Celebrate the festive season with this Christmas meringue wreath and then make it your own by topping it with your favourite treats, including gingerbread and candy canes.
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To make raspberry coulis, combine raspberries and icing sugar in a small saucepan over medium heat. Cook, stirring, for 5 mins or until raspberries collapse and mixture thickens. Carefully strain through a fine sieve into a small bowl, reserving solids for another use. Cover and place in the fridge to chill.
To make the gingerbread shapes, preheat oven to 180°C. Line a large baking tray with baking paper. Combine the butter, sugar and golden syrup in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until sugar dissolves. Set aside for 30 mins to cool. Transfer butter mixture to a large bowl. Add egg, flour, ginger and mixed spice and stir until a dough forms. Shape into a disc. Cover and place in the fridge for 30 mins or until firm.
Roll dough out on a lightly floured surface to a 3mm-thick disc. Cut out stars, trees or gingerbread people and place on lined tray. Bake for 12-15 mins or until golden. Set aside to cool.
To make the meringue Christmas trees, reduce oven to 100°C. Line a large baking tray with baking paper. Use an electric mixer to whisk egg whites in a clean large bowl until soft peaks form. Gradually add sugar, 1 tbs at a time, whisking after each addition until sugar dissolves. Add food colouring and whisk until combined. Divide into 3 portions.
Divide the meringue mixture evenly among 3 piping bags fitted with 2cm, 1cm and 5mm fluted nozzles. Use the large nozzle to pipe tree bases over the lined tray. Use the medium nozzle to pipe on top of the tree bases. Use the small nozzle to pipe the tree tops. Top with sprinkles. Bake for 1 hour or until dry to the touch. Turn the oven off. Leave the meringue trees in the oven, with door ajar, for 1 hour to cool.
Place meringue wreath on a platter. Use an electric mixer to whisk cream and icing sugar in a medium bowl until soft peaks form. Add raspberry coulis and fold to marble. Spoon over the wreath. Top with the gingerbread, meringues, candy canes, raspberries and strawberry. Dust with the icing sugar to serve.
COOK. STORE. SAVE.
Use it up: Add the raspberry solids to smoothies and punch or cocktail mixes.
Plan ahead: Meringues and gingerbread last 1-2 weeks when kept in an airtight container in a cool, dry place. Make them in advance so all you have left to do is whip up the raspberry cream and add your toppings.
Celebrate the festive season with this Christmas meringue wreath and then make it your own by topping it with your favourite treats, including gingerbread and candy canes.
To make raspberry coulis, combine raspberries and icing sugar in a small saucepan over medium heat. Cook, stirring, for 5 mins or until raspberries collapse and mixture thickens. Carefully strain through a fine sieve into a small bowl, reserving solids for another use. Cover and place in the fridge to chill.
To make the gingerbread shapes, preheat oven to 180°C. Line a large baking tray with baking paper. Combine the butter, sugar and golden syrup in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until sugar dissolves. Set aside for 30 mins to cool. Transfer butter mixture to a large bowl. Add egg, flour, ginger and mixed spice and stir until a dough forms. Shape into a disc. Cover and place in the fridge for 30 mins or until firm.
Roll dough out on a lightly floured surface to a 3mm-thick disc. Cut out stars, trees or gingerbread people and place on lined tray. Bake for 12-15 mins or until golden. Set aside to cool.
To make the meringue Christmas trees, reduce oven to 100°C. Line a large baking tray with baking paper. Use an electric mixer to whisk egg whites in a clean large bowl until soft peaks form. Gradually add sugar, 1 tbs at a time, whisking after each addition until sugar dissolves. Add food colouring and whisk until combined. Divide into 3 portions.
Divide the meringue mixture evenly among 3 piping bags fitted with 2cm, 1cm and 5mm fluted nozzles. Use the large nozzle to pipe tree bases over the lined tray. Use the medium nozzle to pipe on top of the tree bases. Use the small nozzle to pipe the tree tops. Top with sprinkles. Bake for 1 hour or until dry to the touch. Turn the oven off. Leave the meringue trees in the oven, with door ajar, for 1 hour to cool.
Place meringue wreath on a platter. Use an electric mixer to whisk cream and icing sugar in a medium bowl until soft peaks form. Add raspberry coulis and fold to marble. Spoon over the wreath. Top with the gingerbread, meringues, candy canes, raspberries and strawberry. Dust with the icing sugar to serve.