Christmas Tree Meringues Cookie Pops
Never make traditional holiday cookies again! These simple Christmas tree meringues cookie pops can be made in different colors, shapes, and flavors! Super easy recipe. For more festive recipes see my Desserts page.
Aren’t these Christmas tree pop cookies adorable? For years I have only had meringue cookies as small stars or a flat cookie. But seeing them now as cookie pop with sprinkles opens up a whole new world for holiday cookie fun!
You can make these fluffy cookies in different flavors, colors, and add all kinds of decorations with holiday candy sprinkles! No more burning sugar cookies and trying to get the icing perfect. These fun cookies are perfect for cookie exchanges, gifts, and more!
Christmas Tree Meringues Cookie Pops
How to change up this recipe for Christmas meringues?
- You can choose any extract flavor you like. We chose vanilla extract. Try peppermint, coconut and chocolate flavored extracts too!
- You can use egg whites from 3 large eggs instead of meringue powder to make fluffy meringue. Add 1/2 teaspoon cream of tartar to give the egg whites more height.
- You can use any color of gel food coloring to make lots of different tree and cookie styles.
- You can use any color of sprinkles you choose to decorate these cookie pops.
- We preprefer lollipop sticks but you can use paper straws or popcycle sticks too! Just make sure they are oven safe. Wilton brand has some great options.
Tips & Tricks
- Make sure your mixing bowl and utensils are clean and free of oils or grease or the meringues will not have volume. You can wipe down your mixing bowl and whisk with white vinegar and rinse. Use a clean dry paper towel to dry it out before using.
- Make sure the egg whites are at stiff peaks before you add in the sugar. They need to be voluminous and full of air before blending with the sugar to get the right consistency.
- It is best to use a mixer to make a meringue. Making it by hand will take a lot longer and may not come out as smooth or blended. A standing mixer is best but a hand mixer works well too.
MAKE AHEAD: Wrap each individually in wax paper, place in an airtight container and keep them for 3-4 days.
FREEZER: Place in an airtight container or freezer bag. Freeze for up to 3 months.
Christmas Meringue Cookies
- ¼ cup meringue powder
- ½ cup water
- 1-1/3 cups granulated sugar
- 1 tsp vanilla extract, optional, see notes below
- Gel food coloring
- Assorted sprinkles
- Piping Bags
- 1 M star decorating tip, Wilton
- Lollypop sticks or decorative paper straws, oven safe
- Parchment paper
- Preheat oven to 250F. Add water and meringue powder to a mixer bowl.
- Whip meringue powder and water with a mixer until soft peaks form.
- Gradually add in powdered sugar until fully incorporated about 4-5 minutes.
- Add in the vanilla extract and blend for another minute.
- Check the meringue between your fingers if it feels gritty keep blending until smooth and glossy.
- Separate meringue evenly into bowls (depending on how many colors you are using)
- Add drops of gel food coloring to the meringue and stir until you get the desired color.
- Add meringue to a piping bag with a 1M star tip.
- Add parchment paper to a baking sheet.
- Squeeze out a small amount of meringue on the parchment. add the lollipop stick over it.
- Starting at the top of the lollopop stick, place the tip vertically over the parchment paper and squeeze the bag in a swirling zig zag.
- Sprinkle the meringues with candy sprinkles.
- Bake 50 minutes until the outside of the meringues is firm.
- Turn off the oven, open the oven door so it is slightly ajar and let them cool for an hour. Remove for oven and when completely cool, peel from the parchment paper.
- Cookies and pops will stay fresh for 2 weeks in an airtight container, not refrigerated.
TO MAKE THE COOKIES:
- Pipe 2-2.5 inch circles onto the parchment-lined baking sheet. Bake 45 minutes until the outside of the meringues is firm. Open the oven door and keep it slightly ajar and let them cool for 1 hour. Remove for oven and when completely cool, peel from the parchment paper
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