Christmas Tree Meringues

There's something about the holidays that makes me want to fill our kitchen with fun treats, and these Meringue Christmas Trees might just be my favorite project this year. I mean, how adorable are tiny green meringue trees that actually taste amazing?

Last December, Amy came home from school talking about her friend's mom who made "fancy Christmas cookies that looked like little trees," and I knew I had to figure out how to make them. After a few tries (and one batch that Bradley called "green blobs"), I finally nailed the technique. Now they're our go-to dessert when we need something that looks impressive but honestly doesn't take much work once you get the hang of it.

What I love most about these Christmas tree meringues is that they're light, sweet, and crispy – plus, they make your kitchen smell like pure holiday magic. John jokes that I should make them year-round because they disappear so fast, but there's something special about saving them just for Christmas. They're perfect for cookie exchanges, holiday parties, or just having around when neighbors stop by.

If you're looking for another festive treat that kids go crazy for, check out my Grinch Cookies Recipe – Amy and Bradley both love helping me make those too!

Jump to:

• Why You'll Love These Festive Meringue Trees
• What You'll Need For Christmas Tree Meringues
• How To Make Perfect Christmas Tree Meringues
• How To Store Your Meringue Christmas Trees
• Pro Tips For The Best Christmas Meringue Cookies
• Fun Variations For Your Holiday Meringues
• Frequently Asked Questions About Christmas Tree Meringues
• Recipes You May Like
• Make These Meringue Christmas Trees Your New Holiday Tradition
• Christmas Tree Meringues

Why You'll Love These Festive Meringue Trees

• Super easy once you get the technique down - I promise the piping gets easier after your first couple trees, and honestly, even the "messy" ones still taste great
• Only needs 6 basic ingredients - You probably have most of them in your pantry right now, which is always a win in my book
• Perfect make-ahead Christmas dessert - These keep for a whole week at room temperature, so you can bake them when you actually have time instead of stressing the day of your party
• Light and crispy texture - After all those heavy holiday cookies and cakes, something this light feels like a nice change
• Kid-friendly and fun to decorate - Amy loves adding the sugar stars on top, and even Bradley admits they're "pretty cool" (high praise from a 14-year-old)
• Naturally gluten-free - Great for friends and family who can't have regular cookies

What You'll Need For Christmas Tree Meringues

• 1 cup (200g) sugar - I use regular granulated sugar, nothing fancy needed here
• ½ teaspoon cream of tartar - This is what helps the egg whites get really stiff and hold their shape
• 4 large egg whites - Make sure they're at room temperature for the best results
• ¾ teaspoon vanilla extract - Adds just a hint of warmth to balance the sweetness
• 8-10 drops green food coloring - I use gel food coloring because it gives such a pretty, vibrant green without adding extra liquid
• ⅛ teaspoon salt - Just a tiny pinch to balance everything out
• Sugar stars sprinkles for garnish - These make the trees look extra festive and special

How To Make Perfect Christmas Tree Meringues

Here's what I've learned after making these several times – the process is actually pretty straightforward once you understand a few key tricks.

1. Preheat your oven to 225°F (107°C) and line 2 large baking sheets with parchment paper. Trust me on the parchment – I tried foil once and half my meringues stuck. Not fun.

2. Mix the sugar and cream of tartar together in a small bowl. I like having this ready to go before I start beating the egg whites because once you start, you don't want to stop to measure things.

3. In your stand mixer, beat the egg whites, vanilla, food coloring, and salt on medium-low speed until foamy – this takes about 1 minute. The mixture should look bubbly and kind of cloudy.

4. Increase the speed to medium-high and beat until soft peaks form. You'll know you're there when you lift the whisk and the peaks flop over gently. This usually takes another minute or so.

5. Slowly add your sugar mixture while the mixer is still running. I mean really slowly – like a tablespoon at a time. This is the step where Bradley asks if I'm being "extra," but it actually matters. Keep beating until you get glossy stiff peaks, which takes about 2-3 minutes total.

6. Fill a piping bag fitted with a large star tip with the meringue. If you don't have a piping bag, a zip-top bag with the corner cut off works too (I've done it plenty of times).

7. Pipe star shapes onto the baking sheets, stacking smaller stars on top to create little tree shapes. Start with a bigger star at the bottom, then do a slightly smaller one above it, and keep going smaller as you build up. My first few attempts looked more like green towers, but after practicing on parchment paper first, I got the hang of it.

8. Add a sugar star on top of each tree and sprinkle with your festive sprinkles before baking. This part is where Amy really shines – she's got an eye for making them look perfect.

9. Bake for 1 hour, switching the pans halfway through so everything bakes evenly. I set a timer for 30 minutes so I don't forget this step.

10. Turn off the oven and let the meringues cool inside for at least 1 hour. I know waiting is hard (believe me, I get impatient too), but this step is what makes them perfectly crispy without any cracks.

11. Transfer to a wire rack to cool completely before serving or storing. They should lift right off the parchment paper when they're ready.

