Meringue Christmas Wreath Dessert
Ingredients
Meringues
- 3 large egg whites (room temperature)
- 3/4 cup caster sugar (superfine sugar)
- Optional: 1 tsp cornstarch
- Optional: 1/2 tsp vinegar
- Optional: 1 tsp vanilla extract
Whipped cream
- 1 1/2 cups Shamrock Farms Heavy Whipping Cream
- 1/2 cup mascarpone cheese
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
- 2-3 drops natural food coloring
Toppings
- red fruits
- rosemary sprigs
Preparation
Preheat oven to 225˚F and line a large baking sheet with parchment paper
Add the egg whites to the bowl of a stand mixer and beat for 1 minute until foamy
While mixing on high speed, add the sugar one spoonful at a time and beat for about 8 minutes until the meringue is glossy and forms stiff peaks
Add in the cornstarch and vinegar to stabilize the meringue and vanilla and continue mixing for 30 seconds
Pipe into 2-inch circles on parchment paper and use a small spoon to create an indentation on top of each meringue
Bake for 60-75 minutes until the outside of the meringue is dry to the touch, then turn off the oven and let them cool in the oven for 2 hours
Beat heavy cream, mascarpone, powdered sugar, vanilla and food coloring at medium speed for 1-2 minutes until soft peaks form
Arrange the meringues, then pipe whipped cream on top and garnish with fruit
Top with powdered sugar before serving
Tips
Meringues and whipped cream can be made up to a few days ahead of time and assembled before serving
Use Shamrock Farms Heavy Whipping Cream for best results as it holds its peak longer
