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Christmas Meringue Trees

These adorably festive Meringue Trees are made from light and airy meringue batter that results in crisp cookies that melt in your mouth.

Prep Time
20 mins
Cook Time
1 hr
Cooling time
2 hrs
Total Time
3 hrs 20 mins
Servings: 30 cookies
Calories: 10 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 6 large egg whites (at room temperature)
  • ¾ tsp cream of tartar
  • 1 ¾ cups + 2 TBS granulated sugar
  • 1 tsp vanilla extract (or flavor of your choice)
  • Green Gel Food Coloring
  • holiday sprinkles (optional garnish)

Instructions

    Cup of Yum
  1. Preheat oven to 200°F and line two baking sheets with parchment paper.
  2. Whisk egg whites and cream of tartar on low speed until foamy, then turn mixer to high speed.
  3. Add sugar one tablespoon at a time, mixing in between. Once all the sugar is added continue mixing on high speed until it is thick and shiny.
  4. Once meringue forms stiff peaks and all sugar is completely dissolved it's ready. To double check, rub a small amount of the meringue between your fingers. It should feel smooth, not gritty. If needed, continue mixing until smooth.
  5. Stir in the flavored extract and food coloring and stir until well mixed and color is even throughout.
  6. To make pops, dip the lollipop stick about 1/2 way into the meringue mixture then put on baking sheet, leaving enough space between each stick to pipe your Christmas Tree shape. If making cookies, skip this step.
  7. Transfer the meringue into a large piping bag with a large tip. Round, star or flat tips work best.
  8. For pops, pipe the meringue onto the dipped end of the sticks in a Christmas tree shape starting near the middle of the stick with longer lines and making the lines shorter as you get near the top. If making cookies, do the same thing directly onto the parchment paper, making sure to fill in tree shape completely. Add sprinkles, if desired.
  9. Bake for 1 hour, then turn off the oven but do not open the door. Let cookies cool completely in the oven for 1-2 hours. Meringue should be dry, crisp and very airy when done.

Notes

  • Use a kitchen scale to make sure that your sugar is twice the amount in grams as your egg whites for proper whipping.
  • to make sure that your sugar is twice the amount in grams as your egg whites for proper whipping.
  • Super-fine granulated or caster sugar work best in this recipe. Regular granulated will work though, but not powdered sugar.
  • work best in this recipe. Regular granulated will work though, but not powdered sugar.
  • Bowl must be completely grease-free or the meringue may not whip up.
  • or the meringue may not whip up.
  • Make sure there is no egg yolk in your whites as this can also prevent them from whipping properly.
  • as this can also prevent them from whipping properly.
  • Store cooked meringue in an airtight container in a dry area for up to 2 weeks.
  • St
  • in a dry area for up to 2 weeks.
  • Do not refrigerate or freeze.

Nutrition Information

Calories 10kcal (1%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 0.02g (0%) Sodium 11mg (0%) Potassium 23mg (1%) Sugar 2g (4%) Calcium 0.5mg (0%) Iron 0.01mg (0%)

Nutrition Facts

Serving: 30cookies

Amount Per Serving

Calories 10

% Daily Value*

Calories 10kcal 1%
Carbohydrates 2g 1%
Protein 1g 2%
Fat 0.02g 0%
Sodium 11mg 0%
Potassium 23mg 0%
Sugar 2g 4%
Calcium 0.5mg 0%
Iron 0.01mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.