Christmas Trees Decoration Additions
Turn fresh rosemary sprigs into miniature snow-covered Christmas trees with a sparkling sugar coating, perfect for decorating festive cakes, pavlovas and desserts.
10 minutesPrep Time
4 hoursCooking Time
1Servings
Shop Ingredients
Makes 1 servingsFresh Rosemary Sprigs, as required
½ cup Caster Sugar
1 Egg White
Directions
- Prepare the rosemary. Choose fresh sprigs with a tapered shape that resembles a miniature Christmas tree. Rinse gently and pat completely dry. Trim the stems to your preferred length, leaving a short bare section for handling.
- Set up your workspace. Line a tray with baking paper. Place the pasteurised egg white in one shallow bowl and the caster sugar in another. Lightly stir the egg white with a fork to loosen it without whipping it into a foam.
- Lightly coat each sprig. Hold a rosemary sprig by its bare stem and dip the leafy section into the egg white. Allow excess to drip off. Alternatively, use a clean food-safe brush to apply a thin coating between the leaves.
- Add the sugar. Gently roll the coated sprig in the caster sugar, using a spoon to sprinkle sugar over any gaps. Lightly tap off the excess. Aim for an even, frosted coating that leaves the tree shape visible.
- Allow the coating to set. Arrange the sprigs separately on the lined tray. For this adapted egg-white method, refrigerate uncovered while the coating sets, following the egg-white product’s handling instructions. Allow around 4 hours or overnight, checking that the coating feels dry and firm. Humidity may extend the setting time.
- Decorate your dessert. Handle the finished trees by their stems to avoid disturbing the sugar. Arrange on cakes, pavlovas or other desserts shortly before serving, as moisture can dissolve the coating. Remove the woody sprigs before eating individual portions.