How to Make a Meringue Tree

Create this brilliant meringue tree as the centerpiece of your Christmas dining table this year! Using our giant paper mache cone as a base, use icing and edible glue to adhere each meringue to the side and create glorious patterns in colours of choice. For this make, baking expert Lucy Bruns has used traditionally festive colours!

You Will Need Craft Essentials How to Make

1. Melt half a bag of white Candy Melts in a bowl in the microwave or over a pan of hot water. Cover the paper mache cone in a thin layer of the Candy Melts and put aside to set. Reserve the bowl of Candy Melts for attaching the meringue kisses to the cone later.

2. Preheat your oven to 100°C fan. To make the meringue kisses, firstly weigh your 4 egg whites. You will need double the weight of sugar to egg whites. Whisk the egg whites in a clean, dry bowl using a stand mixer or electric hand whisk. When the egg whites are thick, white and standing in peaks then it’s time to add the caster sugar. Keep the whisk on medium high and add the sugar a dessertspoon at a time. When all of the sugar has been added turn the whisk up to high and whisk for a few minutes. The meringue mixture is ready when you cannot feel any grains of sugar when you rub a small amount of meringue between your thumb and forefinger. This amount of mixture will make approximately 90-100 meringue kisses – I used 86 on the cone.

3. To make the coloured stripes for the meringue kisses take a disposable piping bag and snip off the pointed end with scissors. Drop in a round decorating tip and stand the bag up in a tall glass. Select your desired food colour and use a small paintbrush to paint 3 stripes of colour up the inside of the bag.

4. Fill the bag with meringue, twist the open end to secure and pipe the kisses, approximately 1.5” in diameter, onto the lined baking tray.

5. Repeat the process with a new piping bag and different colours until you have used up all of the mixture.

Put the meringues in the oven and immediately turn the temperature down to 80°C. Leave the kisses in the oven for 2 hours to dry out. After 2 hours, turn the oven off but leave the meringues in the oven until completely cold – or overnight.

6. To cover the cone with meringue kisses first re-melt the remaining white Candy Melts and put the covered paper mache cone onto a cake board or serving platter. Start at the base of the cone and attach each meringue with a small blob of Candy Melts on the bottom of each one.

7. Change colour a third of the way up the cone and again for the top third of the cone for a tricolour effect.

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