Line two trays with baking paper and preheat your oven to 120 degrees celsius.
Wash and dry the Thermomix bowl so that it is completely clean and there is no moisture whatsoever remaining - it's really important that your bowl is clean and dry.
Add the room temperature egg whites to your Thermomix bowl and insert the butterfly attachment.
Mix for 3 minutes, 50 degrees, speed 3. If soft peaks haven't quite formed, mix for a further 1 minute, 50 degrees, speed 3.
Keep your Thermomix running and reduce to Speed 2.5 and add the sugar, one tablespoon at a time through the measuring cup hole - this will take a further 3-4 minutes approximately.
Once all the sugar has been added, add a couple of drops of the green food gel and mix for 10 seconds, speed 2.5 to combine.
Transfer the mixture to a large piping bag that has a star shaped attachment and pipe out your 'wreaths' onto the prepared baking trays.
Add the raspberry and mint leaf lollies to create the 'holly leaf' and repeat until all of the mixture has been used.
Place the baking trays into your preheated oven and bake for 1 hour and 30 minutes or until slightly firm to the touch. Turn off your oven and leave the door ajar while the Thermomix Christmas Wreath Meringues completely cool.
These Christmas Wreath Meringues can be stored in an airtight container for 3 - 4 days.