Meringue Christmas wreath

Ingredients for 1 servings:

• 4 egg whites
• 220 g powdered sugar
• Food coloring, green
• Sugar decoration (sugar balls), silver
• 6 sweets (candy snakes or sugar tongues), red
• 100 g white chocolate

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

for 6 meringue Christmas wreaths – edible Christmas decorations

This quantity is enough for 6 meringue wreaths. Preheat the oven to 100°C fan/convection oven. Beat the egg whites with a hand mixer until stiff peaks form. Then gradually stir in the sugar. Finally, mix in the green food coloring and fill a piping bag with a star nozzle. Pipe round circles of the meringue mixture onto a baking tray lined with baking paper. Decorate with sugar pearls. Bake in the preheated oven for 1 hour, then let cool with the oven door open. Cut the sugar snakes into two or three strips (depending on how wide they are). Cut one strip in half and cut out a corner at each end. Melt the chocolate over a double boiler or in the microwave. Place it in a small bag and carefully cut off a tiny corner. Place a dollop of chocolate in the center of one of the long sugar snake strips and bend both ends inwards. Hold until the chocolate sets. Then place another dollop of chocolate in the center and glue two short, cut strips onto it to form a bow. Press down until the chocolate sticks to itself. Carefully secure the bow to the meringue wreath with another dollop of white chocolate and let it dry.