Christmas Tree Meringue Recipe
Christmas Tree Meringue Recipe – totally fun and simple to make, these trees are great for Christmas time! The chocolate stars add the perfect festive touch to these Christmas tree treats.
Too busy to make this right away? Pin it for later! Pin this easy recipe to your favorite board on Pinterest and it will be waiting there when you’re ready.
Inspired by these Meringue Grinch Pops, these cookies are sure to delight! Delicious Christmas tree meringues, topped with a small chocolate star and dusted with powdered sugar.
Why use meringue?
Meringue is super easy to prepare and bake and is simple to add extract and color to. As a busy mom, I like to find quick recipes like this during the crazy holiday season.
This holiday cookie recipe is so much fun for kids of all ages to make and take to holiday parties or events. These christmas tree cookies look amazing on a holiday cookie plate.
I love, love, love how these darling meringue Christmas trees turned out! They would be fun to pack up individually, wrap with a bit of baker’s twine and gift to friends and family.
How to make Meringue Christmas Trees:
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Ingredients:
- 3 large egg whites, room temperature
- ¾ cup superfine sugar
- 1 tsp vanilla extract *
- ¼ tsp cream of tartar
- pinch of salt
- green gel food coloring
- 1/4 cup chocolate chips
- Powdered sugar
Tip: blend regular white sugar in a food processor to create superfine sugar for this recipe if needed.
- You could add peppermint extract instead for a festive, mint flavour.
Directions:
1. Preheat the oven to 200 degrees F.
2. Line a baking sheet with parchment paper.
3. Place egg whites and salt in the stand mixer and mix at medium speed until frothy.
4. Add cream of tartar and mix at medium high speed.
5. Beat in sugar, 1 tbsp at a time. Tip: this step is very important, do not add all the sugar at one time, add it in slowly.
6. Add in vanilla extract and mix.
The meringue will start to become stiff with peaks. To check if it is ready, roll a pinch of the meringue mixture between your thumb and finger and feel for any gritty sugar. If there is any present, continue to beat the meringue until it is gone and stiff peaks form.
7. Add several drops of green food coloring until you reach the desired tree-like color.
8. Prep a large piping bag by snipping the end and inserting a large star tip. Fold the pastry bag over and place inside of a glass or jar. Fill the bag with the green meringue.
Tip: I like to use a 1M piping tip to get the best tree shape.
9. Squeeze out any air bubbles and twist the top of the bag.
10. Hold the pastry bag straight up and down on the pastry sheet and swirl it around from the center in a circular motion, gently pulling away when you have reached your desired height and size. Create a Christmas tree shape by moving the piping bag, not the cookie tray.
Meringue tip:
Meringues don’t spread however, you don’t want to place them too close as they need proper air flow during baking and dry time.
11. Bake for 1 hour and let stand as the oven cools to dry 2 hours or over night. Alternatively you can move the festive cookies to wire racks to cool.
12. For decorating melt the chocolate in a double boiler or microwave. Place it into a piping bag, cut the tip from the bag and draw chocolate stars on a parchment paper lined baking tray. Allow the stars to completely harden before attaching to the top of each tree with a dab of melted chocolate.
13. The final step is to dust with caster sugar if desired.
These will keep for a few days and are pretty good frozen. Store them in a non humid area as they will absorb the moisture and be less crisp…but still a delicious treat!
How to store these meringue treats:
Store these sweet treats in a large freezer bag or airtight container for a week or in the freezer for up to three months. They are a fun addition to a holiday cookie exchange!
How darling are these Christmas tree meringue cookies?! Be sure to check out these Peppermint Meringue Cookies and Keto Meringue Cookies too.
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Some of my kitchen essentials:
- I love using this non-stick bakeware for all of my baking.
- These silicone mitts are perfect for grasping hot pans and baking dishes.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.
If you love this Christmas Tree Merigue recipe, please give it a five star review and help me share it on Facebook or Pinterest so that others can enjoy it too!
Christmas Tree Meringue Recipe
Ingredients
- 3 large egg whites room temperature
- ¾ cup superfine sugar
- 1 tsp vanilla extract *
- ¼ tsp cream of tartar
- pinch of salt
- green gel food coloring
- 1/4 cup chocolate chips
- Powdered sugar
Instructions
- 1. Preheat the oven to 200 degrees F.
- 2. Line a baking sheet with parchment paper.
- 3. Place egg whites and salt in the stand mixer and mix at medium speed until frothy.
- 4. Add cream of tartar and mix at medium high speed.
- 5. Beat in sugar, 1 tbsp at a time. Tip: this step is very important, do not add all the sugar at one time, add it in slowly.
- 6. Add in vanilla extract and mix.
- The meringue will start to become stiff with peaks. To check if it is ready, roll a pinch of the meringue mixture between your thumb and finger and feel for any gritty sugar. If there is any present, continue to beat the meringue until it is gone and stiff peaks form.
- 7. Add several drops of green food coloring until you reach the desired tree-like color.
- 8. Prep a large piping bag by snipping the end and inserting a large star tip. Fold the pastry bag over and place inside of a glass or jar. Fill the bag with the green meringue.
- Tip: I like to use a 1M piping tip to get the best tree shape.
- 9. Squeeze out any air bubbles and twist the top of the bag.
- 10. Hold the pastry bag straight up and down on the pastry sheet and swirl it around from the center in a circular motion, gently pulling away when you have reached your desired height and size. Create a Christmas tree shape by moving the piping bag, not the cookie tray.
Meringue tip:
- Meringues don't spread however, you don't want to place them too close as they need proper air flow during baking and dry time.
- 11. Bake for 1 hour and let stand as the oven cools to dry 2 hours or over night. Alternatively you can move the festive cookies to wire racks to cool.
- 12. For decorating melt the chocolate in a double boiler or microwave. Place it into a piping bag, cut the tip from the bag and draw chocolate stars on a parchment paper lined baking tray. Allow the stars to completely harden before attaching to the top of each tree with a dab of melted chocolate.
- 13. The final step is to dust with caster sugar if desired.
Nutrition
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