Christmas tree meringues turn a few basic ingredients into gorgeous holiday treats that will actually make people pull out their phones for photos. And these tiny evergreens aren’t just cute, they’re the perfect combination of a crispy exterior and melt-in-your-mouth sweetness that make meringue cookies so irresistible.
I love making these festive treats because they look incredibly impressive, but they’re easier than they appear! You don’t need complicated techniques or any special skills beyond squeezing a piping bag. This is one recipe where my impatience with fussy decorating actually works in my favor, because meringues want to be left alone to dry out.
I know meringues have this reputation for being temperamental. But trees are supposed to be rustic and imperfect. If your peaks lean a little sideways or your green comes out more mint than emerald, you’ve just made whimsical woodland trees instead of perfect specimens.
Two other big bonuses are that they stay fresh for weeks in an airtight container, and kids can help make them without creating total chaos. So, you can make them days ahead when you’re not stressed about fourteen other holiday tasks.
These naturally gluten-free, dairy-free, and fat-free cookies also solve that holiday party puzzle of what to bring when half the guest list has dietary restrictions. While everyone else is trying to figure out whether the brownies have nuts or the sugar cookies contain dairy, your meringues sit there, accidentally and deliciously inclusive.
I’ll walk you through the simple steps to achieving the perfect consistency every time (it’s easier than you think), share my best tips, and explain how to store them so they stay crisp through all your holiday events. Once you master these festive cookies, they’ll become a staple in your holiday baking rotation!
Looking for more cookie recipes? Try my recipes for cherry pie cookies, brown butter chocolate chip cookies, or peppermint meringues.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Egg whites: Set your eggs out about an hour before you start baking, so they are at room temperature.
- Cream of tartar
- Sugar
- Vanilla extract: Clear vanilla extracts will keep your trees prettier green. You can also substitute peppermint extract.
- Salt
- Green gel food coloring: Liquid food coloring can make your meringue too runny.
- Nonpareils and star sprinkles : For decorating your trees.
How to Make Christmas Tree Meringues
- Start with a super clean mixing bowl. Preheat your oven to 225 degrees F and line your baking sheets with parchment paper or silicone mats.
- Add the room temperature egg whites, cream of tartar, and salt to your spotless bowl. Beat them on low speed until they get foamy —like bubbly soap suds.
- Increase the speed to high, then add the sugar, one tablespoon at a time. I count to 15 between each addition.
- Keep beating until your meringue looks thick and glossy. Rub a tiny bit between your fingers. If it feels gritty, keep beating. You want it smooth as silk!
- Mix in the vanilla extract. This is also when I add the green gel food coloring. Start with a little.
- Fill your piping bag (fitted with a Wilton 4B tip) with the green meringue. To pipe the trees, start with a broad base (about 1 1⁄2 inches), then lift slightly and pipe two more rounds, gradually smaller, on top. Think of it like stacking progressively smaller snowballs!
- If you’re using nonpareils as ornaments, gently press them into your trees now. They’ll stick better before baking.
- Bake the trees for an hour, then turn off the oven and leave them in there with the door closed for two more hours. Don’t open the oven door.
Serving Ideas
These adorable Christmas tree meringues are perfect for holiday entertaining! I love setting them out as part of our Christmas cookie platters, because they always get “oohs” and “aahs” from guests who can’t believe I made them myself.
Here are some serving ideas for these festive treats:
- Arrange them on a tiered serving plate to create a forest of meringue trees.
- Use them as edible decorations on top of cupcakes or a holiday cake.
- Package them in clear cellophane bags tied with ribbon for sweet holiday gifts.
- Place them around the edge of a dessert platter as a decorative border.
- Dust with a light coating of powdered sugar right before serving for a magical snowy effect.
If you’re serving these at a party, wait until just before guests arrive to arrange them on your serving plate. While they’re sturdy enough to handle, they can get sticky if left out too long in humid conditions.
How to Store
These Christmas tree meringues need to be stored properly to maintain their crisp texture and festive appearance. The enemy here is moisture. Store in an airtight container at room temperature.
Keep them in a single layer, and store them away from any heat sources or humid areas of your kitchen. They’ll stay fresh for up to 1 week when stored properly. Do not refrigerate! The moisture will make them sticky and soft.
If your meringues do get a bit soft from humidity, you can try to crisp them up again by placing them in a 200°F oven for about 10-15 minutes, then letting them cool completely. While this won’t restore them to their original glory, it can help salvage them if you need to!
