Add a touch of festive magic with these super cute and easy to make Christmas Tree Meringues. This no-fail recipe gives you perfect meringue cookies that are as light as air and melt in your mouth. Naturally dairy-free and gluten-free, they are perfect for festive treats and homemade gifts.
If you guys are anything like me, then you'll be eagerly awaiting for the Holidays to arrive. Not just because it's time to spend with family, friends and full of lots of love. But because of the food, and more exciting... the desserts!
My dessert brain goes into overdrive the closer we get to Christmas. So many ideas, just not enough time to make them all.
I promise that I'm working through the list and recipes, and I'm even baking some of them over on the Facebook page for the live sessions. Why not head on over and join in the fun!
With Christmas around the corner my sweet tooth is starting to twitch with all the fabulous sweet things on offer. From my Mince Pie cake with brandy buttercream, to beautiful shortcrust pastry Mince Pies, or a quick and easy gingerbread roulade. There's too much to choose from!
For me, my absolute quick and easy favourite is these little show-stopping Christmas Tree Meringues!
Take me to the meringues already!
If you want to skip the essential info and handy tips for making the most perfect Christmas tree meringues, then head on down to the printable recipe card. Just keep scrolling!
Table of Contents
The Perfect Light & Airy Meringue
I love meringue! And I mean, a good proper meringue with a light, crispy shell on the outside and soft, chewy and marshmallowy in the middle.
It's quite possible one of the simplest yet most satisfying sweet and versatile desserts I can think of. And before you argue with me, let's just say store-bought meringue is not a patch on homemade!
I'm going to share with you my tried and trusted meringue recipe. With a thick and glossy meringue batter, it can also be used for pavlovas, nests, flavoured, coloured, dolloped, spread, crumbled, sandwiched, dipped in chocolate or just eaten as it is.
Want to know more?
Why you'll love these Christmas Tree meringues
Just take a look at them, how cute are these little dudes with their stars on the top! That should be enough to convince you that you want to bake these. But let me also tell you...
- Light and crispy on the outside, soft and marshmallowy in the middle
- They are super quick and easy to make with just 4 ingredients
- Easily adaptable recipe to make lots of different meringue desserts
- Add a touch of peppermint extract and the ultimate Christmas flavour
- Add an extra touch of icing sugar and you've got snowy Christmas trees
How do they sound? Ready to make some?
What you'll need to make Christmas tree meringues
View my Amazon shopping list with equipment and ingredients.
One of the best things about making meringues is that the ingredients are super simple; and I know that you'll have them waiting in the cupboard for you!
So when you're ready to get stuck in, here's what you'll need...
- Egg Whites - If you keep your eggs in the fridge, get them out about 15 minutes before you start to let them come up to room temperature. They are much easier to whisk. If you don't have time, pop the cold eggs in a bowl of warm tap water for a few minutes, this will take the chill off them.
- Caster or Superfine Sugar - Or you can use a half and half mixture of caster superfine and icing or powdered sugar or the same quantities.
- Cream of Tartar, Lemon Juice or White Vinegar - Optional, but will help keep your meringue stable and give you the crispy shell and chewy middle.
- Vanilla Extract or Bean Paste - Add a touch of vanilla for flavour, and not just a sugar hit!
Just like the ingredients, you don't need any special equipment! All you need to do is whip, pipe and bake!
So, grab a large mixing bowl and a handheld mixer, or you can whip these up in a stand mixer.
You'll also need...
- Green Food Colour Gel - I prefer to use colour gels as they will give you a great colour and will not alter the consistency of the meringue batter.
- Baking Sheets - You need plenty of space for your meringues so grab two sheets to make sure you have room. You'll also need baking parchment or silicone baking mats to pipe your meringues on to.
- Star Piping Nozzle - I use a Wilton 1M nozzle, but you can use any style with a 1cm opening; the wider your nozzle, the larger your meringue.
How to make these meringues
Full measurements and instructions can be found on the printable recipe card at the bottom of the page
Don't be fooled by others that insist that meringues are hard to master. They are one of the simplest desserts to make, and it's all about having a little patience!
With just three ingredients and a low and slow bake, these little guys are great for making and decorating with children, in the build up to the Holidays!
So when you're ready, let's go!
Making the Meringue
Quite simply, this part of the recipe is adding the eggs whites, caster sugar, cream of tartar and vanilla extract into a bowl and whisking together with a handheld mixer.
Start off with whisking the egg whites until they start to thicken up - about 3-4 minutes on medium speed. Then add half the sugar, cream of tartar and the vanilla extract, and whisk together for another 2 minutes.
TOP TIP: If you want to go for a more festive favourite, swap out the vanilla extract for peppermint extract instead.
Add the remaining ingredients, and whisk on medium-high speed until the meringue batter is thick, smooth and glossy - about 6-8 minutes.
If colouring the meringue, add the food colour gel and mix through for an even colour.
TOP TIP: To check if your meringue batter is ready, take a small pinch of the batter and rub it between your thumb and finger. If the batter feels grainy, the sugar is not fully incorporated so whisk again. If the batter feels smooth, it is ready to pipe.
Piping the Christmas Trees
Scoop the meringue batter into a piping bag fitted with a star nozzle, and pipe onto baking sheets lined with baking parchment or silicone baking sheets.
You can pipe the batter into any shape you like. If you want Christmas trees, pipe into swirls pulling up to form the top of the tree, for the star. Don't forget to add your sprinkles before baking.
TOP TIP: If you don't have a piping bag and nozzle, don't panic. Fill a freezer or Zip-loc bag with the meringue batter and sniff off the corner for a simple piping bag.
Baking the Meringue
Easy so far? Now for the patience part. The key to baking meringues is keeping it low and slow!
Pop the meringues into a preheated oven at 95C/200F, and bake for 2 hours. This dries out the meringues giving that crispy shell and the marshmallowy centre.
Frequently Asked Questions
This recipe will make approximately 24 Christmas Tree meringues, depending on how large they are piped.
The meringues are best kept in an air-tight container at room temperature.
The meringues will keep up to 5 days at room temperature.
Yes you can, but I don't recommend it. If you want to freeze the meringues, be very careful when they defrost as the moisture can make the meringue soggy. To freeze, put them in an air-tight, freezer-proof container and add baking parchment between the layers. The meringues can then be frozen for up to 1 month. Remember to defrost thoroughly before eating.
Tricks and tips for perfect meringues
If you're ready to really nail your meringue recipe, then check out these tips and tricks and you'll be making perfect Christmas tree meringues every time...
- Use a spotless mixing bowl - Before your start, wipe your bowl out with a little lemon juice, this will make sure there is no traces of fat. Fat will cause the egg white protein to shorten, which means it won't hold as well.
- Add cream of tartar for stability - Alternatively, you can use ½ teaspoon of lemon juice or vinegar. The acid helps keep the meringue stable and gives you a crispy shell and soft mallowy centre.
- Use caster sugar or superfine sugar - Or you can use a mixture of icing sugar and caster sugar. Regular granulated sugar is too coarse, but a finer sugar gives the meringue a nice light texture. Add the sugar a spoonful at a time, whisking for a few seconds between each addition.
- Keep on whisking - Make sure you whisk your meringue until it's thick and glossy. This will take about 4-8 minutes. If the meringue foam is too wet, the meringues will collapse when baked.
- Bake long and low - For crispy shells and soft middles, the meringues are best baked slowly for longer. Set the oven to 90C/ 195F and bake for approximately 2 hours.
Save this for later! Pin Christmas Tree Meringues to your favourite Pinterest board
Have you made this recipe?
I'd love to hear what you think, so please post a comment and star rating below. You can also share a picture on Instagram, don't forget to tag me @crumbscorkscrews!
Christmas Tree Meringues
- Preheat the oven to 100C/ 210F and line two baking sheets with baking parchment. Alternatively, you can use silicone baking mats on the baking sheets.
- Place the egg whites in a large bowl and using a handheld mixer, whisk until the egg whites start to stiffen, about 3-4 minutes. Alternatively, you can use a stand mixer with the balloon whisk attachment.
- Add half the caster sugar, cream or tartar and vanilla extract and whisk again until combined.
- Add the remaining ingredients. Continue to whisk on medium-high speed until the egg whites are thick, smooth and glossy and forming stiff peaks, about 6-8 minutes. Then add green food colour gel and mix until evenly dispersed.
- Test the meringue batter, by rubbing a pinch of the mixture between your fingers, it should be smooth. If it still feels a little grainy, keep whisking.
- Fill a piping bag fitted with a 1cm star nozzle with the meringue batter, then pipe the meringue in tall swirl shapes, onto the baking parchment. Leave 2-4 cms between the meringues. Scatter any sprinkle decorations over the top.
- Bake the meringues for 1 hour. Turn the heat off and leave the meringues in the oven for at least 1 hour to preventing cracking. If you can, allow the meringues to cool in the oven overnight.
- When fully cool, remove the meringues from the baking parchment.
- Use a spotless mixing bowl - wipe your bowl out with a little lemon juice before adding the eggs, this will help make sure there's no fat traces on it. Fat will cause the egg white protein to shorten, which means it won't hold as well.
- Add a little cream of tartar, lemon juice or vinegar - the acid helps keep the meringue stable and give your meringues a crisp shell and soft centre.
- Use caster or superfine sugar - alternatively use a mixture of icing sugar and caster sugar. Regular granulated sugar is too coarse, but a finer sugar gives the meringue a nice light texture. Add the sugar a spoonful at a time, whisking for a few seconds between each addition.
- Keep on whisking - please bear with your meringue and whisk it until it's thick and glossy. Wet soggy meringue foam will cause the meringue to collapse. You may think you're over-whisk;ing but you're not.
- Bake long and low - meringues are best when baked slowly, so set the oven to 100C/ 210F and let them bake for approximately 2 hours.
YOUR OWN NOTES
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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