Ingredients:

  • 6 Large Egg Whites (approx. 200g), room temperature
  • 1.5 cups (300g) Superfine Caster Sugar
  • 2 tsp Cornstarch
  • 1 tsp White Vinegar
  • 1 tsp Pure Vanilla Extract
  • 1.5 cups (360ml) Heavy Whipping Cream, cold
  • 0.5 cup (120ml) Lemon Curd
  • 2 tbsp Powdered Sugar
  • 1 cup Fresh Cranberries
  • 0.5 cup Granulated Sugar
  • Fresh Mint Leaves

Instructions:

  1. Set your oven to 250°F (120°C). Trace a 10 inch circle on parchment paper, then flip it over so the ink doesn't touch the food. This gives you a perfect guide for the wreath shape.
  2. Beat the 6 egg whites in a clean bowl until soft peaks form. Cook 3 mins until the mixture looks like sea foam.
  3. Gradually add the 300g caster sugar, one tablespoon at a time, while whisking on high. Whisk 8-10 mins until the mixture is glossy and you can't feel any grit between your fingers.
  4. Gently fold in the 2 tsp cornstarch, 1 tsp vinegar, and 1 tsp vanilla using a spatula.
  5. Spoon the meringue onto the parchment circle in large mounds to form a ring. Shape until it looks like a thick, snowy donut.
  6. Place in the oven and immediately turn the heat down to 200°F (100°C). Bake for 90 minutes. Cook until the outside is firm and dry to the touch.
  7. Turn the oven off and leave the wreath inside with the door closed for at least 3 hours. This prevents the meringue from cracking due to sudden temp changes.
  8. Whip the 360ml heavy cream with 2 tbsp powdered sugar until stiff peaks form. Whisk until velvety and thick.
  9. Roll damp cranberries in the 0.5 cup granulated sugar. Wait 10 mins until they look frosted and sparkling.
  10. Spread lemon curd over the meringue, pile on the whipped cream, and top with cranberries and mint. Assemble just before serving to keep the base crisp.