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Festive Christmas Tree Meringue Cookies – A Complete Guide to Elegant Holiday Cookies

Finished Christmas tree meringue cookies decorated and ready to serve.
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Create stunning Festive Christmas Tree Meringue Cookies with our detailed, step-by-step holiday cookies guide. Light, crisp, colorful, and perfect for Christmas dessert tables.

Ingredients

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  • 4 egg whites (at room temperature)
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon almond extract
  • 10 drops green gel food coloring (or to desired color)
  • Multi-color sprinkles (as needed)
  • Star sprinkles (as needed)
  • Frosting (for attaching star sprinkles)

Instructions

  1. Preheat oven to 200°F (93°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. In the impeccably clean bowl of your stand mixer, combine the room temperature egg whites, granulated sugar, and cream of tartar.
  3. Create a double boiler by placing the mixer bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk the mixture vigorously until the sugar completely dissolves. Test by rubbing a small amount between your fingers it should feel perfectly smooth, not gritty.
  4. Carefully remove the bowl from the heat and whisk in the almond extract.
  5. Attach the bowl to your stand mixer fitted with the whisk attachment. Beat on medium-high speed until it transforms into a bright white foam that forms soft peaks.
  6. Add the green gel food coloring. Continue beating on high speed until the meringue is vibrant, glossy, and forms stiff peaks that stand straight up without collapsing.
  7. Gently transfer the meringue into a piping bag fitted with a large star tip (such as a Wilton 1M).
  8. Pipe the meringue onto the prepared baking sheet. Start with a base about 1 inch wide and spiral upwards to a point, creating trees about 2 inches high. Leave at least 1 inch of space between each cookie.
  9. Immediately after piping, decorate your trees with multi-color sprinkles so they adhere before the meringue forms a skin.
  10. Bake for 1.5 to 2 hours, until the meringues are completely dry, crisp, and lift easily from the parchment.
  11. Turn off the oven, prop the door open slightly, and let the meringues cool completely inside for at least 2 hours. This slow cooling prevents cracking and ensures a crisp texture.
  12. Once completely cool, use a tiny dab of frosting to attach a star sprinkle to the top of each tree.

Notes

💡 Expert Tips for Meringue Mastery

  • Start with Room Temperature Eggs: They whip up much faster and create significantly more volume than cold eggs.
  • Demand a Spotless Bowl: Your bowl and beaters must be completely free of any fat or grease. Even a tiny speck can prevent proper whipping.
  • Avoid Humidity: For the crispiest results, avoid making these on rainy or humid days. Excess moisture makes them soft and sticky.
  • Don’t Rush the Cooling: Letting meringues cool completely in the turned-off oven for at least 2 hours prevents cracking.
  • Pro-Tip: To check if sugar is fully dissolved, rub a small amount between your fingers. If it feels completely smooth, it’s ready.

Nutrition

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