Two Toned Christmas Tree Meringue- Rosie's Dessert Spot
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- Опубликовано: 23 авг 2024
- A Christmas tree meringue tutorial / recipe video, just in time for the festive season!
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Recipe:
2 large egg whites, at room temperature
80 grams of caster sugar
pinch of salt
1/2 teaspoon vanilla extract (optional)
Gel Colours:
leaf green Wilton
Teal Americolour
Bake in a preheated 70 degrees Celsius oven for 3 to 4 hours. then turn the oven off and allow the meringues to come to room temperature without removing them from the oven. This will take an additional 2 to 3 hours.
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I love Meringues ... they are so crispy and melt in your mouth. Kind of like cotton candy ... lots of fluff of nothing :)
Meringue hearts are on my to do list for the last few weeks ... now added to them will be these little trees.
This is the cutest idea. Thank you.
no worries Linda Porasso, I'm glad you liked them x)
thanks for watching and happy baking!
So fun!!!!! I love that trick with the food color gel! I'd love to see peppermint ones next holiday with red stripes!
Love you dear cake teacher 🥰.l am from Sri Lanka 🇱🇰
Looks very cool!!! it would be interesting to experiment with different colours, and maybe decorate the tree afterwards with baubles made of icing!
that would look amazing! like a green tree and then red food colouring instead or something. love the idea. thanks for your comment! :)
I have watched all of your videos now
I love your Channel 😘💘😍
aww thank you so much +Maddison Latter !
I wish I could have heard it better, turn up the sound. I like the idea, they are cute
Oooo look at your first video! 🤩😱
They look wonderfull! Glad i found your channel! :D
Thank you WhatiloveOfficial! :D
hi . just a quick question. can i use a reqular sugar instead of caster sugar. should i make the regular sugar into a fine powder. can i use this for all the receipes where castor is required.
Hi. Great video.could you share which piping tip you are using? 1m?
que cosa tan mås bonitas #quierotutorialesenEspañol
My electric oven has 6 options: convection(up and down), convection(up), convection(down), up and down, down, up, roast. Which on shoult i switch on?
Convection up&down
What size star tip do you use?
hi these are adorable!! im just wondering where you purchase gel food coloring from ? thankyouu
Hi +brittney lee, thank you! I normally buy my gel food colour from Spotlight or Cake Deco which is a cake decorating store in the city (Melbourne). If you are from the US I think Michaels stock gel food colour. Or maybe give your local supermarket a go, nowerdays they are becoming more and more popular.
Rosie, would the cooking time and temp be the same if we were just making single layer meringues (in other words, not stacking 3 to make Christmas trees) thank you doll!
Hi +Amanda Varughese, yes that's correct, the temperature would remain the same :) x
+Rosie's Dessert Spot thank you for replying! It's still 3-4 hours as well?
Hi i will like to try them but a few questions first.Why does it take that long to bake. What will happen if you bake them ,@ a higher temperature.
Hi +Ornella Maraj, if you bake them at a higher temp they might brown. If they brown then they will have a burned smokey taste to them. If you let me cook at a lower temperature for longer, it makes them dry out and doesn't affect the taste of them. The goal with the meringue is to dry it out, not necessarily cook it :)
p.n
hello!!!I followed your recipe yesterday! The little trees are so beautiful! I baked for 3 hours at 70 C and let them in the oven for the next 2 hours.But when I bite them, the inside is perfect but the outside layer sticks to the teeth like caramel. Is this normal?Should I bake them 4 hours instead of 3?Please help! I loooove them and I want to try again! 😀😀😀
Hi +aslanitsa, thank you for your comment, I'm so excited that you tried them xD
It sounds like you might need to keep them in for a little longer (4 hours will do the trick). The humidity in the air can make them sticky on the outside as well so you will need to transfer them to an airtight container once they are out of the oven. This will also help avoid the sticky texture. Let me know how you go! Sometimes it could also be you need to leave them in the oven for longer after they have finished baking (if the oven is still warm. You would take them out once the oven is completely cool).
Thank you so much for the answer! I did what you told me.I baked them for 4 hours and let them in the oven all night!I am thrilled with the result!!!They are awesome!!!!THANK YOU SO MUCH!!!
yay!! So glad to hear they turned out and you liked them. you are most welcome ;D xx
3-4 hours????? Hek
Can you make a six layer ombre cake
Claudy Johnson thanks for your request! I will add it to the list :) x
Thanks
Can I use pasteurized egg whites in the carton?
I don't see why it wouldn't work +Venus Medler :) (I haven't tried i myself but if it's just egg white in a carton then I would give it a shot)
hey
Is caster sugar the same as regular sugar?
Hi +Honey Maruri, caster sugar is much finer. I think in America the equivalent would be Super Fine sugar :)
How long can you store them for after baking?
Hey +bloom4750, they last a good 2 weeks in an air tight container at room temperature / away from direct sunlight
B
So that would be 158 degrees Fahrenheit
+MomofScout Yes that's correct :)
can I substitute caster sugar with graduated sugar??? thank you😊
exactly what I'm wondering
Mayya Sumry yes you can, caster sugar is just a finer version of granulated sugar.
did you really run that skewer through the meringue and then back into the food coloring?
Eeewwwww.
No, she said she used the other side of the skewer