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Easy Meringue Christmas Tree Pops – delicious crispy sweet egg white meringue cookies in fun Christmas tree pop shapes! We hope you love these fun and festive Meringue Christmas Trees as much as we do!
These easy cookie pops are sweet, adorable, and totally easy – they are so cute and so much fun for parties, gift favors, and more! We love these Christmas Tree Pops as easy gifts – they look like they are made at a bakery or a boutique, but they only take a few minutes to make.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How To Make Meringue Christmas Tree Pops
This recipe is very simple and allows you to be as creative as you want. My kids love to decorate these for their friends around the holidays.
Meringue Christmas Tree Pop Ingredients
First assemble the following ingredients:
- Large eggs whites room temperature – Room-temperature egg whites whip to maximum volume, creating the light, airy structure that gives the meringue trees their crisp, melt-in-your-mouth texture.
- Cream of tartar – Cream of tartar stabilizes the egg whites, helping them whip into firm, glossy peaks that hold their shape during piping and baking.
- Granulated sugar – Granulated sugar dissolves into the whipped whites to create a smooth, shiny meringue that bakes up crisp and sweet.
- Vanilla extract, or other flavor extract – A splash of vanilla or another oil-free extract adds subtle flavor without compromising the structure of the meringue.
- Green gel food coloring – Green gel coloring provides vibrant holiday color without thinning or deflating the meringue like liquid dyes can.
- Holiday sprinkles – Festive sprinkles add sparkle, whimsy, and pops of color that make each meringue tree look like it’s decorated for Christmas.
Steps to Make Meringue Christmas Trees
Once your ingredients are assembled use this method:
Prepare
Preheat the oven to 200°F and line two flat, untextured baking sheets with parchment paper, and set aside.
Whisk
Add the egg whites and cream of tartar to the bowl and beat with a whisk attachment on low speed until it becomes foamy then increase speed to high.
Stiff Peaks
Add the sugar 1 tablespoon at a time, mixing for about 15 seconds between each addition to let it dissolve. Once all of the sugar is added, continue beating at high speed until the mixture is thick and shiny. When ready, the meringue should form stiff peaks and the sugar should be completely dissolved. To taste for readiness, rub a small amount of meringue between your fingers to make sure it’s not gritty. If it is, continue mixing until it feels smooth, this can take up to 10 minutes more.
Color
Stir in the vanilla extract and food coloring at low speed until evenly blended.
Dip Sticks
Dip each lollipop stick about 1/3 to 1/2 into the meringue mixture and place on the prepared baking sheets, leaving ample room between each to pipe on the cookies. If making cookies you can omit this step.
Pipe Trees
Transfer the meringue to a large piping bag fitted with a large tip of your choice (I recommend round, star, or flat tip. You can also use a small tip to make cookies instead of pops. Pipe the meringue onto the dip end of the stick, starting at the midpoint of the stick with long lines and shortening them as you work your way to the tip of the stick to create a triangular tree shape.
Bake and Enjoy
Add sprinkles before baking if desired. Bake for 1 hour, then turn off the oven (do not open the door) and allow the cooking to cool completely in the oven, about 1 to 2 hours more.
Tips and Tricks to Perfect Meringue Christmas Trees
- For this recipe, it’s best to use a kitchen scale to make sure that your sugar is twice the amount in grams as your egg whites for proper whipping.
- If you have access to super-fine granulated or caster sugar, these would work best in this recipe. Regular granulated will work though, just don’t use powdered sugar.
- It is important to make sure that the bowl is completely grease-free or the meringue may not whip up.
- Make sure there is no egg yolk in your whites as this can also prevent them from whipping properly.
- Make sure to use the freshest eggs possible and organic is even better.
Meringue Tree FAQs
Store cooked meringue in an airtight container in a dry area for up to 2 weeks. Do not place in the refrigerator or freeze since they need to stay away from any moisture.
Collapsed meringue usually means the egg whites were under-whipped, over-whipped, or exposed to moisture; make sure your bowl is clean and grease-free, and whip to stiff, glossy peaks.
Use gel food coloring and fold it in gently at the very end—liquid food coloring can thin out the meringue and reduce stability.
Humidity is the biggest culprit; bake longer at a low temperature (200–225ºF), and allow the meringues to cool in the oven with the door cracked.
Yes—use oil-free extracts like peppermint, almond, or vanilla; avoid citrus zest or oils, which can break the meringue structure.
Other Christmas Cookies You’ll Love
If you’re looking for delicious, easy Christmas cookie recipes like our Easy Millionaire Shortbread Bites, Easy Gingerbread Truffles, German Chocolate Cookies, Chewy Molasses Cookies and Candy Cane Cake Batter Microwave Fudge, check out some of our recent cookie recipes below!
Don’t forget to check out our Homemade Slow Cooker Hot Chocolate, Peanut Butter Hot Cocoa Bombs, Mint Hot Chocolate Bombs, and Horchata Spiked Latte to wash it all down with!
You can find the rest of our Christmas cookie recipe archives here.
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Easy Meringue Christmas Tree Pop Recipe
Equipment
Ingredients
- 6 large eggs whites room temperature, 200g
- ¾ teaspoon cream of tartar
- 1¾ cups + 2 tablespoons granulated sugar, 400g
- 1 teaspoon vanilla extract, or other flavor extract, optional
- green gel food coloring
- holiday sprinkles
Instructions
- Preheat the oven to 200°F and line two flat, untextured baking sheets with parchment paper, and set aside.
- Add the egg whites and cream of tartar to the bowl and beat with a whisk attachment on low speed until it becomes foamy then increase speed to high.
- Add the sugar 1 tablespoon at a time, mixing for about 15 seconds between each addition to let it dissolve. Once all of the sugar is added, continue beating at high speed until the mixture is thick and shiny.
- When ready, the meringue should form stiff peaks and the sugar should be completely dissolved. To taste for readiness, rub a small amount of meringue between your fingers to make sure it's not gritty. If it is, continue mixing until it feels smooth, this can take up to 10 minutes more.
- Stir in the vanilla extract and food coloring at low speed until evenly blended.
- Dip each lollipop stick about 1/3 to 1/2 into the meringue mixture and place on the prepared baking sheets, leaving ample room between each to pipe on the cookies. If making cookies you can omit this step.
- Transfer the meringue to a large piping bag fitted with a large tip of your choice (I recommend round, star, or flat tip. You can also use a small tip to make cookies instead of pops.
- Pipe the meringue onto the dip end of the stick, starting at the midpoint of the stick with long lines and shortening them as you work your way to the tip of the stick to create a triangular tree shape.
- Add sprinkles before baking if desired.
- Bake for 1 hour, then turn off the oven (do not open the door) and allow the cooking to cool completely in the oven, about 1 to 2 hours more.
- The cookies should be crisp and dry when done (not tacky) and very airy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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