Holiday Berry Meringue Wreath Recipes

CLEMENTINE, CRANBERRY & PISTACHIO MERINGUE WREATH

Steps:

• Heat oven to 140C/120C fan/gas 2 and cut a piece of baking parchment large enough to line your biggest baking sheet. Using a plate as a template, draw a circle roughly 28cm in diameter onto the parchment, then flip it over onto the baking sheet so the pencil marks don't come into contact with the meringue.
• Put the egg whites in a large, clean bowl and beat with an electric whisk until doubled in volume and holding soft peaks. Add the sugar 1 or 2 tbsp at a time, whisking continuously, until the meringue is stiff and shiny, and the sugar has been used up.
• Dab a blob of meringue on each corner of the parchment to stick it to the baking sheet. Using the circle as a guide, spoon 10 mounds of meringue onto the parchment in a wreath shape. Create a little divot in the centre of each one with the back of a teaspoon. Bake for 1 hr 30 mins, then leave in the oven to cool completely (overnight if you can).
• Put the cranberries and sugar in a saucepan and bring to a simmer. Turn up the heat and boil for 1-2 mins, until you have a sugary syrup, but the cranberries are still whole. Leave to cool completely.
• When you're ready to serve, place the meringue wreath on a large board or plate. Pour the cream into a bowl, and add the zest and liqueur, if using. Whip until the cream just holds soft peaks. Fill each meringue crevice with a spoonful of cream, then top with 1-2 slices of clementine and some cranberries. Drizzle some cranberry syrup and sprinkle generously with pistachios, then let everyone dive in.

PAVLOVA WREATH

Steps:

• Preheat oven to 250 degrees. Trace a 10-inch-diameter circle on a piece of parchment with a pencil. Trace a 5 1/2-inch-diameter circle in center of larger circle. Place on a baking sheet, tracing-side down.
• Whisk egg whites on medium-high speed until soft peaks form. Gradually add 1 1/2 cups sugar, beating until stiff peaks form. Beat in vinegar, cornstarch, and vanilla.
• Transfer mixture to a large piping bag fitted with a large plain tip (such as Ateco #808). Pipe 10 evenly spaced mounds (each about 2 1/4 inches in diameter and 2 inches high) onto parchment in a circle, using traced ring as a guide. With the back of a spoon, create a hollow in each mound. Bake until ring easily lifts off parchment, about 1 hour, 10 minutes. Turn off heat; let stand in oven 1 hour.
• Meanwhile, in a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil. Add cranberries; return to a boil, then reduce heat and simmer 2 minutes. Let cool in liquid. Drain cranberries and transfer to a wire rack; let dry 30 minutes. Roll 3 tablespoons of individual berries in sugar to coat.
• To serve, whisk skyr with heavy cream and remaining 1 tablespoon sugar until silky; divide among hollows in pavlovas. Garnish with sugared and unsugared cranberries, pomegranate arils, currants, and mint.