Name: Clementine, cranberry & pistachio meringue wreath
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 10
Cuisine: Italian
Ingredients: 4 large egg whites; 200g caster sugar; 100g fresh or frozen cranberries; 75g caster sugar; 300ml pot double or whipping cream; 2 small clementines zested, then peeled and sliced; 2 tbsp orange liqueur (optional); 100g pistachios (slivered ones look nice, but use chopped if you can’t find them)

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Clementine, cranberry & pistachio meringue wreath

Clementine, cranberry & pistachio meringue wreath

Cassie Best

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Serves 10

More effort

Prep: 25 mins

Cook: 1 hr and 30 mins

A star rating of 4.6 out of 5.10 ratingsRate

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This stunning dinner party dessert makes a showstopping centrepiece - the individually portioned pieces make serving really simple

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

For the meringue

4 large egg whites
200g caster sugar

For the topping

100g fresh or frozen cranberries
75g caster sugar
300ml pot double or whipping cream
2 small clementines

zested, then peeled and sliced
2 tbsp orange liqueur

(optional)
100g pistachios

(slivered ones look nice, but use chopped if you can’t find them)

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Nutrition: per serving

kcal304
fat17g
saturates8g
carbs32g
sugars31g
fibre2g
protein4g
salt0.1g

Method

step 1

Heat oven to 140C/120C fan/gas 2 and cut a piece of baking parchment large enough to line your biggest baking sheet. Using a plate as a template, draw a circle roughly 28cm in diameter onto the parchment, then flip it over onto the baking sheet so the pencil marks don’t come into contact with the meringue.
step 2

Put the egg whites in a large, clean bowl and beat with an electric whisk until doubled in volume and holding soft peaks. Add the sugar 1 or 2 tbsp at a time, whisking continuously, until the meringue is stiff and shiny, and the sugar has been used up.
step 3

Dab a blob of meringue on each corner of the parchment to stick it to the baking sheet. Using the circle as a guide, spoon 10 mounds of meringue onto the parchment in a wreath shape. Create a little divot in the centre of each one with the back of a teaspoon. Bake for 1 hr 30 mins, then leave in the oven to cool completely (overnight if you can).
step 4

Put the cranberries and sugar in a saucepan and bring to a simmer. Turn up the heat and boil for 1-2 mins, until you have a sugary syrup, but the cranberries are still whole. Leave to cool completely.
step 5

When you’re ready to serve, place the meringue wreath on a large board or plate. Pour the cream into a bowl, and add the zest and liqueur, if using. Whip until the cream just holds soft peaks. Fill each meringue crevice with a spoonful of cream, then top with 1-2 slices of clementine and some cranberries. Drizzle some cranberry syrup and sprinkle generously with pistachios, then let everyone dive in.

RECIPE TIPS

GET AHEAD

You can make the meringue wreath up to 3 days before serving. Once cool, place on a tray lined with baking parchment and cover with cling film. The cranberries can also be cooked and stored in the fridge for 3 days.

Recipe from Good Food magazine, November 2015

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A star rating of 4.6 out of 5.10 ratings

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