Ingredients

Step by step

1. Preheat the oven to 120°C, fan 100°C, gas 1⁄2. Prepare 2 piping bags, each with a 1.5cm star nozzle (or rinse and dry your piping bag and nozzle in between the two types of meringue). Line 2 large baking trays with baking paper. Use a 10cm round cutter to draw 6 circles on each sheet, spaced apart, then turn the paper over.
2. Whisk the egg whites to stiff peaks in a large clean bowl then gradually add the sugar. Keep whisking until the sugar has dissolved and the mixture is glossy, thick and smooth. Spoon half into one of the piping bags.
3. Paint 3 stripes of colouring up the inside of the other piping bag, then spoon in the rest of the meringue.
4. Pipe mini meringue stars inside each circle template on the trays, to form a wreath shape, making sure that the stars connect to each other. You’ll make one tray of white, one pink. Decorate with silver balls or sugar snowflake sprinkles. Bake for 2 hours in the low oven. Turn the oven off and leave them to cool and dry out in the oven, ideally overnight.
5. Use a palette knife to gently release the meringues from the baking paper. Spritz with edible glitter spray for a sparkling effect and carefully tie with ribbon before hanging on the tree.
   Tip

   Use the leftover yolks to make mayonnaise, or spaghetti carbonara.