MERINGUE TOWER

Woman’s Day (Australia) - - Woman's Day presents Christmas 2018 -

SERVES 20 PREP 25 MINS COOK 1 HOUR + COOL­ING

Pre­heat oven to 120°C. Line 4 oven trays with bak­ing paper.

In a bowl, us­ing an elec­tric mixer, beat egg whites un­til soft peaks form. Grad­u­ally add sugar, beat­ing well af­ter each ad­di­tion un­til sugar dis­solves and mix­ture is thick and glossy.

Fit 4 pip­ing bags with a 1cm star noz­zle. Us­ing a small brush, brush one food colour around each of the bags. Di­vide meringue mix­ture be­tween bags.

From each bag pipe 30 x 3cm wide meringues and 15 x 1cm wide meringues onto each tray. Bake 1 hour or un­til meringues are dry to touch, swap­ping trays half­way through cook­ing. Turn oven off, leave meringues in oven, with door ajar, to cool.

To assem­ble, start­ing at base of cone, in­sert a tooth­pick into cone, then push red meringues onto tooth­pick, us­ing a lit­tle vanilla frost­ing to help stick if needed. Con­tinue work­ing up the tree with re­main­ing colours and us­ing smaller meringues to fill any gaps. 6 egg whites, at room tem­per­a­ture 1½ cups caster sugar red, pink, or­ange and yellow food colour­ing 45cm store-bought poly­styrene cone tooth­picks (you’ll need 180) 400g tub vanilla frost­ing

TIP You can bake meringues 2 days ahead. Store in a con­tainer at room tem­per­a­ture.

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