Christmas Meringues

A lot of times you use only the yolk of the egg and the egg white ends up in the trash. Meringues are a great way to use those leftover egg whites. For Christmas 2012 many cooking magazines presented meringues as the base for dessert. While browsing these recipes and I came up with an idea to make a small Christmas tree. I used a drop of green food color to give the appearance of a tree. I only use one drop because in principle I disagree with the use of food colorings. The color is a pale green, almost light blue, you should then let the natural ivory color shine through. For this reason, I propose that the recipe does not contain a lot of extra ingredients in the food coloring.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CHRISTMAS MERINGUES
Preparation time: 20 minutes | Cooking time: 2 hours
For 8 people

4 egg whites
1 cup of sugar
1 tablespoon of apple cider vinegar or white wine
1 tablespoon of cornstarch
1 pinch of salt
1 teaspoon of vanilla extract
18 fl oz of heavy cream for whipping cream
2 tablespoons sugar
1 pomegranate

  1. Beat the egg whites with a pinch of salt using an electric whisk or kitchen aid mixter. When the egg begins to mount, slowly add more sugar. Mix until the egg whites take on a very firm consistency. Add a tablespoon of vinegar and when the cornstarch is well incorporated. Mix the egg whites for a few more minutes.
  2. Cover two baking sheets with parchment paper.
  3. In a pastry bag, place a wide-mouth nozzle for decoration.
    Draw a circle about 20 cm, to be filled with the meringues (it will be the base).
    With the remaining meringue make many small rectangles with a side upturned tuft to simulate the branches of the fir tree. These rectangles are spaced because during cooking the meringues increases a bit and are likely to touch and break at the time of division.
  4. Finally, do a bunch of three layers that will simulate the top of the tree.
    Insert the trays in the oven at 225 F (the lowest temperature on your oven). Leave in the oven for about two hours. Every 30 minutes, check the meringues and open the oven door. This opening will facilitate the release of moisture and therefore the success of the meringues. After this time, turn off the oven and leave them in the oven for 8-10 hours to dry out.
  5. Prepare the dessert just a few minutes before bringing to the table otherwise the meringue will humidify and melt.
  6. Remove the pomegranate seeds (cutting it in half and hitting it with a wooden spoon over a bowl) and store the seeds in a small bowl.
  7. Whip the whipping cream and when it is mounted add 1 tablespoon of sugar.
    Place the basis of meringue on a cake stand. Put on a little whipped cream, still above the branches in a circle and continue alternating cream and twigs as in the photo, and finish with a tuft of three layers.
  8. Drop tuffs of the whipped cream that stick out and dot with pomegranate seeds. Place a spoonful of sugar and sprinkle over the meringue like fallen snow. Serve immediately.

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