A great “do-ahead” holiday dessert for you and your family to enjoy! Fashioned to resemble a Pavlova, the absence of sugar inhibits the meringue to crisp up. Instead, this meringue dessert holds its shape, firm to the touch, yet almost like marshmallow in taste and texture.
The addition of cream and fruits make it festive!
Yields 12 servings of Christmas Wreath Meringue.
The Preparation
The Meringue:
- 90 grams egg white
- 75 grams allulose
- 1/2 teaspoon white vinegar
The Cream:
- 300 grams heavy whipping cream
- 50 grams allulose
- 1 teaspoon vanilla extract
- 100 grams strawberries
- 100 grams raspberries
- 100 grams blueberries
- 1/2 tablespoon powdered erythritol
- 1 tablespoon fresh mint
The Execution
1. Prepare fruits and set aside.
2. Make a template by drawing two circles on a parchment paper to resemble a wreath (optional).
3. Preheat oven to 225°F. Line your baking sheet with prepared template or blank parchment paper. Prepare meringue ingredients.
4. Put the egg whites in a clean mixing bowl and whisk until soft peaks.
5. Whisking at high speed, gradually add allulose, a little at a time, until stiff and glossy.
6. Stir in vinegar.
7. Dab a dot of meringue in each of the four corners of the parchment paper to keep in place.
8. Spoon the meringue onto the ring (or free hand). Make a shallow trench in the meringue. This will serve as a well for the cream and fruits to sit in.
9. Bake for 30 minutes. After which, turn oven off and leave the meringue inside until cool and dry (almost tacky) to the touch.
10. Meanwhile, add cream and allulose to a bowl. Whip until fluffy.
11. Add vanilla bean paste. Whip and refrigerate until ready to use.
12. To assemble, spoon chilled cream onto the trench. Arrange fruits and decorate with mint leaves (or rosemary). Dust with powdered erythritol. Cut into wedges and serve.
This makes a total of 12 servings of Christmas Wreath Meringue. Each serving comes out to be 102 calories, 9.1g fats, 2.7g net carbs, and 1.8g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 90 gram egg white | 47 | 0.2 | 0.7 | 0 | 0.7 | 9.8 |
| 75 gram allulose | 30 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon white vinegar | 0 | 0 | 0 | 0 | 0 | 0 |
| 300 gram heavy whipping cream | 1020 | 108.2 | 8.2 | 0 | 8.2 | 8.5 |
| 50 gram allulose | 20 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 100 gram strawberries | 32 | 0.3 | 7.7 | 2 | 5.7 | 0.7 |
| 100 gram raspberries | 52 | 0.7 | 11.9 | 6.5 | 5.4 | 1.2 |
| 100 gram blueberries | 57 | 0.3 | 14.5 | 2.4 | 12.1 | 0.7 |
| 1/2 tablespoon powdered erythritol | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon fresh mint | 1 | 0 | 0.1 | 0.1 | 0 | 0.1 |
| Totals | 1272 | 109.7 | 43.7 | 11 | 32.7 | 21 |
| Per Serving (/12) | 106 | 9.1 | 3.6 | 0.9 | 2.7 | 1.7 |
Christmas Wreath Meringue
Ingredients
The Meringue
- 90 gram egg white
- 75 gram allulose
- ½ teaspoon white vinegar
The Cream
- 300 gram heavy whipping cream
- 50 gram allulose
- 1 teaspoon vanilla extract
- 100 gram strawberries
- 100 gram raspberries
- 100 gram blueberries
- ½ tablespoon powdered erythritol
- 1 tablespoon fresh mint
Instructions
- Prepare fruits and set aside.
- Make a template by drawing two circles on a parchment paper to resemble a wreath (optional).
- Preheat oven to 225F. Line a baking sheet with the prepared template or blank parchment paper. Prepare meringue ingredients.
- Put the egg whites in a clean mixing bowl and whisk until soft peaks form.
- Whisking at high speed, gradually add allulose, a little at a time, until stiff and glossy.
- Stir in vinegar.
- Dab a dot of meringue in each of the four corners on the bottom side of the parchment paper to keep in place.
- Spoon the meringue onto the ring (or free hand). Make a shallow trench in the meringue. This will serve as a well for the cream and fruits to sit in. Bake for 30 minutes. At the end of time, turn oven off and leave the meringue inside until cool and dry (almost tacky) to the touch.
- Meanwhile, add cream and allulose to a bowl. Whip until fluffy.
- Add vanilla extract. Whip and refrigerate until ready to use.
- To assemble, spoon chilled cream onto the trench. Arrange fruits and decorate with mint leaves (or rosemary). Dust with powdered erythritol. Cut into wedges and serve.
