Meringue Christmas Trees

These little Meringue Christmas Trees are adorable and are super easy Christmas meringue cookies. They’ll look so cute on your cookie tray!

Before we get to all the details, can we just take a moment to talk about how adorable these little Meringue Christmas Trees are??

I love making meringue desserts: Christmas meringue cookies and meringues with fresh berries are my go-to’s but I especially love Christmas Tree Meringue Cookies. Easy Christmas cookies are my thing, so it’s no surprise these are always on my cookie tray.

Scroll down to the bottom for the printable recipe card with exact measurements and how to make Meringue Christmas Cookies.

Tips for making Meringue Christmas Tree Cookies

• Make sure everything you use to make the meringue – from the bowls to the beaters – are absolutely squeaky clean and dry.
• Use the freshest eggs possible.
• Your eggs should be at room temperature before separating the whites from the yolks.
• Separate your eggs into two separate small bowls. After each egg white has been separated into its bowl, pour it into the larger bowl you’ll be beating them in. This way, if you happen to get a small amount of yolk in with the whites, you’ve only lost one egg instead of all of them.
• Use only the whites from actual eggs, not a carton.
• Be sure to add your sugar gradually to make sure it dissolves well. If possible, use superfine sugar which will help it to dissolve easier into the whipped egg whites.
• Use cream of tartar. It’s possible to make Christmas Tree Meringues without it but it helps the whites to stabilize and they’re much easier to handle.
• It’s likely you won’t have to concern yourself with this tip since you’ll be making these in the winter season. Just in case, be aware that humidity can affect your meringue cookies both before and after baking them, so try to make these when it’s dry, not humid outside.
• The meringue needs to be beaten to stiff peaks – not soft peaks – to ensure they bake properly. But you also have to be careful not to beat them too much! If you do over-beat them, try beating another egg white just until it’s foamy, then carefully fold it into the over-beaten meringue until it looks shiny again. There’s no guarantee this will work, but it’s worth the shot.
• Sift a tiny amount of powdered sugar on them just before serving. It’ll look like they have a fine dusting of snow!
• Try using different extract flavorings including vanilla, peppermint and mint extract.

How to Pipe Meringue Christmas Tree Cookies

Fit the piping bag with a star nozzle and with a circular motion pipe the meringue while pulling up to the top of the tree.

How to I know when Meringue Christmas Trees are done?

When your Meringue Christmas Trees are hard to the touch and can be easily removed from the parchment paper, you’ll know they’re done. There shouldn’t be any color around the edges; if there is, that means they’re slightly over-baked.

Why are my meringue cookies chewy?

It’s possible they were either under-baked or they’ve absorbed too much moisture from the air after baking. In either case, put them back in a 200F oven for 10 minutes, then let them cool completely and test them. They should be light and crispy once again!

How long do Christmas meringue cookies last?

If stored in an airtight container in a dry area, they should last about 5-7 days. There’s no need to refrigerate them, in fact, this could cause them to become chewy and soft.

Did you make these easy Meringue Christmas Trees? Be sure to snap a pic and tag me @thewickednoodle on all social channels. I’d love to see your cookie trays!

Continue to Content

Meringue Christmas Tree Cookies

Yield: 24 cookies

Prep Time: 20 minutes

Cook Time: 1 hour

Additional Time: 2 hours

Total Time: 3 hours 20 minutes

These little Meringue Christmas Trees are adorable and super easy Christmas cookies. They'll look so cute on your cookie tray!

Print

Ingredients

• 4 eggs, room temperature
• 1 cup granulated sugar (preferably superfine)
• Pinch of salt
• 1/2 tsp cream of tartar
• 1 tsp vanilla extract OR 1/4 tsp peppermint extract
• Green food coloring, about 20 drops (more or less depending on how deep you want the color)
• Tiny sprinkles of your choice
• Powdered sugar

Instructions

1. Preheat the oven to 200F. Line 2 baking sheets with parchment paper and set them aside.
2. Carefully separate the eggs using two small bowls. After each egg is separated, pour the egg white into the bowl you'll be using to beat them (this way if any yolk gets into the egg white, you'll only lose one egg versus all of them).
3. Beat the egg whites on medium speed until they're foamy. Add the cream of tartar and continue beating the whites until they've just begun to hold soft peaks.
4. Keeping the mixer running, slowly add the sugar one tablespoon at a time. Add a pinch of salt with the final tablespoon of sugar.
5. Continue beating the egg whites until they become thick and glossy and hold stiff peaks. Add the vanilla or peppermint extract and beat just long enough to combine. Turn off the mixer.
6. Carefully add the food coloring to the bowl, then very gently fold it in just until it's evenly distributed. Be very gentle with this step as you don't want to remove the air from the meringue.
7. Add the meringue to piping bags fitted with the tip of your choice and pipe it into small Christmas tree shapes directly onto the parchment paper, at least 1 inch apart. Lightly sprinkle the sprinkles over the top and sides of the meringue trees.
8. Bake for 1 hour, then turn off the oven but don't open the oven door or remove the meringues. Allow them to sit in the unopened oven for at least 2 hours and preferably overnight.
9. Remove your cute Meringue Christmas Trees from the parchment paper. Store them in an air-tight container in a cool, dry location (do not refrigerate).
10. Sift a tiny amount of powdered sugar over the tops just before serving, if desired.

Nutrition Information:

Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 30Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 21mgSodium: 12mgCarbohydrates: 6gFiber: 0gSugar: 6gProtein: 1g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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