With just egg whites, sugar, green food coloring, and festive sprinkles, these meringue Christmas trees are guaranteed to be a holiday hit for all ages!
Let me tell you, these perfectly piped meringue trees didn’t start off looking this way. Nope—my first attempt? A hot mess. Imagine lopsided blobs that resembled melting snowmen more than Christmas trees. But hey, every recipe has a learning curve, right?
It all began on one of those classic December afternoons—cinnamon in the air, kids “helping” (aka sneaking sprinkles), and the holiday chaos in full swing. I wanted something different from the usual cookies and fudge, so I remembered seeing these cute meringue trees on Pinterest. How hard could it be? (Spoiler: harder than expected).
The first batch flopped—I rushed and skipped letting the egg whites come to room temperature (rookie mistake!). But the second attempt? A game-changer. My kids went wild decorating them, and by the end of the day, we had our very own edible Christmas forest.
Now, these Meringue Christmas Trees have become a family holiday tradition—they’re light, sweet, festive, and so much fun to make. Even if they don’t come out perfect, they’ll still look magical on your dessert table.
Why You’ll Love These Meringue Christmas Trees
- Festive & Fun: Instantly brighten up any holiday gathering.
- Light as Air: These crispy, melt-in-your-mouth treats won’t leave you stuffed.
- Kid-Friendly: Perfect for little hands to decorate—just prepare for a sprinkle explosion!
- Customizable: Go green, snowy white, or pastel pink for a winter wonderland vibe.
Ingredients needed:
- Egg Whites: Room temperature is key—no yolks allowed!
- Caster Sugar: Fine sugar dissolves easily for that glossy, smooth meringue.
- Cream of Tartar: Stabilizes the egg whites for tall, fluffy peaks.
- Vanilla or Peppermint Extract: Vanilla for classic sweetness, peppermint for a wintery twist.
- Green Food Coloring Gel: Vibrant color without affecting the meringue consistency.
- Sprinkles: Your “tree ornaments”—get creative! Think gold pearls, edible glitter, or classic holiday colors.
How to Make Meringue Christmas Trees
Step 1: Preheat and Prep
Preheat your oven to 210°F (100°C). Line two baking sheets with parchment paper or silicone mats (a lifesaver if you’re out of parchment).
Step 2: Whip the Egg Whites
In a grease-free bowl, use a stand or handheld mixer to whip the egg whites until soft peaks form—about 3–4 minutes.
Step 3: Add Sugar and Cream of Tartar
Gradually add half the caster sugar, along with the cream of tartar and your extract of choice. Keep whipping, adding the remaining sugar slowly, until stiff peaks form. The meringue should stand tall and glossy.
Step 4: Add Color
Add a few drops of green food coloring gel, stirring gently to avoid deflating the meringue. You want a cheerful green, not neon slime (trust me on this one!).
Step 5: Pipe the Trees
Scoop the meringue into a piping bag fitted with a large star tip. Pipe tall swirls onto the lined baking sheets, leaving space between each tree.
Step 6: Decorate
While the meringue is still soft, sprinkle on your “tree ornaments.” This is the kids’ favorite part (and likely where chaos ensues!).
Step 7: Bake and Cool
Bake for 1 hour, then turn off the oven and let the meringues cool inside. This prevents cracks and keeps them picture-perfect. If you can resist, let them sit overnight.
Storage Tips:
- Room Temp: Store in an airtight container for up to 2 weeks in a cool, dry place. Humidity is their enemy!
- Gifting: Pop them into clear treat bags tied with festive ribbons for adorable edible gifts.
Variations:
- Colors: White for a snowy look, or pastel shades for a whimsical winter theme.
- Flavors: Add almond, orange, or cinnamon extract for a twist.
- Glitter Glam: Dust with edible glitter or use sugar pearls for a frosty sparkle.
- Vegan Option: Swap egg whites for aquafaba (chickpea water)—it’s a plant-based miracle!
Serving Ideas:
These meringue Christmas trees pair beautifully with:
- Hot Chocolate: Perfect for dunking into a steaming mug of cocoa.
- Holiday Cookies: Add to a festive platter for a show-stopping spread.
- Cheesecake: Use them as edible toppers for a holiday dessert centerpiece.
- Eggnog: The creamy richness balances the light sweetness of the meringues.
Frequently Asked Questions
Why won’t my egg whites whip?
There may be grease or egg yolk in the bowl—make sure everything is completely clean.
Can I make these ahead of time?
Yes! They keep perfectly for up to 2 weeks in an airtight container.
These Meringue Christmas Trees are the perfect mix of festive fun, light sweetness, and holiday magic. Whether you’re making them with kids, gifting them, or simply treating yourself, they’re sure to spread some extra cheer this season.
So what are you waiting for? Go whip up some Christmas magic—I’d love to hear how yours turn out! 🎄
Christmas Meringue Cookies
Ingredients
- 4 medium egg whites
- 200 g caster sugar superfine sugar
- ¼ tsp cream of tartar
- ¼ tsp vanilla extract or peppermint extract
- Green food coloring gel
- Red green, and white sprinkles
Instructions
- Prepare the oven
- Preheat the oven to 100°C/210°F. Line two baking sheets with parchment paper or silicone baking mats. Ensure all mixing bowls and utensils are clean and grease-free to avoid meringue issues.
Whip the Egg Whites
- Place the egg whites in a large, clean mixing bowl. Using a handheld or stand mixer with a whisk attachment, beat the egg whites on medium speed until soft peaks form, about 3–4 minutes.
Incorporate Sugar and Stabilizers
- Gradually add half of the caster sugar, along with the cream of tartar and vanilla or peppermint extract, while whisking. Whisk until combined.
Achieve Stiff Peaks
- Slowly add the remaining sugar in small increments. Increase the mixer speed to medium-high and whisk until the meringue forms stiff, glossy peaks. This may take 6–8 minutes. To check, rub a small amount of meringue between your fingers—it should feel smooth, not gritty. If it feels grainy, whisk for another minute.
Add Food Coloring
- Gently fold in a few drops of green food coloring gel until the color is evenly distributed. Avoid overmixing, as it can deflate the meringue.
Pipe the Meringue Trees
- Transfer the meringue mixture to a piping bag fitted with a 1 cm star nozzle. Pipe tall swirls onto the prepared baking sheets to create tree shapes, leaving 2–4 cm of space between each tree.
Decorate
- Sprinkle the trees with red, green, and white sprinkles to mimic Christmas tree ornaments.
Bake the Meringues
- Place the baking sheets in the preheated oven and bake for 1 hour. After baking, turn off the oven and allow the meringues to cool completely inside. Gradual cooling helps prevent cracks. For best results, leave the meringues in the oven overnight.
Remove and Serve
- Once fully cooled, carefully peel the meringues from the parchment paper or silicone mats. Serve immediately or store in an airtight container for later enjoyment.
