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
- 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.