Imagine a dessert so stunning, it becomes the centerpiece of your holiday table – a delicate, cloud-like meringue wreath adorned with vibrant, jewel-toned berries that sparkles like festive decorations. This Holiday Berry Meringue Wreath isn't just a dessert; it's a culinary masterpiece that combines elegant technique with irresistible flavors, guaranteed to impress your guests and make your celebration truly unforgettable. Whether you're a baking novice or a seasoned pastry chef, this recipe will transform your holiday spread into a gourmet experience that looks like it came straight from a professional bakery.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: International
Serves: 12 servings
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
- 1 cup mixed berries (raspberries, blueberries, strawberries)
- Whipped cream for serving
Instructions
- Preheat the oven to 250°F (120°C). Line a large baking sheet with parchment paper and draw a 10-inch circle on the paper, then flip the paper over so the pencil mark is underneath.
- Ensure all equipment is completely clean and free from any oil or grease. Separate egg whites into a large, clean mixing bowl, making sure no yolk is present.
- Begin whipping egg whites using an electric mixer on medium speed until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, while continuing to beat.
- Increase mixer speed to high and beat until meringue becomes glossy, stiff, and forms firm peaks. This should take about 5-7 minutes.
- Gently fold in vanilla extract and vinegar, ensuring they are thoroughly but carefully incorporated without deflating the meringue.
- Using a piping bag or large spoon, spread the meringue onto the prepared circle on the baking sheet. Create a wreath shape with a slight depression in the center.
- Bake the meringue in the preheated oven for 2 hours, or until the exterior is crisp and dry to the touch. The center should remain slightly soft.
- Turn off the oven and allow the meringue to cool completely inside with the door slightly ajar. This prevents cracking.
- Once completely cooled, carefully transfer the meringue wreath to a serving platter.
- Just before serving, top the meringue with freshly whipped cream and scatter mixed berries over the top.
- Serve immediately to maintain the crisp texture of the meringue and the freshness of the berries.
Tips
- Ensure absolute cleanliness: Any trace of fat or oil can prevent egg whites from whipping properly. Use metal or glass bowls, and wipe them with vinegar before starting.
- Temperature matters: Use room temperature egg whites for maximum volume and easier whipping.
- Sugar incorporation is crucial: Add sugar gradually and slowly to prevent deflating the meringue.
- Watch your peaks: Stop beating when the meringue forms stiff, glossy peaks that hold their shape.
- Low and slow baking is key: The long, low-temperature baking ensures a crisp exterior and marshmallow-like interior.
- Humidity is the enemy: Store your finished meringue in a cool, dry place to maintain its crisp texture.
- Serve immediately after topping to prevent the meringue from becoming soggy.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 45g
Protein: 2g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
