Festive Christmas Tree Meringue Cookie Recipe

Hey there!

If you’re looking for a festive treat that’s as much fun to make as it is to eat, let me introduce you to these delightful Christmas Tree Meringue Cookies. These little trees are light, airy, and melt-in-your-mouth delicious—basically, the perfect holiday dessert. My kids love decorating them, and they’re guaranteed to steal the show on any cookie platter!

Hook: Sweet, crispy, and adorable, these Christmas Tree Meringues are sure to sprinkle some extra magic onto your holiday season!

Why You’ll Love This Recipe

• They’re made with just a few pantry staples—no fancy ingredients required!
• Perfect for gifting or adding an elegant touch to your holiday dessert table.
• Fun and creative to make, especially if you’re baking with kids.
• Gluten-free and light as air, making them a great option for just about everyone.

Ingredients Breakdown

• Egg Whites: Room temperature whites whip better, so let them sit out for about 30 minutes before starting.
• Granulated Sugar: Creates that glossy, stable meringue texture. Use superfine sugar for the best results.
• Vanilla Extract: Adds a subtle sweetness. Swap for almond or peppermint extract for a flavor twist!
• Food Coloring: Green gel food coloring is perfect for vibrant trees—avoid liquid coloring, as it can thin the meringue.
• Decorations: Sprinkles, edible glitter, or tiny candy stars for that festive touch.

Step-by-Step Instructions

Grab your piping bag, preheat your oven, and let’s whip up some holiday cheer!

1. Preheat: Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper.
2. Beat the Egg Whites: In a clean, dry mixing bowl, beat 4 large egg whites on medium speed until soft peaks form.
3. Add Sugar Gradually: Increase the speed to medium-high and gradually add 1 cup of sugar, one tablespoon at a time. Beat until stiff, glossy peaks form, about 6-8 minutes. (Tip: Rub some meringue between two fingers—if it feels gritty, keep beating until smooth.)
4. Incorporate Flavor and Color: Add 1 teaspoon of vanilla extract and a small amount of green gel food coloring. Mix gently until the color is uniform.
5. Pipe the Trees: Transfer the meringue to a piping bag fitted with a large star tip. Pipe tree shapes onto the prepared baking sheets by layering progressively smaller swirls. Add sprinkles or candy stars immediately, as meringue dries quickly!
6. Bake Low and Slow: Bake for 90 minutes, then turn off the oven and let the cookies cool completely inside (at least 1 hour). This ensures crisp, crack-free meringues.
7. Serve: Gently peel the cookies off the parchment and serve on a festive platter. Watch the smiles light up!

Chef’s Tips and Tricks

• Humidity Warning: Avoid making meringue on a humid day—moisture can ruin their texture.
• Storing: Store in an airtight container at room temperature for up to a week. Keep them dry to maintain crispiness.
• Pipe Practice: Practice on a spare sheet of parchment before piping the actual cookies. This helps you perfect your tree shapes!

Recipe Variations and Serving Suggestions

• Flavors: Swap out vanilla for peppermint or almond extract for a flavor twist.
• Colors: Not into green? Make a snowy white forest or try pastel pink trees for a whimsical vibe.
• Serve alongside: These pair beautifully with hot cocoa, mulled wine, or even a simple latte.

FAQs

• Can I freeze these meringues? While freezing isn’t ideal since meringues can absorb moisture and turn soft, you can freeze them in an airtight container for up to 1 month if necessary.
• What if my meringues crack? No worries! They’ll still taste amazing. Try piping smaller trees next time to reduce cracking.
• Can I make these without a piping bag? Yes, use a spoon to create dollops and shape them into trees with the back of the spoon.