Settle down for a deliciously naughty post today, I have been busy baking Christmas meringues, hope you enjoy! Now, the reason it says ‘with a twist’ in the title is because they didn’t exactly go to plan but my Mum says I should still post about them as I want to show you the ‘real’ side of me and my blog. Sometimes things go wrong!
I decided to make the Santa hats this afternoon, I originally was going to make some more trees too but too much food colouring meant the mixture went veeeeeeery runny and it was ruined! As I split the mix to make two different types of Christmas meringues the Santa hats are quite diddy so I’ve renamed them Santa hat meringue kisses. Due to the previous colouring disaster I didn’t add excess colouring to the hats so they’re slightly pink in colour, rather than red.
That doesn’t matter so much though – Santa hats can be in all different colours! (I did think they looked slightly like some boobs but that was definitely not the intention!).
I did make some other Christmas tree meringues last week for my end of term Christmas party – the green colour didn’t hold on the outside of the meringue but they were green inside! That gave everyone a little surprise when they took a bite!
How to make them:
That’s enough of me nattering away, you really only came here for the recipe and how to make them! I found the recipe on the Tesco Real Food website and it’s a fab little recipe, the meringues are crispy on the outside but soft, gooey and chewy on the inside… Perfect!
- 4 egg whites
- 250g caster sugar
- Food colouring gel – green and red if you want to make hats and trees.
- Hundreds and thousands / mini chocolate stars – for the trees.
This mix makes roughly 20 larger meringues. Apparently food colouring gel works better than normal food colouring as is less liquidy, although, I’ve proved it can still fail!
- Preheat the oven to gas 1/2, 120°C, fan 100°C and line 2 baking sheets with nonstick baking paper.
- In a large bowl, whisk the egg whites with a hand-held mixer until soft peaks form. Gradually add half the sugar, 1-2 tablespoons at a time, whisking well between each addition. Mix in the green food colouring, and then add the remaining sugar and whisk until stiff peaks form and the meringue is glossy.
- Spoon the meringue into a large piping bag fitted with a star nozzle. Pipe Christmas trees onto the lined baking sheets, sprinkle over a few hundreds and thousands, and then top each tree with a yellow star.
- Bake for 1 hour until the meringues are crisp and dry. Turn the oven off, prop the door open a little and leaves the meringues inside to cool for an hour – this will prevent them from cracking as they cool. Remove from the oven and leave to cool completely before removing from the baking paper.
- The recipe for the Santa hats is basically the same, however, you need to seperate the mix so that some of the mix can be white and some can be red.
- I add all of the sugar, 1-2 table spoons at a time, whisking till soft peaks were made. I then spooned out 3/4 of the mix and put it in a bowl.
- Mixing the rest of the mix in the bowl till still peaks were formed I scooped out the meringue into a piping bag and put to one side.
- The leftover meringue was then added and whisked, with a few drops of red food colouring added. Finish the meringue as normal.
- When piping, use the pink/red mix to make the main hat section and then pipe the white meringue around the bottom and add a blob on top for the pom-pom!
Although they didn’t quite turn out how I wanted, I’m still happy. Me and Mum had a taste test and they’re still delicious!
Hope you enjoyed the post and I hope the photographs didn’t make you too hungry! If anyone has any tips on how to make the meringues more red and green please let me know, I’m still learning but at least I got the taste right! Be sure to check out the rest of my Blogmas posts linked here, it’s nearly over!
6 days till Christmas!
All photography featured in this blog post is my own.