"Who doesn’t love a fruity inspired meringue wreath?! 🍑
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This has to be the perfect summer evenings sharing pud! Simple to make, (just pile everything on!😬) easy to portion and always a crowd pleaser!
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Dollops of chewy meringue, smothered with lots of vanilla whipped cream and as much seasonal fruit as you can get your hands on! Edible flowers to finish! Beautiful......Done! ❤️💙"
Summer Meringue Wreath
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- Recipe Card
Prep time 20mins
Cook time 1hr 30mins
Recipe Card
ingredients
- 4 large egg whites
- 1 cup caster sugar
- 1 1/3 cup heavy cream, (whipped)
- 1 teaspoon vanilla extract
- 3 greengage, quartered
- 6 cape gooseberries, halved
- Strawberries, for topping as desired
- Blueberries, for topping as desired
- Pulp of one passionfruit
- Strawberry Coulis
- Edible Flowers, for garnishing (optional)
Method
Step 1
Preheat oven to 250°F
Step 2
Draw a circle on baking paper approximately 28cm in diameter and flip paper over and place on baking sheet.
Step 3
In a stand mixer with a whisk attachment, whip egg whites until soft peaks.
Step 4
Add sugar bit by bit and keep whisking until fully incorporated and meringue is shiny and stiff.
Step 5
Spoon 12 mounds around the circle and make an indent in each mound with the back of a spoon.
Step 6
Bake for 1hr 30mins and leave to cool.
Step 7
Once ready to eat, whip the double cream with the vanilla and place a dollop on each meringue. Top each one with fruit, and drizzle a little coulis here and there.
Step 8
Decorate with edible flowers.