Maria Provenzano has a sweet cranberry meringue wreath dessert that is light as air.
Holiday Cranberry Meringue Wreath
Holiday Cranberry Meringue Wreath - Home & Family
- 6 large egg whites, room temperature
- Pinch of salt (about 1/8 teaspoon)
- 2 cups baker’s sugar (aka extra fine sugar)
- 1 teaspoon white wine vinegar (lemon juice or white vinegar can also be used)
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
SUGARED ROSEMARY AND CRANBERRIES:
- ½ Cup granulated sugar
- ½ cup water
- 1 cup fresh cranberries
- Fresh rosemary sprigs
- 1 cup granulated, cane or sparkling sugar for coating
- 12 oz fresh cranberries (frozen can work as well)
- 3/4 cup water
- 3 egg yolks, room temperature
- 1 whole egg, room temperature
- 1/2 cup sugar
- 1/4 cup brown sugar
- 4 tablespoons unsalted butter cut into small cubes
- 1/2 teaspoon vanilla extract
- Fresh orange zest; optional
- Preheat oven to 250 degrees.
- Trace a 10-inch-diameter circle on a piece of parchment paper with a pencil and place the parchment onto a baking sheet, traced-side down. This will be your template to follow for your wreath.
- Whisk egg whites with a pinch of salt on medium-high speed in a stand mixer (or hand mixer) until soft peaks form.
- Gradually add 1 1/2 cups sugar, beating until stiff peaks form and the sugar has dissolved when you run the mixture between two fingers.
- Beat in vinegar, cornstarch, and vanilla.
- Transfer mixture to a large piping bag fitted with a large plain tip and pipe evenly spaced mounds (roughly 2 inches in diameter and 2 inches high) onto the parchment with the pre-traced circle.
- With the back of a spoon, create a hollow in each mound to create a space to be filled once it’s baked.
- Bake until ring easily lifts off parchment, about 1 hour, 10 minutes. Turn off heat; let stand in oven for about 1 hour with the oven door cracked open.
- Once it is cooled, spoon a dollop of the cranberry curd and fresh whipped cream
- Garnish with sugared cranberries and sugared rosemary and/or unsugared cranberries and rosemary
SUGARED ROSEMARY AND CRANBERRIES:
- Place ½ cup granulated sugar and ½ cup water in a small saucepan over medium-high heat.
- Cook while stirring until sugar dissolves and mixture begins to boil.
- Remove from heat and add a handful of cranberries (about 1/2 cup).
- Allow berries to sit for 4-5 minutes in the sugar water mixture.
- Using a slotted spoon, remove cranberries from the saucepan and place them on a baking rack or parchment paper for about 10 minutes.
- Repeat with additional cranberries.
- Repeat with the rosemary sprigs.
- Place 1 heaping cup of granulated sugar or sparkling sugar in a small bowl.
- Add a few cranberries at a time and use fingers or a small spoon to gently roll in the sugar to coat completely.
- Place on a clean baking rack to dry.
- Repeat with remaining cranberries and rosemary sprigs.
Allow them to dry at room temperature for one hour.
- Combine the cranberries and water in a small saucepan over medium heat
- Cook until the cranberries pop and the liquid bubbles
- Use a spatula to smash and break up the berries
- Once the berries have all popped, remove from heat
- Press the cranberries through a strainer into another bowl
- Be sure to scrape all of the puree on the underside of the strainer into the bowl as well
- Pour the cranberry puree back into the saucepan and set aside for a moment
- Whisk the egg yolks and egg together until combined
- While whisking, pour in the sugars and whisk until lighter in color
- Whisk a small amount of the cranberry puree into the egg mixture to temper the eggs
- Add the egg mixture to the cranberry puree in the saucepan, and continue whisking until well incorporated
- Place over medium heat, whisking constantly, until the mixture thickens and can coat the back of a wooden spoon, about 8-10 minutes
- Remove the pan from the heat, and stir in the butter, one tablespoon at a time.
- Strain, again, into a bowl to remove any lumps that may have been created
- Cover surface with plastic wrap and chill in the refrigerator for at least one hour or pour into glass jars and allow to cool, then refrigerate