Christmas Tree Meringue Cookies

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Mint meringue cookies are an easy treat that you can put together in just a few minutes, with minimal effort. Most people buy meringue cookies in the store (Trader Joe’s always has a big display by the registers), but you can make them at home for a fraction of the cost with a few ingredients you probably have on hand.

I saw these Christmas tree meringues last week and I thought they were a fun spin on a traditional cookie. To make the trees, you just need to pipe a cone shape with a large, open star tip. I topped each tree with a Wilton star sprinkle, but you could top them with a chocolate star too, or anything else. You could also go the extra mile and pipe little royal icing Christmas lights on the tree – I think that’d be a cute touch!

Christmas Tree Meringues
Ingredients:

4 egg whites, room temperature
1 cup sugar
Pinch of cream of tartar
1/8 teaspoon of peppermint extract
green gel food coloring
star sprinkles
royal icing

Preheat 200F. Line a baking sheet with parchment paper.

Place egg white, sugar and cream of tarter in the bowl of a stand mixer set over a saucepan of simmering water. Constantly whisk until sugar as fully dissolved. Remove from heat and whisk in peppermint extract.

Using the whisk attachment, beat the egg whites until they are a bright white, but still runny. Add in food coloring and continue to beat until stiff peaks have formed.

Place meringue in a piping bag fit with a large, open star tip. Pipe 1 inch cones at least one inch apart. Bake for 2 hours. After 2 hours, open the door slightly and let cookies cool in the oven.

Using a small amount of royal icing, attach sprinkles to the top of each tree. Store in an airtight container.

Recipe from Bakers Royale

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Comments on “Christmas Tree Meringue Cookies”

  1. Kristin says:

    These little guys are so cute!

  2. Asiek says:

    Nice and cool…. 😉

  3. aww so CUTE! you should have made a tutorial on how to make them look like small little trees…

  4. Sarah says:

    Don’t you mean, until they ARE opaque?

    • allie says:

      Hi Sarah! No, I did mean until they are no longer opaque, as in they are a solid white. I would consider them opaque when you are done dissolving the sugar in them. You want to put in the coloring between the stage of a loose meringue and stiff peaks. Perhaps I should reword that section!

  5. […] just isn't Christmas without a Christmas tree. I am absolutely in love with these particular Meringue Christmas Trees. If, like me, you love meringue, then this is simply genius. Dead easy to make (if you're capable […]

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  8. megan says:

    Quick question: how many meringues does this recipe make?

  9. […] Christmas Tree Meringue Cookies (because they’re the cutest freaking thing in the world!!) […]

  10. Cindy B says:

    If I made these again I would not use the “melting the sugar” technique. I found that it made for too soft of a meringue. After piping out a couple trees, the meringue began to get softer and didn’t hold as crisp of a form.
    I would use the traditional technique of using regular or superfine sugar and omit putting the egg whites and sugar over boiling water to dissolve the sugar.

  11. […] dot the inside of the pastry bag with food colouring for streaks of colour, and then pipe with a star nozzle, or with no nozzle (use a skewer to create a tree texture as I did). Bake at 100°C for 1h 30m, […]

  12. […] just isn’t Christmas without a Christmas tree. I am absolutely in love with these particular Meringue Christmas Trees. If, like me, you love meringue, then this is simply genius. Dead easy to make (if you’re […]

  13. […] this meringue Christmas tree by baking piped green coloured meringue topped with a candy […]

  14. Carolyn says:

    My daughter and I had a lovely time making a veritable forest of trees this afternoon. For us, the recipe made more than four dozen trees. We haven’t yet tried to attach stars on top – that comes later tonight.
    Thanks for the fun idea!

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