Meringue Christmas tree recipe

Equipment

• 1 24x48cm piece white cardboard
• 1 stapler
• 1 clear sticky tape
• 1 cling wrap
• 1 knife
• 1 small resealable bag
• 1 tweezers

Instructions

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.)
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.
3. Use a knife to spread a thick layer of icing over the wrapped cone.
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.
5. Continue with remaining meringues, working upwards in a circular fashion.
6. Finally, pipe a little icing into the spaces between the meringues and, using tweezers, place silver cachous.