Meringue Christmas Trees

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I love making these Meringue Christmas Trees every holiday season! They’re light, crisp, and melt in your mouth, with a sweet touch of festive color. They look so pretty on cookie trays and make the cutest homemade gifts for friends and neighbors.

Green christmas tree meringue cookies sit on a white plate with gold stars and colorful ornaments nearby.

Ingredients Notes

Large egg whites – Whipped egg whites work best at room temperature for maximum volume.
Cream of tartar – Stabilizes the meringue. You can substitute lemon juice if needed.
Granulated sugar – Sweetens and creates structure. Superfine sugar dissolves more quickly.
Vanilla extract – Adds flavor; almond extract is another great option.
Green gel food coloring – Gives vibrant color without thinning the meringue (avoid liquid food coloring).
Round sprinkles – Optional, for ornament-style decoration.
Star sprinkles – Optional, to finish the tops of the trees.

See the recipe card for full information on ingredients and quantities.

Recipe Variations

Skip the sprinkles for a simple, minimalist look.
Change piping tips to create wreaths, stars, or candy cane swirls.
Add flavoring with almond, peppermint, or mint extract for a festive twist.
Tint the meringue with red or pastel colors for variety.
Pipe different shapes like meringue ghosts or other seasonal designs like our Christmas Wreath Meringues using the same base recipe.

Christmas Tree Meringues cookies shaped like Christmas trees with gold stars and red balls on top.

How to Make Meringue Christmas Trees

Prep the oven: Preheat to 200°F and line baking sheets with parchment paper.
Whip egg whites: In the bowl of a stand mixer, beat egg whites with cream of tartar with whisk attachment on medium speed until frothy. Gradually add sugar, whipping until glossy, stiff peaks form.
Flavor and color: Mix in vanilla extract, then tint with green food coloring.
Pipe the trees: Transfer meringue to a piping bag with a star tip. Pipe meringue Christmas tree shapes and decorate with sprinkle ornaments if desired.
Bake and cool: Bake for 45 minutes, then turn off the oven. Leave the meringue cookies inside to cool for at least 2 hours or overnight without opening the door.
Store: Once fully cooled, transfer Christmas tree meringues to an airtight container and store at room temperature.

Recipe Tips

Bring egg whites to room temperature so they whip up light and voluminous.
Check for egg yolks-even a small amount of yolk can prevent stiff peaks from forming.
Start with a spotless bowl and whisk-any grease or moisture can deflate the meringue.
Sprinkle in sugar slowly to help it dissolve completely and create a smooth texture.
Whip until peaks stand tall and glossy-the mixture should hold its shape without collapsing.
Pipe onto parchment paper for clean, easy removal after baking.
Keep the oven door closed while cooling to prevent cracks or sinking.

Frequently Asked Questions

Can I use a hand mixer instead of a stand mixer?

Yes! A hand mixer works just as well, although you’ll just need to whip the egg whites a bit longer until stiff, glossy peaks form.

Do I have to use a star tip to pipe the trees?

A star tip gives the classic swirled Christmas tree effect, but you can also use a round tip or simply cut a small hole in the corner of a piping bag. The shape will be different but still festive.

How do I know when the meringue is ready to pipe?

The mixture should be thick and glossy. It will first reach soft peaks (tips that droop), but the trick is to continue whipping until stiff peaks form that hold their shape without collapsing.

Why did my meringues crack or collapse?

Cracks or sinking usually happen if the meringues bake at too high a temperature, cool too quickly, or if the oven door is opened before they’ve finished setting.

Adorable green Christmas tree meringues on a white plate, featuring shiny gold stars and holiday sprinkles.

Storage

Store: Keep Christmas tree meringues in an airtight container at room temperature for up to 5 days. Place them in a cool, dry environment away from humidity.
Reheat: Not needed; they’re best enjoyed crisp and fresh.
Freeze: Not recommended, as freezing adds moisture and ruins their delicate texture.

Close-up view of adorable green meringue Christmas trees decorated with gold stars and holiday sprinkles.

More Festive Christmas Recipes

Christmas Pinwheel Cookies – Bright swirled cookies perfect for holiday trays.
Christmas Puppy Chow – Sweet, crunchy chocolate-coated snack for parties.
Christmas Sugar Cookie Blossoms – Soft sugar cookies topped with colorful candies.
Christmas Tree Pretzel Sticks – Crunchy pretzels dipped in melted chocolate and decorated with festive sprinkles.
Christmas Chocolate Bark – Easy, colorful chocolate bark for gifting or snacking during the December holidays.

If you’ve tried this Meringue Christmas Tree Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

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Green meringue cookies shaped like Christmas trees sit on a white plate with red and gold ornaments nearby.

Author — Jennifer Fishkind

Serves —

Easy Meringue Christmas Trees are crisp, airy cookies shaped and decorated like festive trees. A simple holiday recipe for cookie trays, dessert swaps, and gifting.

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Prep Time 20

Cook Time 45

rest time 2

Total Time 3 5

Ingredients

▢ 4 large egg whites room temperature
▢ ¼ teaspoon cream of tartar
▢ 1 cup granulated sugar
▢ 1 teaspoon vanilla extract
▢ Green gel food coloring
▢ Round sprinkles optional
▢ Star sprinkles optional

Instructions

Preheat the oven to 200 degrees Fahrenheit and line two baking sheets with parchment paper.
Add the egg whites and cream of tartar to the bowl of a stand mixer. Beat with the whisk attachment on medium speed until frothy. Ensure your bowl and whisk attachment are clean, dry, and free of any residue before beginning.
4 large egg whites, ¼ teaspoon cream of tartar
Gradually add the sugar, 1 tablespoon at a time, while continuing to beat. Once all the sugar is added, increase to high speed and beat until stiff, glossy peaks form and the sugar is fully dissolved.
1 cup granulated sugar
Beat in the vanilla extract just until combined.
1 teaspoon vanilla extract
Add green gel food coloring and mix until evenly tinted to your desired shade.
Green gel food coloring
Transfer the meringue to a piping bag fitted with a large star tip. (I used a Wilton 1M star tip). Pipe tall swirls in a tree shape onto the prepared baking sheets, spacing them about 1 inch apart.
If using, add round sprinkles as ornaments and top each tree with a star sprinkle.
Round sprinkles, Star sprinkles
Bake for 45 minutes, then turn off the oven and let the meringues cool inside the oven for at least 2 hours or preferably overnight. Do not open the oven door during this time.
Once fully cooled, store in an airtight container at room temperature.

Jenn’s Notes

Storage :

Store: In an airtight container at room temperature up to 5 days. Keep in a cool, dry spot away from humidity.
Reheat: Not necessary; they are best crisp and fresh.
Freeze: Not recommended; freezing adds moisture and ruins the texture.

Tips :

Use room-temperature egg whites for best volume.
Ensure mixing bowl and whisk are completely clean and dry.
Add sugar gradually so it dissolves fully.
Beat until stiff, glossy peaks form.
Pipe on parchment paper for easy release.
Do not open the oven door while cooling.

Nutrition Info