Tips & Tricks
Be sure to check out the step by step instructions
- Keep in mind, humidity is these little trees’ worst enemy. I always try to make these on a dry day.
- Even a tiny bit of grease or egg yolk in your bowl or on your beaters will ruin your meringues. I wipe the bowls and beaters with a bit of vinegar or lemon juice before starting.
- Don’t dump all the sugar in at once. Add it gradually, about a tablespoon at a time.
- When piping, hold the bag straight up. Pipe a mound, stop squeezing, lift slightly, then pipe the next smaller mound. This creates a stacked, tree-like effect without swirls.
- When it comes to decorations, less is more with these delicate treats. A few carefully placed nonpareils work better than loading them up. Press nonpareils gently into the meringues right after piping.
- I’ve tried adding star topper decorations to the trees, but they can melt and sometimes make the trees unstable. So now I skip the stars, add a few nonpareils, and sprinkle the trees with powdered sugar after they are baked.
Reader Questions
Usually, this happens when the oven temperature is too high or there’s too much humidity in the air. I always make these on a dry day and stick strictly to the 225°F temperature.
Absolutely! These little trees will keep for up to a week in an airtight container at room temperature. Just keep them away from any moisture or humidity. I often make them a few days before holiday parties.
If your egg whites aren’t getting fluffy, there are three possible reasons. Traces of egg yolks in your whites, a greasy bowl or beaters, or cold egg whites. So make sure your equipment is extra clean, separate the eggs carefully, and let the egg whites warm to room temperature.
No. I really recommend sticking with gel coloring. Liquid food coloring can make your meringues too thin and affect their structure.
This usually means the oven temperature was too high. Remember, we’re drying these out more than we’re baking them. That’s why we keep the temperature low at 225°F. If your oven runs hot, you might want to drop it even lower to 200°F.
While the Wilton 4B tip gives the best Christmas tree effect, you can use a regular plastic bag with the corner snipped off. The trees might not have the same textured look, but they’ll still be cute and festive!
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Christmas Tree Meringues
Ingredients
- 4 large egg whites room temperature
- ½ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Green gel food colouring
- nonpareils optional as ornaments
Instructions
- Preheat the oven to 225 degrees F. Line two baking trays with parchment paper or silicone baking mats.
- In a spotless, grease-free mixing bowl, add the egg whites, cream of tartar, and salt. Beat on low speed until foamy.4 large egg whites, ½ teaspoon cream of tartar, ⅛ teaspoon salt
- Increase the speed to high. Add the sugar gradually, one tablespoon at a time, mixing for about 15 seconds between each addition.1 cup granulated sugar
- Continue beating until the meringue is thick, glossy, and holds stiff peaks. Rub a small amount between your fingers. If it feels gritty, keep beating until smooth.
- Beat in the vanilla extract.1 teaspoon vanilla extract
- Tint the meringue with green gel food colouring.Green gel food colouring
- Transfer to a piping bag fitted with a Wilton 4B tip. Pipe the trees by squeezing out a round base (about 1½ inches wide). Lift the tip slightly and pipe a smaller mound on top. Lift again and pipe a final, even smaller mound to form a tree shape.
- If using nonpareils, gently press them into the trees to look like ornaments. If using star sprinkles, place one on top of each tree (note: stars may melt or cause trees to tip over during baking).nonpareils
- Bake for 1 hour. Turn off the oven and let the meringues cool inside with the door closed for 2 hours, or until completely dry.
- Store in an airtight container at room temperature for up to 1 week. Keep away from humidity.
Notes
- Humidity is these little trees’ worst enemy. I always try to make these on a dry day.
- Even a tiny bit of grease or egg yolk in your bowl or on your beaters will ruin your meringues. I wipe the bowls and beaters with a bit of vinegar or lemon juice before starting.
- Don’t dump all the sugar in at once. Add it gradually, about a tablespoon at a time.
- When piping, hold the bag straight up. Pipe a mound, stop squeezing, lift slightly, then pipe the next smaller mound. This creates a stacked, tree-like effect without swirls.
- When it comes to decorations, less is more with these delicate treats. A few carefully placed nonpareils work better than loading them up. Press nonpareils gently into the meringues right after piping.
- I’ve tried adding star topper decorations to the trees, but they can melt and sometimes make the trees unstable. So now I skip the stars, add a few nonpareils, and sprinkle the trees with powdered sugar after they are baked.
- While the Wilton 4B tip gives the best Christmas tree effect, you can use a regular ziploc bag with the corner snipped off. The trees might not have the same textured look, but they’ll still be cute and festive!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
