Meringue cookies can be a little bit tricky, but I’m here to teach you how to make meringue cookies, step by step, so that they turn out perfectly. Take your time, follow the instructions, and you’ll have perfect meringue trees to share. Christmas Tree Meringues are perfect for the holiday season and can be made up to two weeks ahead of time. I love the light and airy texture of meringues, and the Christmas sprinkles add the perfect amount of extra sugary crunch. Once you’ve mastered this recipe, you can make any kind of meringue cookies, even macarons! If you need more cookie ideas, see all of my Christmas Recipes. Or just start with one of my favorites: Ricotta Cookies or Chocolate Crinkle Cookies.
Why You’ll Love This Recipe
Key Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
Egg Whites: You want the whites only from 6 large eggs for this recipe. It’s very important that you let the egg whites come to room temperature and that you’re careful not to have any yolks in there. Cream of Tartar: This is a very important ingredient in meringue cookies (and in Snickerdoodles too). Without fresh cream of tartar, your meringues won’t work. I suggest purchasing new cream of tartar when making these, or at least making sure that it’s fresh.Sugar: The ideal type of sugar for meringues is superfine or caster sugar. If you can’t find that, regular granulated sugar will work as well. Pure Vanilla Extract: This adds flavor to the cookies! You can swap it out for any other extract that you enjoy too. Food Coloring and Sprinkles: These won’t be trees unless they are green and decorated! You can use any type of holiday sprinkles that you like. Want gold stars for the tops of your trees? Get them here.
How to Make Christmas Tree Meringue Cookies
What to Serve with Christmas Tree Meringue Cookies
These are an excellent addition to any cookie platter. You will also like making Christmas Crack, Chocolate Peppermint Cookies, and Oreo Truffles. While you’re planning for Christmas entertaining, check out this festive Christmas Charcuterie Board too.
Recipe Tips
Use a Mixer: I find that this recipe is easiest to make in a stand mixer, since it can take a bit of time for the eggs to get to the stiff peaks stage. An electric hand mixer can be used, but it will be more difficult.Make sure the Bowl is clean: Any oil or grease residue on your bowl or mixer can cause the egg whites to not whip. Avoid using plastic utensils, as they can absorb oil. Metal or glass is best.Wash Your Hands: Again, oil of any kind will ruin your meringue. Wash your hands well before cracking your eggs, and avoid touching the yolks. Did you drop an egg shell in? Don’t grab it with your fingers! Use the shell instead. Work at Room Temp: Eggs at room temperature will whip up perfectly, while cold egg whites will not. Use a thermometer if needed to be sure that the egg whites are around 70°F/21°C before starting.Watch the Humidity: Meringues won’t turn out properly if made on a humid day or in a humid kitchen. Avoid making this recipe if you’re also simmering soup or if it’s raining out.Practice: Practice with a bit of meringue in a smaller piping bag before committing to a piping tip if you’re unsure.Use a scale: I am giving you imperial measurements, but to ensure that your meringues are perfect, you can measure to be sure that the weight of the sugar is twice the amount of the weight of the egg whites.
I can’t wait to hear how your meringue cookies turned out! Remember to go slow and follow the instructions. I know you’re going to love these. Once you’ve mastered this recipe, you’ll be unstoppable. © Little Sunny Kitchen
