These easy-to-make delicious Christmas meringues are the perfect addition to any Christmas dessert table! Not to mention they're so darned cute!Follow The Scran Line here: http://taste.md/1NAKpgsINGREDIENTS4 egg whites220g caster sugarA few drops green gel food1 tsp of vanillaSilver ball sprinkles6 red sour strap candy or anything red, long and thing that you can shape100g melted white chocolateRECIPEPreheat the oven to 100C (200F). If your oven doesn’t go as low as 100C (200F) set it to the lowest temp but cook for a shorter amount of time. The closer it is to 100C (200F), the better as any temperature higher than that will result in a chewy meringue cookie that may also go a little brown.Whip the egg whites on high speed with an electric mixer until stiff peaks form. Gradually, and very slowly, add the sugar, while continuing to whip. You may also use your green food dye and vanilla once it’s reached stiff peaks. Once the color is properly mixed in, stop the mixer, scrape down the bowl and mix until meringue is colored evenly. Mixture should be very stiff and glossy and hold it’s shape very well.Line a baking tray with baking paper and draw circles on the paper about 5cm (2 inches) in diameter. Turn the paper over so the side with the circles is under the meringues. Grab a little bit of meringue on your finger and dab each corner underneath the baking paper and firmly press the paper onto the meringue to help it stick. This will prevent it from flying around your oven when baking if you're using a fan forced oven.To pipe your meringues use a piping bag fitted with a 6B piping tip onto baking sheet as demonstrated in the video. Bake them for 1 hour or until they peel off the baking paper easily. Let them cool down completely in the oven to prevent them from cracking.While your meringues are baking and cooling you can prepare your bows by simply cutting candy into two strips (lengthwise). Cut one of the strips in half so you end up with two short strips and cut the ends into a ‘V’ shape to make them look like the end of a fancy bow. To make the bow part simply place a little dab of melted white choc in the centre of the strip. Take one end of the strip, bring it to the middle and do the same with the other side. Stick the two short strips on top of where the strips meet on the bow. Let them set in the fridge for 10 min before you stick the bow onto the meringues with a little dab of chocolate.___Follow us! We don't bite...unless you're made of food ;)Subscribe to Tastemade | http://taste.md/1QsXIWqSnapchat Discover | http://taste.md/1P9UuDMFacebook | http://taste.md/1Zf0BveInstagram | http://taste.md/1OaAv4PMore daily programming | http://www.tastemade.comWatch us behind the scenes at Snapchat | @tastemade
