Name: Holiday Berry Meringue Wreath
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: American
Ingredients: 4 large egg whites, room temperature; 1 cup granulated sugar; 1 tsp cornstarch; 1 tsp white vinegar or lemon juice; 1 tsp vanilla extract; 1 cup heavy whipping cream; 2 tbsp powdered sugar; 1 1/2 cups fresh berries (raspberries, strawberries, blueberries, blackberries); 1/4 cup pomegranate seeds (optional); Fresh mint leaves (optional, for garnish)

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Holiday Berry Meringue Wreath is one of the most beautiful and festive desserts I love making during the holiday season. Crisp on the outside, soft and marshmallowy on the inside, this elegant wreath-shaped meringue is topped with whipped cream and fresh berries for a stunning centerpiece that’s as delicious as it is eye-catching. Light, sweet, and fruity, it’s the perfect way to finish a special holiday meal.

Why You’ll Love This Recipe

I love how this dessert brings elegance without being overly complicated. The meringue looks delicate and impressive, but it’s actually simple to make with just a few pantry ingredients. The combination of crisp meringue, silky whipped cream, and tart-sweet berries makes every bite melt in my mouth. It’s naturally gluten-free, easy to customize, and always draws gasps when I bring it to the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Egg whites (room temperature)
Granulated sugar
Cornstarch
White vinegar or lemon juice
Vanilla extract
Heavy whipping cream
Powdered sugar (for sweetening the whipped cream)
Fresh berries (such as raspberries, strawberries, blueberries, and blackberries)
Pomegranate seeds (optional, for color and crunch)
Fresh mint leaves (optional, for garnish)

Directions

I preheat the oven and line a baking sheet with parchment paper, drawing a circle to guide the wreath shape.
I beat the egg whites until soft peaks form, then gradually add sugar while continuing to whip until the mixture is glossy and stiff.
I fold in cornstarch, vinegar, and vanilla to stabilize the meringue and add subtle flavor.
I spoon or pipe the meringue in a wreath shape on the parchment, creating little peaks or swirls for texture.
I bake the meringue at a low temperature until dry and crisp on the outside, then turn off the oven and let it cool completely inside with the door slightly ajar.
Once cooled, I whip the cream with powdered sugar and spread or pipe it over the meringue.
I top it with a mix of fresh berries, a sprinkle of pomegranate seeds, and mint for a festive finish.

Servings and timing

This wreath serves about 8 people and takes approximately 1 hour and 45 minutes to make, including baking and cooling time. The active prep takes about 20 minutes. It’s perfect for holiday dinners, brunches, or as a show-stopping centerpiece at a gathering.

Variations

I drizzle the top with raspberry coulis or melted white chocolate for extra indulgence.
For a wintry look, I dust the berries lightly with powdered sugar to mimic snow.
I use lemon or orange zest in the whipped cream for a citrusy brightness.
I sometimes shape individual mini wreaths for personal servings.
I replace the berries with stewed apples, pears, or cranberry compote for a seasonal twist.

storage/reheating

I make the meringue base a day ahead and store it in an airtight container at room temperature. Once topped with cream and fruit, I serve it within a few hours. Leftovers keep in the fridge for a day, though the meringue softens over time. I don’t reheat this dessert — it’s meant to be served chilled or at room temperature.

FAQs

How do I keep the meringue from cracking?

I cool it slowly in the oven with the door slightly open to prevent sudden temperature changes. A few cracks are normal and add character, but this helps minimize them.

Can I make the meringue ahead of time?

Yes, I bake the meringue base the night before and store it in a dry, airtight container. I wait to add cream and fruit until just before serving.

What kind of berries work best?

I use a mix of fresh raspberries, blueberries, blackberries, and sliced strawberries. They add color and tartness that balances the sweet meringue and cream.

Can I make this without a mixer?

A stand mixer or hand mixer makes the job much easier, but with enough elbow grease and time, I can whisk egg whites by hand. It just takes longer.

Is it okay if the meringue is a little chewy?

Yes, that’s part of the charm. I aim for a crisp shell and a soft, marshmallowy center — that chewy texture is a sign it’s just right.

Conclusion

The Holiday Berry Meringue Wreath is a magical dessert I look forward to making every season. It’s light, festive, and bursting with flavor, making it a perfect choice for celebrating with loved ones. With its snowy look, jewel-like berries, and cloud-like texture, it’s a treat that brings elegance and joy to any holiday table.

Holiday Berry Meringue Wreath

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The Holiday Berry Meringue Wreath is a festive, show-stopping dessert featuring a crisp, marshmallow-centered meringue wreath topped with fluffy whipped cream and vibrant fresh berries. It’s a light, elegant finale to any holiday meal.

Author: Mayaa
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes (includes cooling)
Yield: 8 servings
Category: Dessert
Method: Bake
Cuisine: American
Diet: Gluten Free

Ingredients

4 large egg whites, room temperature
1 cup granulated sugar
1 tsp cornstarch
1 tsp white vinegar or lemon juice
1 tsp vanilla extract
1 cup heavy whipping cream
2 tbsp powdered sugar
1 1/2 cups fresh berries (raspberries, strawberries, blueberries, blackberries)
1/4 cup pomegranate seeds (optional)
Fresh mint leaves (optional, for garnish)

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Instructions

Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a circle (about 8–9 inches in diameter) as a guide for the wreath.
In a clean bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, beating until glossy and stiff peaks form.
Gently fold in cornstarch, vinegar, and vanilla extract until just combined.
Spoon or pipe the meringue onto the parchment in a wreath shape, creating peaks or swirls for texture.
Bake for 1 hour. Turn off the oven and allow the meringue to cool completely inside the oven with the door slightly ajar to prevent cracking.
Once cooled, whip the cream with powdered sugar until soft peaks form. Spread or pipe over the meringue base.
Top with mixed fresh berries, pomegranate seeds, and mint leaves if desired. Serve immediately or within a few hours.

Notes

Cool the meringue slowly in the oven to prevent cracks.
Make the meringue base a day ahead and store in an airtight container at room temperature.
Add whipped cream and berries just before serving for best texture.
Dust berries with powdered sugar for a snowy effect.
Try drizzling with raspberry coulis or melted white chocolate for extra flair.