Berry Meringue Wreath with Pink Almond Praline 🍓

This mixed berry meringue wreath with a pink almond praline is truly amazing and so easy!

G'Day my fellow Steemers 😀 You're going to love this recipe, it is so beautiful and tastes amazing with all the popping berry flavours it's a party for your tastebuds!

Ingredients:

6 egg whites
1 1/2 cups caster sugar
2 tsp cornflour
1 tsp white vinegar
600ml thickened cream, whipped
125g fresh strawberries
125g fresh blueberries
125g fresh raspberries
Fresh mint to serve

Pink Almond Praline:

1/4 cup slithered almonds, toasted
3/4 cup white sugar
2 tsp glucose syrup
Pink gel food colouring

Raspberry Sauce:

150g Frozen, thawed raspberries
2 tsp icing sugar
1 tsp vanilla extract

Method

Step 1
Preheat your oven to 120C/250F. Grease a large baking tray and trace a 25cm diameter circle onto the baking paper. Place marked-side down on your prepared tray and set aside.

Step 2

Using an electric mixer, beat egg whites until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar is dissolved after each addition. Add cornflour and vinegar. Beat until just combined. Spoon mixture into a large snap-lock bag. Snip off 5cm from 1 corner. Pipe mounds of meringue mixture on marked circle to form a wreath. Pipe a second layer of smaller mounds on top. Bake for 1 hour 15 minutes or until just firm but not browned. Turn off oven. Cool meringue in oven with door ajar.

Step 3

Now for the pink almond praline - Place almonds on a baking paper-lined baking tray. Combine sugar, 2/3 cup cold water and glucose syrup in a saucepan over low heat. Cook, stirring for 5 minutes or until sugar is dissolved. Increase heat to high. Cook, without stirring, for 7 to 8 minutes or until mixture reaches 155°C which is the ‘crack stage’ on a sugar thermometer. Remove from heat and add the colouring. Swirl pan to combine, do NOT stir. Pour over almonds on tray. Set aside for 30 minutes or until firm. Roughly chop 1/2 the praline and finely chop the remaining praline.

Step 4

Make your raspberry sauce using a fork and mash the raspberries until smooth. Push mixture through a fine sieve over a bowl and discard the seeds. Add icing sugar and vanilla extract to puree. Mix well and leave aside.

Step 5

Place meringue wreath on a serving plate. Dollop with whipped cream. Top with fresh blueberries, raspberries and strawberries. Drizzle with raspberry sauce and sprinkle with praline and mint sprigs. This is best served straight away, so get stuck in fast!

Fresh berries are truly amazing in desserts, like mother natures popping candy!

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Have a great day!

~ Rob ✌️