Need a little oomph for your upcoming holiday dinner party? Get ready to impress with these easy to make meringue wreath place settings. They can be prepared days in advance, and are completely edible!

 

You will need:

Demetres' Meringue Wreath Recipe Ingredients

  • ¼ cup meringue powder
  • ½ cup water
  • 1 cup sugar
  • ½ tsp rose water extract
  • Disposable piping bags
  • Gel food colouring
  • Piping tips
  • Edible gold dust for decoration

 

Let’s jump to it!

First things first, preheat the oven to 180° F & get the kitchen nice and toasty. 🔥

Demetres' Meringue Wreath Recipe Step 1

Now line a baking sheet with parchment paper, and draw 3.5” circles using felt pens on the paper. Flip the paper over so that the drawn circles are facing downward – we’ll be using them as a guide for our wreaths, but we don’t want to mark our meringue wreaths with black ink! 🙅‍♀️

 

Demetres' Meringue Wreath Recipe Step 2

Now we’ll move on to making the base meringue itself. In a large bowl, use an electric mixer to whip the meringue powder with the water until soft peaks form.

 

Demetres' Meringue Wreath Recipe Step 3

With the mixer running, gradually add in all the sugar. Whip until stiff peaks form, then add in the rose water.

 

Demetres' Meringue Wreath Recipe Step 4

Using food colour gels, tint the meringue a pale pastel, ensuring that the colour is fully mixed in. Divide the coloured meringue into two, and tint the other half to a slightly darker shade than the first. Scrape the meringue mixes into piping bags, tying them off with elastics. Refrigerate and set aside.

Repeat this colouring process for as many colours as you want to include in the wreath. For 10 wreaths, we made 3 batches of the base mix.

 

Demetres' Meringue Wreath Recipe Step 5

To produce the wreath, prepare empty piping bags with the specific tips that you would like to use. We used both round and star tips to vary the texture.

To pipe the wreath, cut the tip off the meringue filled piping bag, and place the meringue bag into the bag that has the tip inside. Then pipe the meringue using the circle as a guideline, making sure that the circle is fully enclosed with meringue.

Place the tray in the oven and bake for 2 hours. Then turn off the oven and let the meringues sit in the oven for another 3 hours until they are completely cool.

Finally, peel the meringue wreaths gently off the parchment paper, and sprinkle with edible gold dust (or any other garnishes of your choosing).

 

Tada!

Demetres' Meringue Wreath Recipe Final Product

Now just pop a little name tag within each wreath and set them carefully down for each guest’s place around the table.

 

Make sure to check back soon for more holiday goodness as part of our #12DaysofDemetres, and follow along on our Instagram (@demetres) and Facebook for announcements, giveaways and more!

 

Print Recipe
Christmas Meringue Wreath
Demetres' Meringue Wreath Recipe Final Product
Course Dessert, Snack
Servings
Course Dessert, Snack
Servings
Demetres' Meringue Wreath Recipe Final Product
Instructions
  1. Preheat oven to 180° F. Line a baking sheet with parchment paper. Draw 3.5” circles using felt pens on the parchment paper, then flip the paper over so that the circles are facing towards the baking sheet.
  2. In a large bowl, use an electric mixer to whip the meringue powder with water until soft peaks form.
  3. With the mixer running, gradually add in all the sugar. Whip until stiff peaks form, then add in the rose water.
  4. Using the food colour gels, tint the meringue, ensuring the colour is fully mixed in. Divide the coloured meringue into two, and tint the other half to a slightly darker shade than the first.
  5. Scrape the meringue mixes into piping bags, tying them off with elastics. Refrigerate and set aside.
  6. Repeat steps 2-5 for as many colours as you want to include in the wreath. For 10 wreaths, at least 3 batches of this meringue base is needed.
  7. To produce the wreath, prepare empty piping bags with the specific tips you would like to use.
  8. To pipe the wreath, cut the tip off the meringue filled piping bag, and place the meringue bag into the bag that has the tip inside.
  9. Following the circle outline, pipe the meringue using the circle as a guideline, making sure the circle is fully enclosed with meringue.
  10. *Additional meringue can be piped into stand-alone cookies for a colourful dessert treat!*
  11. Place the tray in the oven and bake for 2 hours. Then turn off the oven and let the meringues sit in the oven for at least 3 hours until completely cool. Don't skip this step! If the meringues are taken out and cool too quickly, they will crack 🙁
  12. Gently peel the meringue wreaths carefully off the parchment paper, and sprinkle with gold dust (if using). Place a wreath over each place setting.
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