Description
This Holiday Berry Meringue Wreath is a show-stopping dessert: crisp meringue shaped like a festive wreath, topped with whipped cream and a vibrant mix of fresh berries. It looks stunning, tastes light yet indulgent, and is perfect for holiday celebrations.
Ingredients
Scale
- For the meringue: 8 large egg whites, room temperature
- 1 teaspoon cream of tartar
- ½ teaspoon fine salt
- about 420 g (≈3½ cups) powdered/confectioners’ sugar
- For the berry topping: 1 bag (~280 g) fresh or frozen cranberries, thawed and drained
- 70 g granulated sugar
- Juice of ½ lemon
- 490 g fresh raspberries
- 90 g pomegranate seeds
- Leaves from one bunch fresh mint (for garnish)
- For the whipped cream: 240 ml heavy cream
Instructions
- Preheat oven and prepare sheet: Position an oven rack in the lower third and pre-heat to 110 °C (~230 °F). Line a baking sheet with parchment paper. Use a large bowl or round object to trace a 12-inch outer circle and a 9-inch inner circle (to mark the wreath shape) on the parchment. Flip the paper so pencil marks face down.
- Make the meringue: In a very clean bowl, combine egg whites, cream of tartar and salt. Beat on medium until foamy (~1 minute), then increase speed to medium-high and beat until thick and opaque (~1 minute more). Gradually add the powdered sugar, about ¼ cup at a time, until you have glossy, stiff peaks (~13–15 minutes).
- Shape the wreath: Using the circle guide on the parchment, drop dollops of the meringue mixture around the outer circle, then fill the inner ring by dolloping slightly smaller mounds in the 9-inch circle. Use the back of a spoon to flatten slightly and create peaks and texture.
- Bake and cool: Bake until the meringue is dry, crisp and pearly white on the outside—about 2 hours. After baking, turn off the oven and leave the meringue inside with the door ajar to cool completely (this slow cooling helps prevent cracking).
- Make the berry-cranberry sauce topping: While the meringue bakes or cools, in a saucepan combine cranberries, sugar and lemon juice; simmer until the cranberries soften and begin to burst (~10 minutes). Let cool, then gently fold in raspberries and pomegranate seeds.
- Whip the cream: In a chilled bowl, whip the heavy cream until soft peaks form; set aside.
- Assemble the wreath: Just before serving, spread or pipe the whipped cream over the cooled meringue wreath. Spoon the berry-cranberry mixture over the whipped cream. Garnish with fresh mint leaves and optionally dust with powdered sugar for a snowy effect. Serve immediately.
Notes
- This dessert is best served immediately after assembling.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: Holiday Berry Meringue Wreath, meringue dessert, holiday dessert, berry dessert