How to Make Christmas Tree Meringues

Ingredients (makes approximately 10 trees)

* 4 medium egg whites (approximately 120g)

* 240g caster sugar

To Decorate

* Food Colouring

* Various Sprinkles

Equipment

* Metal Bowl

* Food Mixer or Electric Whisk

* Piping Bag

* Star Icing Tip

* Baking Tray

* Greaseproof Paper

Pre-heat the oven to 90°C fan and line two baking sheets with non-stick baking paper.

Weigh the egg whites into a large metal bowl – you will need twice the weight in sugar.

Tip: Make sure your bowl is clean, dry and free of grease or fat as this can hinder the egg whites achieving the required volume.

Whisk the egg whites in a stand mixer or with an electric whisk until it forms soft peaks.

Add the sugar gradually, a spoonful at a time until it is fully incorporated and the meringue is stiff and glossy.

Tip: Rub a little of the meringue between your thumb and forefinger – it should feel smooth. If it still feels a bit gritty then whisk it some more until the sugar has fully dissolved.

Whisk in the food colour. (I coloured half the mixture light green and the other half a darker shade.)

Spoon the meringue into a piping bag fitted with a star nozzle.

Pipe the trees onto the lined baking sheets and decorate with the sprinkles.

Tip: Use a small blob of meringue in each corner to stick the baking paper to the tray.

Put the meringue trees in the oven to dry out for two hours. After two hours, turn the oven off and leave the trees inside with the door closed for another two hours until cool, crisp and dry. This will ensure that the meringues do not crack as they cool.

Remove the meringues from the baking paper and store in an airtight container.