How to make a Holiday Meringue Wreath with Mary Rapoport | Blue Ridge Bites

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

fresh berries

🥗Healthier: dried fruit

💰Cheaper: canned fruit

Dried fruit provides sweetness and texture.

edible glitter

💰Cheaper: colored sugar

Colored sugar is a fun and less expensive decoration.

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: vanilla essence

Vanilla essence offers a similar flavor at a lower cost.

Crack the egg and carefully separate the egg whites from the yolks, ensuring no yolk gets into the whites.

Use a clean metal or glass mixing bowl to whip the egg whites until they become foamy.

Add a little cream of tartar to stabilize the egg whites while whipping.

Gradually sprinkle in 1 cup of granulated sugar while continuing to whip the egg whites until they expand and form stiff peaks.

Mix in a little baking soda and a splash of vanilla extract for flavor.

Transfer the meringue mixture into a Ziploc bag for piping.

Prepare a piece of parchment paper with a circle drawn on it to guide the piping.

Cut a small opening in the corner of the Ziploc bag and pipe the meringue into the wreath shape on the parchment paper.

Preheat the oven to 225°F (107°C) and bake the meringue for about 1 hour and 15 minutes until dry.

Turn off the oven and leave the meringue to cool inside with the door slightly ajar.

Once cooled, carefully lift the meringue off the parchment paper.

Decorate the meringue wreath with fresh blackberries, raspberries, and mint leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens