Meringue Christmas Trees

Christmas is such a fun and festive time, and it’s a great reason to make every cute and delicious cookie you can think of! Am I right? These meringue Christmas trees are both cute and tasty, and they are really simple to make. Get the recipe below.

Christmas tree meringue cookies

What is Meringue?

Meringue consists of sugar, egg whites, and water (for Italian meringue). Classic French meringue consists of sugar, egg whites, and, most often, cream of tartar for stabilization. If you want to use the French method, check out my post here.

With either method, the sugar and egg whites get whipped into a beautiful fluffy cloud of goodness.

For this recipe, we will be using the Italian meringue method because it produces the most stable meringue and is easy to work with. It also doesn’t deflate or get runny after an hour of sitting, which is an issue with French meringue.

Christmas meringues tree meringues

3 Tips for Making Meringue Christmas Trees

Christmas tree Meringue cookies are quite simple to make, but there are still a few things that can help if you are new to meringue.

Whip to Stiff Peaks

Whipping the meringue to stiff peaks is really important. If the meringue is too soft, it will not hold its shape well when piped. The meringue also tends to be messier when it’s softer.

You know the meringue has reached stiff peaks when you lift the whisk attachment out of the mixer, and the meringue forms a stiff peak on the beater and in the bowl.

You should also be able to turn the mixing bowl upside down without the meringue moving, although this might not be your preferred method of checking since it could be messy!

Practice Piping

Before I begin piping the meringue cookies on my parchment-lined baking sheet, I always do a few practice trees on a cutting board or scrap piece of parchment.

For the tree design, the narrowest end of the tip should be up, and the widest part should be touching the parchment paper.

Start by piping the top of the tree, and pipe a little wider with each row for the tree. At the very end, make a small tree trunk and then decorate it with sprinkles.

Let the Meringue Cookies Dry

The Christmas tree meringues will bake for 1 hour, but don’t take them out of the oven at this point. Leave them in the oven for another 2-4 hours to dry out properly.

You could honestly leave the cookies in the oven all day or even overnight if desired. Most importantly, don’t take them out after the first hour.

Christmas tree meringues recipe

How to Make 2-Tone Meringue Trees

Leave half of the meringue white and color the other half of the meringue green.

Lay out a piece of plastic wrap that is about 18 inches long. Add some white meringue and then some green meringue next to it, going lengthwise, not widthwise. Roll into a log and twist the ends like a candy wrapper.

You can then thread the long end of the twisted bag through a piping bag fitted with a coupler. Cut off the end of the plastic wrap right at the coupler and attach a #104 Ateco tip (or a similar-sized tip).

I like to twist the piping tip a half turn every few trees so that some trees are greener on top and others are whiter. Play around with it and have fun!

Tree meringue cookies for Christmas

Christmas Tree Meringues

Green and white Christmas tree meringue cookies decorated with white nonpareils

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5 from 1 review

  • Author: Camille
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 60 1x
  • Category: Cookies


Units Scale
  • 100 grams or 3 large egg whites, room temperature
  • 225 (1 cup + 2 Tbs) grams granulated sugar
  • 55 grams (approx. 3 3/4 Tbs) water
  • Green food coloring
  • Sprinkles

Flavoring Options

  • 1/2 tsp almond emulsion or extract
  • 1 tsp vanilla
  • 1/2 tsp peppermint extract
  • 1/2 tsp coconut emulsion or extract


To Make Christmas Tree Meringues

  1. Preheat oven to 200 degrees F.
  2. Weigh out eggs and pour them into a stand mixer fitted with a whisk attachment.
  3. Add the sugar and water to a medium pot and turn the heat to medium. Don’t turn the heat up too high, as this can cause the temperature to rise too rapidly and go above the correct temperature.
  4. Turn the mixer onto speed 4 or 5 on a 10-speed mixer and let it run while the sugar syrup is cooking.
  5. Check the whites after a few minutes to make sure they aren’t at stiff peaks too soon. If the egg whites appear to be reaching stiff peaks before the sugar syrup is ready, turn the mixer down.
  6. When the sugar syrup reaches 244 degrees F, remove it from the heat. Turn the mixer to speed 5 and slowly pour the hot syrup into the whipping egg whites. For the best results, pour the syrup into the mixer between the edge of the bowl and the moving whisk. It can be a bit tricky, so pour slowly to keep it from splattering all over the bowl and your face!
  7. Let the mixer runatnmedium-highh speed until the bottom of the bowl is cool to the touch. Add flavoring and mix for 30 seconds.
  8. Remove from mixer. If you want to make some trees white, save some of the meringue for the white trees. For the green trees, use a few drops of green gel food coloring until you have achieved the desired color. Spoon the Italian meringue into piping bags and pipe with a #104 tip.
  9. If you wish to make swirled or two-tone trees, lay a piece of plastic wrap out on your counter. Add half white meringue and half green meringue. Roll the meringue up in the plastic wrap like a log, and twist the ends like a candy wrapper. Thread one end of the twisted plastic wrap through a piping bag fitted with a coupler, and then cut off the end that is coming out of the coupler. Attach the tip, and pipe the trees.
  10. Pipe trees 1-2 inches apart on a parchment-lined baking tray. At this point, you can add sprinkles if desired.
  11. Place baking tray in oven and bake meringues for 1 hour. Turn off the oven, and keep the meringues in the closed oven for another 2-4 hours so that they can continue to dry out.
  12. Remove from oven after a few hours, and enjoy. Store meringues in an airtight container for up to a week. They tend to get slightly sticky after a couple of days, so separate them with layers of parchment.


This is a Bake Street Society original recipe

One Comment

  1. I made these last year, my adult girls loved them. It was easy to make, and they look pretty! if you like a meringue cookie you’ll enjoy these. I also used the plastic wrap trick to make two toned trees, and it worked perfectly.

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