Easy Meringue Christmas Tree Pops – good 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.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How To Make Meringue Christmas Tree Pops

This recipe is simple and allows you to be as creative as you want. Our 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 (we 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.

Kitchen notes

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 -fine granulated or caster sugar, these would work best. Regular granulated will work though, 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.
use the freshest eggs possible and organic is even better.

Meringue Tree 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.

Why did our meringue collapse or spread in the oven?

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.

How do we color the meringue without deflating it?

Use gel food coloring and fold it in gently at the end—liquid food coloring can thin out the meringue and reduce stability.

Why are our meringue trees sticky after baking?

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.

Can we flavor meringue trees?

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 good, 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 Fudgecheck 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 Bombsand 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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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

Method

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 (we 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 airy.