Meringue Christmas Tree cookies are crisp, airy, and melt in your mouth with every bite. They make an adorable addition to any dessert table and capture the charm of the season. Although they look fancy, these Christmas tree meringues are made from simple dry ingredients and a glossy meringue that’s easy to pipe.
“These tree meringues are perfect festive bites that melt in your mouth and taste like holiday magic.”
-Becky
These delicate Christmas tree meringues are made from whipped egg whites and sugar and bake into light green trees that are ideal for holiday cookie trays and gift boxes. They keep their shape well, look festive with sprinkles, and stay crisp for days when stored properly.
If you enjoy these meringues, try other festive treats like Bugle Elf Hats, Grinch Oreo Balls, Snowball Cookies, or Grinch Fudge. Pair them with Pomegranate Martinis, homemade eggnog, or a seasonal sangria to complete your holiday spread.
Table of Contents
- Ingredients You Will Need
- Variations
- How to Make Meringue Christmas Trees
- Expert Tips
- Meringue Christmas Trees FAQs
- More Easy Christmas Recipes
- Meringue Christmas Trees Recipe
Ingredients You Will Need
Egg whites: Fresh large egg whites whip best; bring them to room temperature for about 30 minutes before whipping.
Cream of tartar: Stabilizes and strengthens the meringue.
Salt: Balances the sweetness.
Sugar: Fine granulated sugar dissolves and gives a smooth texture.
Vanilla extract: Use vanilla, or substitute almond or peppermint for a flavor twist.
Gel green food coloring: Gel color adds vibrant color without thinning the meringue.
A complete ingredient list is included in the recipe card below.
Variations
Cupcake toppers: Pipe smaller trees and place them on cupcakes for a festive touch.
Peppermint twist: Replace vanilla with peppermint extract and swirl in a touch of red for a candy-cane look.
Chocolate base: Dip the bottoms in melted chocolate for a richer finish and added stability.
How to Make Meringue Christmas Trees
Preheat the oven to 225°F (105°C). Line two large baking sheets with parchment paper.
- Add the large egg whites, cream of tartar, and salt to a clean, grease-free large bowl. Using a stand mixer or electric mixer with a whisk attachment, beat on medium-low speed until foamy.
- Increase to medium speed and add the sugar slowly, one tablespoon at a time. Beat until soft peaks form, then increase to medium-high and beat until stiff peaks form. If the meringue feels gritty, continue beating until smooth and glossy.
- Add the vanilla extract and tint the meringue with gel green food coloring. Fold gently so the meringue stays light and airy.
- Fill a large piping bag fitted with a star tip. Hold the bag at a 90-degree angle and pipe stacked dollops to form each tree, or pipe in a spiral from the base up to create a tree shape. Add sprinkles and a small star on top of each tree.
- Bake for 1 hour. Turn the oven off and leave the meringues inside with the oven door closed for 2 hours so they dry completely.
Expert Tips
Use a perfectly clean bowl: Any grease will prevent egg whites from reaching stiff peaks—wipe the bowl with a bit of vinegar if necessary.
Control mixer speed: Start medium-low, then medium, then medium-high for best volume and texture.
Pipe straight up: Holding the bag at 90 degrees creates stacked layers that resemble tree branches.
Dry slowly: Letting the meringues cool inside the closed oven preserves a crisp texture and reduces cracking.
Decorate before baking: Add sprinkles and small decorations before baking so they adhere and keep their color.
Meringue Christmas Trees FAQs
Stored in an airtight container at room temperature, they remain crisp for up to one week.
Yes. They hold up well if kept dry and stored away from humidity.
Sticky meringues usually result from high humidity. Bake on a dry day or store with a small dish of dry rice to absorb moisture.
Cracks can form if the oven is too hot or the meringues cool too quickly. Cooling inside the oven with the door closed helps prevent cracking.
Yes. Gel food coloring is recommended because it won’t thin the meringue; try red, blue, or pastels for variety.
More Easy Christmas Recipes
Summer Recipes
Summer Dessert Recipes
Cakes
Cherry Dump Cake
Cookies
Peanut Butter Chocolate Chip Cookies
Drinks
Kamikaze Shot
If you try this recipe or any others from Celebrating Simply, please leave a star rating and share your thoughts in the comments below — your feedback means a lot!
Meringue Christmas Trees
Equipment
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Mixing Bowl
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Mixer
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Whisk
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Baking Sheet
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Piping Bag and Tip
Ingredients
- 4 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Optional: Gel green food coloring, sprinkles, star sprinkles
Instructions
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Preheat oven to 225°F (105°C). Line two large baking sheets with parchment paper.
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Combine egg whites, cream of tartar, and salt in a clean, grease-free bowl.
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Beat on medium-low until foamy. Increase to medium and add sugar slowly, one tablespoon at a time, until soft peaks form.
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Increase to medium-high and whip until stiff peaks form and the mixture is smooth and glossy.
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Add vanilla and gel green food coloring, folding gently to keep the meringue airy.
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Pipe trees with a star tip, building layers to form a tree shape. Use a toothpick to adjust details if needed.
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Add sprinkles and a star on top. Bake for 1 hour, then turn the oven off and let the meringues dry inside with the door closed for 2 hours. Store at room temperature in an airtight container; do not refrigerate.
Notes
Watch mixer speed: Gradually increase speed for best texture.
Pipe straight up: Holding the bag vertically helps form realistic layers.
Drying is key: Slow cooling keeps them crisp and prevents cracks.
Decorate before baking: Add decorations early so they stay in place.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.