Ingredients

3 large egg whites (room temperature)

3/4 cup caster sugar (superfine sugar)

1 teaspoon cornstarch

1/2 teaspoon white vinegar

1 teaspoon vanilla extract

1 1/2 cups Shamrock Farms Heavy Whipping Cream, very cold

1/2 cup mascarpone cheese, room temperature

1/3 cup powdered sugar

1/2 teaspoon vanilla extract

2-3 drops natural green food coloring

Strawberries

Raspberries

Sugared cranberries

Pomegranate seeds

Rosemary sprigs

Powdered sugar (for dusting)

Instructions

Step 1: Preheat your oven to 225˚F (110˚C) and line a large baking sheet with parchment paper to prevent sticking.

Step 2: Add the room temperature egg whites to the bowl of a stand mixer and beat on medium speed for 1 minute until foamy.

Step 3: Increase the mixer speed to high, then add the caster sugar one spoonful at a time, pausing between additions. Beat for about 8 minutes until the meringue is glossy and forms stiff peaks.

Step 4: Add the cornstarch, white vinegar, and vanilla extract, then beat for another 30 seconds just to combine.

Step 5: Use a small amount of meringue to stick the parchment paper corners to the baking sheet. Using a round piping tip, pipe 2-inch meringue circles spaced 1 inch apart on the parchment.

Step 6: Use a small spoon to create an indentation in the center of each circle to hold the cream topping.

Step 7: Bake the meringue circles for 60-75 minutes until dry to the touch.

Step 8: Turn off the oven and leave the meringues inside to cool completely for 2 hours to prevent cracking.

Step 9: In a cold bowl, beat the heavy whipping cream, mascarpone cheese, powdered sugar, vanilla extract, and green food coloring at medium speed for 1-2 minutes until soft peaks form.

Step 10: Arrange the cooled meringue circles in a wreath shape on a serving platter.

Step 11: Pipe the whipped cream onto each meringue using a larger tip to fill the center and a smaller tip for the gaps and decoration.

Step 12: Decorate the wreath with fresh strawberries, raspberries, sugared cranberries, pomegranate seeds, and rosemary sprigs.

Step 13: Just before serving, dust the wreath with powdered sugar for a snowy effect.

Tips & Variations

Ensure egg whites are at room temperature for better volume when whipping the meringue.

Use a stand mixer or hand mixer with a clean, grease-free bowl to achieve the best meringue peaks.

Try adding a hint of lemon zest to the mascarpone whipped cream for a fresh twist.

For a different look, substitute green food coloring with red or omit it for classic white cream.

Use different seasonal fruits or edible flowers to customize decoration.

Storage

Store any leftover meringue wreath components separately in airtight containers. The meringue circles keep best when stored in a cool, dry place for up to 3 days but can become soft if refrigerated. The mascarpone whipped cream should be refrigerated and used within 24 hours. Assemble just before serving for the best texture.

FAQs

Can I make the meringue wreath in advance?

Yes, you can bake and cool the meringue circles up to 2 days ahead and store them in an airtight container. However, assemble the wreath and add whipped cream and garnish just before serving to keep the meringue crisp.

What can I use if I don’t have mascarpone cheese?

You can substitute mascarpone with cream cheese softened to room temperature, mixed with a little heavy cream for a similar texture and flavor, though the taste will be slightly tangier.