Whipped Christmas Meringue Trees

Light, crisp, and delightfully festive, these Christmas meringue trees are a charming treat to add to any holiday dessert table. They bake up beautifully airy with a shiny exterior and a soft, marshmallow-like center. Whether you’re hosting a party or looking for a fun edible gift, these little meringue trees are simple, budget-friendly, and guaranteed to impress.

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These melt-in-your-mouth sweets are made with only a handful of ingredients, but technique is everything. With the right whipping process, proper coloring, and slow baking, you’ll create meringues that keep their shape and stay perfectly crisp.

How to Make These Christmas Tree Meringues: Step-by-Step Guide

While the written instructions below are detailed, visual cues can be incredibly helpful as you move through each stage. Before getting started, make sure you have the basic tools you need:

Stand mixer or electric hand mixer
Large flat baking sheet
Silicone mat or parchment paper
Large piping bag (around 18 inches)
Open or closed star piping tip such as Wilton 1M

Step 1: Prepare the Oven and Make the Meringue

Begin by preheating your oven to 200°F (93°C). Line a large baking sheet with parchment paper or a silicone baking mat and set it aside.

Before whipping the egg whites, make sure your bowl and whisk are completely clean and free of any grease. Even the slightest residue can prevent your meringue from forming stiff peaks. If needed, wipe everything down with a bit of vinegar on a paper towel.

Add four room-temperature egg whites to the bowl of your mixer and start beating on medium speed. You’ll notice the surface becoming foamy and covered with small bubbles. At this point, sprinkle in the cream of tartar, which helps stabilize the meringue.

Continue whisking until the mixture reaches the soft-peak stage, where faint tracks appear on the surface. Gradually add the granulated sugar a spoonful at a time, keeping the mixer on medium-low. This slow addition helps dissolve the sugar properly, creating a glossy, smooth texture without grit.

As the meringue thickens and nears stiff peaks, add your extract of choice—either vanilla or almond—and a touch of green gel food coloring. Keep mixing until stiff, shiny peaks stand tall and the mixture looks smooth and glossy. Scrape the sides of the bowl to ensure the color is evenly blended.

Step 2: Pipe the Meringue Trees and Decorate

Fit your piping bag with a star tip. Avoid using a nozzle larger than a 1M tip, as wider tips make it harder for the meringue to keep its shape once piped.

Using a small food-safe paintbrush, brush green gel coloring directly onto the inside of the piping bag and the piping tip. This technique creates a subtle striped effect and gives the trees a more dimensional look once baked.

Transfer the meringue into your prepared piping bag and secure the top with a clip or rubber band. On your lined baking sheet, pipe three stacked stars of meringue to form miniature Christmas trees. Leave about an inch of space between each one—these won’t spread during baking, so fitting them comfortably on one tray is ideal since they require long baking and cooling times.

Before baking, sprinkle the trees with nonpareil sprinkles to resemble tiny ornaments. If you want an extra festive touch, add a small star-shaped sprinkle at the very top of each tree.

Step 3: Bake and Cool Slowly

Place the baking sheet on the middle rack of your oven and bake the meringue trees for 90 minutes. Once the timer goes off, turn off the oven but do not open the door. Let the meringues rest inside for at least one additional hour. This slow cooling process is essential, as it prevents cracking and helps the meringues dry out evenly.

After cooling, the trees should feel dry to the touch. If any feel soft or tacky, leave them in the warm oven a bit longer. Once fully cooled to room temperature, dust them lightly with powdered sugar to create a snowy appearance.

These charming treats should be crisp on the outside with a slightly chewy interior. They store wonderfully in an airtight container at room temperature for up to two weeks, making them perfect for advance holiday baking.

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How Many Meringue Trees Does This Batch Make?

The final number depends on the size of your piped trees and the piping tip you use. When piping small, delicate trees with a Wilton 1M tip, you can expect around 40 mini meringue trees from one batch.

Tips for Making Perfect Meringue Trees

These little treats are simple, but attention to detail makes all the difference. Here are some helpful tips to ensure success:

Make them when you don’t need the oven for several hours. Between baking and cooling, you’ll need at least 2½ hours—sometimes a bit longer.
Separate the eggs while they’re cold, then allow the whites to reach room temperature before whipping.
Always use gel food coloring. Liquid colors can water down the mixture and destabilize your meringue.
Avoid whipping on the highest speed. Medium-high speed creates finer air bubbles, giving your meringue better structure.
If unsure whether the meringues are done, test one by gently lifting it off the parchment. A fully baked meringue should release cleanly.

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