Meringue Wreath

Name: Meringue Wreath
Prep time: 25 min
Total time: 2 h
Yield: 1
Ingredients: 1 tbsp. cornstarch; 1 1/2 c. superfine sugar; 6 large egg whites; 1 tsp. white vinegar; 1 tsp. pure vanilla extract; 8 oz. strawberries; 1 6-oz. pkg. raspberries; 1/2 c. blueberries; 2 tbsp. granulated sugar; 2 tsp. lemon juice; 1 c. heavy cream; Edible flowers, for serving ($22; melissas.com)

By Woman's Day Kitchen Published: Mar 5, 2018

con poulos

Yields:

Prep Time:

25 mins

Total Time:

2 hrs

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Not all Easter wreaths are for your door—this beauty, made from a lighter-than-air meringue recipe, is one that belongs in your belly.

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Ingredients

1 Tbsp. cornstarch
1 1/2 cups superfine sugar
6 large egg whites
1 tsp. white vinegar
1 tsp. pure vanilla extract
8 oz. strawberries
1 6-oz. pkg. raspberries
1/2 cup blueberries
2 Tbsp. granulated sugar
2 tsp. lemon juice
1 cup heavy cream
Edible flowers, for serving ($22; melissas.com)

Directions

1. Step 1Heat oven to 275°F. Line a large baking sheet with parchment paper. Draw an 8-inch circle on the parchment, then flip the paper over.
2. Step 2In a medium bowl, combine the cornstarch and superfine sugar.
3. Step 3In a large clean bowl of an electric mixer with the whisk attachment, beat the egg whites and vinegar on medium-high speed until foamy peaks form, 1 to 2 minutes. Gradually add the superfine sugar mixture, 1 tablespoon at a time, beating for 1 minute between additions, until the whites are stiff and glossy. Add the vanilla and beat for 1 minute. Transfer mixture to a large piping bag fitted with a large star tip.
4. Step 4Use 4 small dabs of meringue to stick the parchment to the baking sheet. Using the circle as a guide, pipe the meringue mixture into 8 nests, each touching on two sides, all the way around the circle. Use a large spoon to create a divot in each one. Pipe small stars between the nests
5. Step 5Transfer to the oven and bake for1 hour 30 minutes. Turn off the oven and let the wreath cool completely (do not open the oven during this time), at least 3 to 4 hours or up to overnight.
6. Step 6Twenty minutes before serving, toss the fruit with the granulated sugar and lemon juice. Whip the cream until soft peaks form. Fill each nest with cream, then top with the fruit. Sprinkle with edible flowers, if desired.