Easy Meringue Christmas Tree Pops

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Easy Meringue Christmas Tree Pops – delicious crispy sweet egg white meringue cookies in fun Christmas tree pop shapes!

picture of meringue christmas tree cookie pops on a wooden box
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picture of meringue christmas tree cookie pop on plaid napkin

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!

picture of meringue christmas tree cookie pops on a wooden box

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
  1. Preheat the oven to 200°F and line two flat, untextured baking sheets with parchment paper, and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the vanilla extract and food coloring at low speed until evenly blended.
  6. 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.
  7. 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.
  8. 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.
  9. Add sprinkles before baking if desired.
  10. 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.
  11. The cookies should be crisp and dry when done (not tacky) and very airy.
picture of meringue christmas tree cookie pops on a wooden box

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

How long do meringue cookie pops last?

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.

picture of meringue christmas tree cookie pops

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.

picture of meringue christmas tree cookie pops on a wooden box

Easy Meringue Christmas Tree Pops Recipe

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picture of meringue christmas trees on a wooden box
Print

Easy Meringue Christmas Tree Pop Recipe

Easy Meringue Christmas Tree Pops – delicious crispy sweet egg white meringue cookies in fun Christmas tree pop shapes!
Course Desserts
Cuisine American
Keyword baking, christmas, Christmas meringue pops, cookies, desserts, easy pops, gluten free, meringue
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 20 minutes
Servings 14 pops
Calories 40kcal
Author Courtney O’Dell

Ingredients

  • 6 large eggs whites room temperature 200g
  • ¾ teaspoon cream of tartar
  • 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

Serving: 1g | Calories: 40kcal | Carbohydrates: 2g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 80mg | Sodium: 31mg | Sugar: 2g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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