Christmas Tree Meringues always look so fancy in photos, but here’s the real deal: they’re totally doable at home and they use just a few basic ingredients. If the thought of whipping egg whites makes you nervous, I’ve got you. I’ve made these many times for cookie swaps and classroom parties, and they deliver big holiday cheer with very little stress. They’re crisp on the outside, light in the middle, and way easier than iced sugar cookies. Today I’m walking you through my go-to method and sharing my Deliciously Sweet Christmas Tree Meringues Recipe! with all the little tricks I wish I knew when I started. Let’s make some holiday magic you can actually pull off on a busy weeknight.
How to Make Christmas Tree Meringues
What you’ll need
- 4 large egg whites, room temperature, about 120 g
- 1 cup superfine sugar, 200 g (regular granulated works, but superfine dissolves better)
- 1/4 teaspoon cream of tartar or 1 teaspoon lemon juice
- 1 teaspoon cornstarch for extra stability, optional
- 1 teaspoon vanilla extract or peppermint extract
- Green gel food coloring
- Assorted sprinkles and edible stars
- Piping bag with a large star tip (Ateco 826 or Wilton 1M)
- Two baking sheets lined with parchment paper
Step-by-step directions
- Heat your oven to 200 F or 93 C. Line pans and set aside.
- Make sure your mixing bowl and whisk are spotlessly clean and dry. Any grease or moisture can deflate your meringue.
- Whip egg whites on medium speed until foamy. Add cream of tartar or lemon juice and keep mixing until soft peaks start to form.
- With the mixer running, slowly rain in the sugar, 1 tablespoon at a time. This takes 5 to 7 minutes. Be patient. You want the sugar to dissolve fully.
- Mix until you get stiff, glossy peaks. Rub a tiny bit between your fingers. If you feel sugar grains, keep whipping for another minute or two.
- Sprinkle in the cornstarch and add the vanilla. Mix just to combine.
- Add a tiny amount of green gel and mix on low until the color is even. Go light. You can always add more, but too much coloring can deflate the meringue.
- Transfer to your piping bag. Pipe little trees by squeezing a wider base, then a smaller middle, then a point at the top. Think three gentle stacks.
- Decorate with sprinkles and a star on top if you like.
- Bake for 90 minutes. Turn the oven off and let them sit inside with the door closed for another 45 to 60 minutes so they dry out fully.
- They’re done when they lift cleanly from the parchment with no sticky bottoms.
Why this works
This Deliciously Sweet Christmas Tree Meringues Recipe! sticks to a simple ratio and gentle heat so the meringues dry without browning. Superfine sugar dissolves faster, cornstarch helps the meringue hold shape, and that low-and-slow bake keeps everything crisp and pretty. The result is a tray of little edible trees that look like you spent hours on them, but you didn’t.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this Deliciously Sweet Christmas Tree Meringues Recipe! is a keeper: crowd-pleasing with no weird tricks. Christmas Tree Meringues always look so fancy in photos, but here’s the real deal: they’re totally doable at home and they use just a few basic…
If you want another easy holiday treat to pair with these, make a pan of Christmas chocolate bark. It’s a perfect contrast with the light crunch of meringues.
Tips for Making the Best Meringue Trees
- Use room temp egg whites. They whip with more volume and stability.
- No yolk allowed. Even a drop of yolk adds fat that kills volume. If you’re new to separating eggs, separate one at a time into a small bowl, then pour into the mixing bowl.
- Clean tools are key. Wipe your bowl and whisk with a little vinegar and dry completely.
- Go slow with the sugar. Add it gradually so it fully dissolves and your meringue is smooth, not gritty.
- Humidity is not your friend. On a very humid day, add the cornstarch and let the baked meringues cool in the oven longer.
- Test for stiffness. When you lift the whisk, the peak should stand straight with a slight curl at the tip.
- Dry in the oven. After baking, that extra time in the turned-off oven prevents stickiness.
- Store right. Keep in an airtight tin at cool room temp for up to 7 days. Slip in a little food-safe desiccant or a few uncooked rice grains in a sachet to absorb moisture.
Made these for our neighborhood cookie swap and people thought I bought them from a bakery. They stayed crisp for a week and were gone in a day. So much easier than I expected.
Also, if you’re planning a full spread, peep my Christmas recipes archive for more holiday ideas that pair perfectly with these trees.
Recipe Tips
Color works best with gel food coloring because it’s concentrated and doesn’t add extra moisture. Start with the tiniest dab. You can even mix in a second color like a speck of blue to deepen the green. If you want snowy edges, leave some streaks of white in the bag and don’t overmix the color.
