This is my first proper Christmas in the UK. Proper in a way that we decorated a tree and put all the Christmas cards that we have received on display on the mantel piece. Very British. 🙂
I thought it would be a great idea to add a few Hungarian touches to our UK Christmas so I got cooking and made a few typical Hungarian sweets that are often used to decorate the Christmas tree. I remember it used to be fun to eat the edible Christmas decorations straight from the tree when we were kids. After a few years my mum decided to put them in a bowl under the tree instead.
This post is about the “habkarika” which could be translated as meringue ring. The other is the unmissable “szaloncukor” that I haven’t seen anywhere else outside of Hungary. Apparently Milka make theirs only for the Hungarian market. 😀 The best Christmas decoration is edible. 😉
Habkarika aka Meringue Ring – an edible Christmas decoration
- 2 eggs white
- 150g icing sugar
- 1 tsp white vinegar
Preparation: 15 minutes
Cooking time: 2-3 hours depending on the size of the rings
- Preheat the oven to max. 100°C. Use the lowest setting. I set mine to 60°C.
- Add all ingredients into a mixing bowl (glass or metal, don’t use plastic) and beat them with an electric whisk over steam. I use a simple pot to boil water and put the mixing bowl on its top. This way the steam doesn’t escape and helps to achieve a nice texture. Continue beating until the mixture is thick (about 10 minutes).
- Spoon the mixture into an icing bag and form rings on a baking sheet in a tray.
- Put the tray in the oven and dry the habkarika for 2-3 hours until it dries out throughout.
When done you can use string or thread to hang them on your Christmas tree or simply eat them. 🙂