Tree Meringue Cookies Recipe

Introduction

These delicate Tree Meringue Cookies are light, airy, and perfect for festive occasions or a delightful treat anytime. Shaped like miniature holiday trees and perched on a crisp cookie base, they’re as charming as they are delicious.

Ingredients

• 2 large egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• Optional: gel-based food coloring
• 6 round shortbread cookies or vanilla wafers

Instructions

1. Step 1: Preheat the oven to 200°F (93°C) and line two baking sheets with parchment paper or silicone mats.
2. Step 2: In a clean, dry bowl, beat the egg whites on medium speed until foamy. Add cream of tartar and continue mixing.
3. Step 3: Gradually add sugar one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
4. Step 4: Mix in the vanilla extract and gently fold in food coloring if using.
5. Step 5: Transfer meringue to a piping bag fitted with a large star tip (like Wilton 1M or 2D).
6. Step 6: Pipe the meringue in circular upward spirals onto cookie bases to form tree shapes.
7. Step 7: Bake for 90 minutes without opening the oven door.
8. Step 8: Turn off oven and leave cookies inside for another 60 minutes to fully dry.
9. Step 9: Remove from oven and let cool completely before decorating or storing.
10. Step 10: Optional: Decorate with edible glitter, dragees, or powdered sugar for a snow-dusted look.

Tips & Variations

• Use room-temperature egg whites for maximum fluff and volume.
• Pipe meringue on cookie bases to make moving and serving easier.
• Avoid humid environments as they can soften and ruin the meringue’s crispness.
• Try adding a pinch of cinnamon or cocoa powder for a subtle flavor twist.
• Use different food coloring or sprinkle decorations for various festive themes.

Storage

Store meringue cookies in an airtight container at room temperature away from humidity. They will keep crisp for up to one week. Avoid refrigeration, which can cause moisture and soften the cookies. If needed, re-crisp slightly in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized egg whites for this recipe?

Yes, pasteurized egg whites are safe to use and will whip well for making meringue. Just ensure they are at room temperature for best volume.

Why did my meringue turn out sticky instead of crisp?

Sticky meringue is usually caused by high humidity or underbaking. Make sure to bake the cookies at the low temperature and allow them to dry completely in the turned-off oven. Also, avoid opening the oven door during baking to maintain a stable temperature.

Tree Meringue Cookies Recipe

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★★★★★

4.5 from 55 reviews

Delightfully light and airy tree meringue cookies perfect for festive occasions, these crisp and sweet treats feature a delicate meringue piped into charming tree shapes atop shortbread cookie bases, offering a delightful texture contrast and an elegant presentation.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Total Time: 3 hours 15 minutes
• Yield: 6 meringue tree cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Meringue

• 2 large egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• Optional: gel-based food coloring

Base

• 6 round shortbread cookies or vanilla wafers

Instructions

1. Preheat Oven: Preheat the oven to 200°F (93°C) and line two baking sheets with parchment paper or silicone mats to prepare for baking the meringue cookies.
2. Beat Egg Whites: In a clean, dry bowl, beat the egg whites on medium speed until they become foamy, then add the cream of tartar and continue mixing to stabilize the meringue.
3. Add Sugar: Gradually add the granulated sugar one tablespoon at a time while beating on high speed until stiff, glossy peaks form, indicating perfect meringue consistency.
4. Flavor and Color: Mix in the vanilla extract, and if desired, gently fold in gel-based food coloring to add a festive touch to your meringue.
5. Prepare Piping Bag: Transfer the meringue mixture to a piping bag fitted with a large star tip such as Wilton 1M or 2D to easily form tree shapes.
6. Pipe Meringue Trees: Pipe the meringue in circular upward spirals onto the round shortbread cookie bases to create charming tree shapes.
7. Bake: Bake the meringue-topped cookies for 90 minutes at 200°F without opening the oven door, allowing them to dry out slowly for maximum crispness.
8. Dry in Oven: After baking, turn off the oven and leave the cookies inside for another 60 minutes to fully dry and set their texture.
9. Cool: Remove the cookies from the oven and let them cool completely before handling further.
10. Optional Decoration: Finish by decorating with edible glitter, dragees, or powdered sugar to achieve a festive, snow-dusted appearance.

Notes

• Use room-temperature egg whites for maximum fluff and volume.
• Always pipe meringue on cookie bases to make moving and serving easier.
• Avoid humid environments as they can soften and ruin the meringue’s crispness.

Keywords: meringue cookies, tree cookies, holiday cookies, dessert, baked meringue, shortbread base, festive treats