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Meringue Christmas tree decorations

Name: Meringue Christmas tree decorations
Prep time: 1 h
Cook time: 8 h
Total time: 9 h
Yield: Makes 20 wreaths
Ingredients: 5 large free-range egg whites, at room temperature; 300g caster sugar; Assorted silver, sparkly white and red cake decorations (vegetarian if necessary); Red and white ribbons

Published: 25 Nov 15
Updated: 18 Mar 24

These snow-white meringue wreaths make eye catching edible decorations for your Christmas tree. Fun for all ages, they may not last the whole of advent. Get creative and try piping candy canes or snowflake-shaped decorations, too.

Or, for an equally elegant but easier recipe to make with children, try these stem ginger Christmas tree biscuits.

Easy
November 2015

Test kitchen approved

Makes 20 wreaths
Hands-on time 1 hour

Or, for an equally elegant but easier recipe to make with children, try these stem ginger Christmas tree biscuits.

Vegetarian recipes

Nutrition: per serving

Calories: 63kcals
Protein: 0.9g
Carbohydrates: 15g (15g sugars)

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Ingredients

5 large free-range egg whites, at room temperature
300g caster sugar
Assorted silver, sparkly white and red cake decorations (vegetarian if necessary)
Red and white ribbons

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Method

Put the egg whites into a very large (they’ll need lots of space to expand into), spotlessly clean bowl and whisk with an electric mixer until foamy. Whisk in one quarter of the sugar, a tablespoon at a time, whisking for 30 seconds between each addition. It’s important that the sugar has been dissolved before adding more (the mixture should feel smooth when rubbed between your thumb and forefinger). Increase the speed of the mixer and continue to add the rest of the sugar in the same way (add the sugar 2 tbsp at a time once you get halfway). By the end the meringue should stand in stiff, glossy peaks when you lift out the beaters.
Heat the oven to 70°C/50°C fan/ gas – as low as your oven will go. Line 2-3 large baking sheets with baking paper. Mark the underside of each sheet with 9cm circles (trace around a 9cm cookie cutter), spacing them slightly apart.
Spoon the meringue into a piping bag fitted with a 10mm plain nozzle and pipe 9 small blobs evenly around the inside edge of each circle. Pipe another series of blobs on top of but between the peaks of the first blobs, joining them up to make a wreath shape. Top with your choice of decoration.

Dry the meringues in the oven for 8 hours or overnight, then turn off the oven and leave them to cool inside. Carefully peel the wreaths off the paper and tie lengths of ribbon to each one. Store in an airtight box until needed.