Christmas Meringue lollipops and classic meringue cookies will be a treat this holiday season. 5 ingredients is all it takes to make these light and airy and the right amount of sweetness in each bite.
Learn how to make meringue cookies and meringue pops! This is a meringue cookies without cream of tartar, and is so simple to use.
Meringue Christmas trees are a really fun and easy treat. They are light, airy, and offer a sweet crunch. I love how easy these are to make. These also make a pretty treat to give to loved ones.
So don’t wait and try these Meringue Lollipops and cookies!
This Meringue Recipe Is…
- Made with 5 Ingredients
- Gluten Free
- Can use any color of food coloring and sprinkles
- Affordable Edible Christmas Gift Idea
- Make Cookies or Meringue Lollipops!
Ingredients and Supplies Needed
Meringue Powder – Using this powder helps to create a smooth and simple meringue without the fuss. Plus it is a great way to reduce foodborne pathogens.
Water – I recommend using a filtered water. We have an RO system that I used.
Vanilla – I used clear vanilla, but you can use a vanilla extract that is brown, but it will change the color of meringue a bit.
Food Coloring – You can use any color of food coloring you want. I used green but go right ahead and make any color you want.
Hand Mixer – You need a hand mixer or stand mixer for this recipe. You will find if mixing by hand it will take a lot longer to get the stiff peak texture.
Piping Tips and Bag – So you can use any tips you want, just know that the tip you use will alter the look of the end result. The piping bags are helpful for squeezing out the meringue.
Variations To Recipe
Here are a few variations for these Christmas tree meringue cookies!
- Change up the flavor by adding a flavored extract in replace of the vanilla in the recipe.
- Switch up the colors of the meringue you use.
- Add sprinkles for a fun pop of color. Any style work, to fit a theme you are wanting.
- Dip the meringue once fully baked in chocolate on the bottom or half way up, for a fun twist.
How to Make Meringue Cookies
Full directions on how to make meringue cookies and meringue tree pops are in the printable recipe card at the bottom of the post.
Step One: Preheat the oven to 250 degrees. Then begin whipping your meringue powder and water to form stiff peaks with hand mixer.
Step Two: Now add in the granulated sugar until it forms stiff peaks. This takes 4-5 minutes.
Step Three: Add in the vanilla and then separate the meringue if you want different colors. Or add in the food coloring at this point.
Step Four: Pipe 2-2.5 inch circles on parchment lined baking sheet. Leave space between the cookies.
Step Five: Bake the meringue cookies for 45 minutes, do not open the oven door.
Step Six: At this time check cookies to make sure they are firm on the outside. Turn the oven off, and let cookies cool for 1 hour in oven to dry.
Step Seven: Remove from the oven and let cool completely.
How to Make Meringue Lollipops
Step One: You are going to make the same mixture. You will pipe a little meringue on each site of the popsicle stick or straw.
Step Two: Pipe your shape, as you can see I did a variety of looks for you to try out. Depending on the tip you use will alter the design of the cookies or Christmas trees.
Step Three: Bake for 50 minutes or until the outside of the meringue trees have a firm texture.
Step Four: Then place in the oven for 1 hour to dry with door closed. Then cool on cooling rack until completely cooled.
- Using a glass or metal bowl is going to help your meringue set up the way you want when mixing. I find plastic bowls do not work well.
- If you use a vanilla extract that is brown it will affect the white color of your cookies, making it a little light brown.
- Store your cookies in an airtight container for 5-7 days on the counter at room temperature.
Texture Of Meringue
Here is how to adjust the texture of your Christmas meringue cookies and the meringue on a stick. These Christmas treats are a good one and have the option to adjust the texture.
Crispy Texture – Pipe smaller sized cookies for a crispy and crunchy texture.
Chewy – If you want a chewy texture do a larger piping of cookie or Christmas tree.
Frequently Asked Questions
- Ugly Sweater Cake
- Christmas M&M Cookie Jar
- Christmas Sugar Cookie Ornaments
- Reindeer Brownies
- Cranberry Jello Salad
Have you tried the recipe? If so, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below or drop a comment. Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group!
- 1/4 cup Meringue Powder
- 1 1/3 cup granulated sugar
- 2 teaspoons clear vanilla
- 1/2 cup water
- Gel Food Coloring, optional
- Preheat the oven to 250 degrees. Then line your sheet pan with parchment paper or a silicone baking mat.
- In a glass or metal bowl add your meringue powder and water on low, to form soft peaks. As you mix you can slowly go up in the speed.
- Now slowly add in the granulated sugar, mixing until it forms stiff peaks. This will take around 5 minutes give or take.
- Next mix in the vanilla. Now if you are going to do different colors separate the meringue into bowls and then color with any food colorings you want. I did green.
- Place the meringue into piping bag with any tip you want. Then pipe 2-2.5 inch circles on the lined baking sheet.
- Bake the cookies for 45 minutes or until firm on the outside of the cookies.
- Try not to open the oven as it is baking. One the baked meringues are done, place back in the oven and turn the heat off.
- Close the door and let them sit for 1 hour. Then cool the the rest of the way on the cooling rack.
- Peel off the parchment paper once meringue cookies are cooled.
- You will prep the pan and cook time the same as the cookies.
- Take your stick or paper straws and place on the baking sheet.
- You will pipe a little bit of the meringue on both sides of the top part of the straw. This will help ensure the meringue sticks.
- Pipe on the Christmas tree meringue on the stick.
- Bake for 50 minutes or until the outside of the trees are firm.
- Turn off oven and let the meringue pops cool for 1 hour.
Mixing Meringue - Glass or metal bowls work best. I have found plastic bowls do not work good in mixing up your batter.
Storing - Store the meringue lollipops and cookies in an airtight container for 5-7 days.
Texture - For chewy texture make larger cookies and pops. For crispier texture do smaller cookies or thinner shaped meringue pops.
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Nutrition Information:Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 25Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 6gFiber: 0gSugar: 6gProtein: 0g
This information is automatically calculated by third-party software, including but not limited to the Create or Bake Me Some Sugar. For accurate nutrition, I suggest running the ingredients in your own system to get a more accurate reading. Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.