Ingredients for - Meringue Christmas trees
How to cook deliciously - Meringue Christmas trees
1. Stage
Carefully separate the whites from the yolks. I like to use aged whites to keep the meringues from cracking during baking. That is, I put the whites in the refrigerator in a closed container for 3-5 days. So, any whites beat into a fluffy foam (you can add a pinch of salt and a couple of lemon juice, although I always do without it). Then add sugar little by little and continue beating until stiff peaks.
2. Stage
Line a baking tray with baking paper. Add the dye to the desired color intensity. Fill a pastry bag or a syringe with a normal round nozzle with this mixture. First squeeze out the bottom layer of herringbones. On top of the bottom layer - the middle layer. And then top layer. Decorate with confectionery sprinkles and dry Christmas trees in an oven at 100-110 degrees for about 1.5-2 hours.
3. Stage
Sprinkle powder on the cooled Christmas trees :) Happy New Year to all! Positive and creative impulses.
