Until the 18th century, Christmas trees were decorated with exclusively edible decorations. Unfortunately, this tradition is a thing of the past and is rather a rare exception to the rule. However, it will not take much effort to revive it and make it a family tradition, in the embodiment of which adults and children will take part.
Instructions
Step 1
The most simple and low-calorie decoration will be dried fruit decorations. To prepare, cut citrus fruits into slices and fry in sugar syrup. Frying time 5 minutes on each side. Let the treats dry, thread the bright ribbons and hang them on the tree.
Step 2
To prepare marzipan garlands you will need:
- 200 g of sugar;
- 200 g of chopped almonds;
- 4 tsp lemon juice;
- 2 egg whites;
- food colorings.
Whisk the egg whites and lemon juice in a convenient bowl. In a separate bowl, combine the sugar with the almonds. Add half of the protein liquid to them and mix well. Add the remaining liquid in small portions until a dense mass is formed. Add a few drops of dye to the resulting mass to obtain the desired shade. Roll up balls, thread and let dry.
Step 3
Gingerbread figurines are considered a classic edible decoration for the New Year tree. For cooking you will need:
- 350 g flour;
- 100 g of butter;
- 70 g of sugar and honey;
- 7 g baking powder;
- 2 egg yolks;
- ½ tsp. orange or lemon zest;
- ½ tsp each. ginger and cinnamon;
- ¼ h. L. vanilla sugar.
Combine butter, spices, honey, sugar and vanilla in a metal container. Put on fire, melt, but do not bring to a boil. After cooling, add zest, baking powder, yolks. Add flour gradually, stirring thoroughly. Wrap the dough in cellophane and refrigerate for 40-60 minutes. Roll out the cake to a thickness of 5 mm and cut out the figures. Line a baking sheet with parchment paper, line the figurines and bake for a quarter of an hour at 200 degrees Celsius.
Step 4
Decorating such Christmas tree decorations is limited only by your imagination. To use colored glaze, be sure to pre-coat the gingerbread with white glaze. To prepare it, combine one protein with 100 g of powdered sugar. Stir until you attain the consistency of thick sour cream.
Step 5
The glaze is applied with a brush or spoon. All further decorations are performed after complete drying. Cover the excess glaze tightly with food grade cellophane and store in the refrigerator.
Step 6
Colored glaze for coloring is prepared from 1 protein mixed with 70-80 g of icing sugar. In this case, the glaze should have a thinner consistency. Pour the mixture into various containers and add the dyes. Yellow color will help to get carrot juice, red - boiled beets, purple - blueberries, green - spinach. Use fine, durable brushes for coloring.
