Meringue Christmas Tree Cookies

Meringue Christmas Tree Cookies are a delightful treat that always brings a little festive magic to our family get-togethers. Not only do they look charming as table decorations, but they’re also light, crispy, and deliciously sweet. Plus, they’re super simple to make, which is a blessing when it's just me juggling the holiday cooking and planning. Every holiday season, Alex and Sarah love helping out with the sprinkles part, adding their own little touch to our Christmas dessert table. If you're interested in something refreshingly different, check out our delicious Pineapple Green Smoothie.

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Why you’ll love this recipe
Ingredients
Step-by-step instructions
Recipe tips & variations
Storage & reheating
FAQs
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Meringue Christmas Tree Cookies

Why you’ll love this recipe

These meringue Christmas tree cookies are festive, easy to prepare, and a hit with both kids and adults. They require minimal ingredients and pack a crisp, melt-in-your-mouth texture that’s hard to resist. Perfect for busy moms, especially during the chaotic holiday season, because they can be made in advance and stored easily.

Ingredients

4 eggs, room temperature
1 cup granulated sugar (preferably superfine)
Pinch of salt
½ teaspoon cream of tartar
1 teaspoon vanilla extract OR ¼ teaspoon peppermint extract
Green food coloring, about 20 drops
Tiny sprinkles of your choice
Powdered sugar

Step-by-step instructions

Preheat the oven to 200F. Line 2 baking sheets with parchment paper and set them aside.
Carefully separate the eggs in two small bowls, pouring the egg whites into the bowl for beating.
Beat the egg whites on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form.
Slowly add the sugar one tablespoon at a time while keeping the mixer running. Add a pinch of salt with the final tablespoon of sugar.
Continue beating until the mixture is thick, glossy, and holds stiff peaks. Add the vanilla or peppermint extract and beat to combine.
Gently add the food coloring and fold it in until evenly distributed without deflating the meringue.
Transfer the meringue to piping bags fitted with the tip of your choice and pipe small Christmas tree shapes onto the parchment paper, at least one inch apart. Lightly sprinkle with desired sprinkles.
Bake for one hour, then turn off the oven and do not open the door. Allow the meringues to sit in the oven for at least two hours or preferably overnight.
Remove the meringue trees from the parchment paper and store in an air-tight container in a cool, dry location.
Sift a tiny amount of powdered sugar over the tops just before serving, if desired.

Recipe tips & variations

A neat trick for ensuring meringues hold their shape is ensuring the egg whites are at room temperature and sugar is added gradually. If you’re out of vanilla, peppermint extract works perfectly for a fresh and festive twist. Feel free to let the kids play around with colorful sprinkles to make each tree unique!

Storage & reheating

Once your meringue Christmas trees completely cool, store them in an airtight container. They keep well for a week or two in a cool, dry place and don’t require reheating.

FAQs

How do you make sure the meringue Christmas trees keep their shape while baking?

For perfect shape keeping, regulate the oven temperature carefully and avoid opening the oven door during baking and resting times.

Can I use peppermint extract instead of vanilla in these meringue cookies?

Absolutely! Peppermint extract not only adds a festive vibe but also offers a refreshing flavor profile.

Why do the meringues need to rest in the oven after baking?

Allowing the meringues to rest in the oven helps them dry out completely, ensuring an ideal crisp texture.

How should I store Meringue Christmas Tree Cookies to keep them crisp?

Store the cookies in an airtight container in a cool, dry place to maintain their crisp texture.

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