To kick start this scrumptious
feature, Elle is going to take you step by step today to create these stunning
snowflake meringues using our free template.
This is a perfect bake to do over the Christmas holidays for those cosy
Download your Free Meringue Snowflake Template Here
Add a little sparkle to your Christmas feast with these
delicate little meringue snowflakes. These can be used as an edible garnish for
a warming winter hot chocolate or to add extra crunch and flourish to a
dessert. A collection of these snowflakes packed into a bag makes a thoughtful
homemade Christmas gift also. We've provided a free printable template to help
you nail those piping skills.
You will Need
120g caster Sugar
60g egg white, this is around 2 medium egg whites
1/2 tsp cream or tartar
Disposable piping bag- available from the baking isle of
most good supermarkets
A fine writing nozzle- I use an FMM 4
Non-stick silicone baking parchment
1 tsp olive oil
1 tbsp Caster sugar for dusting
Makes 35-40 meringue
How to Make
Preheat oven to 200° C/185° C fan/Gas mark 6.
Spread the caster sugar evenly onto a tray lined
with silicone paper.
Place the tray into the oven for around 5 to 7
minutes until the sugar begins to melt around the edges.
Whilst the sugar is heating, place the egg
whites and cream or tartar into the bowl of an electric mixer with a whisk
attachment, when the sugar is nearly ready begin whisking the whites at high
speed so they begin to foam.
Carefully add the hot sugar to the egg whites a
spoonful at a time. Once all the sugar is combined continue to whisk the
meringue until the mixing bowl is cool and the sugar dissolved, this can take
up to 10 minutes.
Reduce the oven temperature to its lowest heat
setting, around 110°C/95°C fan/Gas mark 1/4.
Trim the tip from the piping bag to create a
hole around 1.5cm in diameter. Position the piping nozzle into this hole and
transfer the mixture to a piping bag.
Place the snowflake template underneath a sheet
of silicone baking parchment so the design is visible through the parchment.
Dab a little olive oil onto a piece of kitchen paper towel and spread this over
the parchment, this will prevent the snowflakes from sticking and make them
easier to remove from the paper once baked. Carefully trace over the design to
create your snowflakes. The thicker the line of the snowflakes the stronger
they will be. Once piped, transfer the sheet of silicone onto a baking tray.
Sprinkle over the caster sugar to add extra
sparkle to the snowflakes.
Position the baking tray in the lower half of
your oven. Bake the meringues for 25-30 minutes until firm to the touch. Turn
the oven off and allow them to cool down completely in the oven.
Use the tip of a palette knife or a sharp cooks knife
to slide underneath the snowflakes and gently lift them from the silicone
Top tips for Meringue
Ensure all your equipment is very clean and dry, any dirt
especially grease and oil will fight with the protein in the white for air and
cause the meringue to collapse.
For best results use fresh eggs, protein in the egg white
breaks down with age.
The addition of hot sugar provides a very stable meringue
base and can be used all year round, meringues aren't just for Christmas!
When piping, hold the bag between your thumb and index
finger, apply pressure with your fingers so the meringue flows easily. This
will give you the most control and therefore the best results.
Egg whites freeze very well, if you have any leftover when
cooking freeze them for rainy day baking.
Egg yolks break down when frozen which renders them useless.
Ideas for using up egg yolks are carbonara sauce, omelettes,
mayonnaise, lemon curd and custard.
What a lovely bake to make this Christmas! This delicate and
delectable treat will be wonderful to share with your family over a nice, hot
drink. We have tried them in the office and they are to die for!
We would love to see your snowflake meringues so remember to
upload them to the project gallery and to #trimcraft when uploading to social