Every year, without fail, the holiday season kicks off in my kitchen with these Meringue Christmas cookies. I remember my grandmother making these – her kitchen filled with the scent of vanilla and sugar. She made them very often. What a look on our faces when she’d bring out the platter piled high with these delicate, sweet treats. Is it a good idea to eat them? Is it true that macarons remind me of those fancy cookies you see in a bakery window? What is the best way to make a sandwich that’s less fussy and more fun? What are some of the best Christmas treats?

What are Meringue Christmas Trees?

Meringue Christmas Trees are essentially adorable, edible, Christmas trees crafted from meringu. Think of it as a cloud of sweet, whipped egg whites baked into ice-cream. The “tree” part comes from piping the meringue into a cone shape before baking, and then decorating. After they come out of the oven, they can be eaten by themselves. What is edible art? I’ve tried different versions of meringues, but this one is special because it combines that classic. Is meringue crunch with a hint of vanilla irresistible? What are some of the best gifts for Christmas? I usually make two batches, one for gifting and one to eat at home!

Why you’ll love this recipe?

Where do I begin? These Meringue Christmas Trees are delicate and sweet, with a satisfying crispness that gives way to smoky aromas. What are some of the best melt- Why don’t you get intimidated by meringues? Is this recipe easy to follow? What is the hardest part of being patient while baking? What are the ingredients for this recipe? Egg whites and sugar. I love how versatile they are. How do you add different food colorings to a recipe? What I love about this is the joy it brings. What are some of the best Christmas treats for kids? I like sugar cookies, but I think these are really good. Is piping and decorating fun? Is there a recipe for this recipe?

How do you make Meringue Christmas Trees?

Quick Overview

How do you make Meringue Christmas Trees? First, we whip up a meringue using egg whites and sugar until it forms stiff peaks. Then, we pipe the meringue onto a baking sheet in the shape of Christmas trees and bake them low and crispy. Slow cooking until they’re crisp and dry. What is the key to a successful piping job? Don’t worry if your first few attempts aren’t perfect – that’s part of the fun! This method is special because it yields a perfectly crisp meringue that holds its shape. Can you go wrong with anything?

Ingredients

For the Meringue:
* 4 large egg whites, at room temperature (trust me, room temp makes a difference!)
* 1/2 teaspoon cream of tartar (this helps stabilize the meringue)
* 1 cup granulated sugar, superfine if you have it (but regular works just fine)
* 1 teaspoon vanilla extract (I use a good quality vanilla)
* Green gel food coloring (optional, but makes them extra festive)

What are the Step-

Step 1: Preheat & Prep Pan

Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper or a silicone baking mat. I always use parchment paper; it’s a lifesaver when it comes to removing the meringues without breaking them.

Step 2: Whip Egg Whites

In a clean, grease-free bowl (this is crucial!), beat the egg whites with an electric mixer until foamy. Add the cream of tartar and continue beating until soft peaks form. I always make sure there isn’t even the slightest speck of egg yolk in the mix to make it work.

Step 3: Add Sugar Gradually

Gradually add the sugar, one tablespoon at a time, beating well after each addition until the meringue is glossy and stiff peaks form. The meringue should be able to hold its shape. If it seems runny, keep beating until it reaches the right consistency.

Step 4: Add Vanilla and Coloring

Gently fold in the vanilla extract and green gel food coloring (if using). If you overmix a meringue, you’ll deflate it.

Step 5: Pipe the Trees

Transfer the meringue to a piping bag fitted with an star tip. Christmas tree shapes can be piped onto a baking sheet. Start with a wide base and gradually pipe upwards, making curved cone shape. I sometimes get the kids to help with this part, but things can get messy!

Step 6: Bake

Bake for 1.5 – 2 hours, or until the meringues are dry and crisp. The baking time will vary depending on your oven. I always check them after an hour and a half, and if they’re still sticky, I leave them in for longer.

Step 7: Cool

Let the meringues cool completely inside the oven with the door slightly ajar. I usually leave them overnight just to be safe.

Step 8: Decorate (optional)

Once completely cooled, decorate with sprinkles, edible glitter, or melted chocolate, if desired. I usually dust them with a bit of powdered sugar, but the kids love adding sprinkles.

