My kids love these little Christmas Tree Meringues.
We package them up and give them to the primary school teachers every year and they love them!
The cornflour keeps them soft and spongy on the inside and light and crisp on the outside.
I usually split the mixture in half and leave some white and colour the rest.
The little cachous are the perfect decoration! They come in metallic colours like silver, and pastel pink and blue.
You can pick up the clear plastic bags from your local $2 shop if you want to gift them.
Now, whip some up and get those Christmas Tree Meringues ready for gifting!
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 8 Egg Whites
- 500 grams Caster Sugar
- 4 tsp Cornflour
- 2 tsp White Wine Vinegar
- 1/2 tsp Vanilla Extract
- 1 Green Food Colour
- 1 Cachous, To Decorate
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- Preheat oven to 180°C
- Beat the egg whites on high speed until silky peaks form
- Gradually add the sugar one tablespoon at a time, allowing it to mix in between additions
- Once all the sugar has been added mix for another minute or so
- Add the cornflower, vinegar and vanilla and fold through with a metal spoon
- Split the meringue into different bowls depending on how many colours you want to make. Add a few drops of food colour and gently fold through with a metal spoon
- Place each colour in a separate piping bag with a medium-sized star nozzle fitted
- Line a baking tray with baking paper
- Pipe a circle that’s about a 4 – 5cm on the base, then slowly and carefully swirl the piping around the base building it into that classic tree shape as you go.
- Put in the oven then turn the heat down to 120°C
- Bake for 45 mins, turn the oven off, leave the door ajar, and leave to cool down in the oven.