These cute little Christmas Tree Meringues might just be the easiest way to impress at the holidays. They’re crisp, chewy, and so much fun to decorate.

Single green Christmas tree meringue in focus, topped with a yellow sugar star and colorful sprinkles, with other decorated meringues blurred in the background.

Hey Folks. Welcome to cuteness with these light, airy, and festive Christmas Meringue Trees. I am talking crisp on the outside, slightly chewy in the middle, and decorated with colorful sprinkles.

I love making them every December as they are super fun addition to cookie trays along with this Grinch Dip and these Grinch Cookies, but they also double as Christmas crafts and edible gifts with the kids. Plus, these Christmas Cookies are way easier to make than they look (I promise!).

I love them as:

a whimsical centre piece for my holiday cookie tray.
edible decorations on cakes, cupcakes, or gingerbread houses. Yum.
edible gifts and edible stocking stuffers for the kids.

Rows of piped green meringue Christmas trees on a baking tray lined with parchment paper, each decorated with sprinkles and yellow star toppers.

Ingredient Notes

Here’s what usually goes into my Christmas meringues, plus a few ideas of how I like to change it depending on what’s in the store cupboard.

Egg whites. For the best result use room temperature eggs. And please start with the freshest eggs you possibly can (real eggs not carton egg whites).
Sugar – Superfine (caster) sugar dissolves faster and gives you glossy meringues.
Cream of tartar – Helps stabilize the egg whites. Lemon juice works too! Swap with 1 teaspoon lemon juice or white vinegar if you don’t have it.
Flavoring. For this one I used the classic vanilla extract. But I also love using making peppermint trees with peppermint extract and crushed candy canes. sprinkle with crushed candy canes. Almond extract works well too.
Green gel food coloring. Gel coloring gives the best result without ruining the texture. Leave them white and use edible glitter for snowy trees or feel free to brush stripes of red gel color inside your piping bag for that striped “ornament” tree look. For a rainbow forest, look you can color different batches with pastel or rainbow colors.
Sprinkles & sugar stars. Because what’s a Christmas tree without all the decorations, right? Feel free to use gold sprinkles, pearl, or mini candy for the tree topper.

How To Make Christmas Trees Meringues

So, let’s put this recipe together in easily. Get the full ingredients list and instructions from the recipe card below.

Bintu’s Tips and Tricks

I’ve made plenty of meringue mishaps, and here’s what I’ve learned:

My biggest tip is to make sure to practice piping one or two Meringue trees on the parchment before you do the rest of them.
Please make sure your mixing bowl and whisk are squeaky clean as any contamination or grease will deflate the egg whites. You don’t want that.
Use the 2-bowl method to separate eggs: catch each white in a small bowl first, then transfer it to the mixing bowl. That way if a yolk slips in, you only lose that one egg and not the whole batch. Ask me how I know??
I strongly suggest you add in the sugar slowly to avoid grainy meringues.
Make sure to beat the egg whites to stiff peaks. The meringues should be glossy and hold their shape firmly before you start piping. Make sure to stop whipping once you hit stiff, glossy peaks, as overbeaten whites get dry and clumpy.
Make sure to decorate with the Christmas sprinkles before baking.
Even if you are impatient like me, force yourself to bake these on low and slow, around 200°F (90°C), so they go crispy on the outsides without browning.
Let your lovely meringues cool in the oven with the door closed so they don’t crack, and stay nice and crisp.
To avoid any sticking I suggest using parchment paper rather than foil.

Festive green meringue cookies shaped like Christmas trees on a wooden board, with a glass of milk and holiday garland in the background.

Storage and Edible Gifting

I am a huuuge fan of these since they keep well and make great edible gifts.

Store. Store them in an airtight container at room temperature (in a dry place) for up to 1 week. Don’t refrigerate as they will lose crispness in the humidity.
Edible Gift. I love layering these between parchment in fun and colourful cookie tins, or packing in clear bags tied with colurful ribbon and gift tags. A few packs tend to not make it out of the house though………

Close-up of green Christmas tree meringues piped onto a wooden board, decorated with rainbow sprinkles and topped with small yellow sugar stars.

More Festive Recipes

Love festive treats? Then check out these other recipes too.

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu

Get The Meringue Christmas Trees Recipe

Christmas Tree Meringues

These cut little Christmas Tree Meringues might just be the easiest way to impress at the holidays.

Print Pin Rate Save Recipe

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 2

Total Time: 2 15

Servings: servings

Calories: 35kcal

Author: Bintu Hardy | Budget Delicious

Ingredients

1 cup (200g) sugar
½ teaspoon cream of tartar
4 large egg whites
¾ teaspoon vanilla extract
8-10 drops green food coloring
⅛ teaspoon salt
Sugar stars sprinkles for garnish

Instructions

Preheat the oven to 225 degrees F / 107 degrees C and line 2 large baking sheets with parchment paper.
Mix sugar and cream of tartar in a bowl.
In a stand mixer, beat egg whites, vanilla, food coloring, and salt on medium-low until foamy for about 1 minute.
Increase the speed to medium-high and beat until soft peaks form.
Slowly add sugar mixture and continue beating until glossy stiff peaks form. At about 2–3 minutes.
Fill a piping bag with the meringue and pipe star shapes onto the baking sheets. Stacking smaller stars on top to make little trees. Add a sugar star on top and sprinkle with sprinkles.
Bake for 1 hour, switching the pans halfway through.
Turn off oven and let the meringues cool inside for at least 1 hour.
Cool completely on a wire rack. Serve and enjoy!

Notes

My biggest tip is to make sure to practice piping one or two Meringue trees on the parchment before you do the rest of them.
Please make sure your mixing bowl and whisk are squeaky clean as any contamination or grease will deflate the egg whites. You don’t want that.
Use the 2-bowl method to separate eggs: catch each white in a small bowl first, then transfer it to the mixing bowl. That way if a yolk slips in, you only lose that one egg and not the whole batch. Ask me how I know??
I strongly suggest you add in the sugar slowly to avoid grainy meringues.
Make sure to beat the egg whites to stiff peaks. The meringues should be glossy and hold their shape firmly before you start piping. Make sure to stop whipping once you hit stiff, glossy peaks, as overbeaten whites get dry and clumpy.
Make sure to decorate with the Christmas sprinkles before baking.
Even if you are impatient like me, force yourself to bake these on low and slow, around 200°F (90°C), so they go crispy on the outsides without browning.
Let your lovely meringues cool in the oven with the door closed so they don’t crack, and stay nice and crisp.
To avoid any sticking I suggest using parchment paper rather than foil.
Storage – Store them in an airtight container at room temperature (in a dry place) for up to 1 week. Don’t refrigerate as they will lose crispness in the humidity.

Nutrition