Whisk the egg whites with an electric whisk or in a stand mixer for 2-3 mins, or until doubled in size and foamy. With the motor running, add 1 tbsp sugar at a time, beating in fully before adding the next spoonful.

When all the sugar has been mixed in, whisk for 2-3 mins more until thick, glossy and holding stiff peaks. Transfer the meringue to a piping bag fitted with a star nozzle.

Heat the oven to 120C/100C fan/gas 1/2. Line a baking sheet with baking parchment and draw 10cm circles on the parchment to make wreath templates. Turn the parchment over so the outline is still visible, and use a little meringue to stick it down to the baking sheet.

Pipe small stars of meringue over the template, making sure they’re touching one another, or pipe one long circle over the template to make a plain wreath. Scatter with sprinkles to decorate. Bake for 1-1 hr 10 mins until the meringue wreaths can easily be removed from the parchment and feel dry and hollow. Leave to cool completely. Brush the meringues with a little edible gold lustre, if you like.

Write names or messages on the paper and thread through a length of ribbon. Tie to the wreaths and use as table settings or decorations.