Description
Airy, crisp Holiday Wreath Meringues with Berries & Cream—light, festive, naturally gluten-free, and make-ahead friendly. Perfect for holiday dessert tables.
Ingredients
Meringues
4 large egg whites, room temperature
1 cup (200 g) superfine sugar
½ tsp cream of tartar (or 1 tsp lemon juice)
1 tsp vanilla extract
1 tsp cornstarch (optional)
Pinch fine sea salt
Berries & Cream
1½ cups cold heavy whipping cream
3 Tbsp powdered sugar
1 tsp vanilla extract
2 cups mixed berries, patted dry
Optional: pomegranate arils + small mint leaves
Instructions
Heat oven to 225°F. Line 2 pans with parchment; trace twelve 3-inch circles and flip parchment.
Beat egg whites to soft peaks with cream of tartar and salt.
Slowly rain in sugar (1 Tbsp at a time), beating to stiff, glossy peaks; beat in vanilla and cornstarch.
Pipe rings with a large star tip (two passes for height).
Bake 90 minutes; turn oven off and let dry inside 1 hour with door cracked. Cool.
Whip cream, powdered sugar, and vanilla to soft-medium peaks.
Pipe cream into wreaths; top with berries, pomegranate, and mint. Serve right away.
Notes
Keep bowls/whisks grease-free for best volume.
Assemble just before serving so shells stay crisp.
Store unfilled meringues airtight up to 5 days with a moisture absorber (silica gel or a little uncooked rice).
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wreath
- Calories: 190
- Sugar: 20 g
- Sodium: 30 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg