Proteins are carefully separated from the yolks. To meringue baked not cracked, I like to use aged whites. Ie proteins are placed in the refrigerator in a closed container for 3-5 days. So, any protein whisk in the lush foam (you can add a pinch of salt and a few drops of lemon juice, although I always do without this). Then gradually add the sugar and continue whisking until stable peaks.

Baking tray lay baking paper. Add dye to desired color intensity. Fill this mixture in pastry bag or syringe with a conventional circular nozzle. First, squeeze the bottom layer of the Christmas tree. On the lower – middle. And then the top layer. Decorate with candy sprinkles and Christmas trees to dry in the oven at 100-110 degrees for approximately 1.5-2 hours.

Cold tree to priporoshit powder :) happy New year! Positive and creative impulses.