Trop­i­cal meringue Christ­mas tree

The Australian Women's Weekly - - Festive sweets -



6 egg whites pinch of cream of tar­tar

1 ½ cups (330g) caster su­gar

⁄ cup (15g) flaked co­conut

300ml thick­ened cream 2 ta­ble­spoons ic­ing su­gar

2 green kiwi fruit, sliced 5mm thick 2 gold kiwi fruit, sliced 5mm thick 230g box Fer­rero Rafaello, un­wrapped

¼ cup passionfruit pulp

1 Pre­heat oven to 120°C (100°C fan-forced). Grease two large oven trays. Draw a 19cm, 16cm, 13cm, 9cm and 6cm cir­cles on bak­ing pa­per (see be­low). Place on trays.

2 Beat egg whites and cream of tar­tar in a large bowl with an elec­tric mixer un­til soft peaks form. Grad­u­ally add the su­gar, beat­ing un­til dis­solved be­tween ad­di­tions and un­til meringue is smooth and glossy. Gen­tly and quickly fold in co­conut. The fat in the co­conut will start to de­flate the meringue, so don’t over­work it.

3 Place ½ cup of meringue on the 6cm cir­cle; form a peak. Di­vide the re­main­ing meringue be­tween the re­main­ing cir­cles. Us­ing the back of a spoon or palette knife, build up the sides.

4 Bake meringues for 1 ½ hours or un­til dry to the touch. Ro­tate trays half­way through. Cool meringues in oven with door ajar.

5 Beat the cream and ic­ing su­gar in a medium bowl with an elec­tric mixer un­til firm peaks form. Cut out 4cm and 3cm stars from kiwi fruit slices, if you like.

6 Just be­fore serv­ing, place the 19cm meringue on a cake stand. Spread with some of the cream mix­ture; top with 16cm meringue. Top with more cream mix­ture, some kiwi fruit and

Rafael­los; driz­zle with some of the passionfruit. Re­peat with the 13cm and 9cm meringues. Top with the

6cm meringue, a lit­tle cream and a Rafaello. Just be­fore serv­ing, driz­zle with the re­main­ing passionfruit. Not suitable to freeze or mi­crowave.

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