Meringue wreath decorations

Method

• step 1

  Whisk the egg whites with an electric whisk or in a stand mixer for 2-3 mins, or until doubled in size and foamy. With the motor running, add 1 tbsp sugar at a time, beating in fully before adding the next spoonful.

• step 2

  When all the sugar has been mixed in, whisk for 2-3 mins more until thick, glossy and holding stiff peaks. Transfer the meringue to a piping bag fitted with a star nozzle.

• step 3

  Heat the oven to 120C/100C fan/gas ½. Line a baking sheet with baking parchment and draw 10cm circles on the parchment to make wreath templates. Turn the parchment over so the outline is still visible, and use a little meringue to stick it down to the baking sheet.

• step 4

  Pipe small stars of meringue over the template, making sure they’re touching one another, or pipe one long circle over the template to make a plain wreath. Scatter with sprinkles to decorate. Bake for 1-1 hr 10 mins until the meringue wreaths can easily be removed from the parchment and feel dry and hollow. Leave to cool completely. Brush the meringues with a little edible gold lustre, if you like.

• step 5

  Write names or messages on the paper and thread through a length of ribbon. Tie to the wreaths and use as table settings or decorations.