These meringue Christmas Trees are a festive edible decoration ideal for holiday dessert tables, cookie exchanges, and gifting. Swiss meringue produces a silky, stable mixture that can be piped into a 3D shape while maintaining definition making it ideal for Christmas tree shapes. Sprinkles and edible stars provide the finishing touches to add a little Christmas sparkle. If you’re looking for a holiday treat that stands out, these Christmas tree meringues are the perfect addition to your seasonal baking lineup.
I have tried making Christmas tree meringues with both French meringue and Swiss meringue and I have to say the Swiss meringue is the way to go. You might be wondering what is the difference between French and Swiss meringue? French meringue is where you whip the ingredients together with no heating of the egg whites. Swiss meringue is made when you first heat up the ingredients over a double boiler to about 170F and then whip into a meringue.
The benefits of heating the egg whites is that the proteins become unfolded in a process called denaturation. They also begin to partially coagulate. Together this allows Swiss meringue to whip up faster and with more volume, form a sturdier foam that can hold its shape when piped, and resists deflating and weeping better than French meringue.
Why You Will Love these Christmas Meringues
- Light and Airy – Crisp and light, high in protein and not too sweet.
- Festive Holiday Treat – They look like tiny Christmas trees and add instant magic to dessert platters and gifts alike.
- Made with Swiss Meringue – Smooth and stable, making it easier to pipe defined tree shapes.
- Minimal Ingredients – egg whites, sugar, vanilla, and cream of tartar – simple pantry staples.
- Perfect for Gifting – Package in clear bags or cookie boxes for a festive homemade gift.
- Naturally Dairy-Free and Gluten-Free – A treat that works for a variety of dietary needs.
- Make ahead friendly – they store well so can be made days ahead of the big rush.
- Fun Decorating Options – Add sprinkles as ornaments, dust with edible glitter, or top with tiny stars.
Equipment Needed
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- Measuring Spoons
- Measuring Cups
- Instant Read Thermometer
- Stand Mixer with mixing bowls or hand mixer with a large mixing bowl.
- Rubber Spatula
- Parchment Paper
- Baking Sheet
- Piping Bags with Large Star Tip
Ingredients for Christmas Tree Meringues
- Egg Whites – These are the foundation of the meringue. When whipped, their proteins stretch and trap air, creating a light, airy foam that gives meringues their structure. Room temperature egg whites whip up to a higher volume than cold egg whites, but cold egg whites separate from the yolk easier.
- White Sugar – helps to stabilize the whipped egg whites, helping them hold their shape and prevent over-whipping. It also gives the meringue a glossy finish and sweetness.
- Cream of Tartar – this is an acid that strengthens the egg white structure. It helps the whites whip faster, increases stability, and reduces the risk of the meringue deflating or becoming grainy.
- Vanilla Extract – just for a little extra flavor, but is optional if you prefer.
- Green Gel Food Coloring – To give the trees their Christmas color, but totally optional.
- Sprinkles – purely for decoration.
How to Make Christmas Meringue Cookies
Making the Swiss Meringue
In a clean large mixing bowl combine the egg whites, sugar, and cream of tartar. Place over a double boiler, so that the water is gently simmering away, and not directly touching the mixing bowl.
Heat the ingredients in the mixing bowl with constant gentle whisking. Use an instant read thermometer to bring the mixture to 170F. Once at temperature, remove from the heat and if necessary, transfer the mixture into a clean mixing bowl of a stand mixer. Or it can stay in the bowl if you are using a hand mixer.
Whip the eggs on high speed. After the mixture is starting to increase in volume, pour in the vanilla (after about a minute). Keep whipping until the mixture is thick and glossy and forms stiff peaks. This took my mixer about 3 minutes total.
Add the food coloring gel and mix in with the mixer for a few seconds.
Add the colored meringue to a piping bag fitted with a large star tip.
Piping The Christmas Tree Meringues
Preheat oven to 250 degrees F.
Prepare a baking sheet by lining it with parchment paper.
With the piping bag completely vertical over the parchment paper, pipe a disc shape approximately 1.5” in diameter. Gently lift the piping tip vertically but keep it attached to the meringue tree and begin piping the next level. Stop when it has a suitable diameter that is still smaller than the disc below. Again, keep the tip touching the meringue but lift slightly and pipe the top section. Now you can release the tip from the meringue in a vertical fashion.
Sprinkle the trees with Christmas sprinkles of your choosing and top each one with a star sprinkle if you have them.
Baking the Christmas Tree Meringues
Place the baking sheet of meringue trees into the oven and set the timer for 30 minutes.
After 30 minutes turn the heat down to 200 degrees F and set the timer for 1 hour 30 minutes. When the timer goes off, check the meringues to see that they come off of the parchment easily. If they are still moist and sticking give them a little more time in the oven. Once they are dry enough, turn off the oven and leave the meringues inside with the door closed.
Remove the meringues from the oven once it is completely cooled. Store in an airtight container at room temperature for up to 2 weeks. If they begin to get sticky from humidity, you can place them into a 200F oven for 10 minutes or so.
Pro Tips and Tricks
- When whipping egg whites it is important to make sure there is no oil residue in the bowl or on the wire whisk/beaters. If necessary wipe all the equipment clean with a paper towel, or wash everything thoroughly with soap and water and dry.
