• 150g caster sugar • 4 egg whites (at room temperature) • 1 tsp. vanilla extract • Raspberries, strawberries, mint leaves and icing sugar, to decorate • Red ribbon • Freshly whipped cream, to serve
Serves: 6-8 people
Cover a large flat baking tray with parchment paper.
Preheat your oven to 180ºC
In a clean bowl, beat the egg whites with an electric mixer on medium speed until stiff peaks form
Start to add the sugar, 1 tablespoon at a time; beating for 5 to 7 minutes on medium speed or until stiff glossy peaks form and the sugar is dissolved.
Add in your vanilla and give the mixture one last mix
Start to place generous scoops of the meringue mixture onto the parchment paper, and make a circular shape, continue until you have a full circle of meringue
Place the meringue wreath in your preheated oven and cook for 10 minutes, and then turn off the oven.
Let the meringue dry in the oven, with the door closed, for 1 hour until dry and crisp on the outside but still light in colour (using this method they will still be slightly gooey and marshmallowy in the centre)
Remove from the oven and leave the meringue to cool on the baking tray
Gently remove the meringue and place on a cake stand/serving plate.
Decorate the meringue with fresh berries and mint and dust with icing sugar.