Christmas Meringue Cookies
Christmas Meringue Cookies are picture perfect treats that always impress! These crunchy, sweet little Christmas tree cookies are way easier to make than you may think with just 6 simple ingredients. They’re wonderfully light, airy, and oh so festive!
Christmas Meringue Cookies
Cookie season is the very best season. While I have quite a long list of Christmas cookies I’m obsessed with (scroll down to the bottom of this page to see a few of them listed), these little meringue trees are definitely among my favorites! They’re light, airy, sweet, and perfectly crunchy. However, we all know you don’t make cookies like this just because of how delicious they are…
You really make them because they’re gorgeous! I love serving these cookies and getting tons of compliments about them, to be honest. I always feel like I’m quite the pastry chef when I make something this pretty! But just between us, I’ll let you in on a secret – Christmas tree cookies are so easy to make. And you only need 6 ingredients, one of which is sprinkles!
Besides sprinkles, you also need egg whites, vanilla, cream of tartar, granulated sugar and food coloring. It’s a short and sweet shopping list! Budget friendly recipes always come in handy during the holidays. If you’re anything like me, you probably already have everything you need to make this meringue cookie recipe already in your kitchen right now.
How to Make Christmas Meringue Cookies
Here’s a quick look at how to make Christmas tree meringue cookies! For more detailed instructions, scroll down to the recipe card at the bottom of this page.
- Prepare. Preheat your oven to 225°F and line 3 baking sheets with parchment paper. A silicone baking may also works great.
- Whisk. Add egg whites and vanilla to a bowl. Beat with an electric mixer until foamy.
- Add remaining ingredients. Set your electric mixer to medium speed. Beat in the cream or tartar until the mixture is white and begins to stiffen. Slowly add the sugar, continuing to whisk, until the whites for stiff peaks. It should also be shiny. Mix in a few drops of food coloring until you reach the desired green color.
- Form the trees. Pipe heaping tablespoons of batter into tree shapes on the baking sheets. Be sure to leave a few inches between each tree.
- Decorate. Add a few sprinkles on each cookie to look like cute little ornaments!
- Bake. Bake the meringue cookies for about 45-50 minutes. Then, turn off the oven and leave the cookies in there for another 20-25 minutes. Let them cool to room temp on a wire rack prior to serving.
Tips for the Best Christmas Meringue Cookies
Check out these quick tips and tricks before you make your Christmas tree meringue cookies:
- Room temperature egg whites. In order to make the very best meringue cookies, the egg whites must be at room temperature! If they’re still cold from the fridge, it’ll all go wrong.
- Don’t over mix it. Once the meringue mixture is able to form stiff peaks and has a shiny consistency, it’s ready for the food coloring. If you over mix egg whites, you’ll have to toss them out and start all over again!
- Use a clean mixing bowl. This may seem obvious, but there’s more to it. Make sure the bowl has absolutely no grease or moisture in it at all! Egg whites can be finicky, so any little touch of something different can throw the whole thing off.
Store meringue cookies in an airtight container at room temperature for up to 2 weeks. I love how long their shelf life is! Just be sure that they have totally cooled to room temperature prior to storing.
Spread Christmas cheer with more of the best cookie recipes!
- Cream Cheese Sugar Cookies
- Chai Sugar Cookies
- No Bake Haystack Cookies
- Mexican Wedding Cookies
- Gingerbread Cookies
Get the Recipe: Christmas Meringue Cookie Recipe
- 6 large egg whites at room temperature
- 1/2 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
- Green Gel Paste or Food coloring
- 1/4 cup sprinkles
- 1 piping bag
- 1 baking sheet
- 1 hand mixer or stand mixer
- Preheat the oven to 225˚F and line 3 baking sheets with parchment paper or a silicone baking mat
- In the bowl of an electric mixer, whisk together the egg whites and vanilla until foamy.
- On medium speed, add the cream of tartar and whisk until the egg white mixture is white and just begins to stiffen. Gradually add the sugar, continuing to whisk, until the whites form stiff peaks and is shiny.
- Add a few drops of food coloring and continue mixing until the desired color.
- Pipe heaping tablespoons of the batter into a tree shape on the baking sheets leaving a couple of inches in between each cookie.
- Top with a few sprinkles on each cookie.
- Bake for 45-50 minutes and then turn off the oven and leave the cookies in the warm oven for an additional 20-25 minutes.
- Cool completely on a wire rack and store in an airtight container.