Meringue Christmas Trees are the perfect cookie for the holidays. Meringue is a really easy cookie to make. Shaping it into an array of forms is simple. And unlike cookies made with cookie cutters, meringue cookies can be molded up into taller shapes like santa hats, ghosts, pumpkins, candy corns, and of course, Christmas trees.
These meringue Christmas trees actually came about by accident. We were working on testing some flavorings for the meringue when we started playing around with piping the meringue. While piping this 3-tier shape, we thought it would make great meringue Christmas tree cookies if they were done in green meringue. So, that’s what we did.
Making Meringue Christmas Trees:
First of all, we made the meringue – thankful for the Kitchenaid mixer.
To make the meringue, we beat the room temperature egg whites until they turned white and fluffy. Slowly, we started to add in the sugar a bit at a time.
We beat the meringue until the sugar is incorporated. Rubbing a bit of the mixture between you fingers will help you determine if the meringue is ready. If it feels gritty, keep beating.
Once the meringue was well blended, the food coloring was added.
The green icing was added to the piping bag which had been fitted with a large star tip.
Next, we prepared the baking sheet with parchment paper with circles drawn of the back side to ensure uniform size cookies.
Then, we piped the trees and sprinkled them with Wilton Sprinkles White Sparkling Sugar.
Finally, we baked them at 250° F for 2 1/2 hours.
Get the recipe for Meringue Christmas Trees.
- 3 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
- ¾ cup superfine sugar
- ½ teaspoon pure vanilla extract
- Green food coloring
- Place the oven rack in the middle of the oven and preheat oven to 200° F.
- Then, prepare a piece of parchment paper that fits the baking sheet by drawing 2” to 2½” circles evenly spaced on the back side of the paper.
- Next, using an electric mixer beat the egg whites in a large bowl on low-medium speed until foamy. Add the cream of tartar and beat the whites until soft peaks form. Increase speed to medium-high and add the sugar, a little at a time until the meringue holds very stiff peaks. Beat until meringue does not feel gritty when rubbed between your fingers. Blend in the vanilla extract. Beat in food coloring. Transfer to a pastry bag fitted with a Russian Ball Icing Tip.
- Line the baking sheet with the prepared parchment paper. Dab a bit of meringue on the underside of each corner of the parchment paper. Piping the meringue until it is as wide as the circles on the prepared parchment paper will help keep them uniform in size.
- Finally, bake the meringues for approximately 45 minutes and rotate the baking sheet. Bake until the edges just start to turn and are fairly crisp, about another 45-60 minutes. Turn off the oven, open the door a crack, and let the meringues finish drying for several hours or overnight.
- Store the meringue cookies in an airtight container at room temperature. They will last for several days.