No piping bag? Spoon the meringue into a zip-top bag, snip a corner, and pipe swirls. Or use a spoon to drop dollops and pull up into peaks for rustic mini trees. The look is still festive and cute.
For flavor, vanilla is classic, but peppermint extract is great for a candy cane vibe. Almond extract is lovely too, but go light because it’s strong. You can also dust the finished meringues with a whisper of cocoa or crushed peppermint for contrast.
Want to prep ahead? Whip, pipe, and bake the night before your party, then leave the pans in the turned-off oven to cool completely. In the morning, transfer to airtight containers. If you’re gifting, layer them with parchment so they don’t knock into each other.
One more thing: humidity will soften them over time. If that happens, pop them back in a 200 F or 93 C oven for 10 to 15 minutes to re-crisp. It’s a nice little reset for your Deliciously Sweet Christmas Tree Meringues Recipe!.
How Many Meringue Trees Does This Recipe Make?
It depends on size and your piping tip, but here’s a helpful guide using the ingredient amounts above. For mini trees about 1 inch wide at the base, expect around 40 to 50 pieces. For medium trees, about 1.5 to 2 inches wide, plan on 24 to 30. Larger showpiece trees can yield about 16 to 20.
If you’re baking for a party, I like to make two batches: one of minis and one of mediums. That way your dessert table has variety. Doubling the recipe is fine, but I prefer to whip one batch at a time for best volume and control.
If you need exact weights, I use 120 g egg whites to 200 g sugar as a reliable base ratio. That keeps the texture crisp and the trees sturdy enough for sprinkles. It’s the sweet spot for this Deliciously Sweet Christmas Tree Meringues Recipe!.
Other Recipes You Might Like:
Keep the merry going with cute bakes and easy nibbles. If you love decorating, you’ll have fun with these gingerbread Christmas tree cookies. Want a showstopper for the dessert table? Try my favorite festive Christmas trifle layered with berries and cream. You can also turn lunch into a holiday moment with Christmas tree sandwiches the kids will actually eat.
And if you like playful, hand-held treats to go with your meringues, these Christmas marshmallow pops are always a hit for movie night.
Common Questions
Why are my meringues sticky after baking?
Usually humidity or underbaking. Bake a little longer, then let them dry in the turned-off oven. Store airtight with a moisture absorber if your kitchen is humid.
Can I use regular granulated sugar?
Yes. If you can’t find superfine, use granulated and just whip a bit longer to dissolve it. You can also pulse it briefly in a food processor to make it finer.
What if I don’t have cream of tartar?
Use 1 teaspoon lemon juice or white vinegar. The acid helps stabilize the egg whites and build volume.
How do I color them without deflating?
Use gel coloring and mix on low speed at the very end. Add just a touch at a time. Too much liquid coloring can flatten your peaks.
Can I ship these?
Yes. Pack them snugly in tins with parchment between layers. Ship during cooler weather and avoid humid destinations when possible.
Wrap Up and Cheerful Kitchen Notes
Once you get the hang of it, this Deliciously Sweet Christmas Tree Meringues Recipe! will be your secret weapon for quick, festive desserts. Keep your tools clean, be patient with the sugar, and let them dry fully. It’s simple, satisfying, and pretty much guaranteed to bring smiles. If you want another perspective on technique, the method in Christmas Meringues {easy recipe!} is also clear and helpful, especially if you’re a first-time meringue maker.
Most of all, have fun with it. Make them bright, make them pastel, mix in peppermint, go classic vanilla, and enjoy every crunchy bite. Can’t wait to see your trays of trees.
Christmas Tree Meringues
Ingredients
Method
- Heat your oven to 200°F (93°C). Line two baking sheets with parchment paper.
- Ensure your mixing bowl and whisk are spotlessly clean and dry.
- Whip egg whites on medium speed until foamy.
- Add cream of tartar or lemon juice and continue mixing until soft peaks form.
- Gradually add sugar, one tablespoon at a time, for about 5 to 7 minutes until fully dissolved.
- Continue mixing until you achieve stiff, glossy peaks.
- Sprinkle in cornstarch and add vanilla. Mix just to combine.
- Add a tiny amount of green gel food coloring and mix on low until evenly colored.
- Transfer the mixture to your piping bag and pipe little trees.
- Decorate with sprinkles and a star if desired.
- Bake for 90 minutes, then turn off the oven and let them dry for another 45 to 60 minutes.
- Meringues are done when they lift cleanly from the parchment with no sticky bottoms.
