Introduction

Tree Meringue Cookies are delicate, crisp treats that make a festive addition to any holiday gathering. Light and airy, these sweet meringue trees sit perfectly on a sugar cookie base, decorated with colorful sprinkles for a charming presentation.

The image shows a tower-shaped dessert resembling a Christmas tree, made of multiple layers of white meringue with wavy, ruffled edges stacked vertically. The base layer is a light brown round cookie on a white circular plate. Each successive meringue layer above is smaller, creating a tapered cone shape with smooth, airy textures and soft curls at the edges. More of these meringue towers can be seen blurred in the background, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large egg whites (room temperature for better volume)
1 cup fine granulated sugar (provides sweetness and structure)
¼ teaspoon cream of tartar (stabilizes the meringue mixture)
½ teaspoon pure vanilla extract (enhances flavor)
Sugar cookies (round or shaped, to serve as the base for the meringue trees)
Sprinkles (optional, for decorating)

Instructions

Step 1: Preheat your oven to 200°F (90°C) and line a baking sheet with parchment paper. In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the sugar, a spoonful at a time, while beating on high speed. Continue until stiff peaks form, and the meringue becomes glossy. Stir in the vanilla extract for a delightful aroma and taste.
Step 2: Transfer the meringue mixture into a piping bag fitted with a star tip or snip off the end of a large piping bag. Pipe small tree shapes onto the prepared baking sheet, starting with a wide base and tapering toward the top to create a triangle-like tree. For a layered effect, pipe smaller layers on top to mimic branches.
Step 3: Bake in the preheated oven for 1.5 to 2 hours, or until the meringues are completely dry and crisp. Turn off the oven and let the meringues cool inside for an additional hour to ensure they dry thoroughly.
Step 4: Once cooled, place each meringue tree atop a sugar cookie base. Decorate with sprinkles, edible glitter, or mini candies to add a festive touch.

Tips & Variations

Use room temperature egg whites to achieve the best volume and stability in your meringue.
Add a few drops of green food coloring to the meringue before piping for colored tree cookies.
Experiment with different piping tips to create unique tree textures.
If you prefer a stronger vanilla flavor, increase the vanilla extract slightly or try almond extract as an alternative.

Storage

Store the assembled meringue cookies in an airtight container at room temperature for up to 3 days. Avoid refrigeration, as humidity can soften the meringue. If storing meringue and cookies separately, keep the meringues in a dry place and assemble just before serving. To refresh crispness, you can gently warm meringues in a low oven for a few minutes.

How to Serve

The image shows several small desserts shaped like Christmas trees, each with five visible layers of ruffled, white meringue with smooth, slightly curved edges. The meringue layers get smaller as they go up, ending in a pointed tip. Each tree sits on a round, light brown cookie base that is smooth and slightly textured. The desserts are placed on round white plates, set on a white marbled surface, with a blurred background showing more of the same desserts. The lighting is soft, highlighting the delicate texture and clean white color of the meringue. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meringue trees ahead of time?

Yes, you can bake the meringue trees a day or two in advance and store them in an airtight container. Assemble and decorate them on the day you plan to serve for the freshest presentation.

What can I use if I don’t have cream of tartar?

If you don’t have cream of tartar, you can substitute with an equal amount of lemon juice or white vinegar to help stabilize the egg whites during whipping.