Christmas Meringues

If you are looking for something fun and easy to make for Christmas, this meringue recipe is for you.  They are a light, airy and fluffy goodness that just melts-in-your mouth. They also make a cute gift for your family and friends.

I decided to make some Christmas wreaths with and without bows, small star meringues and Christmas trees.  I coloured the meringues in three different colours.  I went for the traditional green for the Christmas wreaths with red bows.  But for the wreath without the bows, I decided to use pink and add pink and silver sprinkles.  I also made some small pink star meringues and a few green Christmas trees with colourful sprinkles.

You can add any colour you like to the meringues.  It was a lot of fun making these different meringues for Christmas.  Hope you will give this recipe a try too.

Happy Baking xo

Christmas Meringues 

Ingredients

· 3 egg whites
· 150 grams caster sugar

· Pinch of cream of tartar
· 1 teaspoon vanilla extract
· Food colouring (deep pink, leaf green & red red – americolor)
· Sprinkles

Instructions

1. Preheat oven to 100°C.

2. Line two baking trays with baking paper.

3. Place egg whites into a clean bowl and on low speed, beat until small bubbles form and then increase speed and beat until stiff peaks.

4. Add the pinch of cream of tartar and vanilla extract mix until combined.

5. Gradually add the sugar and beat until glossy and sugar has dissolved.

6. Divide the meringue mixture into different bowls and gently fold in the food colour gels you wish to use (for this recipe there were three colours used).

7. Place meringue into the piping bag, fitted with a star nozzle and pipe rounds for the Christmas wreaths and stars for the Christmas trees. You can also pipe a red bow on the top of each wreath.

8. Bake in oven for 1½ hour or until meringues are very dry and peel of the baking paper easily.

9. Allow meringues to cool in the oven with the oven door slightly open. This avoids the meringues from cracking.

Tips

· Make sure all equipment and bowl are dry and grease free, otherwise the egg whites will not form stiff peaks.

· It’s important that the sugar is completely dissolved otherwise it may result in cracked meringues.

· To check that the sugar has completely dissolved, place a small amount of meringue mixture on in between your fingers and rub. If you can’t feel that sugar granules it has dissolved.

Did you bake this recipe?

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so I can see your wonderful bakes.