Meringue fir trees

Meringue fir trees

Total: 3 hr 15 Min. | Active: 45 Min.
vegetarian, gluten-free
Nutritional value / piece: 76 kcal
, Fat: 4 g
, Carbohydrate: 8 g
, Protein: 1 g


25 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 egg whites
2pinches salt
100g finest sugar


1bag white cake icing (approx. 120 g), melted
90g unsalted, shelled pistachios, finely chopped
4tbsp coconut flakes
some sugar pearls
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How it's done


Beat the egg whites with the salt until stiff, add half of the sugar and continue to beat until the mixture turns glossy. Add the remainder of the sugar, continue to beat until the mixture becomes very stiff. Transfer the mixture to a piping bag with a smooth nozzle (approx. 14 mm in diameter). On a tray lined with baking paper, pipe 25 cones approx. 5 cm tall.

To bake/dry

Place the tray in the lower half of an oven preheated to 120°C. Reduce the heat to 100°C and allow the meringues to dry out for approx. 1½ hrs. Then switch the oven off and leave the meringues to cool in the oven with the door slightly ajar.


Place the rack on a sheet of baking paper. Arrange the meringues on the rack, drizzle with the cake icing, leave to drip for approx. 1 min. Mix the pistachios, coconut flakes and sugar pearls, decorate the meringue trees, leave to dry.

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