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Christmas Meringue Wreath with Seasonal Berries

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Servings 8 people

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Ingredients

  • 5 large egg whites
  • 300 g caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp corn flour
  • 1/2 tsp vanilla extract
  • 200 g Glenilen Natural Yoghurt
  • Fresh fruit (black berries, raspberries, cranberries, plums & blueberries)
  • Fresh mint

Method
 

  • Preheat your oven to 120C/100C fan.
  • Line a large baking tray with parchment and set aside.
  • For the meringue, into the bowl of your mixer fitted with the whisk attachment, add the egg whites.
  • Whisk on full speed until stiff peaks are reached.
  • At this point, gradually add in the sugar and continue to mix until thick and glossy.
  • To this, add in the white wine vinegar, cornflour and vanilla. Give one final mix to combine.
  • Scoop the meringue into a piping bag and pipe domes of meringue onto the tray in a circle to form a wreath shape.
  • If you don't have a piping bag, you can simply spoon on the mixture.
  • The meringue will expand in the oven, so keep this in mind.
  • Using the back of a spoon, flatten the top of the meringue wreath to leave space for the yoghurt and berries.
  • Bake in the preheated oven for 1 hour, at this point turn the oven off and allow the meringue to cool fully inside.
  • At this point, top with Glenilen Natural Yoghurt, a selection of seasonal berries and mint.