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.
Christmas Tree Meringue Cookies
- Mixing Bowl
- baking sheet
- Parchment Paper
- Stand Mixer or Electric Mixer
- Piping Bag
- 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!
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