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.
This one looks so summery. It reminds me of Christmas traditions in New Zealand actually – although that doesn’t stop it from being powerful over here either.
Regardless, it looks amazing and it’s great to find a dessert that’s a little bit different.
Hi Craig, this looks yummy. I made a pav for Christmas but used Natvia Bake as the sweetener.
I haven’t heard of allulose and checked it out via the link above. Curious about your carb calculations though, as the allulose nutrition panel states 4g serve has 3g carbs???
Allulose isn’t metabolized by the body, so we don’t need to count the carbs in it as far as I am aware. It’s similar to erythritol.
Hi….your nutrition table has two carb columns and the protein is missing I think.
You’re 100% correct – there was a mistake. I’ve gone ahead and updated the protein column to reflect to correct text.
there are times that I hate you! 😉 take that as the sincerest complement and meant with affection. Been a long time since I have made a meringue. thank you for posting this
Haha 🙂 Hope you enjoy it! Happy holidays!
I can’t buy allulose in Canada, nor can I buy it on-line from USA, much as I would love to. Would you please suggest an alternate sweetener if there is one that would work with meringue? This dessert looks lovely! Thank you.
Thanks for the comment, Kathleen! This recipe should also work if you replace the allulose with an equal amount of granular erythritol.
I live in Canada and have bought allulose through Amazon.ca Brand name Hoosier Hill farm
How many eggs makes 90g egg whites?
Depending on the size of the egg, 2-3 eggs will yield around 90g of egg whites.
Thank you
Anyone having the baking measurements for the ingredients in cups, tablespoons, etc.? Thought I would ask before I started converting on my own? TIA