The very best Delicious Chewy Meringue Wreath!

This is an insanely good ending to a wonderful get-together and one of our absolute favorite desserts. You can make the Meringue Wreath the day before, but fill it with cream and berries just before serving, so it retains its crunchiness on the outside and the wonderful chewy texture on the inside.

To make the wreath look extra good we have used an open star piping tip 15mm.

This dessert of course tastes heavenly with seasonal fresh berries, but is also really delicious with e.g. figs, grated chocolate or rhubarb compote. Either way, this dessert will bring happiness all around the table.

Bon appetite!

Guide

You will need:

• 200 g egg whites (about 6)
• 440 g icing sugar (about 7,5dl)
• 1 tsp. lemon juice
• 50 g dark chocolate, 70%
• 50 g almond flakes, lightly roasted
• Blueberries
• Blackberries
• 500 ml heavy cream
• 1 tsp. vanilla sugar 

How to:

  1. Beat eggs, sugar and lemon juice in a steel or glass bowl over a water bath until the temperature reaches 62 degrees and all sugar crystals are dissolved.
  2. Remove from the heat and whisk until the meringue has cooled down.
  3. Melt the chocolate over a water bath and add to the meringue batter. Stir gently a few times so that stripes are formed in the meringue.
  4. Fill the mass into a piping bag and make a wreath of small round “bird’s nests” that are adjacent to each other.
  5. Bake in the middle of the oven at 150 C / 300 F for about 45-60 min. Let cool.
  6. Add vanilla sugar to the heavy cream and whip until light and fluffy.
  7. Put a dab of whipped cream in each meringue hole. Decorate with blueberries, blackberries and roasted almond flakes.