Gather the family around this week and make edible Christmas wreaths. Juliet Sear shares with us her recipe for these fun, festive treats.
4 Burford Brown eggs
200g white caster sugar (superfine)
Food colouring of your choice
Shimmers and decorations
Bakers twine (if you’re hanging them up)
Whisk the egg whites in a clean, grease free bowl until completely stiff peak.
Gradually add the caster sugar, whisking until fully incorporated in between each addition.
Add your favourite colour and whisk.
Pop the mixture into a piping bag, using a small open star nozzle, pipe your wreaths.
Bake at 120 degrees for 30 minutes, then reduce to 100 degrees until dry and crisp.
Decorate with your favourite festive edible toppings and enjoy!