Baiserringe – edible Christmas tree decorations
by
Method
1
Preheat the oven to 100°C and line a few baking trays with greaseproof paper. Draw circles on the baking paper to the size of your choice – I used an espresso saucer. You could make stars or hearts also
2
Break the egg whites into a super-clean bowl and then using an electric mixer with a whisk attachment or a handheld electric whisk, beat them until they form soft peaks. You should be able to tip the bowl over and they should stay put
3
Then add the sugar a tablespoon at a time until the mixture is shiny and glossy. At this stage you could split the mixture and add a few drops of food colouring of your choice to make different coloured rings
4
Next transfer the mixture carefully into the piping bag. Gently does it because you need to try and keep the lovely air you’ve whisked in
5
Now pipe small blobs using the circles you drew as a guide. Carry on until all the meringue is used up. If you are using sprinkles, now is the time to sprinkle them over
6
Place the trays in the oven with the door slightly ajar. I wedged the door open with two wooden spoons. Bake for about 40 minutes, they should be firm to touch on the outside
7
Now turn the oven off and leave the meringue rings in the oven for another 40 minutes so they crisp up without burning
8
Once cool you can decorate with edible glitter and tie a loop of ribbon for popping them onto the tree
Go to Comments
Baiserringe – edible Christmas tree decorations
