Preheat oven to 180° F. Line a baking sheet with parchment paper. Draw 3.5” circles using felt pens on the parchment paper, then flip the paper over so that the circles are facing towards the baking sheet.
In a large bowl, use an electric mixer to whip the meringue powder with water until soft peaks form.
With the mixer running, gradually add in all the sugar. Whip until stiff peaks form, then add in the rose water.
Using the food colour gels, tint the meringue, ensuring the colour is fully mixed in. Divide the coloured meringue into two, and tint the other half to a slightly darker shade than the first.
Scrape the meringue mixes into piping bags, tying them off with elastics. Refrigerate and set aside.
Repeat steps 2-5 for as many colours as you want to include in the wreath. For 10 wreaths, at least 3 batches of this meringue base is needed.
To produce the wreath, prepare empty piping bags with the specific tips you would like to use.
To pipe the wreath, cut the tip off the meringue filled piping bag, and place the meringue bag into the bag that has the tip inside.
Following the circle outline, pipe the meringue using the circle as a guideline, making sure the circle is fully enclosed with meringue.
*Additional meringue can be piped into stand-alone cookies for a colourful dessert treat!*
Place the tray in the oven and bake for 2 hours. Then turn off the oven and let the meringues sit in the oven for at least 3 hours until completely cool. Don’t skip this step! If the meringues are taken out and cool too quickly, they will crack 🙁
Gently peel the meringue wreaths carefully off the parchment paper, and sprinkle with gold dust (if using). Place a wreath over each place setting.