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Meringue Christmas Tree cookies are crisp, light, and melt in your mouth with every bite. They look adorable on any dessert table and always remind people of the magic of the season. Even though they look fancy, these Christmas tree meringues come together with simple dry ingredients and a smooth, glossy meringue that is easy to pipe.
“These tree meringues are perfect festive bites that melt in your mouth and taste like holiday magic.”
-Becky
These cute Christmas Tree Meringues are so crispy and airy. Made from simple whipped egg whites and sugar, they bake into light green trees that are perfect for holiday cookie trays and festive gifts. They hold their shape beautifully, look adorable with sprinkles, and stay fresh for days.
If you love these treats, be sure to try these Bugle Elf Hats, Grinch Oreo Balls, Snowball Cookies, or this easy Grinch Fudge. And don’t forget to add these Pomegranate Martinis, creamy Homemade Eggnog, or this tasty Fall Sangria to your table too!
Table of Contents
Ingredients You Will Need
Egg whites: Fresh large egg whites whip best. I let them sit on the counter for 30 minutes before mixing too.
Cream of tartar: Helps strengthen and stabilize the meringue.
Salt: Balances sweetness.
Sugar: Fine granulated sugar dissolves best.
Teaspoon vanilla extract: Replace with almond or peppermint for different flavors.
Gel green food coloring: Gel color keeps the mixture from thinning.
A full list of ingredients is included in the recipe card below.
Variations
Cupcake toppers: Pipe smaller meringue trees and set them on a cupcake liner filled with chocolate cupcakes dusted with confectioners’ sugar.
Peppermint twist: Replace vanilla with peppermint extract and add a tiny swirl of red coloring for a candy cane effect.
Chocolate base: Dip the bottom in melted chocolate for a rich finish and added stability.
How to Make Meringue Christmas Trees
Preheat your oven to 225 degrees F (105 degrees C). Line large baking sheets or two baking sheets with parchment paper.
- Add the large egg whites, cream of tartar, and salt to a clean large bowl. Make sure the sides of the bowl are completely grease free. Using a stand mixer or electric mixer fitted 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. Increase to medium high speed and continue beating until stiff peaks form. Rub a little between your fingers. If it feels gritty like flour, keep beating until smooth. (They should be stiff peaks)
- Add the teaspoon vanilla extract and tint the mixture with green gel food coloring. Mix gently so the whipped egg whites stay full and airy.
- Transfer the mixture to a large piping bag fitted with a star tip. Hold the bag at a 90 degree angle and pipe dollops to form the tree. You can also start at the bottom and do a swirl motion as you go up, building a tree shape. Add sprinkles and a smaller star onto the top of each tree. Bake for 1 hour. Turn the oven off and leave the meringue trees inside with the oven door closed for 2 hours so they dry completely.
Expert Tips
Start with a clean bowl: Any grease prevents whipped egg whites from forming stiff peaks. Wipe the bowl with a bit of vinegar if needed.
Watch the mixer speed: Begin on medium low speed, move to medium speed, then to medium high speed for the perfect consistency.
Pipe straight up: Holding the piping bag at a 90 degree angle helps create stacked layers that look like real Christmas tree meringues.
Drying is important: Cooling slowly with the oven door closed keeps the texture crisp and prevents cracking.
Decorate early: Add decorations before baking so they stay secure and hold their color.
Meringue Christmas Trees FAQs
Meringue Christmas Trees stay crisp for up to one week when stored at room temperature in an airtight container.
Yes. They hold up well as long as they stay dry and are kept away from moisture.
Sticky meringues usually mean the air was too humid. Bake on a dry day or store with a small dish of dry rice in your container.
Cracking often happens if the oven temperature is too warm or if they cool too quickly. Keeping the oven door closed during cooling prevents sudden temperature changes.
Yes. Gel food color works best so the meringue does not thin. Red, blue, or pastel trees look beautiful too.
More Easy Christmas Recipes
Desserts
Homemade Pie Crust
Desserts
Pecan Pie Recipe
Holidays
Christmas Tree Cupcakes
Desserts
Snowball Cookies
If you have tried this recipe or any others from Celebrating Simply, I’d love it if you would leave a ⭐ star rating and share your thoughts in the ✍️ comments below. Your feedback means a lot!
Meringue Christmas Trees
Equipment
- Mixing Bowl
- Mixer
- Whisk
- Baking Sheet
- 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
- Preheat your oven to 225 degrees F (105 degrees C). Line large baking sheets or two baking sheets with parchment paper.
- Add the large egg whites, cream of tartar, and salt to a clean large bowl. Make sure the sides of the bowl are completely grease free.
- Using a stand mixer or electric mixer fitted 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.
- Increase to medium high speed and continue beating until stiff peaks form. Rub a little between your fingers. If it feels gritty like flour, keep beating until smooth. (They should be stiff peaks)
- Add the teaspoon vanilla extract and tint the mixture with green gel food coloring. Whisk gently so the whipped egg whites stay full and airy.
- Transfer the mixture to a large piping bag fitted with a star tip. Hold the bag at a 90 degree angle and pipe dollops to form the base. Lift slightly and pipe another layer, then another, creating the shape of a tree. A toothpick can help adjust the top of the tree or tap down small ridges. (You can also start at the bottom and do a swirl motion as you go up, building a tree shape.)
- Add sprinkles and a star onto the top of each tree. Add decorations gently so they stay in place.
- Bake for 1 hour. Turn the oven off and leave the meringue trees inside with oven door closed for 2 hours so they dry completely. Store at room temperature in an airtight container. Do not refrigerate because moisture softens meringues.
Notes
Watch the mixer speed: Begin on medium low speed, move to medium speed, then to medium high speed for the perfect consistency.
Pipe straight up: Holding the piping bag at a 90 degree angle helps create stacked layers that look like real Christmas tree meringues.
Drying is important: Cooling slowly with the oven door closed keeps the texture crisp and prevents cracking.
Decorate early: Add decorations before baking so they stay secure and hold their color.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So easy to make! Perfect when you need a quick little treat for a party or just for snacking!