These light and airy Christmas tree meringues are a festive and delicious addition to your holiday celebrations! Made with basic ingredients these cute cookies are easy and delicious!

Christmas Tree Meringues

These light and airy Christmas tree meringues are a festive and delicious addition to your holiday celebrations! Made with basic ingredients these cute cookies are easy and delicious!

A close up of a Christmas tree meringue cookie. It is green with gold and silver sprinkles and a gold star on the top.

This time of year there are so many amazing treats to choose from! Many are rich, buttery, delicious and decedent. These Christmas meringue cookies stand out on your holiday cookie tray because they are light, have a delicious crunchy texture and just the perfect hint of sweetness. While these cookies seem complicated they are actually really easy and are so much fun to make, decorate and eat!

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A plate full of green Christmas tree meringues.

FAQ & TIPS for making Meringue Christmas Trees-

Flavoring these meringues-

This recipe is awesome because it is a bit of a blank canvas. The simple mixture of sugar and egg whites can be flavored in a lot of ways. In this recipe I’ve used vanilla because I love the simple tasty flavor. But you can easily swap out the vanilla extract for other flavors. Almond extract adds a delicious flavor, and peppermint extract is a great flavor for the holidays. You can add them in addition to vanilla or instead of the vanilla. Use 1/2 tsp of Almond or 1/4 teaspoon of peppermint.

Decorating the trees-

For my meringues I used a combination of gold and silver sanding sugar sprinkles, however you can decorate these easy meringue Christmas trees however you’d like! Use your favorite cute Christmas sprinkles or edible glitter to create festive and beautiful cookies.

A small plate with three Christmas tree meringues . They are green and decorated with gold and silver sprinkles and topped with a gold heart.

Tips for using egg whites-

Your egg whites are the most important thing for successful meringues! Make sure that you have pure egg whites without any egg yolk in them. I like to crack them into a separate bowl before putting the whites in my mixing bowl just to be on the safe side. You also want to make sure you have room temperature egg whites for the best results! I like to take my eggs out of the fridge at least 30 minutes before starting so that they can come to room temp. Use large eggs for best results!

Whipping: Start whipping the egg whites at a low speed and gradually increase to medium or high as they froth up. Keep whipping until you reach stiff peaks. Stiff peaks mean that the egg whites are firm and hold their shape.

Add Sugar Gradually: Add the sugar gradually, about a tablespoon at a time, while whipping the egg whites. This helps the sugar dissolve and prevents the meringue from becoming grainy.

Help! I don’t have a piping bag!-

While I like to use a piping or icing bag fitted with star nozzle to make the perfect Christmas tree meringues don’t worry if you don’t have the special equipment! You can use a zip top bag and fill it with the meringue mixture. Then snip off the corner and gently squeeze the meringue onto your baking sheet. You can swirl it or squeeze a base and gently lift up on the bag to form the tree shape.

Baking and Cooling these Meringue Trees

Baking Time: The baking time can vary depending on the size of your meringues. They are done when they easily lift off the parchment paper and are dry to the touch. The center should remain soft and marshmallow-like.

Cooling: Allow the meringues to cool in the turned-off oven for about an hour to prevent cracking. Then, transfer them to a wire rack to cool completely.

Remember that making meringue cookies can be sensitive to humidity, so it’s best to avoid making them on rainy or humid days and store them in an airtight container in a dry area. With practice, you’ll get the hang of it and be able to enjoy these delightful treats.

Ingredients for these Christmas Tree Meringue Cookies-

The ingredients for Christmas tree meringues on a white marble background. Eggs, sugar, vanilla, cream of tartar, green gel food coloring and sprinkles.

4 Egg Whites (room temperature)

1 Cup White Sugar

1/8 tsp Cream of Tartar

½ tsp Vanilla Extract

Green Food Coloring- gel is best

Star Shaped Sprinkles

Sprinkles

A plate filled with christmas tree shaped meringue cookies.

Here’s how to make Christmas Tree Meringues

Preheat oven to 200, line a baking sheet with parchment paper.

In a large bowl with an electric hand mixer or in the bowl of a stand mixer fitted with the whisk attachment whip egg whites on high speed until white and foamy.

Add the cream of tartar and gradually add half of the sugar. Continue whipping until egg whites begin to thicken and soft peaks form. The meringue batter should be thick and when the mixer is removed from the bowl it should stick to the whisk and hold it’s shape.

A collage showing four steps for making Christmas tree meringues. The first picture shows a mixing bowl with raw egg whites in it. In the second picture the egg whites have been whipped until foamy. In the next picture they are a solid white and soft peaks have begun to form. In the final shot the meringue mixture is shiny with stiff peaks and a drop of green gel food coloring has been added.

Gradually add in the remaining sugar and vanilla and continue beating on high several minutes until stiff peaks form.

Add in a drop of green food coloring and mix until well incorporated. Add more food coloring if until desired color is reached.

Place mixture in a piping bag fitted with a large star tip or closed star piping tip.

Pipe onto the parchment lined baking sheet in a circular motion lifting up as you pipe the meringue mixture to create the Christmas tree shape. Gently place a sprinkle star on top and add additional sprinkles to decorate the trees.

A collage of four pictures showing how to make Christmas tree meringues. The first picture shows a glass mixing bowl with a green meringue mixture in it. In the second picture the meringue batter has been placed in a piping bag with a star tip. Small Christmas tree shapes have been piped onto a parchment lined baking sheet. The third picture shows the piped meringue trees on a parchment lined baking sheet. In the final picture the meringue trees have been decorated with silver and gold sprinkles and topped with a gold star shaped sprinkle.

Place in oven and bake for 2 hours. When finished baking turn off the oven and open the oven door slightly, leave the meringues in the oven while they cool. (about 1 hour)

Store in a dry place in an airtight container.