Natvia Meringue Fruity Xmas Tree by Jo S.
Prepare baking paper by tracing circles in the underside as a guide for piping the meringue. Each tree will need 4 circles...10cm, 8cm, 6cm, and 4cm on the top. Preheat oven to 90C.
In a clean dry bowl beat the egg whites until they form soft peaks add the crème of tartar. While still beating, gradually add the Natvia, beating well between each addition, until silky and thick.
Place meringue in a piping bag with a small cream piping nozzle (the ones sold in the supermarket with plastic piping bags are ideal).
Pipe one flat layer of meringue on each of the larger shapes, spiraling around until each shape is filled. For the 4cm top, spiral up to form a cone shape.
Cook at 90C for 1 1/2 hours checking that the meringue is not browning too much. It is best to leave them to cool in the warm oven after opening to door to let a little heat out. Ideally they can be left overnight to dry out in the switched off oven. This is a very light, delicate meringue, but will keep well in an airtight container for a few days, so they can be cooked ahead of time and assembled on the day.
Beat 300ml thickened cream until it forms good peaks and place in a piping bag with a medium to small star nozzle.
Pipe a few stars of cream on the centre of the serving plate to hold the first meringue in place. Place the 10cm meringue circle on the serving plate, pipe a few stars of cream on the centre of this and place the 8cm circle on it, repeat for the 6cm circle, and then top with the 4cm cone shapes. Decorate with the fruits.
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