avoid deflating the meringue.
- Cooling slowly in the oven prevents cracks and keeps the meringue crisp.
- Store meringues in an airtight container in a cool, dry place to maintain freshness.
Nutrition
- Serving Size: 1 meringue (approx. 10 g)
- Calories: 15
- Sugar: 4 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 0.3 g
- Cholesterol: 0 mg
