Sparkly Pastel Meringue Wreath Ornaments

For Christmas this year I thought it would be fun to have a little tree 

covered with edible ornaments including these pretty 

Meringue Wreath Ornaments!

These ornaments are easy to make, inexpensive and delicious,

 and are perfect for a Vintage or Pastel Tea Party! 

(And they're Gluten Free!)

All you need is 2 egg whites, 1/2 cup of sugar, food coloring & 

Sprinkles! I actually doubled this recipe, divided the mixture in half 

and tinted one half pink and the other half teal.

I used two small open star tips (Wilton 21 & 32) and just practiced

 until I found the look that I liked the best.  I used my handy dandy 

template to pipe uniform meringues. Just place the template on a 

baking sheet and put a piece of parchment paper over that. Then 

pipe your meringues using the circles as a guide.

Some ornaments I piped as one continual circle and others I piped 

individual dots of meringue - side by side to form a circle.

Right after I piped the ornaments I decorated them with Dragees then

sprinkled them with Baby Pink Disco Dust. There is some controversy 

about whether you should actually eat the Dragees. I suggest that you

read the information on the link then decide. You could remove them

from the ornaments before eating them, or simply decorate with

another type of edible candy balls.

My daughter is holding the pretty ornaments and wishing that

we had our Christmas Tree up so that she could decorate it!

SIMPLE MERINGUE COOKIES

2 egg whites

*1/2 cup super fine sugar (such as Dixie Crystals)

food coloring of choice

sprinkles of choice

Preheat oven to 200F. Line 2 baking pans with

parchment paper. Beat egg whites until soft peaks form.

Gradually add the sugar and beat at medium high 

speed until you get stiff peaks and the sugar has dissolved. 

Add food coloring and mix well.

Transfer mixture to a piping bag fitted with a

small open star tip and pipe circles or shapes

of choice. Decorate with sprinkles or candy

balls. Bake for 2 hours. Remove from oven, 

let cool, then place in an airtight container

until ready for use. 

*super fine sugar dissolves much faster

than regular granulated sugar. If you

can't find it, you can use a food processor 

to grind the regular sugar a little finer.

Hang your ornaments with some pretty gold or pink ribbon!

I already had some pretty sparkly pink Rick Rack so I used that.

Just imagine a pastel dessert table with a miniature Christmas Tree 

filled with edible meringue ornaments and gingerbread men!!

I love it!!

Hope you enjoyed this recipe as much as I did in bringing it to you!

Please stay tuned because I've made some lovely Meringue

Christmas Trees that I'll share in my next post!!