Tree Meringue Cookie Trees Recipe

Introduction

These Tree Meringue Cookies are light, airy, and perfect for festive occasions. Crisp on the outside and delicate inside, they sit beautifully atop a sweet sugar cookie base, making each bite both charming and delicious.

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

1. 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.
2. Step 2: 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.
3. Step 3: 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 to the top. For a layered look, pipe smaller layers on top to mimic branches.
4. Step 4: Bake for 1.5 to 2 hours until the meringues are dry and crisp. Turn off the oven and let them cool inside for another hour to dry thoroughly.
5. Step 5: Once cooled, place each meringue tree atop a sugar cookie base. Decorate with sprinkles, edible glitter, or mini candies as desired.

Tips & Variations

• Ensure your mixing bowl and beaters are completely clean and free of grease to achieve the best meringue peaks.
• Use room temperature egg whites to help create more volume in the meringue.
• For a festive touch, try adding a few drops of food coloring to the meringue before piping.
• Swap vanilla extract for almond extract for a different flavor twist.

Storage

Store the meringue cookies in an airtight container at room temperature to keep them crisp. They will last up to one week. Avoid refrigeration as moisture can soften the meringues. Assemble the trees onto the sugar cookies just before serving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of fine granulated sugar?

Fine granulated sugar dissolves more easily, giving a smoother meringue. If using regular sugar, pulse it in a blender or food processor briefly to make it finer.

Why is cream of tartar important in this recipe?

Cream of tartar stabilizes the egg whites, helping them hold their shape and increasing volume, which is essential for light, airy meringue cookies.

Tree Meringue Cookie Trees Recipe

Print Recipe

★★★★★

4.7 from 64 reviews

These delightful Tree Meringue Cookies are light, airy, and perfect for festive occasions. Whipped to glossy perfection and baked low and slow, these crisp meringue trees are beautifully piped onto a sweet sugar cookie base and decorated with colorful sprinkles for a charming holiday treat.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 12–15 meringue trees 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Meringue

• 4 large egg whites (room temperature for better volume)
• 1 cup fine granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon pure vanilla extract

Assembly

• Sugar cookies (round or shaped, to serve as the base for the meringue trees)
• Sprinkles (optional, for decorating)

Instructions

1. Prepare the Meringue: 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.
2. Shape the Meringue Trees: 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. Start with a wide base and taper off toward the top, creating a triangle-like tree. For a layered effect, pipe smaller layers on top to mimic branches.
3. Bake the Meringues: 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.
4. Assemble and Decorate: Once cooled, place each meringue tree atop a sugar cookie base. Decorate with sprinkles, edible glitter, or mini candies to add a festive touch.

Notes

• Ensure egg whites are at room temperature for maximum volume and better whipping.
• Use cream of tartar to stabilize the meringue and prevent it from deflating.
• Be patient while baking; slow baking at low temperature prevents cracking and ensures crisp meringues.
• Store meringue cookies in an airtight container to maintain crispness.
• Customize decorations with your favorite edible glitter or candies for a unique look.

Keywords: meringue cookies, tree cookies, holiday desserts, sugar cookies, festive treats, Christmas cookies, gluten free desserts