Christmas Tree Day is a big deal. I have very strong views on the difference between a Nordman Fir and a Norway Spruce.
There isn’t a smell more christmassy than a real tree. But if you want bitesized sapling to snack on, try these crisp meringue trees. They’d make a perfect topper for your Christmas cake.
2 egg whites
100gr caster sugar
1/2 tsp white wine vinegar
Green food colouring paste/gel
1, Beat the egg whites until they are foamy and add in the vinegar.
2, Carry on beating the egg whites until they reach soft peaks.
3, Turn the speed up and slowly start adding in the caster sugar.
4, Carry on beating the mixture until you can rub a tiny bit between your fingers and it doesn’t feel grainy and you’ve reached a thick glossy mixture that holds its shape when you lift the whisk. Beat through the food colouring to a pastel green.
5, Preheat your oven to 100 degrees C and line a baking sheet with bang paper.
6, Decant the meringue mix into a piping bag fitted with a star nozzle and pipe as you would a cupcake. If you make a mistake with these, just scrape them off and repipe. You can make these as small or large as you like.
7, Bake for one hour (if they’re small) or one and half to two hours if they are large. Then turn off the oven and leave until completely cold. Decorate with silver balls and stars.