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Christmas Tree Meringue Ice Creams

Christmas Tree Meringue Ice Creams

Christmas Tree Meringue Ice Creams

Recipe by Nikki Albertyn

Prep time 15 minutes | Baking time about 2 hours
60g egg white
120g Selati castor snow
Flavouring and colouring of choice (I used vanilla extract)
Decorations of choice (I used edible gold glitter and dark chocolate)
Preheat the oven to 200°C. Line a deep roasting tray with baking paper, pour in the castor sugar and put in the oven for about 5 minutes until the edges just start to melt. Watch out that it doesn’t burn! By heating the sugar your meringue mixture will be nice and shiny and stable.
Place your egg white in the bowl of an electric mixer, making sure the bowl and whisk you will be using are completely clean and grease-free. Start whisking slowly, allowing small bubbles to form before increasing the speed until stiff peaks form.
Remove your sugar from the oven if you already haven’t and turn the oven down to 100°C. Slowly add the sugar to the egg whites, tablespoon by tablespoon, while whisking at full speed.
Once all the sugar has been added continue to whisk on full speed for about another 6 minutes. Feel a bit of the mixture between your fingers, you shouldn’t feel any sugar grit, if you do continue to whisk till smooth and all the sugar has dissolved.
If you are flavouring or colouring do so at this point, stirring in well before transferring the mixture to your piping bag fitted with the round nozzle.
On a flat baking sheet lined with baking paper, pipe a line of meringue and rest a wooden ice cream stick on top. Then pipe your Christmas tree shape on top. Continue this process until you have used all of your meringue. If you want to put dried fruit, choc chips or sprinkles on top it’s a good idea to do so before baking so that they stick to the surface.
Place your piped meringues into the oven at 100C and allow to dry out for as long as they need to. This can easily take over 2 hours depending on the size of your meringue.
When completely dried out and cooled, carefully remove the meringue
ice creams from the oven. Decorate as desired with melted chocolate, edible glitter or anything you can think of! Arrange in a beautiful tall glass and serve.
Store in an airtight container for up 2 weeks.


For best results, use Selati!
Twitter: @AlwaysGoodSA

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