New Year's meringue
10 servings
30 minutes
Meringue is an airy treat that carries the magic of winter holidays. Light and crispy on the outside and tender on the inside, these elegant sweets resemble snow-covered Christmas trees, creating an atmosphere of fairy-tale celebration. The history of meringue begins in France, where it is valued for its pure taste and delightful texture. In this recipe, traditional meringue comes to life in a new form, acquiring shades of green thanks to matcha or food coloring. Their barely noticeable sweetness with light herbal notes makes them perfect for festive tea parties. Decorated with sprinkles, these snowy pyramids become not only a delicious treat but also a true decoration for the table. Exquisite meringue will bring joy to everyone who tries it, becoming a symbol of comfort and magic on New Year's Eve.
1
Place the egg whites in a bowl, add all the sugar. Set the bowl over a water bath and heat gently while stirring constantly until the sugar dissolves. The mixture should not exceed 43 degrees.
- Egg white: 4 pieces
- Sugar: 300 g
2
Remove the bowl from the bain-marie and place it on the table. Whip the egg whites at high speed with a mixer until stiff peaks form. If you scoop the mixture with a spoon, turn it over, and the egg whites don't fall — the mixture is whipped well enough.
3
Add dye or matcha tea and whip again until the mixture is evenly colored.
- Matcha: 40 g
4
Place the egg whites in a pastry bag with a star tip and pipe meringues in the shape of tree pyramids onto a parchment-lined baking sheet. Decorate with sprinkles.
- Confectionery decorations: to taste
5
Place the baking sheet in a preheated oven at 100–110 degrees and dry for 1.5–2 hours. If the oven is too hot, slightly open the door.