How To Store Your Meringue Christmas Trees

One of the best things about these Christmas tree meringues is how well they keep. I always make them at least a few days before I need them, which takes so much pressure off during the busy holiday week.

Storage: Keep your meringues in an airtight container at room temperature for up to 1 week. The key word here is "dry" – find a cool, dry spot in your kitchen away from any humidity. I learned this the hard way when I stored some near the sink and they got soft and sticky overnight.

Don't refrigerate these! The humidity in the fridge will make them lose their lovely crispy texture. John accidentally put a container in the fridge once, and they turned chewy and weird. Room temperature is definitely the way to go.

Can you freeze meringues? Technically yes, but I don't recommend it. They can absorb moisture when thawing and lose that perfect crispness we worked so hard to get.

Pro Tips For The Best Christmas Meringue Cookies

After making these more times than I can count, I've picked up some tricks that really make a difference.

Practice your piping technique first. Seriously, pipe one or two practice trees on the parchment before you commit to your whole batch. It helps you figure out the right pressure and size for each layer. My first batch looked like abstract art, but now I can pipe these in my sleep.

Make absolutely sure your bowl and whisk are completely clean. Any tiny bit of grease or residue will keep your egg whites from reaching stiff peaks. I learned this when my meringue wouldn't stiffen no matter how long I beat it – turns out there was a film of oil in my bowl. Now I wipe everything down with a bit of white vinegar first just to be safe.

Use the 2-bowl method when separating eggs. Crack each egg over a small bowl first, let the white fall in, then transfer it to your mixing bowl before doing the next one. That way if you accidentally break a yolk, you only lose one egg instead of contaminating your whole batch. Ask me how I know this matters. (I don't want to talk about the time I ruined four perfectly good egg whites with one rogue yolk.)

Add the sugar slowly and steadily. I know I already said this in the instructions, but it's so important. Rushing this step can give you grainy meringues that feel sandy on your tongue instead of smooth and melt-in-your-mouth. Take your time here.

Stop mixing once you hit stiff, glossy peaks. Overbeaten egg whites get dry and clumpy and won't pipe smoothly. You want that beautiful glossy sheen that catches the light – that's when you know they're perfect.

Decorate before baking, not after. The sprinkles and sugar stars need to go on while the meringue is still soft so they stick. If you wait until after baking, they'll just fall right off.

Low and slow is the secret to crispy meringues. That 225°F temperature might seem really low, but it's what lets them dry out and get crispy without browning. I tried rushing them at a higher temp once and they turned beige and tasted burnt. Not cute for Christmas trees!

Let them cool in the oven with the door closed. This gradual cooling prevents cracks and helps them stay super crispy. I know it's tempting to peek, but just walk away for that hour. Make some hot cocoa, wrap presents, whatever keeps you busy.

Fun Variations For Your Holiday Meringues

While I usually stick with the classic green Christmas trees, sometimes it's fun to mix things up a bit.

Make a winter forest: Use a mix of green, white, and even light blue food coloring to create different colored trees. Amy loves when we do this – she calls it our "magical winter forest."

Try different sprinkles: Instead of just sugar stars, we've used red and green jimmies, silver dragées, and even tiny snowflake sprinkles. Bradley's favorite is when we use crushed candy canes on top for a minty twist.

Add peppermint extract: Swap out the vanilla for ½ teaspoon of peppermint extract for a minty version. John actually prefers these to the vanilla ones.

Make them bigger or smaller: Adjust the size based on what you need. Tiny two-inch trees are perfect for cookie platters, while bigger ones make a statement on a dessert table.

Create a snowman instead: Use white meringue and pipe three circles stacked on top of each other. Add mini chocolate chips for eyes and buttons, and a tiny piece of orange candy for the nose. So cute!

Frequently Asked Questions About Christmas Tree Meringues

Recipes You May Like

Looking for more festive treats to add to your holiday baking list? These recipes pair perfectly with Christmas tree meringues:

• Christmas Snowball Cookies - These buttery, melt-in-your-mouth cookies are another one of our family favorites that Amy and Bradley ask for every December
• Sugar Cookie Truffles - If you love easy no-bake treats, these are absolutely amazing and taste just like sugar cookies
• Pumpkin Whoopie Pies - While these are more of a fall treat, the soft cake-like texture is such a nice contrast to crispy meringues

Make These Meringue Christmas Trees Your New Holiday Tradition

I really hope you give these Christmas tree meringues a try this holiday season. They've become such a special part of our family's Christmas traditions, and I love how they make our home feel even more festive. The kids get so excited when they see me pulling out the piping bags because they know what's coming.

Don't stress if your first batch isn't perfect – mine definitely weren't! The important thing is that they'll still taste delicious, and you'll get better with each one you pipe. Before you know it, you'll be making these beautiful little trees without even thinking about it.

If you make these meringue Christmas trees, I'd love to hear how they turn out! And don't forget to save this recipe to Pinterest so you can find it again next year when the holidays roll around.

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