Ingredients
Equipment
Method
Preparation Steps
- Preheat the oven and line baking sheets with parchment paper.
- In a clean mixing bowl, whip egg whites until soft peaks form.
- Gradually add caster sugar while continuing to whip until stiff peaks form.
- Gently fold in cornstarch, white vinegar, and vanilla extract.
- Pipe the meringue onto the prepared baking sheets in the shape of wreaths.
- Bake the meringues at a low temperature until they are dry.
Cream Preparation
- In another bowl, whip the heavy cream until soft peaks form.
- Fold in mascarpone cheese, powdered sugar, and vanilla extract until well combined.
- Add natural green food coloring to the cream mixture until the desired color is reached.
Assembly
- Once the meringues are cooled, spread the cream mixture on top.
- Decorate the wreaths with strawberries, raspberries, sugared cranberries, pomegranate, and rosemary sprigs.
- Dust with powdered sugar before serving.
Nutrition
Notes
Store the meringue wreaths in an airtight container at room temperature to keep them crisp. Refrigerate any leftover cream mixture separately and use it within a couple of days for the best taste.