• These meringue wreaths look beautiful hung on a Christmas tree or a metallic sprayed branch.

    Recipe and styling by Thulisa Martins

    Assisted by Nomvuselelo Mncube

    Styling by Linda Bean

    Assisted by Thulisa Martins

    Photograph by Graeme Wylie

    Meringue wreaths

    Serves: Makes 15
    Cooking Time: 30 mins


    • 6 SPAR Large Egg Whites
    • 500g SPAR Castor Sugar
    • 2,5ml (½ tsp) gold edible powder
    • 2,5ml (½ tsp) silver edible powder



    Preheat the oven to 110°C. Beat the eggs in a free-standing blender until fluffy, about 5 minutes. Gradually add the sugar, 15ml (1 tbsp) at a time, until fully incorporated. Beat for a further 5 minutes until glossy.


    Using a round, small, plain nozzle, pipe the meringue into a wreath shape. Bake in the oven, 10 minutes. Once cooled, brush with the edible food powder. Hang, using festive ribbon, from twigs or use as edible decorations on the Christmas tree.


    Mixing a drop or two of vodka with each of your gold and silver edible powders will add more sparkle to the finished result.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com