After a really difficult year (again), the twindly team wishes you a few restful days filled with joy with these adorable merengue christmas trees, whether you celebrate or not!
If you’re struggling during the holidays, know that you’re not alone, and don’t hesitate to reach out. Call a friend or a helpline – don’t worry, you’ll find an open ear. Take care of yourself!
A housekeeping note: we’ll post according to our regular schedule (Tuesdays and Thursdays) next week, holidays or not, so check in from time to time!
Recipe
Here’s the recipe, if you’re feeling crafty.
Merengue Christmas Trees
You need: baking sheet, baking parchment, electric whisk, piping bag with a star tip
Time: 2hrs
Preheat the oven at 100C.
Beat 4 cold egg whites with a pinch of salt until it’s semi stiff with an electric whisk or stand mixer.
Slowly add 200g of icing sugar while still beating, one table spoon at the time. (Optional: add a table spoon of powdered raspberry or similar for taste.)
Beat until it forms peaks when blades are lifted and the mixture is thick and glossy. Add a tea spoon of lemon juice and food colouring of your choice.
Cover a baking sheet with parchment.
Put the mix into a piping bag fitted with a star tip. Carefully pipe one large star by squeezing the bag on the baking sheet. Stop and pull the tip away. Start again by piping a smaller star on top of that, and third one on that. Gently raise the tip to form the tip of your Christmas tree (don’t make them too tall or they will tip over.)
Decorate by adding small sugar sprinkles (don’t use chocolate ones).
Dry them in the oven for 60 to 90 minutes until they sound hollow when you (gently) tap the base.
Notes: if you want flavoured ones, go for sirups and fruit powders: never use extracts with oil in them: your mixture will collapse.
