Q1: What is the absolute, number one secret to a meringue that doesn't crack?

While a few small, rustic cracks are a beautiful and natural part of a pavlova-style meringue, the secret to preventing large, disastrous cracks is to cool it down very, very slowly . By turning off the oven and letting your meringue cool completely inside with the door propped open, you are preventing the drastic temperature change that can cause it to shock and crack.

Q2: How do I know when my meringue is done?

Your meringue is perfectly baked when it is dry and crisp to the touch , a beautiful, pale, pearly-white color, and it lifts easily from the parchment paper. It should feel very light and hollow.

Q3: Can I make the meringue wreath ahead of time?

Yes, absolutely! The un-topped meringue shell is the perfect make-ahead component. It will keep beautifully for up to 3 days, as long as it is stored in an airtight container at room temperature in a very dry place (humidity is the enemy of a crisp meringue!).

Q4: Can I make this with a different kind of topping?

Of course! This beautiful meringue wreath is a fantastic canvas for all sorts of delicious toppings. A classic combination of a simple pastry cream and a variety of fresh, tropical fruits (like kiwi, passionfruit, and mango) would also be stunning and delicious.

Q5: What is the difference between a meringue and a pavlova?

They are very similar! A classic meringue is typically crisp and dry all the way through. A pavlova , which is what this recipe creates, is a type of meringue that is baked in a way that creates a beautifully crisp and delicate outer shell, but a soft, sweet, and chewy marshmallow-like interior .

Holiday Meringue Wreath (A Showstopper Dessert!)

A festive and elegant dessert, this ‘Holiday Berry Meringue Wreath’ is a large, crisp pavlova-style meringue baked in the shape of a wreath. The meringue base is made from whipped egg whites and confectioners’ sugar, baked low and slow until dry and crisp. Just before serving, it’s topped with a layer of simple, unsweetened whipped cream, a homemade tart and sweet cranberry-raspberry sauce, fresh pomegranate seeds, and a scattering of fresh mint leaves, creating a showstopper for a holiday gathering.

Author: Grace

Ingredients

For the Wreath:
8 large egg whites, at room temperature
1 teaspoon cream of tartar
1/2 teaspoon fine salt
3 1/2 cups confectioners’ sugar
For the Topping:
One 10-ounce bag fresh or frozen cranberries
1/3 cup granulated sugar
Juice of 1/2 lemon
4 cups fresh raspberries
1/2 cup pomegranate seeds
Leaves from 1 bunch fresh mint
1 cup heavy cream

Instructions

Preheat the oven to 225°F. On a piece of parchment paper, trace a 12-inch circle and a 9-inch circle inside it to create a template for your wreath. Place the parchment on a baking sheet.
Make the Meringue: In the very clean bowl of a stand mixer, whisk the egg whites, cream of tartar, and salt on medium speed until foamy. Increase the speed to medium-high and beat until thick and opaque.
Gradually add the confectioners’ sugar, about 1/4 cup at a time, and continue to beat on high speed for 13 to 15 minutes, until stiff, shiny peaks form.
Form and Bake the Wreath: Following your template, drop dollops of the meringue onto the parchment paper to form two concentric rings, creating a wreath shape. Flatten the meringue slightly with the back of a spoon.
Bake for about 2 hours, until the meringue is dry and crisp. Turn off the oven and let the meringue cool completely in the oven or on a wire rack.
Prepare the Toppings: While the meringue cools, bring the cranberries, granulated sugar, and lemon juice to a simmer in a medium saucepan. Cook for about 10 minutes until the cranberries begin to burst. Set aside to cool completely. Once cooled, gently fold in the raspberries and pomegranate seeds.
In a separate medium bowl, whip the heavy cream until soft peaks form.
Assemble and Serve: Just before serving, spread the whipped cream over the cooled meringue wreath. Spoon the prepared cranberry-berry sauce over the whipped cream and sprinkle with fresh mint leaves.

Notes

This is a showstopper dessert that is naturally gluten-free.
It is crucial that the bowl and whisk for the egg whites are completely clean and free of any fat, otherwise the meringue will not whip up properly.
The meringue is baked at a very low temperature for a long time to dry it out rather than to ‘bake’ it in a traditional sense.
Assemble the wreath just before serving to prevent the whipped cream and fruit sauce from making the crisp meringue soggy.

Find it online: https://www.eatswithsoul.com/holiday-meringue-wreath/