Christmas Meringue Wreath Cake with SugarVeil®

I feel like I’ve said it million times : I love meringue.

Today I’m going to show you how to make beautiful and delicious Meringue Wreath Dessert. It’s perfect for holidays. Not only it’s delicious, filled with whipped cream light as snow. I also paired with fresh raspberries. Such a great flavor combination, you’d think it can’t get any better. But it can.

It looked rather plain on its own so I beautified it with edible lace. Meringue wreath adorned with edible SugarVeil® lace decorations is so much more festive and Christmasy. Wouldn’t you say?

To make SugarVeil® decorations you need:

STEP BY STEP VIDEO TUTORIAL

SugarVeil® Icing

SugarVeil® Mats : Leaf toppers, Doily and Brooch

SugarVeil® Fin Tool and Spreader ,spatula, damp towel, damp paper towel, corn starch, clean food only pastry brush (not silicone one)

I made small pouches with cheese cloth to store corn starch. I used a rubber band to close them up and if needed I refilled
them by simply removing the rubber band and filling them with more starch.

Sky Blue Food Coloring, you only need a touch, don’t use too much

Luster Dust – pearl, silver and blue

White Candy Melts

Small Star Cutter

New SugarVeil® line is now available at Michaels Craft Store.

Watch me how I make this pretty bow, directions are in my video.

Meringue Layers (makes 2 layers, one of which has also piped leaves on the top, if you have soem leftover use it to make meringue cookies)

6egg whites, room temperature
1 cup granulated sugar
1 1/2 tbl cornstarch
1tsp vanilla extract
pinch of salt
parchment paper
cookie sheet
Large Star Piping tip
Large Leaf Piping Tip l

Preheat oven to 200-230F. Onto the parchment paper, trace the wreath shape with a pencil or pen.

Flip the parchment and position it onto the cookie sheet. Set aside

Make sure the bowl of your mixer is grease free. Wipe it dry with white distilled vinegar if needed.

Add egg whites into the clean bowl, add a pinch of salt and granulated sugar, heat the egg whites over a bowl of simmering water. Once all the sugar is dissolved, remove the bowl from the heat and beat egg whites on high, until
soft peaks are formed, add corn starch and vanilla extract.

Fit the pastry bag with large star pastry tip, fill the bag with meringue.

Pipe the meringue onto the prepared parchment paper, pipe 2 donut shapes, following the pattern, just as shown in the video.

To make the top layer : swap out the star tip for a leaf tip and pipe holly leaves on one wreath shape.

Bake at 200-230F for 3-4 hours. Turn off the oven and let the meringue layers in the oven until it cools down completely.

If not using the same day, store meringue layers between layers of wax paper, in a large airtight container with a bowl or raw rice.

Fill the layers with whipped cream filling and fresh raspberries or use other filling you prefer.

Decorate the top layer with fresh raspberries and beautiful SugarVeil® lace decorations.

Cake is best served on the day it is filled.

Decorations and meringue layers can be made ahead, stored in an airtight container.

Decorations can be made at least a week ahead, and meringue layers for up to 3-4 days ahead.

Whipped Cream Filling
2 cups heavy whipping cream
1 cup plain, non-fat Greek Yogurt
1/4 cup powdered sugar
1/4 cup finely shaved chocolate
1tsp vanilla extract or vanilla bean

Beat whipping cream until soft peaks are formed, add powdered sugar and vanilla and beat until stiff peaks are formed. Don’t over beat or it will turn to butter. Soften texture of Greek yogurt by folding in some of the whipped cream first and then then add the yogurt and fold it into the remaining whipped cream. Gently fold in shaved chocolate if using. If you prefer sweeter filling use more sugar.

Pipe the filling onto the bottom meringue layer, fill with raspberries and top with more filling and gently place the top meringue layer onto the top. Press slightly to secure it in place.

Decorate with SugarVeil lace and fresh raspberries filled with chocolate ganache or melted, slightly thickened chocolate.