These festive mini meringue Christmas trees are the perfect alternative to a traditional Christmas pudding, they are also naturally gluten free. Made up of layers of crisp meringue, burnt honey cream and cranberry compôte, you can make each of the elements ahead of time and assemble just before serving. Be sure to store your meringue in an airtight container if making ahead.
Paul Hollywood
Christmas & New Year Specials
Makes:
4
Difficulty:
Needs skill
Baking Time:
50 mins
- V
- GF
- Ingredients
- Method
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Method
Step 1
Preheat the oven to 130°C/110°C fan/250°F/Gas ½.
Step 2
Using the round cutters as a guide, draw four 7cm circles and four 3cm circles on a sheet of baking paper. Turn the paper over, so the pencil is underneath and place the paper on a baking sheet.
Step 3
On a separate sheet of baking paper draw four 5cm circles and four 1.5cm circles. Turn the paper over and place on a separate baking sheet.
Step 4
For the meringue, tip the egg whites into the bowl of a stand mixer fitted with a whisk attachment. Add a pinch of salt and whisk for about 3 minutes on medium speed until the egg whites will hold soft peaks.
Step 5
Add the caster sugar a tablespoon at a time, mixing continuously on medium-high speed for about 8 minutes until all the sugar has been added and the mixture is very thick, glossy and white. You should not be able to see or feel any grains of sugar when you rub the mixture between your thumb and forefinger. If you do, continue to whisk for a further minute and check again.
Step 6
Add the vanilla and whisk again to combine.
Step 7
Spoon the meringue into a piping bag fitted with a 1cm plain nozzle.
Step 8
Pipe the meringue in the shape of flowers with rounded petals. Starting on the inside edge of each drawn circle, pipe blobs of meringue around the edge, then drag the meringue into the centre of the circles (the middle of the flower). Continue piping flowers until you have 16 meringue flowers.
Step 9
Finally pipe 4 small (approx 1.5cm) meringue kisses on one of the trays and sprinkle with edible gold stars.
Step 10
Bake for 50 minutes until dry.
Step 11
Remove from the oven and leave to cool on a wire rack.
Step 12
For the spiced cranberry compôte, place the cranberries, satsuma zest, caster sugar, cinnamon stick, star anise and cardamom pods in a small pan over a medium heat. Bring to the boil, crushing the cranberries with a wooden spoon until the sugar dissolves, then reduce the heat to low and simmer gently for 20 mins, stirring from time to time.
Step 13
Remove from the heat and spoon out the cinnamon stick, star anise and cardamom pods. Spoon into a bowl, leave to cool, and then chill until cold. Once cold, blitz with a stick blender to a rough compôte. Spoon into a piping bag.
Step 14
For the burnt honey cream, measure the honey into a small saucepan and place over a low-medium heat. Stirring continuously, cook the honey for about 2–3 minutes until it turns dark golden and just starts to caramelise. Be careful not to burn it.
Step 15
Add half of the cream to the pan and stir to combine with the honey. If the honey hardens, return the pan to a very low heat and stir until melted again. Pour the cream into a bowl, leave to cool and then chill.
Step 16
Pour the remaining cream into the honey cream and using an electric hand whisk, whisk until it will hold soft peaks. Scoop into a piping bag fitted with a 1cm plain nozzle.
Step 17
To assemble, place the four largest (7cm) meringue flowers onto the work surface. Pipe the cream in flower shapes on top of each meringue, leaving a 1cm gap around the edge of each meringue so that the tips of the meringue petals are exposed.
Step 18
Snip the end off the piping bag containing the compote and pipe a small amount of compote over the cream. Place the 5cm meringues on top and pipe with cream and compote. Continue layering up with cream and compote until you have 4 layers of meringue trees. Finish with a blob of cream and the meringue kisses on top.
Step 19
Dot a few redcurrants randomly over the cream to resemble Christmas baubles, then dust with icing sugar and serve.
