Method
Step 1:
Preheat the oven to 150C (fan 130C, gas mark 2).
Step 2:
In a large clean bowl add the whites and whisk with an electric mixer until stiff peaks form.
Step 3:
Very slowly whisk in the sugars with the mixer on a high speed until you have a glossy, voluminous mixture. Fold through the cardamom.
Step 4:
Fit a piping bag with 1cm plain nozzle and fill with the meringue mixture.
Step 5:
Onto two large lined baking sheets pipe Christmas tree shapes by piping a triangle starting at the base with the longest line and decreasing the length of the lines as you go up to the top of the triangle, and then piping a trunk at the bottom.
Step 6:
Place in the oven and turn the heat down straight away to 140C (fan 120C, gas mark 1), and cook for 30 minutes.
Step 7:
Turn the oven off and leave in the oven until cold about 4 hours.
Step 8:
To decorate, melt the chocolate and pipe thin bands across the trees to look like tinsel and sprinkle on the decoration of your choice.
Ingredients
- 2 Large free range egg white(s)
- 110g Billington's Unrefined Golden Caster Sugar
- 110g Billington's Unrefined Light Muscovado Sugar
- 1/4 tsp Cardamom
- 100g Dark chocolate chips
- A handful Sprinkle decorations
Utensils
- Large mixing bowl
- Electric mixer
- Spatula
- Piping bag
- 1cm plain nozzle
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Ingredients
- 2 Large free range egg white(s)
- 110g Billington's Unrefined Golden Caster Sugar
- 110g Billington's Unrefined Light Muscovado Sugar
- 1/4 tsp Cardamom
- 100g Dark chocolate chips
- A handful Sprinkle decorations
Utensils
- Large mixing bowl
- Electric mixer
- Spatula
- Piping bag
- 1cm plain nozzle