Ingredients:

  • 4 large egg whites (approx. 120g), room temperature
  • 1 cup (200g) superfine sugar
  • 1/2 tsp cream of tartar
  • 1 tsp clear vanilla extract
  • 1/4 tsp salt
  • 1 tsp forest green gel food coloring
  • 2 tbsp assorted nonpareils and sprinkles
  • 27 gold star sprinkles

Instructions:

  1. Preheat your oven to 200°F (95°C). Thoroughly wipe your stainless steel mixing bowl and whisk attachment with lemon juice or white vinegar to ensure a grease-free environment.
  2. Place the 4 large egg whites in the bowl and begin whipping on low speed until they become frothy.
  3. Add the cream of tartar and salt. Increase the mixer speed to medium-high and continue whipping until soft peaks form.
  4. While the mixer is running, add the 1 cup of superfine sugar one tablespoon at a time. Continue whipping until the meringue reaches stiff, glossy peaks and the sugar is completely dissolved (no graininess when rubbed between fingers).
  5. Fold in the clear vanilla extract and forest green gel food coloring until the color is uniform and the desired forest green hue is achieved.
  6. Fit a large piping bag with an open-star tip (Wilton 1M). Transfer the meringue to the bag and pipe 2-inch wreath shapes onto silicone baking mats.
  7. Immediately decorate the wreaths with nonpareils, sprinkles, and a gold star at the top of each.
  8. Bake for 2 hours at 200°F. Once the time is up, turn off the oven and leave the door closed, allowing the cookies to cool and dehydrate inside the oven for at least 1-2 hours to ensure a shattering-crisp texture.