Windringerl - Austrian meringue Christmas tree decoration
Description
Today, the Christmas tree is the essential symbol of the festive season, rich in history and tradition. As early as the XVIᵉ century, it was adorned with apples, sweets and sometimes called a "sugar tree". Little by little, this custom spread from the aristocracy to bourgeois homes, and then became a tradition shared by everyone in the XIXᵉ century. In German-speaking countries, it is still common to put up and decorate the tree on 23 December or New Year's Eve morning. Traditional decorations include angels, bells, baubles and stars. Windringerl, little meringue wreaths, were one of these edible ornaments, adding a festive, gourmet touch. Today, they can be eaten as sweets or used to embellish the Christmas tree.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation
1. Beat the egg whites until stiff with a pinch of salt.
2. Sprinkle in the caster sugar when the egg whites start to foam.
3. Gradually add the icing sugar and vanilla sugar.
4. Pour the mixture into a piping bag and form rings (or roses with a Wilton 2D tip, or any other shape you like) on a baking tray lined with baking parchment.
5. If desired, sprinkle with coloured sprinkles for a festive touch.
6. Bake in a preheated oven at 100°C for around 90 minutes.
7. After cooking, leave the Windringerl to cool in the closed oven.
Tip: if the Windringerl are to be used as tree decorations, tie them with a silk or gold cord.
THERMOMIX® METHOD.
