How do you know when meringues are done baking?

There are several ways to tell. The meringues should lift easily from the parchment paper and should be just lightly browned on the bottom. They should feel very light and should sound hollow when tapped. A meringue should be crisp all the way through.

What's the difference between meringue and pavlova?

Meringue is crisp and dry all the way through, whereas pavlova has a chewy, marshmallow-like interior. If you prefer the texture of pavlova, you can slightly underbake these meringues.

Meringue Christmas Wreath

Description

This show-stopping edible Christmas wreath is made by arranging homemade mini meringues topped with green mascarpone whipped cream, lots of fresh berries and powdered sugar "snow". It's easy to pull apart and it's absolutely delicious!

Ingredients

Units Scale

Meringues:

3 large egg whites (room temperature)
3/4 cup caster sugar (superfine sugar)
1 teaspoon cornstarch
1/2 teaspoon white vinegar
1 teaspoon vanilla extract

Whipped Cream:

1 1/2 cups Shamrock Farms Heavy Whipping Cream, very cold
1/2 cup mascarpone cheese, room temperature
1/3 cup powdered sugar
1/2 tsp vanilla extract
2-3 drops natural green food coloring
For topping: strawberries, raspberries, sugared cranberries, pomegranate, rosemary sprigs, powdered sugar

Instructions

Preheat your oven to 225˚F/110˚C and line a large baking sheet with parchment paper.
Add the egg whites to the bowl of a stand mixer and beat on medium speed for 1 minute, until foamy.
While mixing on high speed, add the sugar one spoonful at a time, waiting a few seconds before adding the next spoonful, and beat for about 8 minutes total, until the meringue is glossy and forms stiff peaks. Add in the cornstarch & vinegar (these help stabilize the meringue) and vanilla and continue mixing for 30 seconds, just until combined.
Use a little bit of meringue to secure the parchment paper to the baking sheet in all four corners. Using a round piping tip, pipe the meringues into 2-inch circles on parchment paper, about 1 inch apart.
Use a small spoon to create an indentation on top of each meringue (this is so the whipped cream can sit 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 the meringues cool in the oven for 2 hours.
To make the whipped cream, beat together heavy cream, mascarpone, powdered sugar, vanilla & food coloring at medium speed for 1-2 mins, until soft peaks form.
Arrange the meringues in a wreath shape on a platter or serving dish, then pipe the whipped cream on top. We use two piping tips – one larger for filling in the meringues, and another smaller one for filling in any gaps and making it look extra nice.
Arrange the fresh fruit and rosemary sprigs on top. Just before serving, dust with powdered sugar "snow".

Notes

You can make the meringues up to two weeks ahead of time. Keep them stored in an airtight container at room temperature. Alternatively, you can store the meringues in an airtight container in the freezer for up to a month.

You can make the whipped cream up to 48 hours in advance, stored in a piping bag or sealed container.

Once the meringue wreath is assembled, you will want to consume it within a few hours, as the whipped cream will start to soften the meringues and they will lose their crispness.

Let the meringues cool fully in the oven. They need the extra time to fully dry out and become super crisp all the way through. It also prevents the meringues from cracking, which can happen when they cool too rapidly.

Prep Time: 1 hour
Cook Time: 3 hours
Category: Desserts
Method: Oven
Cuisine: American

Nutrition

Serving Size: ~2 meringues with toppings
Calories: 177
Sugar: 14.5 g
Sodium: 28.3 mg
Fat: 11.8 g
Carbohydrates: 15.8 g
Fiber: 0.5 g
Protein: 2.5 g