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)
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.