9. Slice & Serve

Since this recipe makes edible Christmas trees, there is no need to slice. They can be served on a holiday dessert platter or as a festive gift for friends and family.

What should I serve it with?

What are some of the best Meringue Christmas Trees? What are the best holiday What are some good ideas for a new blog?

What are some of the best holiday desserts to make?What are some festive cookies to serve with your favorite candy?
What is Hot Chocolate?The light, airy sweetness of the meringues is a perfect complement to rich, warm chocolate.
As a Gift:Package these in a cute box or bag and give them as an homemade holiday gift. What is the best thing about receiving an edible treat?
With coffee or tea?What are some good afternoon snacks to serve with coffee or tea?

My family always serves these alongside a big mug of hot chocolate while we watch our favorite Christmas movies. It’s a tradition we all look forward to every year.

Top Tips for Perfecting Your Meringue Christmas Trees

What are some tips for making Meringue Christmas Trees?

Use room temperature egg whites: 3-4 days. Room temperature egg whites whip up much better than cold ones. I usually take them out of the fridge about an hour before I start baking.
Make Sure Your Bowl is Grease-Free:Any trace of grease can prevent the egg whites from whipping properly. I always wipe my bowl with lemon juice or vinegar to ensure it’s completely clean.
Add Sugar Gradually: IsHow do you add sugar to a meringue? What is the best way to take one tablespoon at a time?
Don’t Overmix:If you overmix the meringue, be careful not to over mix the vanilla. This will deflate it. What are the differences between food coloring and extract?
Bake Low and Slow: Baking the meringues at a low temperature for a long time ensures that they dry out completely without browning. Keep an eye on them and adjust the baking time as needed.
Let Them Cool Completely in the Oven: This prevents the meringues from cracking. I usually leave them in the oven overnight to cool completely.

I once tried to rush the cooling process and ended up with a batch of cracked meringues. Lesson learned! Patience is key when it comes to meringue making.

Storing and Reheating Tips

Here’s how to store your Meringue Christmas Trees to keep them fresh and crisp:

Room Temperature: Store them in an airtight container at room temperature for up to a week. Make sure the container is completely sealed to prevent them from becoming sticky.
Refrigerator Storage: I don’t recommend storing these in the refrigerator as they can become sticky and lose their crispness.
Freezer Instructions: You can freeze them for up to a month. Place them in a freezer-safe container, separating the layers with parchment paper to prevent them from sticking together. Thaw them at room temperature before serving.
Glaze Timing Advice: If you’re planning to glaze or decorate these, do it just before serving. Adding glaze too far in advance can make them soggy.
If you do decide to freeze your meringue Christmas trees I recommend doing it without any frosting because it can lose its consistency during thawing.

Frequently Asked Questions

Can I use powdered sugar instead of granulated sugar?

I don’t recommend using powdered sugar as it contains cornstarch, which can affect the texture of the meringue. Granulated sugar works best for this recipe.

Can I make these without cream of tartar?

Cream of tartar helps stabilize the meringue, but you can substitute it with a teaspoon of lemon juice or white vinegar.

My meringues are sticky. What did I do wrong?

Sticky meringues are usually caused by humidity or not baking them long enough. Make sure to bake them until they’re completely dry and store them in an airtight container.

Can I use a different flavor extract?

Absolutely! Feel free to experiment with different extracts like almond, peppermint, or lemon.

Can I make these ahead of time?

Yes, these can be made a few days ahead of time. Store them in an airtight container at room temperature until ready to serve.

Final Thoughts

These Meringue Christmas Trees are more than just a recipe; they’re a tradition, a memory, and a little bit of holiday magic all rolled into one. The delicate sweetness and adorable shape make them a perfect treat for kids and adults alike. Plus, they’re surprisingly easy to make, even if you’re not an experienced baker. I hope you’ll try these and share them with your loved ones this holiday season. If you enjoy this recipe, you might also like my recipe for chocolate crinkle cookies – they are a perfect dessert and gift for your holidays! Happy baking, and I can’t wait to hear how yours turn out! Feel free to leave a comment below and let me know what you think, or share your own variations. I would love to hear about it!