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Christmas Tree Meringues on a sheet pan
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3.83 from 46 votes

Christmas Tree Meringue Cookies

Christmas Tree Meringues are festive, fun and make a light airy addition to a cookie plate this time of year.
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Dessert
Keyword: Christmas, cookies, gluten free
Servings: 48 cookies
Calories: 20kcal
Author: Jess Smith via Inquiring Chef
Cost: $2.00


  • Stand or Handheld Mixer
  • Parchment Paper
  • Half Sheet Pans
  • Piping Bag or Ziptop Bag


  • 4 Egg Whites, cold
  • 1 cup (200 g) Granulated Sugar
  • teaspoon Cream of Tartar
  • Green Food Coloring or Green Food Gel
  • Sprinkles


  • Before starting:
    Make sure your mixing bowl and beaters are very clean with no traces of oil / butter from previous recipes. If in doubt, rub the bowl and beaters with a bit of white vinegar and then rinse them to remove any trace of oil.
  • Heat oven to 200 degrees F.
  • Line two sheet pans with parchment paper or top with silicon baking mats.
  • Prepare a pastry bag and fit it with a large plain / round tip. (If you don't have a pastry bag, just use a large zip-top bag with one corner cut off.)
  • If not already separated, crack eggs and separate whites and yolks. (Note: Do this carefully. If there are any yolks mixed in with the whites, they will not whip correctly.)
  • In the bowl of a standing mixer or with a hand mixer, beat the egg whites on medium-high until light and foamy, ~2 minutes. Turn the mixer down and slowly add sugar while the mixer is running. Add cream of tarter.
  • Increase mixer to high and continue mixing until egg whites are smooth and glossy, ~5 minutes more. (Note: You'll know this is done when the mixture forms "stiff peaks" and stays in those peaks if you turn the beater upside down.)
  • Add food coloring / gel, mixing on medium, until the meringue reaches your desired color of green.
  • Transfer the meringue to a piping bag and pipe into tree shapes on prepared baking sheet, making the base of each tree about the size of a quarter.
  • Top the trees with sprinkles.
  • Transfer trees to the oven and bake until very dry and crisp, rotating the pans halfway through, 2 to 2 ½ hours. Test for doneness by pulling one of the trees off the parchment paper. If it releases easily and is very crunchy, it's done. (If the trees show any signs of turning golden brown before they are crisp, reduce heat to 175 degrees F.)
  • Store in an airtight container at room temperature. Will keep for 3 to 5 days.


Cream of Tartar - Do not skip the cream of tartar in this recipe. It helps the egg whites to set up properly and hold their shape while baking. It will work best if it is reasonably fresh. (i.e. if your cream of tartar has been hiding in the back of the pantry for years, it's time to replace it before making meringues).


Serving: 3g | Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Sodium: 4mg | Potassium: 5mg | Sugar: 5g