Ingredients
Equipment
Method
- Preheat the oven to 225 degrees F. Draw an inner and outer circle on a piece of parchment paper. This will help keep your wreath shape round.
- Separate the egg whites from the yolks. Add the egg whites to the bowl of a stand mixer.
- Whisk the whites, for approximately one minute, and then slowly add the sugar.
- Whisk on high speed until the egg whites are shiny and stiff. (This takes about 8-9 minutes).
- Add the cornstarch and vinegar to a separate bowl and mix together. Then add the vinegar mix to the egg whites.
- Gently fold in vanilla.
- Pipe individual spirals- onto the circular shaped (preciously drawn)- parchment paper. Then use the back of a spoon to smooth out the top. (This is where the whipped cream and fruit will sit).
- Bake in preheated oven for 1 hour and 15 minutes. Then, turn off the oven, and allow the meringue to completely cool inside the oven.
- Once the meringue is cooked and completely cooled. Add the homemade whipped cream and decorate with fruit or sugared fruit. Finally, give the finished meringue wreath a dusting of powdered sugar and serve.
Notes
*See my homemade whipped cream recipe and my sugared berries recipe to complete the look. The meringue... or the whipped cream, can be colored with food coloring. Or, if preferred, they can both be left their natural creamy color.