Kitchen ·Dec 10, 2014

WHITE CHOCOLATE DIPPED MERINGUE TREES

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MAKE WHITE CHOCOLATE DIPPED MERINGUE TREES

I think that there’s something so festive about meringues (here, too.) These soft-Meringues dipped in chocolate in the shape of trees are winter-licous fun. It’s a fun project to make with the kids and the question is: are these art or are these baked goods? The taste gives just one answer + we didn’t have one left on the plate.) We created these, last weekend, for a party and would love to spread the winter making to you, too! Join us below for how-to and recipe.

(Above and beyond the magic of spun sugar, these are also gluten free making them ideal for so many larger gatherings.)

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How to make:
If you’re a regular willowday reader then you probably have seen that I like options and these White Chocolate Dipped Meringues can be used in several ways! (see note at bottom of recipe)

Let’s get started:

Prepare Baking Sheet with baking paper.

Place wafers on the baking sheet.
(These may be purchased, home-made, or chocolate circles and I refer to this on the note at the bottom of the page.)

Place these flat on a pan that is lined with baking paper and start making the meringues.

Meringue:
6 Egg Whites
3 1/2 Cups (8 /12 deciliters) Sugar
Juice from one lemon
1 tsp. Vanilla ExtractChocolate Coating: 350 g White Chocolate

Green Food Coloring
3 T. cooking oilBlend egg whites, sugar, and lemon juice in a stainless steel container. Whip until fluffy by hand for about 1 minute.Place the stainless steel container with meringue over a pot of boiling water. Whisk until the sugar crystals dissolve. Continue until you have soft, fluffy, peaks. Note: if you have a bain marie, use this instead.

Remove the soft meringue from the heat and whisk with an electric hand mixer for a few minutes until the meringue with hard peak form.

Place a large star tip or large round on your pastry bag. Fill the pastry bag with meringue and form trees. Since I made these with kids we had a lot of experimentations. If you apply even pressure and gradually pull up using either tip, the trees will be more even. If you squeeze hard and then, let up and repeat, gradually squeezing less and less, you will form a tiered tree.

Once the meringue trees have been formed, place these in the refrigerator for a few minutes to set.

Melt the white chocolate, add the oil, and tint a shade of green. Remove the meringue trees from the refrigerator and to coat the trees, we used two methods. One is to use a large table spoon and to pour the white chocolate over the meringue to coat. A second method is to dip. Try both to find what method works best for you. From our experience, I would note that when making these on cupcakes, dipping works well; if making these on wafers or on chocolate, spooning worked the best.

If you would like decorations, add these before the chocolate sets.

I hope you’re having a wonderful season and if you’ve missed the 25 Creative Days in Sweden on-line Calendar, join us: here; it’s been such fun. I’m counting down to Lucia on Saturday. That will be my first post in this series. I’m curious, is this holiday you’re familiar with?

Until then, wishing you a wonderful day.
Willowday wishes

Note:

Make these on top of cupcakes and you’ll create “Hi-Hat” Chocolate Dipped Meringue Cupcakes, build this on a dollop of chocolate for a gluten-free version or use waffle wafers, like we did last weekend. Purchase or make cookie bottoms, like we did today: Exm: (make this Recipe) or (here’s what we used: purchased from a store.)

Version 1: “Hi-Hat” Chocolate Dipped Meringue Tree Cupcakes,If you’d like to make “Hi-Hat” Chocolate Dipped Meringue Cupcakes, use this chocolate cupcake recipe (here). Bake Muffins and cool. Once these have been cooled, you can proceed.

Version 2: Chocolate Dipped Meringue Trees, gluten free.

If you’d like to make this simplified version, spread baking paper, melt white chocolate, spoon round 2-3 ” circles of chocolate directly on to the baking paper. Let cool and harden. Once these have hardened, proceed with the recipe.

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