I have a notebook brimming full of ideas for things I want to bake. In there, you will find lots of different bundt cake recipes- I seem to be slightly obsessed with anything beautifully round. This year I’ve added a collection of ideas for wreaths; you name it, it’s in there. From plaited bread wreaths with an oozy pot of camembert perched in the middle to plump little balls of Pan Au Chocolat nestled around a pot of melted white chocolate. First up though is this beautiful meringue wreath with nests full of tangy lemon curd, topped with whipped cream, fruit and the most gorgeous seasonal edible flowers.
I have a thing about edible flowers! They are one of my favourite ways to make a bake look super pretty, and I love the look on my guest’s faces when I tell them that they can eat everything on their plates, flowers and all. Some indulge, most don’t but either way there is nothing more beautiful than something you’ve created covered in delicate flowers and I could spend hours photographing them before they get gobbled up.
This meringue wreath really is a simple bake with very few ingredients but do take care to heed my advice as you follow along or you could end up with a broken wreath and that would make both you and me unhappy! If you don’t have any edible flowers on hand this will look just as nice covered with a few different fruits instead. You could even drizzle melted chocolate over the top if you wish. The possibilities are endless…
Ingredients for a Meringue Wreath
- 1 lemon wedge
- 150g egg whites
- 300g caster sugar
- Selection of fresh fruit
- double cream (whipped)
- Seasonal edible flowers (I buy mine from Maddocks Farm)
- Preheat the oven to 120°C/Gas mark 1/4-1/2.
- Take some non-stick baking paper and draw around something circular to make a template, a dinner plate is just the right size.
- Using a teacup or similar, draw 6 circles around the edge of the circle you’ve just drawn.
- Wipe the inside of a mixing bowl with a lemon wedge.
- Add egg whites to the mixing bowl and whisk until soft peaks form.
- Add the caster sugar a tablespoon at a time until the mixture is firm. Tip: you will know the meringue mixture is ready if it doesn’t feel grainy when you rub a little bit between your fingers.
- Transfer the mixture to a piping bag. I fitted mine with a star nozzle but it doesn’t really matter what nozzle you use, unless of course your piping skills are much better than mine and you want to do something very decorative!
- Pipe the circles first, these are your nests. Add an extra layer on the outer edge of the nests which will create a nice border for when you add the lemon curd later.
- Next, you need to fill the gaps in-between the nests.
- Bake in the oven at 120°C/Gas mark 1/4-1/2 for 2 hours. Tip: Your meringue is ready when it is crisp and hard to the touch, check it underneath by lifting one edge very gently. If the meringue is still gooey increase the cooking time in 5-minute increments until it’s dry to the touch.
- Once cooked, leave the meringue in the oven until the oven has completely cooled down.
- When cool, remove from the oven and peel away the baking paper. Tip: At this stage, make sure the meringue is completely cool before you attempt to peel off the baking paper. Do this step too early and your meringue will crack and break up.
- Fill each nest with lemon curd and top with whipped cream and fruit.
- Finally, decorate with edible flowers to your heart’s content.
- Enjoy the looks on your guest’s faces when they see your masterpiece!
Don’t forget to pin this to your recipe inspiration board.