Christmas Tree Meringue Cookies Recipe

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Christmas Tree Meringue Cookies Ingredients:

​You can get the full list of ingredients with measurements in the printable recipe card below.

• Eggs – Large eggs work best.
• Cream of tartar – This is a stabler, which means it helps hold the meringue stiff when you whip up the eggs
• Salt – This helps the flavor, but also helps the eggs whip faster and hold its stiffness.
• Vanilla – This adds some sweetness and flavor to the cookies.
• Granulated white sugar – This helps to form (and sweetens) the meringue.
• Food coloring – Green food coloring will make these look like trees.
• Star-shaped sprinkles – You need one for the top of each cookie.
• Rainbow sprinkles – Nonpareil sprinkles are best because they are light.

How To Make Christmas Tree Meringue Cookies:

Pre-heat the oven to 250 F.

Separate the egg whites from the yolks. Put the whites into a stand mixer and discard the yolks (or save them in the fridge for an egg wash for homemade bread).

Add the salt, cream of tartar, and vanilla to the stand mixer. Beat on high for 2 minutes until the eggs are foamy.

Stop the mixer and add the sugar.

Beat on high for 10 minutes until stiff peaks form.

Add three drops of green food coloring to the meringue. Gently stir the meringue to incorporate the green food coloring.

Add the food coloring three more drops at a time until you reach the desired colored, gently stirring each time.

Put a 2D piping tip in a piping bag. Cut the tip of the bag. Fill the bag with the green-colored meringue.

Set out two large 11- x 17-inch baking sheets. I use a silicone baking mat for easy cleanup, but it’s not necessary.

Gently pipe the meringue into a Christmas tree shape. Start with a circle at the bottom, then fill it in, then work your way up making smaller circles until you get to a point.

Continue until you’ve piped all the meringue. You should end up with between 30 and 40 Christmas tree meringue cookies, depending on how large you pipe them and how stiff your meringue is.

When they’re all piped, sprinkle the rainbow sprinkles on top to act as ornaments.

Top each with a star sprinkle on top.

Bake the meringues for 40 minutes.

After 40 minutes, turn off the oven and leave the cookies inside for an hour.

Remove them from the oven and you can eat them right away. If you don’t eat them as soon as they’re ready, store them in an airtight container in the fridge.

Christmas Tree Meringue Cookies: Frequently Asked Questions

More Christmas Cookies:

If you’re adding these to your cookie trays and you’re looking for some more ideas, our list of The Best Christmas Cookies To Gift is filled with festive recipes.