• 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