Meringues are one of the greatest deserts ever, they are so light and fluffy and delicious tasting. Besides, these they are perfect for any season and any time of the day, so you can easily adapt them to Christmas too. The secret of the Christmas tree meringues is to use a piping bag and to be as careful as possible when creating the trees in order to keep their shape. But once you make 5-10 meringues the whole thing will seem really easy. Use green food coloring and add it to the meringue batter, then pipe the trees on a baking sheet. Before being ready, when they are still a bit soft, sprinkle colorful candies on them, so they will stick nicely. Once you finished with the decoration you can start packing them in cute Christmas tree-like jars and surprise your friends and family with these cute gifts. They are going to love them. Follow the tutorial provided by Make Bake Celebrate…
How do you make the meringue???
You will need:
4 egg whites
1/4 teaspoon salt
1/4 teaspoon Cream of Tartar
1 1/3 cup sugar
makebakecelebrate.com/candy-corn-week-candy-corn-meringues-printable-and-round-up/
this link should take you to the candy corn instructions, just omit the candy corn colors and use green instead =) I hope this helps!
Hi:) What is it Cream of tartar?
Could you take a photo to me,please?
It is the potassium acid salt of tartaric acid. Cream of Tartar helps stabilise and give more volume to beaten egg whites (1/8 tsp of Cream of Tartar per 30g egg white).
It is a white powder that helps meringue hold its shape I think? It is found in the spice row at most groceries.
Cream of tartar is tartaric acid, left after wine is made that acts as a binding/ stiffening agent that will help the meringue hold it’s shape once all the air is whipped in.
what temp time
Lovely lovely ideas. Well done.
When do you put the sprinkles on? When you first take them out of the oven?
No before you put them in the oven, same for the star…. i think
What did you use for the star? And did you use just the round piping tip? Thanks
how long in the oven please x
where is the full recipe? how long to bake? what temp? Do you warn=m the egg whites and sugar to ensure it dissolves? Please help
Post says: Step 9: Now bake at a very low heat (about 150-170) for about two hours to two and a half hours until they are nice and crisp. I just checked on mine every so often to make sure they haven’t started to brown. Every oven is different. I have found in the past that a low temp for a much longer time is far better then a higher temp with a risk of browning.
Can these be made ahead and frozen? Or will they keep in the refrigerator?
Hi,
It’s a very good idea the christmas meringue!! I like it!
I’m french and i would like do this for Christmas, do you know where i can find red stars? a website maybe?
Thanks for your answers.
Adeline
Hi Can anyone tell me what I’m doing wrong .Every time I add the food colouring my mix goes all wet again… And looses it’s firm peak texture. .
I need to cook the meringue ??
Thank you !!
How long do they keep for? Can I freeze them?
What type of food colouring do you recommend. I have tried gel colour and they turn brown as I bake them. Thanks in advance.
You have to use a gel food colouring
You find it neat the spices on the baking aside
Advice: if you want your meringues to stay dry and crunchy, DON’T put them in the fridge/freezer. The humidity will alter the meringue, so it’s better to conserve them in a closed box in a dry environment. I don’t remember how long you can keep them though.
Of your mix goes wet, you are probably using liquid food coloring. Try gel food coloring; you just need to use a very small amount -tip of a knife- and you will get a very intense color without modifying the texture of your mixture.
theses will keep for weeks if not months as long as they are kept dry, and not suitable for freezing
Can u add a flavor befor baking fot a diferent taste
If you don’t have gel food coloring take a 1\4 of a tsp of corn starch and add about six drops of coloring. This will give you the same color in the photo without loosing the peeks.