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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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/tree-meringue-cookies-recipe/