Before baking, decorate these pretty wreaths with slivers of candied cherries, colored sugar, sprinkles, dragdes, coarsely crushed candy cane or edible glitter.

2 egg whites
1 tsp lemon juice
1/4 tsp cream of tartar
2/3 cup instant dissolving (fruit/berry) sugar

In a small deep howl, heat egg whites with lemon juice until foamy. Add cream of tartar. Gradually beat in sugar, about I tbsp (15 mL) at a time, heating well after each addition, until stiff shiny peaks form, (A small amount rubbed between fingers should not feel gritty sugar should be dissolved.)
Pipe small 1-1/2-inch (4 cm) rings onto parchment paper or foil-lined baking sheets, or drop hatter by teaspoonfuls.
Bake in 250°F (120°C) oven for 1-1/4 hours or until firm. Turn off oven; leave meringues in oven for 1 hour longer.
(Meringues can be layered between waxed paper in airtight container and stored for up to 2 weeks.)
Makes 24 wreaths.

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