If you’re looking for a festive, light-as-air treat to wow your guests this season, then you’re in for a real treat with my Christmas Tree Meringue Cookies Recipe. These charming little wonders are crisp, sweet, and shaped perfectly like tiny Christmas trees–the ultimate holiday conversation starter on your dessert table! I remember the first time I made them; they looked just as adorable as they tasted, and since then, they’ve become a go-to for holiday baking in my kitchen. Stick around, and I’ll share exactly how you can master this recipe with some tips that make it foolproof and absolutely delightful.
Why You’ll Love This Recipe
- Festive & Fun: These meringue cookies instantly brighten any holiday gathering with their whimsical tree shape and festive green hue.
- Light & Airy Texture: You’ll adore how crisp and melt-in-your-mouth these cookies turn out when made right.
- Simple Ingredients: Made with just egg whites, sugar, and a few decorating touches—easy to find and easy to whip up.
- Make Ahead Friendly: You can bake these days in advance, which is perfect when the holiday hustle kicks in.
Ingredients You’ll Need
These ingredients come together effortlessly to create the perfect texture and flavor. The key is using room temperature egg whites and a good quality granulated sugar that dissolves well to achieve the smoothest meringue.
- Egg whites: I always use large eggs and make sure the whites are at room temperature to maximize volume when whipping.
- Cream of tartar: This helps stabilize the egg whites so your meringue holds its shape brilliantly.
- Granulated sugar: Adding it gradually is what gives the meringue its glossy shine and firm peaks.
- Green gel food coloring: Gel colors work best for vibrant hue without adding extra liquid.
- Sprinkles: Choose festive colors and shapes to add that extra Christmas magic on top.
Variations
I love encouraging a little creativity with this Christmas Tree Meringue Cookies Recipe because that’s the best part of holiday baking—making it your own. Whether you’re switching up colors or adding new flavors, it’s easy to tailor.
- Chocolate Drizzle: Once cooled, drizzle melted dark or white chocolate for a fancy spin—I did this last year, and it was a huge hit!
- Flavored Meringue: Add a few drops of peppermint or almond extract instead of vanilla for a festive twist.
- Colored Layers: Pipe layers of different shades of green or even add white “snow” layers for a fun ombré effect.
- Allergy-Friendly: Since meringues are naturally gluten-free and dairy-free, they’re perfect for friends with dietary restrictions.
How to Make Christmas Tree Meringue Cookies Recipe
Step 1: Prep Your Oven and Tools
Start by preheating your oven to 200°F (yes, super low and slow is key here!) and line a baking sheet with parchment paper. This low temperature is what dries out the meringue gently so it stays crisp without browning.
Step 2: Whip Those Egg Whites
Using a stand or hand mixer, beat your room-temperature egg whites and cream of tartar on medium speed until they look frothy—like cappuccino foam. This is where your meringue starts to build volume and texture.
Step 3: Gradually Add Sugar and Beat to Stiff Peaks
Now, the secret to a stable, glossy meringue: add your granulated sugar one spoonful at a time, mixing well between each addition. Keep going until all the sugar is added and your meringue holds stiff peaks—the kind that don’t flop when you lift the whisk out. At this point, it should feel slick and almost like whipped cream but firmer.
Step 4: Add Color and Pipe
Add a few drops of green gel food coloring and gently mix until blended. Then transfer your beautiful green meringue to a piping bag with a large star tip. When piping, stack three dollops on top of each other to build your tree shape, starting with the largest dollop on the bottom and smallest on top. Don’t forget to sprinkle some festive sprinkles right after piping!
Step 5: Bake and Cool Slowly
Bake your meringues for 45 to 50 minutes until the sides dry out and the bottoms easily lift off the parchment. Here’s a trick I learned: turn off the oven and leave the meringues inside overnight with the door slightly cracked open to cool gently. This step is critical because a sudden temperature change can cause cracking. If you don’t have time, let them cool for about an hour with the door open, but slow cooling is always best!
Pro Tips for Making Christmas Tree Meringue Cookies Recipe
- Use Room Temperature Egg Whites: They whip up much easier and yield maximum volume, making your meringue light and airy.
- Add Sugar Slowly: This prevents graininess and ensures a shiny, smooth meringue that pipes beautifully.
- Low and Slow Baking: Baking at low temp dries out the meringue without browning or cracking.
- Avoid Humidity: A dry day is your best friend when making these; moisture can cause the meringues to weep or become sticky.
How to Serve Christmas Tree Meringue Cookies Recipe
Garnishes
I like using bright red and gold sprinkles to mimic Christmas ornaments—you can get really creative here. Tiny silver dragees also add a lovely festive shimmer. Sometimes I dust a little powdered sugar over the top to look like freshly fallen snow. It’s a quick touch that makes the cookies look even more magical.
Side Dishes
These meringue trees pair wonderfully with a warm cup of hot cocoa, peppermint tea, or even alongside a rich, creamy eggnog. I’ve also served them with a platter of fresh fruit and nuts for a light holiday tea-time spread.
