Christmas Tree Meringue Recipe
I thought I would make these cute meringues for the holidays and this Holiday Cookie Box as a fun treat. They easily customizable with flavors, color, shape and sprinkles. I went for vanilla flavoring in the shape of trees (kind of like Dr. Seuss trees), that are pink and covered in a mix of Sprinkle Pop’s Vintage Rose Gold and Christmas Tree Farm sprinkles.
I also used this same mix to make some little disks and kisses. Little meringues are perfect for filling in cookie boxes, adding a little fun to dessert or hot chocolate boards. You can also enjoy them on their own or gift them.
Another fun version for these Peppermint Meringues Candies, which are perfect for the holidays and great with hot chocolate. Or you can try these Chocolate Chip Meringue Cookies.
Table of Contents
- Christmas Tree Meringue Recipe
- Table of Contents
- Shaping Christmas Tree Meringue Cookies
- What is the trick to making meringue cookies?
- Can I store meringues?
- Meringue Cookies
- Ingredients for Meringues
- Meringue Cookie Recipe
- FAQs about Meringue Christmas Trees
- Recipes for a Cookie Box
- Video – How to Pipe Christmas Tree Meringues
Shaping Christmas Tree Meringue Cookies
To shape your Christmas Tree Meringue you want to use a piping bag with a your preferred tip (I used Tip 4B from Wilton), scoop in the cookie mixture. Onto your baking sheet you’ll and pipe out trees about 1-2 inches apart. To achieve the tree shape, squeeze meringue out into a 1-2″ disk shape, pull the piping bag up slightly and pipe another disk on top of that but slightly smaller, and then a third on top of that.
This could take you a few tries to get this perfected. That’s okay! Just keep trying. I would also add you should probably try to angle your piping bag directly down. Almost touching the tip of the piping tip to the baking sheet, you push the mixture out until a disk forms, then move the bag up to the next two layers. I also like a nice clean pull away on top for a pointy Christmas tree.
What is the trick to making meringue cookies?
In this recipe cream of tartar and white vinegar are used to stabilize the egg whites. This will help to make them hard/thick enough to shape and then bake!
Another tip is to use a super clean and dry metal bowl and metal whisk in your stand mixer. Make sure you are I also like to make sure they are both fairly cool temperatures.
Can I store meringues?
Yes, in an airtight container for up to 2 weeks at room temperature. However, I always notice they aren’t quite as crispy on the outside after day 2 or 3. You also want to make sure you are storing in cool and dry place. I wouldn’t recommend the refrigerator necessarily, but it could work in a pinch.
Meringue Cookies
Meringue cookies or candy are a version of meringue you can bake and enjoy as a stand-alone treat. You can flavor them however you’d like. Below you’ll find the recipe and ingredients for these.
I really love the way that these just melt in your mouth. Meringues are somewhat similar to marshmallows. They are whipped up with sugar and make a great
Ingredients for Meringues
- Egg whites
- Kosher salt
- White vinegar
- Superfine sugar or Baker’s sugar
- Cream of tartar
- Vanilla extract, or flavor of your choice
- Food coloring, optional
- Sprinkles, optional
Meringue Cookie Recipe
The full recipe can be found in the recipe card below. But these are the steps you’ll be taking.
- Preheat oven to 275° F. Prepare 2 cookie sheets with aluminum foil, shiny side down.
- In the bowl of your mixer, using the whisk attachment on a medium speed, beat egg whites and salt until frothy. This will take about 1-2 minutes.
- Add vinegar and beat until soft peaks form, about 2 minutes. Slowly beat in sugar and cream of tartar until stiff peaks form, about 2-3 minutes.
- Beat in flavoring until incorporated fully about 1 minute.
- Add in food coloring and mix until color is mixed thoroughly. Scrape down sides of the bowl as needed! For my pink color I used pink, red, brown, and orange.
- Using a piping bag with your preferred tip (I used Tip 4B from Wilton), scoop in the mixture and pipe out into disks or trees about 1-2 inches apart. To achieve the tree shape, squeeze meringue out into a 1-2″ disk shape, pull the piping bag up slightly and pipe another disk on top of that but slightly smaller, then a third on top of that.
- Sprinkle your desired sprinkles onto the mixture while still wet.
- Bake for about 20 minutes, turning cookie sheets after first 10 minutes. They may crack slightly and that’s okay. But you don’t want them browning or they will be tough. This is why the time varies, based on the size of your meringues.
- Cool and serve.
FAQs about Meringue Christmas Trees
Nope, you can use any wide tip you’d like. You just want to make sure enough meringue can be piped out.
Yes, if you plan on using sprinkles I would add them before you bake so they stick. If you try to add them post-bake, they won’t stick. You don’t have to add sprinkles at all however. Completely optional.
Recipes for a Cookie Box
- Chocolate Crinkle Whoopie Pies with Peppermint Buttercream Filling
- Gooey Butter Cake Crinkle Cookies
- Molasses Crinkle Cookies
- Brown Butter Rice Krispies
- Cookie Butter Puppy Chow
- Peppermint Meringues Candies
- Christmas Tree Meringue Candies
Video – How to Pipe Christmas Tree Meringues
Equipment
- Stand Mixer
Ingredients
- 2 egg whites large eggs, room temperature*
- 1/8 tsp salt
- 1/4 tsp white vinegar
- 3/4 cup plus 1 Tbsp, superfine sugar Baker’s sugar**
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 1-2 Tbsp food coloring optional
- 1-2 Tbsp sprinkles optional
Instructions
- Preheat oven to 275° F. Prepare 2 cookie sheets with aluminum foil, shiny side down.
- In the bowl of your mixer, using the whisk attachment on a medium speed, beat egg whites and salt until frothy. This will take about 1-2 minutes.
- Add vinegar and beat until soft peaks form, about 2 minutes. Slowly beat in sugar and cream of tartar until stiff peaks form, about 2-3 minutes.
- Beat in flavoring until incorporated fully about 1 minute.
- Add in food coloring and mix until color is mixed thoroughly. Scrape down sides of the bowl as needed! For my pink color I used pink, red, brown, and orange.
- Using a piping bag with your preferred tip (I used Tip 4B from Wilton), scoop in the meringue mixture and pipe out into disks or trees about 1-2 inches apart. To achieve the tree shape, squeeze meringue out into a 1-2" disk shape, pull the piping bag up slightly and pipe another disk on top of that but slightly smaller, then a third on top of that.
- Sprinkle your desired sprinkles onto the meringue while still wet.
- Bake for about 20 minutes, turning cookie sheets after first 10 minutes. They may crack slightly and that’s okay. But you don’t want them browning or they will be tough. This is why the time varies, based on the size of your meringues.
- Cool and serve.
Notes
**For baker’s sugar I take granulated sugar and pulse it in the processor for about 30 secs to a minute.
– Timing: Make sure you don’t over bake these as meringues should have a hard outside and soft inside like a marshmallow center.
– Decorating: These are fun to shape how you want and decorate with sprinkles. You can also use them on top of cakes as decor themselves.
– Bowl and whisk: Your bowl should be super clean and dry. This helps when whisking the eggs to the best consistency. – You can store in an airtight container for a few days if needed.