I have to confess that this genius idea was not my own. I stole this from Penguin Says Feed Me, as soon as I saw them I knew they would make the perfect Christmas Trees to plant in the grounds of my Nutcrackers Gingerbread House. I can also confess that any leftover trees are gorgeous when devoured with clotted cream and Passionfruit Curd - don't worry about adding up the calories on that combo, it's Christmas after all, that and the fact that its the sight of my hips are the only calculator required!!!
Christmas Tree Meringues
2 egg whites
125g caster sugar
The smallest drop of green food gel (I used Christmas Tree Green of course!)
White chocolate stars
Preheat the oven to 120C. Beat the egg whites until soft peaks form. Gradually add in the sugar and beat until the mixture is glossy and forms firm peaks. Once the sugar has been incorporated add the green food gel and mix until you get the colour you want (note that the colour will soften a little bit once cooked).
Spoon the mixture into a piping bag that is fitted with a star nozzle. Pipe the meringue onto lined baking sheets in a spiral motion to create a tree shape. I actually used the smallest scone cutter (roughly speaking about 2cm) I have and used it to trace circles on the under side of my baking paper to use as a guide. Make sure to leave some room in between in case the grow a wee bit in the oven! If you have a sugar based star decoration you can add them to the top of the tree now. Leave more melt prone decorations for once the trees are baked.
Bake in the oven for about 30-45 mins, depending on the size of the trees. When baked, turn off the oven and open the oven door slightly ajar and allow the meringues to cool completely in the oven. Once the trees are completely cool I used a small amount of royal icing (from the gingerbread house construction) to glue the white chocolate stars to the tops of the trees.
Makes approx 12 meringues
Penguin Says Feed Me