Meringue “Christmas Trees”
by Editorial Staff
I propose to take note of the recipe for the miracle bezeshek in the form of elegant green Christmas trees for the New Year holidays! Meringues “Christmas Trees” can be prepared for a New Year’s sweet table or for treating children to kindergarten or school – delight and festive mood is guaranteed!
Ingredients
- Proteins – 3 pcs.
- Sugar – 200 g
- Lemon juice – 2 teaspoon
- Confectionery sprinkling – 1 tbsp
- Green gel food dye – a few drops
Directions
- Prepare all the ingredients you need.
- You will also need a piping bag with a large star nozzle, pastry toppings, a paintbrush, and green food color gel.
- Divide the eggs into whites and yolks. No yolks are needed. Make sure that not a drop of yolk gets into the whites. Pour the egg whites into a clean, dry bowl.
- Measure out the sugar and add it to the egg whites. When calculating the amount of sugar, be guided by a ratio of 1: 2, that is, sugar should be taken twice as much by weight as proteins. I have 3 egg whitesweighed 100 g, so I took 200 g of sugar.
- Whisk the whites with the sugar and place in a steam bath. For a steam bath, pour water about 2 fingers into a saucepan, bring it to a boil, turn the heat to medium, put a bowl of sugar and protein mixture on the saucepan, making sure that the bottom of the bowl does not touch the water. Whisk the mixture all the time until the sugar crystals disappear. This will take about 5 minutes.
- Pour the protein mixture into another bowl, it will have a temperature of about 60 degrees. To whisk the meringue, I used the kitchen machine and a large round whisk. You can beat the meringue with a mixer, but this will take more time.
- Beat the protein mixture until it cools and the meringue is dense white and glossy. The grooves from the mixer must remain clear. Pour in the lemon juice about halfway through the whipping process.
- Then add a few drops of green food coloring to the protein mass.
- Whisk the protein mixture again until it is evenly colored.
- Put a pastry bag with a nozzle on a large glass – it will be more convenient to transfer the protein mass into the bag.
- Dip a brush in food coloring and apply several stripes to the inside of the bag.
- Transfer the protein mixture to a bag and remove from the glass.
- Line a baking sheet with baking parchment.
Turn on the oven to preheat to 75-80 degrees.
Place the herringbone meringues on a baking sheet. Make the bottom level first. Then, without looking up from the meringue, slightly lift the bag with the protein mass and squeeze a little meringue again, thus making the second level of the Christmas tree. Do the third level in the same way. - By the same principle, plant all the trees until the protein mass ends.
- Sprinkle the Christmas tree meringue with colored pastry sprinkles.
- Dry the meringue in a preheated oven for about 2 hours. The meringues should be completely dry, easily peeled off the parchment.
Enjoy your meal!
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