Everyone’s ovens are slightly different. Make the temperature a little lower and adjust accordingly if your meringues tend to brown. The meringue part of this can be made ahead of time and stored in an airtight container ready to assemble on the day.
MERINGUE WREATH RECIPE
Makes 1
4 egg whites
1 cup caster sugar
1 tsp each of vinegar, cornflour, vanilla
300ml cream
½ cup finely chopped pistachios
1 cup fresh raspberries
1. Preheat an oven to 150C. Line a baking tray with paper. Draw a 20cm diameter circle on the paper to help make the wreath shape.
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3. Place into the oven for 1 hour, then turn it off and let them cool while still in the oven. Store in an airtight container.
4. To serve, place the wreath on to a platter, then spread with half the cream. Place some on top of the wreath and stick any other meringues together with the remainder. Sprinkle over the pistachios and dot around the raspberries.
