Clementine, cranberry & pistachio meringue wreath

Clementine, cranberry & pistachio meringue wreath

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 10

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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal304
fat17g
saturates8g
carbs32g
sugars31g
fibre2g
protein4g
salt0.1g
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Ingredients

For the meringue

For the topping

Method

  • STEP 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.

  • STEP 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.

  • STEP 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).

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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You can make the meringue wreath up to 3 days before serving. Once cool, place on a tray lined with baking parchment and cover with cling film. The cranberries can also be cooked and stored in the fridge for 3 days.

Goes well with

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    Rating: 5 out of 5.5 ratings
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