PRESENTED BY BURNBRAE FARMS
Prep time: 25 min
Makes: about 2 1/2 dozen
Cook time: 2 hours
INGREDIENTS
1/2 cup/125 ml NatureggTM Simply Egg WhiteTM, well shaken
1/2 tsp/2 ml cream of tartar
Pinch salt
1 cup/250 ml superfine granulated sugar (see tip 1)
1 tsp/5 ml cornstarch
1 tsp/5 ml vanilla extract (or 1/2 tsp/2 ml peppermint extract)
1/2 tsp/2 ml green gel food colouring, approx. (see tip 2)
Festive sprinkles
DIRECTIONS
- Preheat oven to 200°F/100°C. Line large baking sheets with parchment paper.
- Beat egg whites with cream of tartar and salt on medium speed until very soft peaks form.
- Meanwhile, stir sugar with cornstarch until combined. Gradually add sugar mixture to egg whites, a spoonful at a time, beating until fully incorporated. (Scrape bowl as needed.)
- Increase speed to high and beat until egg whites are glossy and hold a stiff peak.
- Add vanilla and gel colouring, beating just long enough to colour meringue to preferred shade (if taking too long, stop mixer and fold by hand to avoid over-whipping meringue).
- Transfer meringue to a piping bag fitted with a star tip. Pipe in a circular motion, making smaller circles as you go up and then pull away for a point on the top of the tree. Decorate trees with sprinkles.
- Bake for 1 1/2 hours; cool in turned off oven for 30 minutes with the door ajar. Cool completely before serving.
TIPS
- If you can’t find superfine granulated sugar, you can make your own. Combine sugar with cornstarch in a food processor or high-powered blender; process for 30 seconds and transfer to a bowl.
- Gel food colouring is available in most bulk stores and is preferred as it won’t add additional liquid and interfere with the
stability of the meringue. - Reserve meringues in an airtight container for up to 7 days. Or freeze for up to 2 months.
- For an indulgent garnish, dip the bottoms of the meringue trees into melted dark chocolate. Let stand on parchment until set.
Visit burnbraefarms.com for more recipe ideas.
