Festive Meringue Christmas Tree Dessert Recipe

Ingredients

Meringue

Sugar - 290 grams (1.5 cups)

Egg Whites - 150 grams (approximately 5 large eggs)

We recommend:

For granulated sugar:

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Sugar In The Raw Granulated Turbinado Cane Sugar, No Added Flavors or erythritol, Pure Natural Sweetener, Hot & Cold Drinks, Coffee, Baking, Vegan, Gluten-Free, Non-GMO, Bulk Sugar, 2lb Bag (1-Pack)

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(18,788) Sugar In The Raw Granulated Turbinado Cane Sugar, No Added Flavors or erythritol, Pure Natural Sweetener, Hot & Cold Drinks, Coffee, Baking, Vegan, Gluten-Free, Non-GMO, Bulk Sugar, 2lb Bag (1-Pack) $3.74 $4.14 View details Prime

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(205) C&H Pure Cane Granulated White Sugar, 25-Pound Bags $56.99 $49.98 View details

Filling

Raspberry Puree - 100 grams (0.5 cup)

Cornstarch - 1 teaspoon

Sugar - 10 grams (1 tablespoon)

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For raspberry puree:

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For cornstarch:

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For granulated sugar:

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Cream

Cream Cheese - 300 grams (1.5 cups)

Heavy Cream (33-35%) - 150 grams (0.75 cup)

Powdered Sugar - 70 grams (0.5 cup)

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For heavy cream:

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For powdered sugar:

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Instructions

Step 1

Prepare the Meringue

Start by mixing the _egg whites_ with the *sugar* in a heatproof bowl. Place the bowl over a pot of simmering water and heat it up to *140°F (60°C)*, stirring constantly until the sugar is completely dissolved. Once dissolved, transfer the mixture to a mixer bowl.

Begin beating the mixture on medium speed for 2-3 minutes, then increase the speed to high. Continue to whip the meringue for around _10 minutes_ until it forms stiff peaks that stand tall on the whisk.

Step 2

Shape and Bake the Meringue

On parchment paper, trace circles with diameters of 16 cm (6.5 inches), 14 cm (5.5 inches), 12 cm (4.5 inches), and 10 cm (4 inches). Using a pastry bag with a nozzle, pipe the meringue onto silpat-covered baking trays following these circles.

*Preheat* your oven to **185°F (85°C)**. Dry the meringue in the oven for 1 hour 40 minutes to 2 hours. Make sure the meringue remains white and dry on the inside.

Step 3

Cook the Filling

Combine the _raspberry puree_, *cornstarch*, and sugar in a saucepan with a thick base.

Heat while stirring constantly until the mixture *boils*. Cook for an additional 2-3 minutes, then set aside to *cool* completely.

Step 4

Prepare the Cream

Using a mixer, whip the _cream cheese_, heavy cream, and _powdered sugar_ together until they achieve a _thick, matte texture_.

Step 5

Assemble the Dessert

Once all components are prepared and cooled, layer the meringue, _filling_, and cream to form a festive stack resembling a tree. Start with the largest meringue circle at the base, layering upwards to the smallest.

This delightful holiday dessert is sure to be the centerpiece of your table, bringing joy with its crisp texture and creamy filling.

Servings

_Bring your Meringue Tree to life with a feast of flairs and pairings!_ 🌟 For an extra dash of whimsy, consider _adorning_ your meringue layers with edible glitter or _sparkling sugar_ right before serving. This not only enhances the festive look but adds a slight crunch that complements the soft center perfectly. Embrace the holiday spirit by serving your Meringue Tree alongside **warm cups of spiced mulled wine** or **hot chocolate**. 🍷 This pairing is the ultimate comfort treat, perfect for cozy evenings by the fireplace or outdoor gatherings under the stars. For a _zing of freshness_, pair it with a bowl of mixed fresh berries like raspberries, strawberries, and blueberries. 🍓 The contrast of sweet and tart makes each bite an experience of its own!

Equipment

Stand Mixer

A stand mixer is essential for achieving the perfect meringue consistency. Make sure it's clean and free of any grease to ensure your egg whites whip up to their full volume.

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Silicone Baking Mat or Parchment Paper

Use a silicone mat or line your baking sheets with parchment paper to prevent sticking while baking the meringue. It's a must for the impeccable removal of your discs.

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Piping Bag with Star Nozzle

This tool helps shape the meringue layers beautifully. Practice making steady and smooth pressures for even layers.

Heavy-bottomed Saucepan

For making the berry filling, a heavy-bottomed pan distributes heat evenly, reducing the risk of scorching your puree.

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Variations

For those looking to enjoy a _gluten-free and vegan_ version of this delicacy, we've got you covered! 🌱 **Gluten-Free Variation:** The original recipe is naturally gluten-free, provided you ensure all your ingredients are gluten-free certified. This is particularly crucial for the cornflour and any other add-ins you may use. **Vegan Variation:** Swap the egg whites with aquafaba. Whip 150g of the brine from canned chickpeas in place of the egg whites. Then, substitute the cream cheese with a vegan cream cheese alternative and whip your dairy-free cream to firm peaks. 🍃 The texture and charm remain captivating with this plant-based twist!

Faq

How do I know when my meringue is ready?
You'll know your meringue is ready when it forms a 'stiff peak' that holds its shape on the whisk and remains glossy.
Does humidity affect making meringue?
Yes, high humidity can cause meringues to be sticky and lose shape. Try to make meringue on a dry day for best results.
Can I use a hand mixer instead of a stand mixer?
While a hand mixer can work, it may take longer to achieve the desired stiff peaks and require more effort compared to a stand mixer.
Why is my meringue turning brown?
Browning occurs when the oven temperature is too high. Verify that your oven is correctly preheated to 85°C and use an oven thermometer if necessary.
How can I store my Meringue Tree?
Store in a cool, dry place in an airtight container to prevent moisture from making the meringue soft. Assemble just before serving for best texture.
Can I make the meringue layers in advance?
Yes, baked meringue layers can be made a day ahead and stored in an airtight container until assembly time.