Fun With Kids: Meringue Christmas Trees On A Stick

Fun With Kids: Meringue Christmas Trees On A Stick

A fun Christmas activity with children, my daughter, Alyssa, thought this was great to do and even more fun to eat.

What do you need?

• 4 proteins
• 125 gr (4,4 oz) white granulated sugar
• 125 gr (4,4 oz) icing sugar
• 10 gr (0,35 oz) corn starch
• Green gel dye
• Sprinkles, green, red, gold
• Lemon juice to degrease your equipment, very important!
• 8 Lollypop sticks

How to make it?

Preheat the oven to 90 °C or 194 °F hot air. Don’t put your oven too hot or your meringue will turn brown.

First, degrease all the equipment you use, every spoon, jar, spatula, bowl, and your whisk. Don’t forget your hands.

The slightest amount of fat in your Meringue can ruin your foam, so don’t skip this step.

Put the egg whites together with the crystal sugar in a bowl and beat until stiff. About 5 minutes but may vary from machine to machine.

The egg white is good if you can pull peaks from your foam. You should be able to turn your bowl upside down without the egg white falling out. Add the food coloring and beat it under the meringue until everything is colored.

Sieve the icing sugar and corn starch on top of the whisked egg white and gently fold it under the egg white. The best way is to make 8 shapes. Do not spatula too long.

Put the beaten egg whites in a piping bag with or without a nozzle. Spray a little foam on the baking tray and place the top part of the stick in this foam. Then start a bit above the stick with the top of your Christmas tree and pipe down, each layer a bit wider than the last.

Put a little sprinkles on the trees before baking, they will not melt at this temperature. After baking you can no longer put the sprinkles on because the meringue is dry then they no longer stick to it.

You can also pipe small trees, then you first pipe a dot of foam and on top of that on a smaller dot. Here too you can use sprinkles like on the big ones.

Put your meringue in the oven and let it simmer for at least 3 hours. Let the meringues cool on grids.

Bon Appetit!

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