Christmas Tree Meringues

• egg whites↗4
• granulated sugar↗200g g
• cornstarch½ tsp tsp
• white wine vinegar↗½ tsp tsp
• green food coloring↗
• edible stars↗small

  and 'hundreds and thousands' sugar sprinkles (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 120 °C (100 °C with convection/gas ½). Line two baking trays with parchment paper and prepare a large piping bag with a star tip. Place the egg whites in a clean bowl with a pinch of salt and whisk with an electric mixer until soft peaks form, about one‑two minutes. Gradually add the sugar, one spoon at a time, whisking thoroughly between additions until all sugar is incorporated and the meringue becomes thick and glossy. Add the cornstarch and vinegar, then enough green food coloring to achieve a light‑green colour.

2. 2

   Transfer the meringue to the piping bag. Start by forming a round base, then pipe spirally upward to create a tree shape. If using, place an edible star on top and sprinkle with 'hundreds and thousands'. Repeat until you have 12 trees. Bake the trees in the oven for 1 hour until they are crisp to the touch. Turn off the oven and leave them inside for another hour to cool gradually.