Christmas Tree Meringue Cookies
These adorable treats are perfect for the holidays!
Created by the talented Mei Yee. Check out her Instagram @nm_meiyee for more amazing recipes!
½ cup aquafaba/chickpeas water
1 cup powdered sugar
2 tbsp Suncore Foods® Emerald Pandan Leaf Supercolor Powder
1. Preheat the oven to 110ºC (230ºF). Line a baking tray with greaseproof paper.
2. Clean bowl and whisker using kitchen towel with a little bit of vinegar. Place the aquafaba into the bowl of an electric mixer. Whisk for 5 minuets 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 minuets). Add superjuice powder and whisk to combine. Transfer the meringue mixture into a icing bag with a large star-shaped nozzle and pipe into Christmas tree shapes. Bake for 2 hours. (Do NOT open the oven)
3. After 2 hours. (Meringue might take a little longer to dry if they are bigger) Take them out of the oven, let them cool and enjoy! Store in a dry place so they maintain their shape.