- When heating up the egg white mixture, you don’t want to cook the egg whites, only heat them to 170F. A double boiler is a gentle way to do this, but you will need to gently whisk continuously to distribute the heat.
- When coloring the meringue it is best to use a gel food coloring. Gel food colors are more concentrated therefore they won’t thin down the meringue and they produce more vibrant colors.
- During storage, humidity in the air can make the meringue become a bit sticky. 10 minutes in a 200F oven should dry them out again.
FAQs
Why are my eggs not whipping up? If any yolk from the egg gets in the bowl with the egg whites, or if any oil is present on the equipment it will affect the ability of the eggs to whip up. Everything needs to be squeaky clean.
Can I freeze meringue cookies? Yes, once the cookies are completely cooled you can freeze them in an airtight container or zipper top bag for up to 3 months. As there is very little moisture in these cookies, they are ok to eat straight out of the freezer.
Is it better to use superfine sugar or regular sugar? Superfine sugar is often used in French meringues because it dissolves faster than regular sugar, but because we are heating the egg whites up, the sugar dissolves quite easily whether it is regular or superfine. So feel free to use either or.
How far in advance can I make meringues? The meringues can be stored at room temperature in an air tight container for about 2 weeks, but you can freeze them for up to 3 months.
Christmas Meringue Cookies
Equipment
- 1 Measuring Spoons
- 1 Measuring Cups
- 1 Instant Read Thermometer
- 1 Stand Mixer with bowl or hand mixer with large mixing bowl
- 1 Rubber Spatula
- 1 Parchment Paper
- 1 Baking Sheet
- 1 Piping bag with large star tip
Ingredients
- 4 large egg whites 120g (room temperature)
- ½ cup + 3 tbsp sugar 140g
- 1/8 tsp cream of tartar
- 1 tsp vanilla extract
- Green Gel Food Coloring
Instructions
Making the Swiss Meringue
- In a clean large mixing bowl combine the egg whites, sugar, and cream of tartar. Place over a double boiler, so that the water is gently simmering away, and not directly touching the mixing bowl.
- Heat the ingredients in the mixing bowl with constant gentle whisking. Use an instant read thermometer to bring the mixture to 170F. Once at temperature, remove from the heat and if necessary, transfer the mixture into a clean mixing bowl of a stand mixer. Or it can stay in the bowl if you are using a hand mixer.
- Whip the eggs on high speed. After the mixture is starting to increase in volume, pour in the vanilla (after about a minute). Keep whipping until the mixture is thick and glossy and forms stiff peaks. This took my mixer about 3 minutes total.
- Add the food coloring gel and mix in with the mixer for a few seconds.
Piping the Christmas Tree Meringues
- Add the colored meringue to a piping bag fitted with a large star tip.
- Preheat oven to 250 degrees F.
- Prepare a baking sheet by lining it with parchment paper.
- With the piping bag completely vertical over the parchment paper, pipe a disc shape approximately 1.5” in diameter. Gently lift the piping tip vertically but keep it attached to the meringue tree and begin piping the next level. Stop when it has a suitable diameter that is still smaller than the disc below. Again, keep the tip touching the meringue but lift slightly and pipe the top section. Now you can release the tip from the meringue in a vertical fashion.
- Sprinkle the trees with Christmas sprinkles of your choosing and top each one with a star sprinkle if you have them.
Baking the Christmas Meringue Cookies
- Place the baking sheet of meringue trees into the oven and set the timer for 30 minutes.
- After 30 minutes turn the heat down to 200 degrees F and set the timer for 1 hour 30 minutes. When the timer goes off, check the meringues to see that they come off of the parchment easily. If they are still moist and sticking give them a little more time in the oven. Once they are dry enough, turn off the oven and leave the meringues inside with the door closed.
- Remove the meringues from the oven once it is completely cooled. Store in an airtight container at room temperature for up to 2 weeks. If they begin to get sticky from humidity, you can place them into a 200F oven for 10 minutes or so.
Notes
- When whipping egg whites it is important to make sure there is no oil residue in the bowl or on the wire whisk/beaters. If necessary wipe all the equipment clean with a paper towel, or wash everything thoroughly with soap and water and dry.
- When heating up the egg white mixture, you don’t want to cook the egg whites, only heat them to 170F. A double boiler is a gentle way to do this, but you will need to gently whisk continuously to distribute the heat.
- When coloring the meringue it is best to use a gel food coloring. Gel food colors are more concentrated therefore they won’t thin down the meringue and they produce more vibrant colors.
- During storage, humidity in the air can make the meringue become a bit sticky. 10 minutes in a 200F oven should dry them out again.
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These meringue Christmas Trees are so festive and cute! Using Swiss meringue for that defined 3D shape is genius. Saving this for my holiday baking list!
These are so cute! I can’t wait to make them for the holidays.
These were the perfect gluten-free cookie recipe that I needed. A lot of gluten-free cookies have a very strong almond flavor or fake cookie flavor and these ones you would never think all these must be gluten-free just because they’re not supposed to have gluten in them originally and they taste so good.
These are adorable! Love all of the pro tips and tricks! Definitely confident I can make these for the holidays.
These Christmas tree meringues are so pretty and festive! I love that you provide detailed instructions for making the meringue and for the piping. I’m definitely saving this to add these to my Christmas cookie list for gifts. Thanks for the beautiful recipe!
Oh wow, these are so adorable. The recipe seems pretty straight forward too, I am saving them for my holiday baking menu!!