This post contains affiliate links. Please read our disclosure policy.
Easy Meringue Christmas Tree Pops – delicious crispy sweet egg white meringue cookies in fun Christmas tree pop shapes!
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.
We add lots of tips in our recipe – so you can make this dish, understand why it works and what each ingredient means to the flavor of a recipe. I also answer questions my friends and family have asked about my recipes, to help home cooks of any skill level better understand the processes we use and why!
Table of contents
Meringue Christmas Trees
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.
We hope you love these fun and festive Meringue Christmas Trees as much as we do!
How To Make Meringue Christmas Tree Pops
First you will want to assemble the following ingredients:
- Large eggs whites room temperature
- Cream of tartar
- Granulated sugar
- Vanilla extract, or other flavor extract
- Green gel food coloring
- Holiday sprinkles
- 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.
Tips to Perfect Meringue Christmas Trees & FAQs
- 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.
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.
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.
Easy Meringue Christmas Tree Pops Recipe
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Pease also help me share on Instagram, Facebook, and Pinterest!
Follow on Instagram
CONNECT WITH SWEET C’S!
Be sure to follow me on social media and get in on all the fun!
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
Easy Meringue Christmas Tree Pop Recipe
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.
Hey, nice site you have here! Keep up the excellent work!