Meringue Christmas tree recipe

    Meringue Christmas tree recipe

    Serves:

    Ingredients

    • 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

    Method

    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

    Note

    • 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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