Description
Delight in these festive Holiday Wreath Meringues, light and airy with a subtle vanilla flavor and tinted a beautiful green. Baked to crisp perfection, they are topped with fluffy whipped cream, fresh red currants or cranberries, fragrant mini rosemary sprigs, and optional edible pearls or red sprinkles for an elegant holiday treat that’s as stunning as it is delicious.
Ingredients
Scale
Meringue
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- Green gel food coloring (a few drops)
Whipped Cream Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Garnish
- Fresh red currants or cranberries (about 1/2 cup)
- Mini rosemary sprigs (for garnish)
- Edible pearls or red sprinkles (optional, for decoration)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 200°F (95°C) and line a baking sheet with parchment paper to ensure the meringues won’t stick during baking.
- Beat Egg Whites: In a clean bowl, beat the egg whites with the cream of tartar until soft peaks form, which means when you lift the whisk, peaks hold but curl slightly at the tips.
- Add Sugar: Gradually add the granulated sugar a little at a time while continuing to beat until the mixture becomes stiff and glossy, indicating a stable meringue.
- Flavor and Color: Mix in the vanilla extract and add a few drops of green gel food coloring. Gently fold or beat until the color is evenly distributed without deflating the egg whites.
- Pipe the Wreaths: Transfer the meringue mixture into a piping bag fitted with a large star tip. Pipe ring shapes onto the prepared baking sheet, leaving a small hole in the center to create a wreath effect.
- Bake the Meringues: Place the baking sheet in the oven and bake for 1.5 hours to dry out the meringues without browning them. After baking, turn off the oven and let the meringues sit inside for an additional 1 hour to fully dry and set.
- Whip the Cream: While the meringues cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form – the cream should hold shape but still be soft and fluffy.
- Assemble the Wreaths: Pipe or dollop the whipped cream generously over the cooled meringue wreaths to mimic snow on the wreath.
- Garnish: Decorate the wreaths with fresh red currants or cranberries, mini rosemary sprigs, and optional edible pearls or red sprinkles to enhance the festive look.
- Serve Fresh: Serve these beautiful holiday wreath meringues immediately to enjoy their delicate texture and flavor.
Notes
- Ensure egg whites are at room temperature as they whip better, resulting in a higher volume meringue.
- Use green gel food coloring as it provides vibrant color without thinning the meringue.
- Do not open the oven door during baking to prevent cracks in the meringues.
- These meringues are best served the day they are made for optimal texture; whipped cream topping can make them soggy if stored too long.
- Fresh rosemary adds a lovely pine aroma and mimics the look of a real wreath beautifully.
- You can substitute the red currants with fresh cranberries or red currant jelly drops if preferred.
