Christmas tree meringues


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Preheat the oven to 150°C/gas mark 2
In a bowl, whisk the egg whites until medium peaks form. Slowly sprinkle in the sugar and continue to whisk until stiff peaks form and there is no watery egg white left at the base of the bowl
Divide the meringue between 2 bowls. Add a few drops of red food colouring to one bowl and green to the other. Using a big metal spoon, fold in gently to give the meringue a marbled effect
  • red food colouring
  • green food colouring
Prepare 2 piping bags with 5mm nozzles, filling 1 with the red meringue and 1 with the green meringue
Line a baking tray with baking parchment. Pipe four 6cm circles of red and four more of the green. Start in the middle of the circle and snail around until you have the desired size
Continue to make more circles, decreasing the size of the circles - but making 4 of every variety - by 1cm each time until all the meringue is used up. Place in the oven
After 20 minutes, turn off the oven and leave the meringues inside to cool for at least 4 hours - ideally overnight
Remove from the oven and gently peel the meringues away from the baking tray
Melt the white chocolate and using a teaspoon, place a small dollop in the centre of each 6cm meringue disc. Place the alternately coloured 5cm meringue discs on top and press down gently
Continue to layer the meringues using a smaller disc each time until you have fully formed trees. Sprinkle with edible glitter just before serving
  • 1 tbsp of edible glitter
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