INGREDIENTS
4 egg whites, at room temperature, ½ tsp cream of tartar, 1 cup sugar, 1 tsp pure vanilla extract, red and green gel food colour
METHOD
• Preheat the oven to 110°C.
• Beat the egg whites in a large bowl using an electric mixer on medium speed, until frothy. In case of a freestanding mixer, use wire-whisk attachment.)
• Now to the above, add the cream of tartar and beat until soft peaks form. Increase the mixer speed to medium-high.
• Then add sugar, one tbsp at a time. Keep beating until the sugar dissolves and stiff glossy peaks form which will not slide off when the bowl is tilted. Your meringue is ready
• Beat in the vanilla extract and the food colour, cut the meringue until well blended.
• To make meringue cookies, drop the meringue into a pastry bag fitted with a 2D or large-star tip, and slowly pipe out small circles.
• Now, to make meringue trees, pipe out a small circle and then make concentric smaller circles, working your way up.
• Bake both the sheets of meringue together for 45 minutes. Once done, switch off the oven, let the meringues stand for an hour or until they are completely cooled. Serve.
