Clementine, cranberry & pistachio meringue wreath

Clementine, cranberry & pistachio meringue wreath

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(1 ratings)

Prep: 25 mins Cook: 1 hr, 30 mins

More effort

Serves 10
This stunning dinner party dessert makes a showstopping centrepiece - the individually portioned pieces make serving really simple

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal304
  • fat17g
  • saturates8g
  • carbs32g
  • sugars31g
  • fibre2g
  • protein4g
  • salt0.1g
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Ingredients

    For the meringue

    • 4 large egg whites
    • 200g caster sugar

    For the topping

    • 100g fresh or frozen cranberries
      Cranberries

      Cranberry

      A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

    • 75g caster sugar
    • 300ml pot double or whipping cream
    • 2 small clementines, zested, then peeled and sliced
      Clementines

      Clementine

      kleh-men-tyne

      The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

    • 2 tbsp orange liqueur (optional)
    • 100g pistachios (slivered ones look nice, but use chopped if you can’t find them)

    Method

    1. Heat oven to 140C/120C fan/gas 2 and cut a piece of baking parchment large enough to line your biggest baking sheet. Using a plate as a template, draw a circle roughly 28cm in diameter onto the parchment, then flip it over onto the baking sheet so the pencil marks don’t come into contact with the meringue.

    2. Put the egg whites in a large, clean bowl and beat with an electric whisk until doubled in volume and holding soft peaks. Add the sugar 1 or 2 tbsp at a time, whisking continuously, until the meringue is stiff and shiny, and the sugar has been used up.

    3. Dab a blob of meringue on each corner of the parchment to stick it to the baking sheet. Using the circle as a guide, spoon 10 mounds of meringue onto the parchment in a wreath shape. Create a little divot in the centre of each one with the back of a teaspoon. Bake for 1 hr 30 mins, then leave in the oven to cool completely (overnight if you can).

    4. Put the cranberries and sugar in a saucepan and bring to a simmer. Turn up the heat and boil for 1-2 mins, until you have a sugary syrup, but the cranberries are still whole. Leave to cool completely.

    5. When you’re ready to serve, place the meringue wreath on a large board or plate. Pour the cream into a bowl, and add the zest and liqueur, if using. Whip until the cream just holds soft peaks. Fill each meringue crevice with a spoonful of cream, then top with 1-2 slices of clementine and some cranberries. Drizzle some cranberry syrup and sprinkle generously with pistachios, then let everyone dive in.

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    Comments, questions and tips

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    annalysutton
    6th Dec, 2017
    I won a competition with it! Perfectly chewy meringue!
    lesleymccorry
    21st Dec, 2016
    5.05
    Made this last Christmas and plan to do again this year. Lovely meringue. I deviated with the topping as I knew what my crowd would like but u could put anything in top. Easy to divide
    Kay Bradford
    15th Dec, 2016
    Made this for a recent dinner party...so easy! I didn't bother making meringue as I am useless at them haha, but bought ready made meringue nests instead then continued with the rest of the recipe...delicious, looked lovely and festive, quick and easy, and so light at the end of a meal
    Sally West
    25th Jan, 2016
    This was a real hit at a Boxing Day party and so pretty. Everyone was very impressed ! Easy to take individual portions. Will make it again with seasonal fruit Etc.
    corrie
    2nd Jan, 2016
    Easy, delicious and stunning. We had no pistachios, used walnuts instead.
    hilaryys
    29th Dec, 2015
    I agree with zolington - a real crowd pleaser! So pretty and a delicious combination of flavours. I wasn't sure whether the meringues should touch each other in cooking or not - it might have made it easier to just cook them separately but I joined mine up in the end but only just so that it was still easy to serve.
    zolington
    21st Dec, 2015
    I love this recipe! I've made it three times since the issue came out last month because it's easy, it's delicious, it's seasonal, it's a crowd pleaser, and it's the most beautiful dessert I have ever made!
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