- 4 egg whites
- 225g icing sugar
- ½tsp rose water
- Cake Décor Gold Glitter Spray
- You will also need 15 x 15cm lengths thin ribbon of your choice
Preheat the oven to 100C/80C Fan/Gas ½. Draw 15 x 9cm circles between a few sheets of baking paper, leaving a gap of at least 2cm between each one. Put the paper on baking trays, pen side down.
Put the egg whites and icing sugar in a large, non-plastic bowl – it needs to be spotlessly clean and dry. Beat together with an electric whisk for 10-12 mins or until the mixture forms stiff peaks, is marshmallow-like in texture and clings to the beaters when lifted out. Whisk in the rose water.
Spoon the meringue mixture into a piping bag fitted with a 10mm plain or star nozzle. Pipe a dot of meringue onto all four corners of each baking tray and use to ‘glue’ the baking paper in place.
Pipe 14 small blobs of meringue around the edge of each circle, joining them together to make a wreath.
Bake for 2 hrs until the meringue is set, crisp and lifts off the baking paper easily. Switch off the heat and leave to cool fully in the oven to help prevent cracking. When fully cool, spritz with the gold glitter spray.
Carefully peel the wreaths off the paper and tie a length of ribbon around each one. Store in an airtight container for up to one week until ready to use.