Holiday Pavlova Wreath

• Vegetarian
• Gluten free

• Refrigerated

  • 8 Egg whites, large

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 3 tbsp Cornstarch
  • 2 1/2 cups Granulated sugar
  • 1 tbsp Vanilla extract

• Dairy

  • 2 cups Heavy whipping cream

Found on shewearsmanyhats.com

Description

Directions

• Preheat oven to 400-degrees F. Line a large baking sheet (at least 13×18-inches) with parchment paper.Using an electric mixer whisk egg whites on high until stiff. Continuing to beat, gradually add sugar and beat until dissolved. Add lemon juice and extract, then sprinkle/sift in cornstarch; beat on high until very stiff and glossy peaks form, about 3-5 more minutes.Using a rubber spatula, gently shape meringue into a ring. Reduce oven temperature to 200-degrees F. Bake meringue for 1 hour and 15 minutes. Turn off oven and leave meringue in oven until totally cooled (about 4 hours).* Store in airtight container until ready to serve. Before decorating, gently transfer the meringue to a cake plate.In the bowl of a stand mixer fitted with a whisk, beat heavy whipping cream until stiff peaks form.Gently spread whipped cream evenly over top of meringue wreath, or using a frosting bag with wide tip, pipe whipped cream as desired on top of meringue.Decorate the top with sugared cranberries and fresh mint leaves.