Ingredients
4 egg whites
¼ tsp salt
¼ tsp cream of tartar
1 cup caster sugar
220g
1 cup dark chocolate
melted
3-4 candy canes
Allergy Advice
Contains Dairy
Contains Eggs
Contains Soy
Equipment
- 1 Electric mixer
- 1 Piping bag
- 1 Large star nozzle
- 1 Oven trays
- 1 Baking paper
- 1 Food processor or mortar and pestle
Instructions
- 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.
- 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.
- Dip the cooked meringue trees in the melted chocolate and place on a tray lined with baking paper. Allow chocolate to set.
- Crush candy canes in a food processor or mortar and pestle to form a fine powder. Sprinkle over meringues.
Notes
Tip
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 for at least 2 hours.
Tip
This recipe makes plenty of little trees, so take your time getting your piping technique right.
Variation
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.
Storage
Store in an airtight container at room temperature for up to two weeks.
