Ingredients for 8 servings
1tbsp edible glitter
4 large egg whites
100g (3 ½oz) white chocolate
200g (7oz) caster sugar
green food colouring
red food colouring
4 large egg whites
100g (3 ½oz) white chocolate
200g (7oz) caster sugar
green food colouring
red food colouring
Directions
Preheat the oven to Gas Mark 2, 150°C, fan 130°C.
Whisk the egg whites until medium peaks are created. Gradually add in the caster sugar and continue to whisk until stiff peaks are formed and there is no egg white liquid left at the base of the bowl.
Split the meringue equally between 2 bowls. Get the children to add a few drops of red food colouring to one bowl and green to the other. Using a large metal spoon, teach the children to gently fold in the colours to produce a marbled effect.
Prepare 2 piping bags with 5mm nozzles, fill one with the red mixture and one with the green mixture.
Line a baking tray with nonstick baking paper and begin by piping 4 x 6cm rounds of both the red and green, begin in the centre of the circle and spiral around until you have the correct size.
Proceed with the same method, decreasing the size of each round by 1cm each time until no meringue remains. Transfer to the oven.
Bake for 20 minutes, turn off the oven and keep the meringues inside to chill for a minimum of 4 hours – even better, overnight.
Remove from the oven and slowly peel the meringues away from the baking paper.
Melt the white chocolate over a bain-marie – bain-maries are a great method of cooking chocolate. Using a teaspoon, place a small dollop of melted chocolate in the centre of each 6cm meringue to act as a ‘glue’. Place the alternately coloured 5cm meringues on top and press down gently.
Continue the process using a smaller disc each time until you have fully-formed Christmas trees. Sprinkle with edible glitter just before serving. Allowing the kids to sprinkle with edible glitter is a fun way to get them involved, just be sure to cover your work surface with newspaper before the letting the kids get messy with the glitter.
Whisk the egg whites until medium peaks are created. Gradually add in the caster sugar and continue to whisk until stiff peaks are formed and there is no egg white liquid left at the base of the bowl.
Split the meringue equally between 2 bowls. Get the children to add a few drops of red food colouring to one bowl and green to the other. Using a large metal spoon, teach the children to gently fold in the colours to produce a marbled effect.
Prepare 2 piping bags with 5mm nozzles, fill one with the red mixture and one with the green mixture.
Line a baking tray with nonstick baking paper and begin by piping 4 x 6cm rounds of both the red and green, begin in the centre of the circle and spiral around until you have the correct size.
Proceed with the same method, decreasing the size of each round by 1cm each time until no meringue remains. Transfer to the oven.
Bake for 20 minutes, turn off the oven and keep the meringues inside to chill for a minimum of 4 hours – even better, overnight.
Remove from the oven and slowly peel the meringues away from the baking paper.
Melt the white chocolate over a bain-marie – bain-maries are a great method of cooking chocolate. Using a teaspoon, place a small dollop of melted chocolate in the centre of each 6cm meringue to act as a ‘glue’. Place the alternately coloured 5cm meringues on top and press down gently.
Continue the process using a smaller disc each time until you have fully-formed Christmas trees. Sprinkle with edible glitter just before serving. Allowing the kids to sprinkle with edible glitter is a fun way to get them involved, just be sure to cover your work surface with newspaper before the letting the kids get messy with the glitter.
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