Clementine, Cranberry and Pistachio Meringue Wreath

• large egg whites↗4
• granulated sugar↗200g g
• fresh or frozen cranberries100g g
• granulated sugar↗75g g
• double or whipping cream↗300ml ml
• small clementines↗2

  zest, then peeled and sliced

• orange liqueur↗2 tbsp

  (optional)

• pistachios↗100g g

  (thinly sliced look pretty, but you can use chopped if you can't find thinly sliced)

Step-by-step instructions

1. 1

   Preheat the oven to 140 °C/120 °C with convection/gas 2 and cut a sheet of parchment paper large enough to line your biggest tray. Using a plate as a template, draw a circle about 28 cm in diameter on the paper, then flip it onto the tray so the pencil lines don’t touch the meringue.

2. 2

   Place the egg whites in a large clean bowl and whisk with an electric beater until the volume doubles and soft peaks form. Add the sugar 1–2 tbsp at a time, continuing to whisk until the meringue becomes stiff and glossy and the sugar is fully dissolved.

3. 3

   Place a dab of meringue in each corner of the paper to attach it to the tray. Using the circle as a guide, pipe 10 meringue mounds onto the paper in a wreath shape. Create a small indentation in the center of each mound with the back of a teaspoon. Bake for 1 hour 30 minutes, then leave in the oven to cool completely (overnight if possible).

4. 4

   Put the cranberries and sugar in a saucepan and bring to a boil. Increase the heat and simmer 1–2 minutes until a sugar syrup forms but the cranberries stay whole. Let cool completely.

5. 5

   When ready to serve, place the meringue wreath on a large board or plate. Pour the cream into a bowl, add the zest and liqueur if using. Whisk until the cream holds soft peaks. Fill each meringue indentation with a spoonful of cream, then top with 1–2 slices of clementine and a few cranberries. Drizzle a little cranberry syrup and generously sprinkle pistachios, then let everyone enjoy.