Ingredients
4 egg whites
at room temperature
0.5 lemon
for wiping the bowl
250g caster sugar
2 tsp cornflour
1 tsp white wine vinegar
Allergy Advice
Contains Eggs
Equipment
- 1 Electric mixer with bowl and beater
- 1 Baking trays
- 1 Baking paper
- 1 Piping bag or resealable bag
Instructions
- Preheat oven to 180C.
- Wipe bowl and beater with inner half of a lemon (this ensures there’s no oil or residue left on the bowl and ensures whites beat to their full potential.)
- Beat whites until they form soft peaks.
- Add sugar, cornflour and white wine vinegar and beat until the mixture is white and glossy (and the sugar is absorbed into the egg whites).
- Add food colouring if you wish and whisk through.
- Trace some circles on baking paper and line baking trays.
- With a piping bag – or a resealable bag if you don’t have one – fill with the meringue mixture, add your piping bag tip, or cut a corner off the bag.
- Pipe around the circles as closely as you can… it will need to be at least about 1 inch thickness for it to stay together.
- Add cachous, or 100’s and 1000’s if you wish to decorate the wreaths.
- Turn down the oven to 150C as you place the wreaths in to cook, they will take about 25 minutes.
- Let wreaths completely cool on trays.
- Decorate with bows or edible glitter if you wish.
Notes
Tip
This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.
Variation
You can decorate with cachous, chocolate, jelly-tots, mini raspberries, or even hundreds and thousands.
Variation
For a chocolate drizzle, melt 75g of dark chocolate with 1 tbsp of butter and ice the wreaths.
