💗 Christmas tree meringue cookies
Ingredients
1/2 cup reduced aquafaba *refrigerated overnight
1 cup powdered/icing sugar
1/4 tsp cream of tartar
cerise prickly pear powder *sifted, red radish & velvet red beet for the colour
Preheat the oven to 110c. Line a baking tray with greaseproof paper.Clean bowl and whisker using kitchen towel with a little bit of vinegar. Place the aquafaba and cream of tartar into the bowl of an electric mixer.Whisk for 5 mins until it’s double in size and foamy. Slowly add powdered sugar, one tablespoon at the time. whisking until the mixture forms stiff, glossy peaks (15 mins). Add dissolved cerise prickly pear powder *sifted, red radish & velvet red beet for the colour and whisk to combine. Transfer the meringue mixture into a icing bag with a star tip. Bake for 2 hrs. (Meringue might take a little longer to dry if they are bigger) Take them out of the oven, let them cool. Store in a dry place so they maintain their shape.
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