Meringue Wreaths

50min · 20 servings Toast 150g caster sugar in the oven on a tray at 200c for 7 minutes. Meanwhile, whip 75g egg whites to stiff peaks in a stand mixer. Once the sugar is done turn down to 100c and add the sugar to the meringue tbsp at a time. Allow to return to stiff peaks before adding more each time. Once it’s fully combined you should have silky stiff peaks. Lastly add a little green food gel and mix well. Transfer to a piping bag with a star nozzle and pipe wreaths onto a tray lined with parchment. Decorate with sprinkles and bake at 100c for 40 minutes.