If you’re looking to add a sprinkle of festive charm and a dash of delightful sweetness to your holiday spread, this Meringue Christmas Tree Cookies Recipe is a must-try. These charming little cookies are light as air, beautifully green with just the right hint of peppermint or vanilla, and decorated with tiny sprinkles that capture the joy of the season. Perfectly crisp on the outside and melt-in-your-mouth tender inside, these meringue creations don’t just taste heavenly—they’re also a visual treat that will brighten any cookie platter or gift box. Whether you’re baking alongside loved ones or surprising guests with a sweet wonder, this recipe brings the magic of Christmas right into your kitchen.
Ingredients You’ll Need
These ingredients are wonderfully simple but essential, each playing a crucial role in crafting those delicate, perfectly shaped Christmas tree cookies. From the egg whites that give the meringue its structure, to the sugar that adds sweetness and a glossy finish, every element helps build flavor, texture, and festive color.
- 4 eggs, room temperature: Using room temperature eggs ensures your meringue whips up to its fullest volume and fluffiest texture.
- 1 cup granulated sugar (preferably superfine): Superfine sugar dissolves quickly, helping create a smooth and glossy meringue without any crunch.
- Pinch of salt: Balances sweetness and enhances all the other flavors in the cookies.
- 1/2 teaspoon cream of tartar: Stabilizes the egg whites so they hold their shape perfectly.
- 1 teaspoon vanilla extract OR 1/4 teaspoon peppermint extract: Adds an inviting aroma and subtle flavor that elevates the cookies beyond sweet meringue into festive delight.
- Green food coloring, about 20 drops: Creates that vivid and cheerful Christmas tree hue—adjust as you prefer for deeper or lighter green shades.
- Tiny sprinkles of your choice: Adds sparkle and personality, mimicking holiday ornaments right on your cookies.
- Powdered sugar: For a gentle dusting to finish off your trees with a touch of wintery magic.
How to Make Meringue Christmas Tree Cookies Recipe
Step 1: Preheat and Prep
Start by heating your oven low and slow to 200F. Line two baking sheets with parchment paper to ensure your meringue trees won’t stick, setting the stage perfectly for easy baking and removal.
Step 2: Separate Your Eggs Carefully
Separate your egg whites from yolks with patience and precision, using two small bowls to avoid any yolk contamination that could ruin the meringue’s ability to whip up. Pour each pure egg white into a main mixing bowl ready for whisking.
Step 3: Start Whipping the Egg Whites
Whisk the egg whites on medium speed until they build a fluffy, foamy texture. Adding the cream of tartar now helps to provide structure so they can reach that perfect billowy state. Beat until soft peaks appear—this is the moment when the meringue starts to come alive.
Step 4: Sweeten and Stabilize
Keep the mixer running and add your sugar slowly, one tablespoon at a time. This slow incorporation ensures smoothness and creates that beautiful glossy finish. Adding the pinch of salt with the last bit of sugar balances flavors and rounds out the taste.
Step 5: Achieve Stiff Peaks and Flavor the Meringue
Keep beating until the meringue stands up stiff and glossy on your whisk, then gently stir in your extract of choice—vanilla or peppermint—for the perfect festive twist. This step must be brief to maintain the delicate structure.
Step 6: Add the Festive Hue
Carefully fold in the green food coloring just until the color is evenly spread. Be gentle here because overmixing can deflate those precious air bubbles that give meringue its lightness.
Step 7: Shape Your Christmas Tree Cookies
Fill piping bags with your meringue and pipe little Christmas tree shapes directly onto the lined baking sheets, spacing them about an inch apart. Remember, these won’t spread much. Sprinkle your festive decorations now so they stick as the cookies bake.
Step 8: Bake and Dry to Perfection
Bake your meringues for one hour, then turn off the oven but don’t open the door. Let the cookies sit inside for at least two hours or—ideally—overnight; this slow drying process makes them crisp all the way through without browning.
Step 9: Remove and Store
When the meringues are dry, carefully peel them off the parchment paper and store them in an airtight container at room temperature to keep their crisp charm until you’re ready to enjoy.
Step 10: Garnish Before Serving
Just before serving, dust your Meringue Christmas Tree Cookies Recipe creation with a light sift of powdered sugar for the look of freshly fallen snow, adding a final touch of holiday magic.
How to Serve Meringue Christmas Tree Cookies Recipe
Garnishes
Light dustings of powdered sugar or edible glitter add that magical snow-kissed look, while tiny festive sprinkles not only make the cookies look adorable but also add a slight crunch and pops of color that excite the eyes and palate alike.
Side Dishes
These meringue trees pair fantastically with warm beverages such as peppermint hot chocolate, mulled wine, or a cozy cup of chai tea. Their sweetness balances rich, spiced drinks and complements heavier dessert platters beautifully.
