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Close up photo of meringue christmas tree cookies and pops in and around a red holiday mug with decorative trees in the background.
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5 from 2 votes

Meringue Christmas Tree Pops

Meringue Christmas Trees are light and crispy sweet treats that'll spread some holiday cheer with their green color and festive sprinkles! Prep this recipe in only 20 minutes!
Prep Time20 mins
Cook Time1 hr
Cooling Time2 hrs
Total Time3 hrs 20 mins
Course: Dessert
Cuisine: American, French
Servings: 30 cookies
Calories: 49kcal


  • Baking sheets
  • Parchment paper
  • lollipop sticks
  • Piping bag
  • piping tip


  • 6 large egg whites room temperature (200g)
  • ¾ teaspoon cream of tartar
  • cups + 2 tablespoons caster sugar (400g)
  • 1 teaspoon vanilla extract or other flavor extract, optional
  • 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.
  • Squeeze lemon juice onto a paper towel and rub the inside of a stand mixer bowl to make sure it is completely free of grease before starting.
  • 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 ⅓ to ½ 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.
  • Making Pops: Pipe the meringue onto the dip end of the stick, starting at the midpoint of the stick with long lines and shorting them as you work your way to the tip of the stick to create a triangular tree shape.
  • Making Cookies: Omit the sticks and pipe the meringue into a triangle starting with larger lines and shortening your strokes as you pipe.
  • 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.


  • The number of pops and cookies made from this recipe will vary based on the size of your piping tip and how big you make each one. This should yield about 30 good-sized pops or cookies and 60 2-inch tall cookies.
  • How To Store: 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.
  • Can I Freeze These Christmas Tree Meringue Pops? Unfortunately, meringue needs to stay away from any moisture so no these cannot be frozen or even refrigerated.
  • Do I Have To Use A Scale To Measure Out The Eggs And Sugar? I do recommend using a kitchen scale. Doing so ensures that your sugar is twice the amount in grams as your egg whites. This will result in the meringue whipping together properly. 
  • How Come My Meringue Didn’t Whip Up Correctly? I find that using the freshest eggs possible works best, organic is even better. It’s also very important that there is no egg yolk in your whites. The yolks would prevent the meringue from whipping up. Another factor to check is that you’re using a bowl that’s completely grease-free.
  • Can I Use Granulated Sugar? Yes, you can. While caster sugar will work best, granulated may also be used but may require longer whipping to ensure the meringue is smooth. Powdered sugar cannot be used in this recipe.


Calories: 49kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 23mg | Sugar: 12g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg