• Rosie Weston

Christmas Wreath Meringue Centrepiece

I absolutely adore this meringue recipe, its quick and easy to make and makes a wonderful decorative centrepiece for any Christmas dinner table.

The meringue can even be made the day before, so long as you have a tin big enough to store it in.


For the meringue

140g shelled hazelnuts

4 large egg whites

250g caster sugar

1/2 tsp white wine vinegar

Few drops of vanilla essence

Oil for brushing tin

For the coconut cream

1 tin of coconut milk chilled in the fridge overnight

Few drops of vanilla essence

For decorating

Mixed berries raspberries, strawberries and blueberries

Dark chocolate 70% Green & Blacks or Lindt work well

Small bunch of mint leaves


Preheat the oven to 190C/ Fan 170C/ Gas 5

Lightly brush two large flat baking trays with oil and put to one side. You will be using these to spread out the meringue on to make the wreath shape.

On a separate baking tray lay out the hazelnuts and bake in the oven for about ten minutes to help soften the skins. Poor them onto a clean tea towel and rub them together to remove the skins. Don't worry about removing every last bit, its not essential. Tip into a food processor and grind the nuts into a flour.

Whisk the egg whites in a large bowl until stiff. Add the sugar a spoonful at a time whisking in between. Keep whisking until the mixture is very stiff and stands in peaks, you should be able to lift it over your head and it not fall out! Whisk in the vanilla extract and white wine vinegar and then carefully fold in the nuts.

Grab your two oiled baking trays and arrange the merginue in two half moon shapes on each tray. The two shapes together will make the wreath once baked.

Bake in the oven for 30-40 minutes. The top should be crisp and the inside soft. Leave to cool completely.

Take the coconut milk out of the fridge. remove the coconut solids and pour away the liquid. In a bowl whisk the coconut solid and vanilla essence together until you get a whipped cream consistency. If it goes too liquid put it back in the fridge to firm up.

On a large plate or board arrange the two half of the merginue into a circle shape. Use some of the coconut cream to glue them together. Using the rest of the cream dollop and spread around the top of the meringue. Arrange the berries on the top. Arrange bits of broken up chocolate amongst the berries. Melt some of the dark chocolate and using a spoon drizzle over the meringue and berries.

Lastly take a couple of mint leaves and poke them into the sides of the meringue at intervals all around like in the picture.

Merry Christmas!!!