Ingredients

3 large egg whites (room temperature)

3/4 cup caster sugar (superfine sugar)

1 teaspoon cornstarch

1/2 teaspoon white vinegar

1 teaspoon vanilla extract

1 1/2 cups Shamrock Farms Heavy Whipping Cream, very cold

1/2 cup mascarpone cheese, room temperature

1/3 cup powdered sugar

1/2 teaspoon vanilla extract

2-3 drops natural green food coloring

For topping: strawberries, raspberries, sugared cranberries, pomegranate, rosemary sprigs, powdered sugar

Instructions

Step 1: Preheat your oven to 225˚F (110˚C) and line a large baking sheet with parchment paper.

Step 2: Add the egg whites to the bowl of a stand mixer and beat on medium speed for 1 minute until foamy.

Step 3: While mixing on high speed, add the sugar one spoonful at a time, waiting a few seconds between additions. Continue beating for about 8 minutes until the meringue is glossy and forms stiff peaks. Add cornstarch, vinegar, and vanilla, then mix for another 30 seconds until combined.

Step 4: Use a little meringue to secure the parchment paper to the baking sheet at all four corners. Using a round piping tip, pipe 2-inch circles of meringue on the parchment, spaced about 1 inch apart.

Step 5: Use a small spoon to create an indentation on top of each meringue to hold the whipped cream. Bake for 60-75 minutes until dry to the touch. Turn off the oven and let meringues cool inside for 2 hours.

Step 6: To make the whipped cream, beat together heavy cream, mascarpone, powdered sugar, vanilla, and green food coloring at medium speed for 1-2 minutes until soft peaks form.

Step 7: Arrange the cooled meringues in a wreath shape on a serving platter. Pipe the whipped cream on top using two piping tips—one larger for filling the meringue nests and a smaller one to fill gaps and decorate.

Step 8: Garnish with fresh fruit and rosemary sprigs. Just before serving, dust with powdered sugar to resemble snow.

Tips & Variations

Use room temperature egg whites to achieve maximum volume and stability in your meringue.

For a colorful twist, add a few drops of different natural food coloring to portions of whipped cream before piping.

If fresh rosemary is unavailable, try using other fragrant herbs like thyme or mint for garnish.

Make the meringue nests a day ahead to save time; store them in an airtight container.

Storage

Store the baked meringue nests in an airtight container at room temperature for up to 2 days to keep them crisp. Once filled with whipped cream and fruit, serve immediately as the cream will soften the meringue over time. Leftover whipped cream can be refrigerated for up to 24 hours and gently re-whipped before using.

FAQs

Can I use regular sugar instead of caster sugar?

Caster sugar dissolves more easily into the egg whites, resulting in a smoother meringue. If you only have regular granulated sugar, you can pulse it in a blender or food processor to make it finer before using.

Why do you add cornstarch and vinegar to meringue?

Cornstarch and vinegar help stabilize the meringue, making it less likely to weep or collapse. They contribute to a crisp exterior and a slightly chewy interior texture.