7 egg whites
340g caster sugar (about 1 ½ cups + 2 tablespoons)
1 ½ teaspoons vinegar (can use lemon juice but I find vinegar more reliable)
400mls cream, whipped
2 teaspoons vanilla extract
Fruit – I used strawberries and thinly sliced mango
¼ cup almond flakes or anything else you like
1. Preheat oven to 130 C. Line a flat tray with baking paper. Draw a 28cm circle on the baking paper.
2. Make the meringue: Beat egg whites until soft peak stage. Add the sugar a tablespoon at a time, beating for about 20 seconds between each addition. It’s important to not rush this phase and to keep beating after all the sugar has been incorporated until it is stiff, glossy and the sugar has dissolved. At this point add the vinegar and beat for 1 minute more.
3. Assemble the wreath: Spoon out large tablespoons of meringue, arranging them to overlap slightly, around the drawn circle, leaving the inner area free. Aim for 12-14 large spoonfuls. Make an indent in each one with the back of the spoon as this is where the whipped cream will sit. Bake for 1.5 hours then leave in the oven to completely cool down. Do not open the oven or you risk the meringue cracking.
4. To serve: Whip the cream with the mascarpone and vanilla and spoon this into the little indents then creative with your toppings. I used thinly sliced mango and strawberries, some flaked almonds and some Christmassy cranberry and pistachio nougat. You could use lemon curd and candied orange, stonefruit and walnut, fresh cherries and dark chocolate…the options are endless!