If you're looking for the perfect showstopping holiday dessert, look no further than this Meringue Wreath! A beautiful holiday pavlova with whipped cream and fresh berries.
Preheat the oven to 225°F and move a rack to the lower 1/3 of the oven.
Line a large baking sheet with parchment paper. Set aside.
In a stand mixer or large mixing bowl, beat the egg whites for 4-5 minutes or until white, frothy and starting to peak.
Slowly, add the sugar, continue beating until white and shiny.
While the whisk is moving, add the vanilla, vinegar and cornstarch, continue to beat for 2-3 minutes. Meringue should be stiff and shiny. Do not overbeat or it will start to lose its form.
Scoop about 1/3 cup into eight equal circles onto the parchment. Using the back of a spoon or the measuring cup, make a well in the center of each.
Bake for 2 hours, or until meringue is hard and very lightly browned.
Crack the oven and allow to cool fully.
Cranberry Topping:
While the merginue bakes, prepare the cranberry topping but combining the cranberries, orange juice, sugar, cornstarch, cinnamon, nutmeg and salt in a medium saucepan over medium heat.
Bring to a low simmer and stir until sugar is dissolved. Continue to cook until it is thick and coats the back of a spoon.
Remove from the heat and allow to cool fully.
Assembly:
When the meringue and cranberry sauce has cooled and you are ready to serve, arrange the meringue circles into a ring. Evenly spoon the whipped cream into each meringue well. Top with cranberry sauce. Dust with powdered sugar and garnish with mint or orange leaves.
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