for 25 pieces

Meringues

2	egg white
2 pinch	salt
100 g	finest sugar

Decoration

1 bag	white cake icing (approx. 120 g), melted
90 g	unsalted, shelled pistachios, finely chopped
4 tbsp	coconut flake
some	sugar pearls

How it's done

Meringues

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.

Decoration

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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