A lovely (and yummy) way to decorate this Christmas, whip up a meringue wreath or two…
Juliet Sear’s meringue wreath recipe is super simple and yet wonderfully festive. All you need are eggs, sugar and a few bits to decorate!
Juliet Sear's Meringue Wreaths
- 4 Clarence Court Burford Brown Eggs
- 200 g white caster sugar
- food colouring of your choice
- shimmers and decorations
- baker's twine (if you're hanging them up)
Preheat the oven to 120oC/Gas Mark 1. Whisk the egg whites in a clean, grease-free bowl until completely stiff peaks form.
Gradually add the caster sugar, whisking until fully incorporated in between each addition.
Add your favourite food colouring and whisk.
Pop the mixture into a piping bag and, using a small open star nozzle, pipe your wreaths.
Bake for 30 minutes, then reduce to the oven temperature to 100oC/Gas Mark 1⁄2 and bake until dry and crisp, another 30 minutes or so.
Decorate with your favourite festive edible toppings and enjoy!