Meringue Wreath

By nanarose

Ingredients

• 1 1
• tbsp.
• cornstarch
• 1 1/2 1 1/2
• c.
• superfine sugar
• 6 6
• large egg whites
• 1 1
• tsp.
• white vinegar
• 1 1
• tsp.
• pure vanilla extract
• 8 8
• oz.
• strawberries
• 1 1
• 6-oz. pkg. raspberries
• 6 -oz. pkg. raspberries
• 1 /2
• c.
• blueberries
• 2 2
• tbsp.
• granulated sugar
• 2 2
• tsp.
• lemon juice
• 1 1
• c.
• heavy cream
• Edible flowers, for serving ($22; melissas.com)

Details

Adapted from womansday.com

Preparation

Step 1

Heat oven to 275°F. Line a large

baking sheet with parchment paper.

Draw an 8-inch circle on the parchment,

then flip the paper over. In a medium bowl, combine the

cornstarch and superfine sugar. In a large clean bowl of an electric

mixer with the whisk attachment,

beat the egg whites and vinegar on

medium-high speed until foamy peaks

form, 1 to 2 minutes. Gradually add

the superfine sugar mixture, 1 tablespoon at

a time, beating for 1 minute between

additions, until the whites are stiff and

glossy. Add the vanilla and beat for 1 minute. Transfer mixture to a large

piping bag fitted with a large star tip. Use 4 small dabs of meringue to

stick the parchment to the baking

sheet. Using the circle as a guide, pipe

the meringue mixture into 8 nests,

each touching on two sides, all the

way around the circle. Use a large

spoon to create a divot in each one.

Pipe small stars between the nests Transfer to the oven and bake for1

hour 30 minutes. Turn off the oven and

let the wreath cool completely (do

not open the oven during this time), at

least 3 to 4 hours or up to overnight. Twenty minutes before serving,

toss the fruit with the granulated sugar

and lemon juice. Whip the cream until

soft peaks form. Fill each nest with

cream, then top with the fruit. Sprinkle

with edible flowers, if desired.