Baiserringe - German Christmas Meringue Decorations
- 3 large egg whites
- 150g caster sugar
- Food colouring of your choice (optional)
- Sprinkles for decorating (optional)
- A piping bag with a 1cm nozzle
- Ribbons or Wool for tying onto the tree
Preheat the oven to 100C 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.
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. 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.
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. Now pipe small blobs on to 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.
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. Now turn the oven off and leave the meringue rings in the oven for another 40 minutes so they crisp up without burning. Once cool you can decorate with edible glitter and tie a loop of ribbon for popping them onto the tree. 