MERINGUE CHRISTMAS TREE DECORATIONS RECIPE | DELICIOUS ...
These snow-white meringue wreaths make eye catching edible decorations for your Christmas tree. Fun for all ages, they may not last the whole of advent. Get creative and try piping candy canes or snowflake-shaped decorations, too. Or, for an equally elegant but easier recipe to make with children, try these stem ginger Christmas tree biscuits.
Provided by delicious. magazine
Total Time 9 hours 0 minutes
Prep Time 1 hours
Cook Time 8 hours
Yield Makes 20 wreaths
Number Of Ingredients 4
Steps:
- Put the egg whites into a very large (they’ll need lots of space to expand into), spotlessly clean bowl and whisk with an electric mixer until foamy. Whisk in one quarter of the sugar, a tablespoon at a time, whisking for 30 seconds between each addition. It’s important that the sugar has been dissolved before adding more (the mixture should feel smooth when rubbed between your thumb and forefinger). Increase the speed of the mixer and continue to add the rest of the sugar in the same way (add the sugar 2 tbsp at a time once you get halfway). By the end the meringue should stand in stiff, glossy peaks when you lift out the beaters.
- Heat the oven to 70°C/50°C fan/ gas – as low as your oven will go. Line 2-3 large baking sheets with baking paper. Mark the underside of each sheet with 9cm circles (trace around a 9cm cookie cutter), spacing them slightly apart.
- Spoon the meringue into a piping bag fitted with a 10mm plain nozzle and pipe 9 small blobs evenly around the inside edge of each circle. Pipe another series of blobs on top of but between the peaks of the first blobs, joining them up to make a wreath shape. Top with your choice of decoration.
- Dry the meringues in the oven for 8 hours or overnight, then turn off the oven and leave them to cool inside. Carefully peel the wreaths off the paper and tie lengths of ribbon to each one. Store in an airtight box until needed.
Nutrition Facts : Calories 63kcals, FatContent , ProteinContent 0.9g, CarbohydrateContent 15g (15g sugars), FiberContent
COCONUT ICE RECIPE - DELICIOUS. MAGAZINE
Homemade coconut ice is a great recipe for children to make and to give as an edible gift at Christmas, on birthdays…
Provided by delicious. magazine
Total Time 15 minutes
Prep Time 15 minutes
Yield Makes about 40 pieces
Number Of Ingredients 6
Steps:
- You will need a 23cm x 20cm x 4cm deep cake tin. Rub a little butter over the inside of the tin, then line the tin and 2 of the sides with baking paper.
- Pour the condensed milk into a big bowl. Add the coconut, icing sugar and vanilla extract and mix really well. Spoon half of the mixture into the square cake tin, then flatten it by pressing with damp fingers.
- Add a few drops of pink or red food colouring to the mixture left in the bowl and mix evenly. Spoon the coloured mixture over the top of the white layer and use damp fingers to smooth the top.
- Loosely cover and put in a cool place overnight to set and dry out. Use the baking paper to lift the coconut ice from the tin, then cut into about 40 pieces. Store in an airtight tin in a cool place for up to 3 weeks.
Nutrition Facts : Calories , FatContent , ProteinContent , CarbohydrateContent , FiberContent
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COCONUT ICE RECIPE - DELICIOUS. MAGAZINE
Homemade coconut ice is a great recipe for children to make and to give as an edible gift at Christmas, on birthdays…
From deliciousmagazine.co.uk
Total Time 15 minutes
Cuisine British recipes
Calories per serving
From deliciousmagazine.co.uk
Total Time 15 minutes
Cuisine British recipes
Calories per serving
- Loosely cover and put in a cool place overnight to set and dry out. Use the baking paper to lift the coconut ice from the tin, then cut into about 40 pieces. Store in an airtight tin in a cool place for up to 3 weeks.
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