Creative Ways to Present
Arrange your Meringue Christmas Tree Cookies Recipe on a rustic wooden board adorned with pine branches, cranberries, or cinnamon sticks for a charming holiday centerpiece. Or layer them in a clear jar tied with festive ribbons for a thoughtful homemade gift that shows off your baking prowess.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container in a cool, dry place away from moisture. This will keep their delicate crispness intact for up to two weeks, ensuring you can enjoy your festive treat long after baking day.
Freezing
If you want to prepare ahead, these meringue cookies freeze beautifully. Place them in a single layer on a baking sheet, freeze until solid, then transfer to an airtight container or bag. When you’re ready, thaw at room temperature with their crisp texture impressively preserved.
Reheating
Meringue Christmas Tree Cookies don’t require reheating to enjoy. Just bring them to room temperature if they’ve been chilled or frozen, and they’ll be perfectly crisp and ready to delight your guests.
FAQs
Can I use regular sugar instead of superfine sugar?
While you can use regular granulated sugar, superfine sugar dissolves more easily creating a smoother meringue. If using regular sugar, you might want to pulse it briefly in a food processor to make it finer for best results.
What if my egg whites don’t whip up properly?
Make sure no yolk or grease gets into your egg whites, and that your mixing bowl and beaters are completely clean and dry. Also, room temperature eggs whip better. Adding cream of tartar helps stabilize the whites too.
Can I flavor the meringues with other extracts?
Absolutely! While vanilla and peppermint are classic, almond or lemon extracts can also add exciting new twists. Just use a small amount to avoid overpowering the delicate meringue.
Why do I need to dry the meringues overnight?
Low and slow drying finishes baking the meringues gently, helping them become perfectly crisp all the way through without browning or cracking, which is crucial for that signature texture.
Are these cookies suitable for gifting?
Definitely! Their pretty shapes and festive colors make them charming gifts. Just package them in sturdy containers and handle gently to keep their delicate structure intact.
Final Thoughts
This Meringue Christmas Tree Cookies Recipe is such a joyful way to celebrate the holidays with something sweet, light, and visually stunning. Once you try making these little edible works of art, you’ll want to add them to your family traditions every year. Give yourself the gift of creating something truly special—and watch smiles light up around you with every bite.
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Meringue Christmas Tree Cookies Recipe
These festive Meringue Christmas Tree Cookies are light, airy, and delightfully sweet treats perfect for the holiday season. Made from whipped egg whites, sugar, and a hint of vanilla or peppermint, they’re delicately piped into charming tree shapes, decorated with sprinkles, and baked at a low temperature until crisp. Perfect for gifting or decorating your holiday dessert table, these cookies capture the spirit of Christmas in every bite.
- Total Time: 3 hours 20 minutes
- Yield: 24 servings
Ingredients
Meringue Base
- 4 eggs, room temperature
- 1 cup granulated sugar (preferably superfine)
- Pinch of salt
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract OR 1/4 teaspoon peppermint extract
- Green food coloring, about 20 drops (adjust to desired color intensity)
Decoration
- Tiny sprinkles of your choice
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper and set them aside to ensure easy removal of the meringues after baking.
- Separate Eggs Carefully: Using two small bowls, separate the eggs one at a time. Pour each egg white into the bowl you’ll beat to avoid contamination with yolks which can prevent proper meringue forming.
- Beat Egg Whites: Start beating the egg whites on medium speed until they become foamy. Add the cream of tartar to stabilize the meringue, then continue beating until soft peaks begin to form.
- Add Sugar Gradually: With the mixer running, slowly add the granulated sugar one tablespoon at a time to allow it to dissolve properly. Add a pinch of salt with the final tablespoon to balance sweetness and enhance flavor.
- Achieve Stiff Peaks: Continue whipping the egg whites until they are thick, glossy, and able to hold stiff peaks. Beat in the vanilla or peppermint extract just until combined, then stop the mixer.
- Fold in Food Coloring: Gently add green food coloring into the meringue and carefully fold it in until uniformly colored. Be delicate to avoid deflating your meringue mixture.
- Pipe Trees and Decorate: Transfer the colored meringue into piping bags fitted with your desired tip. Pipe small Christmas tree shapes onto the parchment-lined baking sheets, spacing them at least 1 inch apart. Lightly sprinkle your chosen sprinkles over and around the trees.
- Bake and Dry: Bake for 1 hour at 200°F. After one hour, turn off the oven but leave the door closed. Allow the meringues to dry in the residual heat for at least 2 hours, preferably overnight, to ensure crispness.
- Cool and Store: Once cooled completely, carefully peel the meringue trees from the parchment. Store them in an airtight container in a cool, dry place to maintain texture. Avoid refrigeration as it can introduce moisture.
- Optional Finishing Touch: Just before serving, sift a small amount of powdered sugar over the tops of the trees for a festive snowy effect.
Notes
- Ensure no yolk gets into the egg whites for best volume when whipping.
- Use room temperature eggs to achieve better meringue stability.
- You can customize colors by adjusting food coloring or using different extracts.
- Do not open the oven while the meringues dry to prevent cracking.
- Store cookies in an airtight container to keep them crisp and fresh.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
