Festive Meringue Wreath Decorations

Preheat your oven to 120°C (100°C fan/gas ½). Line a large baking sheet with baking parchment. Draw 10cm circles on the parchment to serve as wreath templates, then flip the paper over so the ink doesn't touch the food but the outlines remain visible. Use a tiny dot of meringue later to secure the corners of the parchment to the tray.

In a clean, grease-free bowl, whisk the egg whites using an electric hand mixer or a stand mixer for 2-3 minutes until they have doubled in size and become foamy.

With the mixer still running, add the caster sugar one tablespoon at a time. Ensure each spoonful is fully incorporated before adding the next. Continue whisking for another 2-3 minutes until the mixture is thick, glossy, and holds stiff peaks.

Transfer the meringue into a piping bag fitted with a star nozzle. Pipe small stars around the circular templates, ensuring they touch each other to form a solid ring. Alternatively, pipe one continuous circle for a smooth finish. Decorate by scattering sprinkles over the wet meringue.

Bake for 60-70 minutes until the wreaths feel dry and hollow and can be easily lifted off the parchment. Turn off the oven and let them cool completely inside with the door slightly ajar to prevent cracking.