Pavlovas and Meringues are a Christmas staple. You can mix it up or keep it simple by serving with fresh seasonal berries and cream, or use mascarpone. Maybe try something different like this stunning but simple meringue wreath that needs little effort…
- 6 egg whites
- 1½ cups white sugar
- 2 teaspoons cornflour
- 1 teaspoon white vinegar
- 600ml thickened cream (or substitute with mascarpone)
- 125g punnet fresh raspberries
- 125g punnet fresh blueberries
- 250g fresh strawberries, hulled, sliced
- Preheat oven to 120°C/100°C fan setting. Line a large baking tray with baking paper.
- Using an electric mixer, beat the egg whites until stiff peaks form.
- Gradually add in the sugar 1 tablespoon at a time and beat until the sugar is dissolved after each addition. Add the cornflour and white vinegar. Beat until just combined.
- Spoon the mixture into a large snap-lock bag. Snip off 5cm across one corner of the bag to form a piping pouch. Pipe small mounds of the meringue mixture onto the baking paper (approx 50mm diameter or the size of a small cup). You can vary the size of the finished meringues by the amount you pipe for each.
- Bake for 1 hour 15 minutes or until just firm – but not browned. Turn off the oven and then let the meringues cool in the oven with the door closed, for approximately 90 mins.
- Assemble the cold meringues on a plate in a circle. Spread the whipped cream or mascarpone on the tops. Finish with the fresh berries assembled on top of the cream to serve,.