Creative Ways to Present
For holiday parties, arrange your Christmas Tree Meringue Cookies Recipe on a tiered cake stand to create a festive centerpiece. You could also individually wrap them in cellophane tied with ribbon as sweet edible gifts. I’ve even set them standing upright in styrofoam covered in decorative foil to resemble a mini tree forest on the party table!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, I store my meringue cookies in an airtight container at room temperature. Keeping them dry is crucial; moisture is their enemy and will make them lose their crispness. I’ve had them stay perfectly fresh for up to a week this way, which is great when prepping ahead.
Freezing
If you want to make these well ahead, you can freeze them in an airtight container with layers of parchment paper in between. When you’re ready to serve, just thaw at room temperature. I’ve found that freezing doesn’t change their delicate texture at all.
Reheating
Meringues don’t really require reheating, but if you want to freshen them up and get a slight extra crunch, pop them in a warm oven at 200°F for 5-10 minutes. Just be watchful—prolonged heat can brown or crack them.
FAQs
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Can I use powdered sugar instead of granulated sugar for this meringue?
While powdered sugar can sometimes be used in meringues, for the best texture and stability in this Christmas Tree Meringue Cookies Recipe, granulated sugar is preferred. It dissolves more reliably during the slow beating process, resulting in that classic crisp shell and melt-in-your-mouth inside.
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Why do my meringue cookies crack or brown during baking?
Cracking or browning usually means the oven temperature is too high or the meringues were cooled too quickly. This recipe’s low 200°F temperature and slow cooling method help prevent that. Avoid opening the oven door too often while baking, and let them cool inside with the door cracked for more even drying.
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Can I make this recipe without cream of tartar?
Cream of tartar helps stabilize the egg whites and improve volume, but if you don’t have it, you can substitute with a small splash of lemon juice or white vinegar. Just use about half the amount and proceed the same way; your meringues should still turn out nicely.
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How long do these Christmas Tree Meringue Cookies last?
Stored properly in an airtight container at room temperature, these cookies can last up to a week. Just be sure to keep them away from humidity to maintain their crisp texture.
Final Thoughts
This Christmas Tree Meringue Cookies Recipe has become one of my favorite holiday baking rituals because it’s as charming as it is delicious. There’s something so joyful about piping those little meringue dollops into perfect trees and watching them come out crisp and beautiful from the oven. I can’t wait for you to try this out for your own celebrations—trust me, your family and friends will be asking for the recipe! So grab your mixer, some sugar, and get ready to bake a batch of holiday magic.
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: Gluten Free
Description
Delightful and festive Meringue Christmas Trees made by whipping egg whites with sugar and cream of tartar, tinted with green gel food coloring, piped into tree shapes, decorated with sprinkles, and baked to a crisp, airy texture. Perfect for holiday celebrations, these light and crunchy treats add a whimsical touch to your dessert table.
Ingredients
Ingredients
- 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 (93°C). Line a baking sheet with parchment paper and set it aside to ensure easy removal of the meringues after baking.
- Whip Egg Whites: 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. Continue until the mixture becomes frothy, resembling cappuccino foam, which helps stabilize the meringue.
- Add Sugar Gradually: Sprinkle the sugar one spoonful at a time into the egg white mixture, mixing thoroughly between each addition. Continue this process until all sugar has been incorporated and the mixture holds stiff peaks, indicating it is ready for coloring.
- Color the Meringue: Add a few drops of green gel food colouring to the stiff meringue and gently mix until the color is evenly distributed, giving your meringue the perfect Christmas tree hue.
- Pipe the Trees: Transfer the colored meringue to a piping bag fitted with a large star tip. Pipe three dollops on top of each other to form a tree shape, starting with the largest dollop at the bottom and tapering to the smallest at the top. Decorate each meringue tree with sprinkles while still soft.
- Bake: Place the piped meringues on the prepared baking sheet and bake for 45 to 50 minutes, or until the sides are dry and the bottoms lift cleanly from the parchment paper. This low and slow baking ensures a crisp, dry exterior.
- Cool the Meringues: Turn off the oven and leave the meringues inside to cool overnight with the door closed, or open the oven door slightly and let them cool for about 1 hour. Make sure they are completely cool before storing to maintain their crisp texture.
Notes
- Ensure egg whites are at room temperature for maximum volume and better whipping.
- Add sugar slowly for a stable meringue and avoid grainy texture.
- Use gel food coloring to avoid altering the meringue’s consistency with liquid colorants.
- Storing meringues in an airtight container will keep them crisp.
- If humidity is high, store meringues away from moisture to prevent softening.
- Use a large star piping tip for distinct ridges and a festive look.
Nutrition
- Serving Size: 1 meringue
- Calories: 20 kcal
- Sugar: 4.5 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 0.3 g
- Cholesterol: 0 mg
