Light as snow and crisp as a winter morning, these airy Christmas Tree Meringues make the cutest holiday treat. We’ll whisk glossy, stable meringue, tint it evergreen, and pipe swirly “trees” topped with sparkling sprinkles. They’re naturally gluten-free, need just a handful of ingredients, and keep beautifully—perfect for cookie boxes, classroom treats, or a whimsical topper for cupcakes and cakes. Learn more about holiday cookie swaps with these soft, colorful favorites: Red Velvet Crinkle Cookies
Table of Contents
Why you’ll Love Airy Christmas Tree Meringues
- Adorable yet simple: Just whip, color, pipe, and dry-bake—no fancy pastry degree needed.
- Budget-friendly: Egg whites + sugar + a few pantry helpers make dozens of cookies.
- Make-ahead magic: Long shelf life and travel well—ideal for gifting.
- Customizable: Flavor with vanilla, almond, or peppermint and decorate to match your vibe.
- Naturally gluten-free: A safe, festive option for most cookie exchanges.
Ingredients:
For the Meringues
- 4 large egg whites (room temperature; 120 g)
- 1 cup (200 g) superfine/caster sugar (or pulse granulated sugar in a blender)
- ¼ tsp cream of tartar (or 1 tsp fresh lemon juice)
- 1 tsp pure vanilla extract (or ½ tsp almond or peppermint extract)
- Pinch of fine sea salt
- ¼–½ tsp green gel food coloring (adjust to your tree shade)
Optional Decorations & Finishes
- Assorted sprinkles: gold stars, pearls, white nonpareils, sanding sugar
- 2–3 oz white chocolate or candy melts (for “snowy” drizzles or sturdy cookie bases)
- Edible glitter (sparingly)
- Mini candy canes or small fondant stars (optional)
Equipment
- Stand mixer with whisk (or hand mixer)
- 2 large baking sheets + parchment paper or silicone mats
- Piping bags + large closed star tip (e.g., Wilton 2D) or open star tip (1M)
- Small brush or toothpick (for adding streaks of darker green, optional)
Step-by-Step instructions
- Prep & Preheat
- Preheat oven to 225°F (110°C). Line two baking sheets with parchment or silicone mats. Make sure bowls and beaters are completely grease-free.
- Start the Meringue
- Add egg whites to the mixer bowl with cream of tartar and a pinch of salt. Whip on medium speed until soft peaks form and the surface looks foamy and opaque, 1–2 minutes.
- Add Sugar Gradually
- Increase to medium-high and add superfine sugar 1 tablespoon at a time, waiting 10–15 seconds between additions. This slow stream dissolves sugar and prevents a grainy finish.
- Beat to Stiff, Glossy Peaks
- Continue mixing until the meringue stands in firm, pointy peaks and looks thick, shiny, and billowy, 5–7 minutes total (stand mixer times vary).
- Flavor & Color
- Beat in vanilla (or almond/peppermint). Add green gel coloring a little at a time. For depth, streak the inside of your piping bag with a darker green before filling.
- Pipe the Trees
- Fit a piping bag with a large star tip. Fill bag with meringue. Pipe small swirls, stacking three gradually smaller rosettes on top of one another to create the tree shape (base ≈ 1½ inches wide, height ≈ 1¾ inches). Leave 1 inch between cookies.
- Decorate Before Baking
- Gently add sprinkles (star on top, pearls as ornaments, sanding sugar as “snow”). Press lightly so they adhere.
- Bake Low & Slow
- Bake at 225°F (110°C) for 60–75 minutes. The meringues should feel dry to the touch and lift cleanly from the parchment.
- Dry in the Oven
- Turn off the oven and prop the door slightly ajar. Let the cookies cool and dry in the oven for 45–60 minutes. This prevents cracks and sticky surfaces.
- Optional: Add Bases or Drizzles
- For extra stability, dip the bottoms into melted white chocolate and set on parchment. Add a delicate drizzle for a snowy effect.
- Store
- Cool completely before storing airtight with a few grains of uncooked rice or a food-safe desiccant to absorb humidity.
How to serve Airy Christmas Tree Meringues
- Dessert boards: Cluster trees with shortbread, candied citrus, and chocolate-dipped pretzels for height, color, and crunch balance.
- Cupcake/cake toppers: Perch a tree on frosted cupcakes or along buttercream “snowbanks” on yule logs and layer cakes.
- Cocoa bar add-on: Set a tray beside mugs; guests nibble plain or crumble a bit over whipped cream.
- Cookie exchange packs: 6–8 trees in a cellophane bag or tin; nestle each in mini cupcake liners for protection.
