Berry Meringue Wreath with Pink Almond Praline

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

Separate the egg whites from the yolks, discarding the yolks, and place the egg whites in a bowl.

Ensure the egg whites are at room temperature before mixing.

Using an electric mixer, beat the egg whites until stiff peaks form.

Gradually add cast sugar (super fine sugar) a little at a time while continuing to beat until fully incorporated.

Add corn flour and white vinegar to the mixture and mix on high for 1 to 2 minutes until thick and glossy.

Place the meringue mixture into a piping bag and pipe mounds onto baking paper, tracing the wreath shape with a pencil as a guide.

Preheat the oven to 110°C (230°F) and bake the meringue for 1.5 hours.

After baking, open the oven door slightly and leave the meringue to cool completely inside.

For the pink almond praline, lightly toast slivered almonds in a dry pan and set aside.

In a saucepan, add water, glucose syrup, and sugar, dissolving the sugar over medium heat and bringing it to a boil without stirring.

Using a candy thermometer, wait until the mixture reaches the hard crack stage, then add pink gel food coloring and swirl it through.

Pour the caramel over the toasted almonds and let it set, then crack off small shards.

For the raspberry sauce, push thawed frozen raspberries through a sieve, add vanilla extract and icing sugar, and mix well, straining once more.

Pipe whipped cream over the cooled meringue wreath and cover it with fresh berries: strawberries, raspberries, and blueberries.

Garnish with fresh mint leaves and sprinkle over the praline, then drizzle with raspberry sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens