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Festive tree-shaped meringue cookies decorated for the holidays

Tree Meringue Cookies

These delightful Tree Meringue Cookies are crisp on the outside, chewy on the inside, and shaped like festive trees. They are a perfect sweet treat for the holidays or any special occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 24 cookies
Calories: 30
Ingredients Equipment Method Notes

Ingredients
  

Meringue
  • 4 large Large egg whites at room temperature
  • 1 cup Granulated sugar
  • 1/2 teaspoon Cream of tartar
  • 1 teaspoon Vanilla extract
  • a few drops Green gel food coloring
  • 2 tablespoons Holiday sprinkles optional, for decoration

Equipment

  • Stand mixer with whisk attachment
  • Large baking sheets
  • Parchment paper
  • Piping bag
  • Star piping tip

Method
 

Preparation
  1. Preheat your oven to 225°F (107°C). Line two large baking sheets with parchment paper.
Making the Meringue
  1. In a very clean, dry bowl of a stand mixer, beat the egg whites on medium speed until foamy.
  2. Add the cream of tartar and continue beating. Gradually add the granulated sugar, about one tablespoon at a time, beating until stiff, glossy peaks form and the sugar is fully dissolved.
  3. Gently fold in the vanilla extract and a few drops of green gel food coloring until just combined and uniformly colored.
Piping and Baking
  1. Transfer the meringue mixture to a piping bag fitted with a star tip. Pipe small tree shapes onto the prepared baking sheets, leaving about an inch between each.
  2. If desired, immediately decorate the piped meringue trees with holiday sprinkles.
  3. Bake for 60-75 minutes, or until the meringues are firm, dry to the touch, and can be easily lifted from the parchment paper. Turn off the oven and let the cookies cool completely inside the oven for at least 30 minutes, or until the oven is completely cool.
Storage
  1. Once completely cool, store the Tree Meringue Cookies in an airtight container at room temperature for up to 5 days.

Notes

Ensure your mixing bowl and whisk are impeccably clean and free of any grease, as fat can prevent egg whites from whipping properly. Meringues are best made on a dry day; humidity can make them sticky. Allowing the cookies to cool slowly in the oven helps prevent cracking and ensures they dry out completely.