Meringue Christmas trees recipe
It may be summer in the Southern Hemisphere at Christmas, but you can bring all the charm and nostalgia of a white Christmas to your table with these delightful meringue Christmas trees.
- 4 egg whites
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 1 cup (220g) caster sugar
- 1 cup dark chocolate, melted
- 3-4 candy canes
Step 1. Preheat oven to 120°C (100°C fan-forced). Beat egg whites until soft peaks form. Mix in salt and cream of tartar. With the mixer running, very slowly add sugar a little at a time to form stiff peaks.
Step 2. Place meringue into a piping bag with a large star nozzle attached. Line two large oven trays with baking paper. Begin by piping a large dot approximately the size of a 20 cent coin. Then pipe a smaller dot on top, and a third smaller one to finish. Continue until you have used all the meringue. Bake for 2 to 2 1/2 hours. Turn the oven off and leave the meringues to cool for at least 2 hours.
Step 3. Dip the cooked meringue trees in the melted chocolate and place on a tray lined with baking paper. Allow chocolate to set.
Step 4. Crush candy canes in a food processor or mortar and pestle to form a fine powder. Sprinkle over meringues.
- Begin this recipe well ahead of time - the meringues cook for a long time at a very low temperature, and they need to be left in the oven to cool.
- This recipe makes plenty of little trees, so take your time getting your piping technique right.
- Instead of crushed candy canes, you could use some red coloured sugar, found in the baking aisle of most supermarkets. Grind it into a fine powder in a mortar and pestle.
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- This recipe was created for Kidspot, New Zealand's best recipe finder by Greer Worsley, who blogs at Typically Red.