- Centerpiece display: Mix sizes on a cake stand with coconut “snow,” edible glitter, and a powdered sugar dusting.
- Flavor pairing: Balance sweetness with espresso, black tea, peppermint cocoa, or dry prosecco for parties.
- Plating tip: Serve in shallow bowls/plates; add a small white-chocolate drizzle or sanding sugar “snow” just before serving.
- Kids’ decorating station: Pre-bake trees; let kids add pearls, stars, and glitter using dots of melted chocolate as “glue.”
- Party portions: Plan 2–3 meringues per guest (more if other desserts are light or fruit-forward).
- Theme variations: Offer peppermint, almond, and plain vanilla trees for a festive tasting trio.
For a festive cookie exchange, package 6–8 trees in a cellophane bag or tin; nestle each in mini cupcake liners to cushion the ornaments. Tie with baker’s twine and add a gift tag for a boutique touch. Don’t miss our puff-pastry showstopper to round out party platters and dessert boards: Nutella Puff Pastry Christmas Tree
How to store Airy Christmas Tree Meringues
- Cool + Airtight: Let meringues cool fully, then store in an airtight container at room temperature for up to 2 weeks. Slip in a few grains of uncooked rice or a food-safe desiccant to combat humidity.
- Layer Carefully: Separate layers with parchment so sprinkles don’t rub off. Keep away from soft or moist baked goods in the same tin.
- Avoid Heat & Moisture: No refrigerators or sunny spots—both cause stickiness and color fade.
- Freeze (Optional): Pack in a rigid, airtight container with parchment between layers. Freeze up to 1 month. Thaw sealed at room temp 1–2 hours before opening to prevent condensation.
- Re-Crisp If Tacky: Place on a tray in a 200°F (95°C) oven for 15–30 minutes, then cool before re-storing.
- Transport Tips: Use a snug tin or sturdy bakery box with parchment padding; for shipping, cushion the container (not the cookies) with bubble wrap and mark FRAGILE.
Tips to make Airy Christmas Tree Meringues
- Use squeaky-clean tools: Any fat (yolk, oil, butter) prevents proper whipping. Wipe bowl and whisk with vinegar or lemon juice, then dry well.
- Room-temperature whites whip faster: Separate eggs while cold, then let whites warm for 20–30 minutes.
- Superfine sugar dissolves best: If you only have granulated, pulse it briefly in a blender to make caster sugar.
- Add sugar slowly: Sprinkle in 1 tablespoon at a time; rushing leads to grainy meringue and weeping.
- Check for stiff peaks: Lift the whisk—peaks should stand tall with a glossy sheen. If they droop, keep whisking.
- Color smartly: Gel colors won’t water down your meringue like liquid dyes. For dimension, streak darker green inside the piping bag.
- Pipe with a star tip: A 2D or 1M creates ruffled “branches.” Build trees with three stacked rosettes for a classic silhouette.
- Low and slow bake: 225°F dries meringues without browning. If your oven runs hot, drop to 200°F.
- Dry in the oven: Turn it off and prop the door. Slow cooling prevents cracks and stickiness.
- Humidity is the enemy: Choose a dry day if possible, or run a dehumidifier.
- Stable bases: Dip bottoms in melted white chocolate so trees stand tall on cupcakes or boards.
- Flavor variations: Sub almond or peppermint extract for the vanilla; start with ¼ tsp—they’re potent.
- Sparkle thoughtfully: Add sprinkles pre-bake so they “seat” in the surface. Use glitter sparingly for elegance.
- Test one: Pipe and bake a single test tree for doneness timing, then bake the rest confidently.
- Batch size: If doubling, whip in separate batches; too much meringue in one bowl can under-whip in spots.
Meringue success starts with impeccably clean tools, room-temperature whites, and slow sugar addition for a glossy, stable whip. If you want to practice precise piping and consistency, Looking for inspiration? Try this step-by-step primer: Macaron Recipe For Beginners
Variations of Airy Christmas Tree Meringues
- Peppermint Forest: Replace vanilla with ¼–½ tsp peppermint extract. Add crushed peppermint dust after baking for a snowy candy-cane effect.
- Almond Noel: Use ½ tsp almond extract and add silver dragees for a sophisticated tree. Pair with espresso or amaretto dessert cocktails.
- Marbled Evergreens: Divide meringue and tint two or three shades of green. Spoon side-by-side into the bag for variegated branches.
- Snow-Capped Trees: Keep the top dollop uncolored (white) for a snowy peak, then sprinkle sanding sugar on the peak only.
