Whipping Up Holiday Magic: Christmas Meringue Wreath with Cranberry Curd

The holiday season brings with it a flurry of traditions, from decking the halls to gathering around the table with loved ones. Amidst the festive hustle and bustle, there’s one delightful tradition that stands out – indulging in delicious seasonal treats. This year, why not add a touch of elegance and creativity to your dessert table with a Christmas Meringue Wreath adorned with tangy Cranberry Curd?

Picture this: a delicate meringue wreath, perfectly crisp on the outside and irresistibly soft on the inside, adorned with swirls of vibrant cranberry curd, nestled amongst a dusting of powdered sugar snow. It’s a dessert that not only captivates the eyes but also tantalizes the taste buds with its harmonious blend of sweet and tart flavors.

Creating a meringue wreath may seem daunting at first, but fear not! With a bit of patience and precision, you’ll soon find yourself whipping up a dessert that’s as beautiful as it is delicious. The key to achieving that coveted light and airy texture lies in properly whipping the egg whites until they reach stiff peaks. It’s this airy structure that gives meringue its signature cloud-like consistency.

Once your meringue base is ready, it’s time to get creative with the cranberry curd. Cranberries, with their vibrant hue and tart flavor, are the perfect complement to the sweetness of the meringue. The curd adds a burst of color and tanginess that balances out the sweetness of the meringue, creating a harmonious flavor profile that’s sure to impress your holiday guests.

As you carefully pipe swirls of cranberry curd onto your meringue wreath, take a moment to admire the beauty of your creation. Each dollop of curd adds a pop of color, turning your dessert into a festive masterpiece worthy of any holiday gathering.

Finally, as you dust the finished wreath with a sprinkle of powdered sugar, you’ll be filled with a sense of satisfaction and pride. Not only have you created a stunning dessert, but you’ve also infused it with the spirit of the season, making it a truly memorable addition to your holiday table.

But perhaps the best part of all is the joy that comes from sharing your creation with others. As you gather with family and friends to enjoy the fruits of your labor, you’ll create cherished memories that will last a lifetime. After all, isn’t that what the holiday season is all about – coming together to celebrate love, laughter, and good food?

So this year, why not elevate your holiday dessert game with a Christmas Meringue Wreath with Cranberry Curd? It’s a dessert that’s as beautiful as it is delicious, and one that’s sure to leave a lasting impression on all who have the pleasure of indulging in it. Happy baking, and may your holidays be filled with sweetness and joy!

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Christmas Meringue Wreath with Cranberry Curd

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Ingredients
 

PAVLOVA:

  • 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

CRANBERRY CURD:

  • 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

Instructions
 

  • 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.

CRANBERRY CURD:

  • 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
Author: admin
Course: Dessert