Meringue Baubles

Here’s some Christmas eye candy. Eat them or not. Edible dust can be found in gourmet shops or in the baking section at Michaels. If you can’t find it, the meringues will be just as pretty. For a dessert, serve with whipped cream, swirled with cranberry jelly. From Christmas on A Plate by Emma Marsden.

— Mia Stainsby 2 large egg whites Superfine sugar, twice the weight of the egg whites Edible dust in silver or gold Preheat the oven to 230 F. Line a baking sheet with parchment paper. Weigh the egg whites, note the weight, then double it and measure the same amount of sugar, by weight. Whisk the egg whites in a spotlessly clean, grease-free bowl until firm and the beaten whites don’t move around in the bowl. At this stage, you should be able to hold the bowl upside down and the mixture won’t slip around or fall out. Gradually add the sugar, a tablespoon at a time, and whisk in until the mixture is smooth and glossy. Spoon into a piping bag fitted with a 1 cm round nozzle. Pipe little rounds on to the parchment, lifting the nozzle up quickly to make a loop at the top and create a bauble shape. Bake in the oven for around 50 minutes, until they easily lift from the paper. Turn off the oven and leave the meringues inside to cool for an hour. Sprinkle the meringues with the edible dust. Store in an airtight container for up to 2 weeks.

Makes about 50 ‘baubles’.

RECIPE MATCH

Something local and something sweet should work here.

— Anthony Gismondi Lunessence Late Harvest Pinot Blanc 2014, Okanagan Valley, British Columbia, $24 A delicate, fresh, juicy palate with sweet lemon, canned peach, baked apple, pear flavours ready to take on the meringue. Elephant Island Orchard Wines Fortified Framboise 2014, Naramata Bench, Okanagan Valley, $18.99 Super delicious, juicy, sweet raspberry, peppery, spicy, chocolate flavours that will support the meringue.