Meringue wreath

Total time: 2hr 10m
Preparation Time: 30m

For 10 piece

Nutritional Information

Contains 206 Kcal, 3g Protein, 25g Carbohydrates, 10g Fat


  • Wreath
  • 3 fresh egg white
  • 3 pinches salt
  • 150 g finest sugar
  • Raspberry mascarpone
  • 100 g frozen raspberries, slightly defrosted
  • 30 g finest sugar
  • 100 g Mascarpone
  • Decoration
  • 100 g chocolate, shaved
  • 40 g hazelnuts (shelled hazelnuts or Piedmont hazelnuts), coarsely chopped

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  • Wreath

    Beat the egg whites with the salt until stiff, add half of the sugar and continue to beat until the mixture turns glossy. Add the remainder of the sugar, continue to beat until the mixture becomes very stiff. Transfer the mixture to a piping bag with a serrated nozzle (approx. 16 mm in diameter). On a tray lined with baking paper, pipe 10 nests in a wreath shape, ensuring that the nests barely touch.
  • To dry

    Bake for approx. 10 mins. in the lower half of an oven preheated to 150°C. Reduce the heat to 120°C and allow the meringues to dry out for approx. 1 hr. Then switch the oven off and leave the wreath to cool.
  • Raspberry mascarpone

    Puree the raspberries with the sugar, add the mascarpone, stir until a smooth, creamy texture is achieved. Fill the nests with the raspberry cream.
  • Decoration

    Decorate the wreath with chocolate and nuts.
  • Tip:

    Instead of chocolate shavings, top the wreath with chocolate eggs.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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