Meringue Christmas tree recipe

Meringue Christmas tree recipe



  • 200g mini meringues
  • silver cachous/pearls

For royal icing:

  • 1 eggwhite
  • 1 1/2 – 2 cups (230-310g) icing sugar, sifted
  • 1/2 tsp lemon juice

You will also need:

  • 24x48cm piece white cardboard
  • stapler
  • clear sticky tape
  • cling wrap


Step 1
Cut a semicircle from the cardboard with a diameter of approximately 24cm i.e. a straight edge of 48cm. Fold long edge in half and bring the straight edges together, overlapping slightly, to form a cone. Use a stapler to fasten it securely, then use sticky tape to smooth over the join. Wrap the cone in a couple of layers of cling wrap, tucking it underneath. (Hint: Use a little glue on the cardboard to ensure the cling wrap sticks down evenly and smoothly.)

Step 2
Make royal icing by beating eggwhite together with icing sugar and lemon juice. You will need a thick consistency so add more icing sugar if required.

Step 3
Use a knife to spread a thick layer of icing over the wrapped cone.

Step 4
Place remaining icing in a small resealable bag and cut a 1/2cm hole in one corner. Pipe a small amount of icing onto the flat bottom of each meringue and stick them onto the cone, beginning at the base.

Step 5
Continue with remaining meringues, working upwards in a circular fashion.

Step 6
Finally, pipe a little icing into the spaces between the meringues and, using tweezers, place silver cachous.

Find related sweet Christmas recipes

Serving Suggestions


  • You can purchase mini meringues in the baking aisle at supermarkets.
  • Royal icing will eventually set quite hard, but if you find the icing is running or dripping down the cone, it isn’t thick enough. Add more icing sugar before proceeding.
  • Recipe by Greer Worsley, who blogs at Typically Red.

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