IN Great Taste

by Yvette Zuniga Jemison

Celebrate Spring with Meringue Wreaths

SPRING IS HERE with many festive opportunities to serve a meringue wreath. This edible wreath is almost too pretty to eat, and it doubles as an eye-catching centerpiece. The meringue is delicate and crispy with speckles of chocolate shavings. A piping bag fit with a star tip makes it easy to create the individually portioned rings that form the wreath. You’ll find that the puffed portions can be individual nests, which make it easy to garnish and serve. Get creative and arrange fresh flowers, hard candies or berries into your meringue to celebrate any occasion this spring.

Meringue Wreath and Nests

Servings: Makes 12 nests or one large wreath

6 egg whites

2 teaspoons cornstarch

1/8 teaspoon kosher salt

1 cup granulated sugar

1 cup powdered sugar

2 Tablespoons unsweetened cocoa powder

2 ounces dark chocolate, chopped into thin chips

Special equipment: parchment, piping bag fitted with extra-large star tip

1. Preheat oven to 275°F. Line a baking sheet with parchment. For the wreath, trace an 8-inch circle in pencil on the parchment and place the tracing side down. For the nests, line two baking sheets with parchment. 2. In a large bowl, whisk the egg whites, cornstarch and salt on medium speed until frothy, 1-2 minutes. 3. While beating the egg whites, slowly add the granulated sugar and beat on medium-high speed until soft peaks form, 5-7 minutes. Slowly add the powdered sugar and beat on high speed until glossy and stiff peaks form, about 5 minutes. 4. Fold the cocoa powder and chocolate into the egg whites to create chocolate streaks. Use only 3-4 strokes when folding. 5. Spoon meringue into a piping bag fitted with an extra-large star tip. Attach the parchment to the baking sheet by piping a small dot of meringue on each corner of the baking sheet and set the parchment directly onto the dots. Press gently to attach. 6. For the wreath, use the 8-inch circle on the parchment as a guide. Along the outer edges of traced ring, pipe 9 evenly spaced rings onto the parchment (each about 2½ inches in diameter), lightly touching each other. Use any leftover meringue to make mini nests.

For the nests, simply pipe 2½ inch circles onto the parchment about 2 inches apart on the two lined baking sheets. 7. Bake until dry and firm, 1-1½ hours. Let cool completely. 8. Gently slide a spatula under the wreath to loosen from parchment. Using two large spatulas transfer the wreath to a serving platter. Individual nests can be transferred to a serving platter. Decorate with fresh flowers and spring-colored candies. If serving with cut or sliced berries that release juices, add berries right before serving. If serving with whole berries that don’t release juices, fill an hour before serving.

We’d like to see which recipe you’ve made, so share with us on Instagram @insidenorthside and @y_delicacies.