Farm Meringue fresh Christmas trees.
It’s time to put up the Christmas tree – in meringue form!
I love baking meringue cookies, especially during the holiday season. Remember the time I made these “Melted Snowmen?” They remain one of my favourite recipes on the blog!
Decorating Meringue Cookies
I love decorating meringue cookies because the possibilities are endless. You can make them any size, height, etc. Plus, with the right food coloring, you can tint them whatever shade you wish. I love the green tint to these Christmas Tree Meringue Cookies – they’re just SO perfect and make me feel incredibly festive.
Tips on Making Meringue Cookies
Here are a few tips on how to perfect your meringue cookies:
- Be sure the house isn’t humid when you whip-up a batch. Meringue batter thrives off a cooler climate.
- It’s best to bake these at a low temperature for a longer period of time (as opposed to a high temperature for a shorter time).
- Lemon juice or cream of tartar is a key ingredient for meringue. They act as stabilizers.
- Pour in the granulated sugar slowly and surely. You’ll want the meringue batter to build up.
- A stand mixer is ideal to make meringue since you’ll need to mix it for at least 10 minutes.
How to Make Christmas Tree Meringue Cookies
Check out our recipe below to make the cutest Christmas Tree Meringue Cookies. Your family will be blown away with how professional they look!
Christmas Tree Meringue Cookies
- Eggs whites from 2 large eggs room temperature
- ¼ tsp lemon juice or cream of tartar
- ½ cup granulated sugar
- ¼ tsp green gel food coloring
- Gold sprinkles
- 1 tbsp confectioners’ sugar
- Line a baking sheet with parchment paper and set aside. Preheat oven to 200 degrees F.
- Using a stand electric mixer, start beating egg whites and lemon juice on slow speed.
- Slowly add granulated sugar and increase mixer’s speed to high. Beat for at least 10 minutes or until stiff peaks start to form.
- Add green gel food coloring and mix until meringue batter is completely tinted.
- Scoop meringue into a piping bag with Wilton round piping tip #8 attached. Pipe out Christmas tree shapes, starting with a base of about 1 ½ inches in diameter, then working your way up, to a thinner, cone-shaped tree, about 2 ½ inches in size.
- Top off each meringue cookie with a gold sprinkle.
- Bake for 2 hours. Once time is up, turn off the heat and keep the cookies in the oven for an additional 30 minutes.
- Allow to cool and sprinkle with confectioners’ sugar. Enjoy!