Festive Christmas Meringue Wreath Lollipops

Preheat your oven to 120°C (100°C fan/Gas 1) and line two large baking sheets with baking parchment. In a clean, grease-free bowl, beat the egg whites using an electric whisk for about 45 seconds until they turn opaque and form soft peaks. Gradually add the caster sugar one teaspoon at a time, whisking constantly until the mixture is thick, glossy, and holds stiff peaks. Whisk in a drop of green food coloring gel until the color is uniform.

Fit a piping bag with a star nozzle and fill it with the green meringue. Pipe a small dot onto the parchment paper to act as glue, then lay the top end of a lollipop stick onto it. Pipe a 7-8cm circle starting from the stick, looping outward and back around to the stick to create a wreath shape. Repeat this process until you have approximately 12 wreaths across the two trays.

Place the trays on the lower shelves of the oven and bake for 20 minutes. Reduce the oven temperature to 110°C (90°C fan/Gas 1/4) and continue baking for 1 hour until the meringues are completely dry and firm. Turn off the oven and leave the meringues inside to cool completely; this helps prevent cracking.

To decorate, mix the icing sugar with 1-2 teaspoons of water in a small bowl until you have a smooth, stiff consistency. Once the meringues are cold, use the icing to attach your choice of decorations like strawberry laces, edible pearls, and sprinkles. Allow the icing to set fully before moving. Store in an airtight container for up to three days.