Step 1

Preheat oven to 120C (100C fan-forced). Beat egg whites until soft peaks form. Mix in salt and cream of tartar. With the mixer running, very slowly add sugar a little at a time to form stiff peaks.

Step 2

Place meringue into a piping bag with a large star nozzle attached. Line two large oven trays with baking paper. Begin by piping a large dot approximately the size of a 20 cent coin. Then pipe a smaller dot on top, and a third smaller one to finish. Continue until you have used all the meringue. Bake for 2 to 2 1/2 hours. Turn the oven off and leave the meringues to cool for at least 2 hours.

Step 3

Dip the cooked meringue trees in the melted chocolate and place on a tray lined with baking paper. Allow chocolate to set.

Step 4

Crush candy canes in a food processor or mortar and pestle to form a fine powder. Sprinkle over meringues.