- Twinkle Lights: Press tiny multicolor nonpareils around the middle rosette. After baking, add a micro drizzle of white chocolate like garland.
- Chocolate-Kissed Bases: Dip baked, cooled trees in dark chocolate for a striking contrast and slightly less sweetness.
- Mini Trees: Pipe bite-size single or double rosettes for petite toppers on cupcakes and cocoa mugs. Reduce bake to 40–50 minutes, then dry in the off-oven.
- Naturally Tinted: For a muted sage tone, use a touch of matcha (¼ tsp sifted). Note it adds subtle flavor and may soften color in strong light.
- Sparkling Snow Drift: Skip coloring altogether, bake white meringues, and use edible luster dust post-bake for icy shimmer.
- Tree “Ornaments” Inside: Fold in freeze-dried raspberry powder for pink flecks inside the green—pipe as usual and decorate minimally outside.
Whatever route you choose, keep the ratio of sugar-to-egg whites steady for structure, and bake low and slow for that signature crisp shell and marshmallowy center.
FAQs
1) Why did my meringues crack or brown?
Usually the oven was a bit hot or the cooldown was too fast. Bake at 225°F, then let them dry in the turned-off oven with the door ajar.
2) My meringues feel sticky. What happened?
Humidity or under-drying is the culprit. Return them to a 200–225°F oven for 15–30 minutes, then cool in the off-oven.
3) How far ahead can I make these?
Up to 2 weeks if fully dried and stored airtight with a few grains of rice. Keep away from moisture and strong odors.
4) Can I color them red instead?
Yes—use gel coloring and go slowly to avoid overmixing. You can pipe “Santa hats” by adding a white tip and base after baking.
Final Thoughs
Airy Christmas Tree Meringues are pure holiday joy—crisp, light, and irresistibly cute. With a clean, glossy whip and gentle low heat, you’ll get picture-perfect trees that keep their shape, travel well, and make every cookie box sparkle. Customize flavors, play with decorations, and don’t fear the whip—meringue rewards patience with magic.
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Airy Christmas Tree Meringues
- Total Time: 2 hours 20 minutes
- Yield: 36 meringue trees 1x
- Diet: Gluten Free
Description
Airy Christmas Tree Meringues are crisp, glossy, and festive. We whip stable meringue, tint it evergreen, pipe stacked swirls into tree shapes, and dry-bake for delicate cookies that store and ship beautifully.
Ingredients
- 4 large egg whites (120 g), room temperature
- 1 cup (200 g) superfine/caster sugar
- 1/4 tsp cream of tartar (or 1 tsp lemon juice)
- 1 tsp pure vanilla extract (or 1/2 tsp almond or peppermint extract)
- Pinch of fine sea salt
- 1/4–1/2 tsp green gel food coloring
- Assorted sprinkles (stars, pearls, sanding sugar)
- 2–3 oz white chocolate or candy melts (optional for bases/drizzle)
Instructions
1. Preheat oven to 225°F (110°C). Line 2 baking sheets with parchment or silicone mats. Ensure bowl and whisk are grease-free.
2. Whip egg whites with cream of tartar and a pinch of salt on medium speed until soft peaks form, 1-2 minutes.
3. Increase to medium-high. Add sugar 1 tablespoon at a time, waiting 10-15 seconds between additions, until stiff, glossy peaks form, 5-7 minutes total.
4. Beat in vanilla (or almond/peppermint). Tint with green gel coloring to desired shade.
5. Fit a piping bag with a large star tip (1M or 2D). Fill with meringue. Pipe trees by stacking three rosettes, each smaller than the one below.
6. Decorate with star sprinkles and nonpareils. Bake 60-75 minutes, until dry to the touch and they lift cleanly.
7. Turn off the oven, prop door slightly ajar, and let meringues dry inside 45-60 minutes.
8. Optional: Dip bases in melted white chocolate for stability or drizzle lightly for a snowy look. Cool completely.
9. Store airtight at room temperature up to 2 weeks with a few grains of rice to absorb humidity.
Notes
For superfine sugar, pulse granulated sugar in a blender briefly.
Avoid humidity; it makes meringues sticky. Re-crisp in a 200°F (95°C) oven for 15-30 minutes if needed.
Gel food colors maintain stability better than liquid dyes.
Peppermint is potent – start with 1/4 tsp and adjust to taste.
- Prep Time: 20 minutes
- Cook Time: 75 minutes (plus 45-60 minutes drying in off-oven)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 meringue
- Calories: 35
- Sugar: 7g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg