If you’re looking for a delightful, festive treat that’s light as air and irresistibly cute, let me introduce you to my absolutely favorite Merengue Christmas Tree Cookies Recipe. These little beauties are not just charming to look at—they’re crisp, sweet, and perfect for holiday gifting or just enjoying with a cozy cup of tea. Trust me, once you try these, you’ll be making them every Christmas!
Why You’ll Love This Recipe
- Light and Airy Texture: These cookies practically melt in your mouth without weighing you down like heavy holiday desserts.
- Festive and Fun to Make: Piping the meringue into little Christmas tree shapes makes baking feel like a holiday craft project.
- Perfect for Gifting: Their long shelf life and elegant look mean you can prep them ahead and gift with confidence.
- Kid-Friendly Activity: Kids love decorating the trees with sprinkles, and it’s a sweet bonding moment before the holidays.
Ingredients & Why They Work
The magic of this Merengue Christmas Tree Cookies Recipe lies in the simple yet powerful ingredients. Using egg whites, sugar, cream of tartar, and a touch of vanilla creates the perfect glossy meringue, while the green gel coloring and sprinkles bring that festive sparkle. Each component plays a key role in achieving flawless peaks and vibrant trees.
- Egg whites: Room temperature egg whites whip up more easily and yield better volume, which is essential for light, airy meringues.
- Cream of tartar: Acts as a stabilizer to help your meringue hold its shape and stay glossy while baking.
- Granulated sugar: Added gradually to dissolve completely, it sweetens and stabilizes the meringue’s texture.
- Vanilla extract: Adds mild warmth and depth without overpowering the delicate sweetness.
- Green gel food coloring: Concentrated gel colors give you vibrant hues without altering the meringue’s consistency.
- Round and star sprinkles: Optional, but they make adorably festive “ornaments” and tree toppers for extra holiday charm.
Make It Your Way
While this Merengue Christmas Tree Cookies Recipe is delightful as is, I love experimenting with colors and decorations to match my holiday vibe each year. Don’t be shy about personalizing it—these meringues are a blank canvas for your creativity and taste buds.
- Variation: One year, I swapped the green gel for red and piped candy cane shapes instead—my family went nuts for the unexpected twist.
- Dietary tweaks: This recipe is naturally gluten-free and dairy-free, making it a breeze for many dietary needs.
- Difficulty level: If you’re new to meringues, start piping small trees to build confidence before trying those taller, more elaborate swirls.
- Seasonal changes: You can switch up the colors and sprinkles for Halloween, Easter, or any holiday—meringue is your seasonal BFF!
Step-by-Step: How I Make Merengue Christmas Tree Cookies Recipe
Step 1: Prep Your Oven and Equipment
Start by preheating your oven to the low and slow temperature of 200°F (that’s about 93°C). Line two baking sheets with parchment paper—this helps the meringue release easily later. Also, make sure your mixing bowl and whisk attachment are squeaky clean and totally dry; any grease or water can stop your egg whites from whipping up properly. This little detail made a huge difference in my first tries!
Step 2: Whip Egg Whites with Cream of Tartar
Pour your four room-temperature egg whites and ¼ teaspoon cream of tartar into your stand mixer bowl. Use the whisk attachment on medium speed to beat until frothy. Don’t rush this part—watch as the whites change from liquid to foamy. I like to think of this as warming up the band before the big performance!
Step 3: Gradually Add Sugar and Beat to Stiff Peaks
Now the magic: add your granulated sugar, one tablespoon at a time, beating constantly. This gradual addition is key—it allows the sugar to fully dissolve, ensuring your meringue stays glossy and smooth. After adding all the sugar, crank the mixer to high and beat until you get stiff, glossy peaks that hold their shape perfectly. Test by rubbing a bit between your fingers; if you feel any grit, keep beating a little longer.
Step 4: Flavor and Color
Beat in the vanilla extract just until combined—it’s subtle but elevates the flavor. Then, add green gel food coloring a little at a time until you reach your festive shade. Gel coloring is great because it won’t break down your meringue like liquids might.
Step 5: Pipe Your Christmas Trees
Transfer the meringue to a piping bag fitted with a large star tip (I use a Wilton 1M). Pipe tall swirls directly onto the parchment-lined sheets, shaping them like Christmas trees and spacing them about an inch apart to prevent sticking as they bake. This is my favorite part because you get to see those adorable little trees come alive—don’t be shy to get creative here!
Step 6: Add Sprinkles and Bake Low and Slow
If you’re using round sprinkles and star toppers, gently place them on now—these act like your tree ornaments and star. Bake the meringues for 45 minutes, then turn off the oven but leave the cookies inside for at least 2 hours (overnight is even better). This slow cooling helps them dry out perfectly without cracking or browning. Pro tip: resist the urge to open the oven door during this cooling phase—it can cause cracks or sticky textures!
Step 7: Store and Enjoy
Once your meringue Christmas trees are fully cooled, carefully peel them off the parchment and store in an airtight container at room temperature. They’re crisp, sweet, and will keep beautifully for up to 5 days if you tuck them away in a cool, dry place.
Pro Tips for Making Merengue Christmas Tree Cookies Recipe
- Use Room-Temp Egg Whites: This drastically improves whipping time and volume—cold whites just won’t fluff up the same.
- Gradual Sugar Addition: Adding sugar slowly and fully dissolving it prevents grainy meringue and gives that signature glossy finish.
- Low & Slow Baking: Don’t rush the drying process—baking at a low temperature and cooling gradually is how you achieve that perfect crisp texture.
- Resist Oven Door Temptation: Opening the door while cooling can lead to cracks or sticky meringues. Trust the process!
How to Serve Merengue Christmas Tree Cookies Recipe
Garnishes
I love using bright round sprinkles as ornaments and a tiny star sprinkle on top of each tree—they add that classic Christmas sparkle everyone notices immediately. For extra flair, I sometimes dust the trees lightly with powdered sugar to mimic fresh snow. It’s so charming on a holiday dessert tray.
Side Dishes
These meringue trees are light and sweet on their own, but pairing them with a warm cup of hot cocoa or mulled apple cider makes for the ultimate festive experience. They also complement richer holiday pastries or cheese boards if you’re hosting a bigger gathering.
Creative Ways to Present
One Christmas, I placed these meringue trees clustered on a tiered cake stand surrounded by sprigs of fresh pine and cranberry garlands—instant holiday centerpiece! Another trick I love is stacking smaller and larger trees together on a platter to create a tiny winter forest. Presentation really elevates the fun with these cookies.
Make Ahead and Storage
Storing Leftovers
After baking and cooling, store your Merengue Christmas Tree Cookies in an airtight container at room temperature away from humidity. I keep mine in a cool pantry spot, and they stay crisp for about five days. Avoid storing in the fridge or near moisture, or they’ll become sticky quickly.
Freezing
I’ve tried freezing these cookies before, but it tends to add unwanted moisture, softening their crispness, so I don’t recommend freezing. They’re just so easy and quick to whip up fresh that freezing rarely seems worth it to me.
Reheating
No reheating needed here! Meringue Christmas Tree Cookies taste best fresh and crisp right out of storage. If they soften a little, sometimes a quick 5-7 minute toast in a warm oven (around 200°F) can help revive that perfect crunch—just watch closely so they don’t brown.
FAQs
-
Can I make the meringue Christmas tree cookies without cream of tartar?
While cream of tartar helps stabilize the egg whites and keep the meringue fluffy, you can substitute it with a few drops of lemon juice or white vinegar. If you don’t have any, you can skip it, but be extra sure the egg whites are at room temperature and completely clean to get the best volume.
-
How do I know when the sugar is completely dissolved in my meringue?
After beating the sugar fully into the egg whites, take a small amount of the mixture and rub it between your thumb and finger. If it feels gritty, keep beating for a bit longer. You want the meringue to feel smooth and silky with no grainy texture.
-
Why do the meringue trees crack sometimes?
Opening the oven door during the baking or cooling phase causes sudden changes in temperature and humidity, which can make the delicate meringue crack. It’s important to leave the oven door closed while they cool slowly inside to avoid this.
-
Can I color the meringue a different shade or use natural coloring?
You can absolutely experiment with other colors or natural colorings like spinach powder or matcha. Just keep in mind natural coloring may slightly alter the flavor or moisture content, so start with small amounts and adjust accordingly.
-
How long do Merengue Christmas Tree Cookies last?
Stored correctly in an airtight container at room temperature, these cookies remain crisp and fresh for up to 5 days. Just keep them away from humidity and heat, and they’ll keep their charm for your holiday parties.
Final Thoughts
This Merengue Christmas Tree Cookies Recipe has been a holiday favorite in my kitchen for years—a charming blend of simple ingredients that transform into something truly special. I love how they bring a bit of whimsy to the dessert table and the ease with which you can whip them up even on a busy holiday day. Give them a try for your next festive gathering, and I promise they’ll become as beloved in your family as they are in mine!
Print
Merengue Christmas Tree Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 5 minutes
- Yield: 30 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Create festive Meringue Christmas Trees with this simple recipe featuring whipped egg whites, sugar, and vanilla, tinted green and decorated with colorful sprinkles to resemble holiday trees. Crispy and light, these treats are perfect for holiday gatherings and gifts.
Ingredients
Meringue Mixture
- 4 large egg whites at room temperature
- ¼ teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Green gel food coloring
Decorations
- Round sprinkles (optional)
- Star sprinkles (optional)
Instructions
- Preheat Oven: Preheat the oven to 200 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking.
- Whip Egg Whites: Add the egg whites and cream of tartar to a clean, dry bowl of a stand mixer. Beat with the whisk attachment on medium speed until the mixture is frothy.
- Add Sugar Gradually: Slowly add sugar one tablespoon at a time while continuing to beat. After all sugar is added, increase speed to high and beat until stiff, glossy peaks form and sugar is fully dissolved.
- Incorporate Vanilla: Beat in vanilla extract just until combined to add flavor.
- Color the Meringue: Add green gel food coloring and mix until the meringue is evenly tinted to your desired shade of green.
- Pipe the Trees: Transfer the meringue to a piping bag fitted with a large star tip (Wilton 1M recommended). Pipe tall swirls shaped like Christmas trees onto the prepared baking sheets, leaving about 1 inch of space between each.
- Add Decorations: If desired, decorate the meringue trees with round sprinkles as ornaments and place star sprinkles on top to resemble tree toppers.
- Bake and Cool: Bake the meringues for 45 minutes. Then turn off the oven and allow the meringues to cool inside the oven for at least 2 hours or preferably overnight without opening the oven door.
- Store Properly: Once completely cooled, store the meringue trees in an airtight container at room temperature to maintain crispness.
Notes
- Store in an airtight container at room temperature for up to 5 days, keeping them in a cool, dry place away from humidity.
- Reheating is not necessary as the meringues are best enjoyed crisp and fresh.
- Freezing is not recommended because it introduces moisture that ruins the delicate texture.
- Use room-temperature egg whites to achieve the best volume and stability.
- Ensure the mixing bowl and whisk are completely clean and dry to help the meringue whip properly.
- Add sugar gradually during whipping to ensure it dissolves completely, resulting in a smooth meringue.
- Pipe meringue onto parchment paper to ensure easy removal after baking.
- Avoid opening the oven door during the cooling phase to prevent cracking and maintain texture.
