Meringue Christmas Trees are so festive and look great for holiday parties. With only a handful of ingredients, Christmas Tree Meringue Cookies are easy to make.
Christmas Tree Meringues will be the star of the dessert table. This easy meringue cookie recipe is light and airy while being so delicious. It is an easy Christmas dessert that I have made for years along with Christmas Crunch Recipe.
Christmas tree shaped desserts are perfect for the holidays. Christmas Tree Sugar Cookies Recipe and Ice Cream Cone Christmas Trees also adorn our holiday table each year.
We also love 55 Christmas Cookie Recipes with Few Ingredients.
Table of Contents
What are Meringue Cookies?
They are made with egg whites and give the cookies such a light texture. This recipe is shaped to look like Christmas trees and topped with sprinkles.
Ingredients:
- Large Egg Whites (room temperature)
- Cream of Tartar
- Granulated Sugar
- Green Food Coloring
- Multi-Colored Sprinkles
Get the complete ingredient list in the recipe card at the bottom of the post.
Variations
- Powdered Sugar. Sprinkle a light dusting of powdered sugar on top of each tree. It will look like snow!
- Extract. Try using different extract for new flavors. You can use peppermint, vanilla or mint.
Step by step instructions
Step 1. First, preheat the oven to 175 degrees. Then combine the egg whites and cream of tartar in a bowl of a stand mixer. I used a stand mixer on medium speed until the egg whites become frothy. It takes about 2-3 minutes.
Step 2. Next, increase the speed to medium high and gradually add in the sugar. Turn the speed up to high and beat for 4-5 minutes until it forms stiff peaks.
Step 3. Lower the mixer to a low speed and add the vanilla extract.
Step 4. Mix in the green food coloring and carefully stir it in to dye the meringue. Be careful that you do not over mix or you will remove the air from the mixture.
Step 5. Use a piping bag with star tip to pipe Christmas tree shapes directly on the prepared baking sheets and then gently top with the sprinkles. Bake the cookies until they are crisp but not brown.
Step 6. Serve and enjoy!
Pro Tips
- Prepare the baking sheet. Line the pan with parchment paper or a silicone baking mat.
- Don’t overmix the meringue mixture. This will remove the air and the cookies won’t have the same texture.
- Cream of Tartar. This helps to stabilize the egg whites.
Frequently Asked Questions
These cookies will last for a few weeks stored at room temperature in an airtight container.
You can easily remove them from the pan and they hold their shape. They are also hard to the touch.
There are a couple of culprits. Either the cookies were underbaked or they absorbed too much moisture. It is an easy fix.
Place the cookies back in the oven for about 10 minutes and they should return to a crispy texture.
Place the cookies inside an airtight container. Leave the cookies at room temperature. Do not refrigerate the cookies as this can make them chewy.
More Christmas Treats to try:
- Christmas Wreath Cookies Recipe
- Best Christmas Crack Recipe
- Christmas Pancakes Ideas
- Easy Hot Cocoa Cookies Recipe
- Strawberry Santas
- Christmas Truffles Recipe
I can’t wait for you to make these delicious cookies. Once you do, leave a comment and star recipe rating. It makes my day to hear from you!
Meringue Christmas Trees
Ingredients
- 4 large Egg Whites room temperature
- 1/4 teaspoon Cream of Tartar
- 3/4 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- Green Food Coloring
- Multi-Colored Sprinkles
Instructions
- Preheat the oven to 175 degrees Fahrenheit and line 2 baking sheets with parchment paper.
- Place the egg whites and cream of tartar in a large mixing bowl. With an electric mixer, beat on medium speed until the egg whites become frothy (2-3 minutes).
- Increase the speed to medium high and slowly add in the sugar (1 tablespoon at a time) until all the sugar is added. Turn the speed up to high and beat for 4-5 minutes until stiff peaks start to form.
- Turn the speed on the mixer down to a low speed and mix in the vanilla extract.
- Add in the green food coloring and carefully stir it in to dye the meringue but you do not want to over mix and remove the air from the mixture.
- Put the meringue in a piping bag fitted with a small star tip.
- Pipe seal Christmas tree shapes directly on the prepared baking sheets and then gently top with the sprinkles.
- Bake the cookies until they are crisp but not browned (approximately 1 hour 45 minutes). Then turn off the oven but leave the cookies in the oven for 30 minutes. Test a cookie and if it’s still chewy in the middle, let them continue to dry out in the oven.
- Let the cookie cool completely on the baking sheets on wire racks and then they are ready to serve and enjoy!
