Windringerl – Austrian Meringue Christmas tree decoration

Hardly any other symbol is associated with Christmas today as much as the festively decorated and enlightened Christmas tree.

The first Christmas trees are laid for the 16th century as part of the guild traditions of the guilds. Following the example of the tree of paradise, these trees were decorated with apples and sweets and therefore also called sugar trees. On January 6, Epiphany, the Christmas trees were then looted.

Initially, the Christmas tree spread in aristocratic circles and at the beginning of the 18th century also in the middle classes.

Only in the course of the 19th century, the Christmas tree established itself as a festive part of the Christmas decoration across all walks of life.

Traditionally, in German speaking countries, the Christmas tree is set up and decorated in many families on the 23rd of December or the morning of the Holy Night. The traditional Christmas tree decorations include angels, bells, balls and stars. The balls for example stand for the perfection of God and the straw stars are reminiscent of the crib in the stable of Bethlehem.

You can find another idea for an edible Christmas tree decoration here.

Recipe Windringerl

  • 3 egg whites
  • 200g caster sugar
  • 100g icing sugar
  • colorful sugar strands

Whisk the egg whites and caster sugar in a metal bowl in a water bath until 40 to 45 degrees C. Remove the bowl from the steam and continue with a hand mixer until the egg white is cooled. The meringue mix must be very compact.

Whip over a water bath.
Beat until cold again.

Stir in icing sugar. Place small amounts of snow on the corners of a baking sheet. Fill a piping bag with a 12 mm star tip with egg white. Pipe rings of about 6 cm on the baking paper. Bake in a preheated oven between 100 and 110 degrees Celsius, then let it dry at 60 degrees Celsius for about 4 to 6 hours.

Tip if the Windringerl are used to decorate a Christmas tree, tie them with a silk or gold cord.

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