Take a fat -free bowl and beater.
Beat the egg whites and add a pinch of salt.
Sprinkle the sugar as soon as it gets frothy.
Beat 4 minutes further until you get a firm foam.
Sieve the flour sugar over it and mix it.
Take baking paper and draw 2 circles on it. For this, use the bottom of a glass bowl and ensure that the cross -section is 0.5 cm to 1 cm smaller than the dish in which you want to serve the dessert. I used a glass dish with height 12 cm and diameter 18 cm.
Place the baking paper in reverse in a baking tin.
Stick the baking paper with 2 dots of meringue.
Spray the circumference of the signed circle and spray smaller circles inwards.
Mix the matcha with water and meringue firmly under each other.
Brush the meringuer round with the match mixing.
Sprinkle with pumpkin seeds and coconut flakes.
Spray the Christmas trees on another piece of baking paper: first the trunk, then 3 branches up and another 2 branches that form the tip of the Christmas tree.
Brush the crown with the match mixing.
Stick a sugar star in the tip of the Christmas tree.
Bake the meringues for 2 hours at 90 ° C.
Allow to cool.
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