- 4 free-range egg whites
- 440 g caster sugar
- 3 t edible silver dust
- 2 T any clear spirit alcohol
Preheat the oven to 120°C.
Using an electric hand-mixer, beat the egg whites until soft peaks form. Add the sugar a little at a time, beating continually until stiff peaks form and the egg whites are thick and glossy.
Fill a disposable piping bag with the meringue mixture and cut the tip off to form a 5-mm hole. Pipe mounds onto a greased baking sheet or silicone baking mat. Reserve some of the meringue mixture.
Bake for 1 hour, or until the meringues are completely cooked and firm.
Use Prestik to stick cupcake wrappers onto a wall or table in the shape of a Christmas tree, or any shape you prefer.
Use the remaining meringue mixture as glue by piping some of the mixture into each cupcake wrapper. Place the cooked meringues in the cupcake wrapper and hold in place until stable. Repeat with the remaining meringues.
In a separate bowl, mix the silver dust and alcohol. Drizzle over the meringues to decorate.
Cook’s note: Add peppermint essence, or any other flavour, to the meringue mixture.