Meringue Christmas Tree cookies are crisp, light and melt in your mouth. They make a charming addition to any dessert table and evoke the warmth of the season. Although they look elegant, these tree-shaped 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 Christmas Tree Meringues are airy and crisp, made simply with whipped egg whites and sugar. They bake into delicate pale-green trees that are ideal for cookie trays, holiday gifts or a festive centerpiece. They keep their shape well, look adorable with sprinkles, and stay fresh for several days when stored correctly.
If you enjoy these, try other festive treats like Bugle Elf Hats, Grinch Oreo Balls, Snowball Cookies, or Grinch Fudge. Complement your dessert spread with drinks such as Pomegranate Martinis, creamy Homemade Eggnog, or a seasonal Fall Sangria.
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 the meringue and helps it hold peaks.
Salt: A pinch balances the sweetness.
Sugar: Fine granulated sugar dissolves easily for a smooth meringue.
Vanilla extract: Use vanilla, or swap for almond or peppermint to change the flavor.
Gel green food coloring: Gel color won’t thin the meringue the way liquid color can.
The full ingredient list is included in the recipe card below.
Variations
Cupcake toppers: Pipe smaller trees and place them on frosted cupcakes for a festive touch.
Peppermint twist: Swap vanilla for peppermint extract and add a tiny red swirl for a candy-cane look.
Chocolate base: Dip the bottom of each tree in melted chocolate for extra flavor and stability.
How to Make Meringue Christmas Trees
Preheat the oven to 225°F (105°C). Line one or two large baking sheets with parchment paper.
- Add the egg whites, cream of tartar and salt to a clean, grease-free bowl. Using a stand mixer or hand mixer with a whisk attachment, beat on medium-low until foamy.
- Increase to medium speed and add the sugar slowly, one tablespoon at a time. Beat until soft peaks form, then raise the speed to medium-high and continue until stiff, glossy peaks form. If the sugar feels gritty between your fingers, keep beating until smooth.
- Stir in the vanilla and tint the meringue gently with gel green food coloring, taking care not to deflate the mixture.
- Transfer the meringue to a piping bag fitted with a large star tip. Hold the bag vertically and pipe dollops or stacked swirls to build a tree shape. Add sprinkles and a small star on top before baking. Bake for 1 hour, then turn the oven off and leave the meringues inside with the door closed for 2 hours to dry completely.
Expert Tips
Use a spotless bowl: Any grease will prevent stiff peaks—wipe with a little vinegar if needed.
Adjust mixer speed: Start medium-low, then medium, and finish medium-high for the best texture.
Pipe straight up: Holding the bag at 90 degrees creates stacked layers that resemble a tree.
Allow slow drying: Leaving the meringues to cool slowly in the closed oven helps prevent cracks and keeps them crisp.
Decorate before baking: Add sprinkles and stars prior to baking so they set in place.
Meringue Christmas Trees FAQs
Stored in an airtight container at room temperature, they stay crisp for up to one week.
Yes. They hold well as long as they remain dry and are kept away from humidity.
Sticky meringues usually indicate high humidity. Bake on a dry day or store with a small dish of dry rice to absorb moisture.
Cracking happens if oven temperature is too high or cooling is too rapid. Cool slowly with the oven door closed to avoid sudden temperature change.
Yes. Gel food coloring works best because it won’t thin the meringue; try red, blue or pastels for variety.
More Easy Christmas Recipes
4th of July Recipes
4th of July Recipes
Dips
Oreo Dip
Appetizers
Bacon Wrapped Shrimp
4th of July Recipes
Cherry Bombs
If you try this recipe or others from Celebrating Simply, please leave a star rating and share your thoughts in the comments. Your feedback is appreciated!
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°F (105°C). Line large baking sheets with parchment paper.
- Add the egg whites, cream of tartar and salt to a clean, grease-free large bowl.
- Using a stand or electric mixer with a whisk attachment, beat on medium-low until foamy. Increase to medium and add the sugar gradually, one tablespoon at a time, until soft peaks form.
- Raise the speed to medium-high and continue until stiff, glossy peaks form. If the mixture feels gritty, beat until smooth.
- Stir in the vanilla and gently tint with gel green food coloring, being careful not to deflate the meringue.
- Pipe the meringue with a star tip, building layers to form a tree. Use a toothpick to refine the top if needed. Add sprinkles and star decorations gently.
- Bake for 1 hour. Turn the oven off and leave the meringues inside with the door closed for 2 hours to dry fully. Store at room temperature in an airtight container—do not refrigerate.
Notes
Watch mixer speed: Progress from medium-low to medium-high for best results.
Pipe vertically: Hold the bag at 90 degrees to build stacked layers.
Dry slowly: Cooling in the closed oven prevents cracking.
Decorate before baking: Adds stability and keeps colors bright.
Nutrition
Carbohydrates: 6g
Protein: 0.4g
Fat: 0.02g
Nutrition information is an approximation.
Additional Info
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