Recipe for Christmas Tree Meringues – The perfect little treat to serve up on Christmas. And they are better for you than cookies, so you don’t have to feel bad when you eat more than one!
- 4 Egg Whites, medium
- 100g Icing sugar
- 100g Caster sugar
- ¼ tsp Cream of Tartar
- Green food colouring
- Sprinkles, to decorate
- Preheat the oven to 100C.
- Line two baking sheets with baking parchment.
- Place the egg whites in a large bowl and using a hand whisk, whisk until the egg white start to stiffen, about 3 minutes.
- Alternatively, whisk the egg whites with a stand mixer, on medium, with a balloon whisk attachment, for about 3 minutes until the egg white starts to stiffen.
- Add a tablespoon of icing sugar and whisk for 2-3 seconds.
- Add a tablespoon caster sugar and whisk for 2-3 seconds.
- Repeat adding the icing and caster sugar until all combined.
- Add the cream of tartar and the green food colouring. Add more colouring until you get the colour you would like.
- Whisk until the egg whites are glossy and form stiff peaks, about 4-5 minutes.
- Fill a piping bag fitted with a 1cm star nozzle with the meringue.
- Pipe the meringue in a swirl shape onto the baking parchment.
- Scatter any sprinkle decorations over the meringue swirls.
- Bake at 100C for 60-90 minutes.
- Allow the meringues to cool on a wire rack.
- Decorate with edible glitter, edible lustre spray or icing sugar and stars.
- The meringues can be kept in an airtight container for up to 2 weeks, or can be frozen for up to one month.
- Add a 2 tsp peppermint extract, or 2 tsp ground ginger and ½tsp mixed spice, for a festive flavour.
Recipe and Photo: Crumbs and Corkscrews