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Meringue Wreath

This was the top request when I asked people what I should bake for Christmas! This idea and recipe comes from Nancy Birtwhistle, who is a living legend when it comes to baking and homemaking.

Process:

The best way to learn how to make this recipe is to watch Nancy's YouTube video.


Separate 3 eggs. Add the egg whites to a mixing bowl and reserve the yolks in the fridge. Whisk 1 tablespoon corn starch with 150g caster sugar.


Beat the egg whites until they are foamy. Continue beating, adding the sugar and corn starch mixture in, 1 tablespoon at a time. Continue to beat until the mixture forms stiff peaks.


Carefully add the meringue to a piping bag. Try not to push it too hard - that will pop some of the air bubbles you've created by beating it. Pipe into a wreath shape, and then use a spoon to create little bowls in each segment of the wreath.


Bake at 275 F for 1.5 hours. Let it cool overnight in the oven with the door propped open slightly using a wooden spoon.


Top with lemon or lime curd and fresh fruit.


Tips:

  • Caster sugar is also known as baking sugar, and it's just a finer version of granulated sugar. You can make your own caster sugar by blending granulated sugar in the food processor.

  • "Stiff peaks" refers to a texture of meringue, whipped cream, or frosting. To figure out if you have stiff peaks, take your beater out of the bowl and turn it upside down. If the meringue keeps its shape and doesn't droop when you invert it, you have stiff peaks!

  • You can use the reserved egg yolks to make homemade lemon or lime curd!


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