Christmas Meringue Wreath

You will need:

For the meringue:

4 large egg whites

115g of caster sugar

For the berry coulis:

200g of raspberries

100g of red currents

100g of caster sugar

A handful of berries to decorate

Mint leaves to decorate

Preheat the oven to 100C, line a baking sheet with baking parchment. Put the egg whites into a glass bowl and use an electric whisk to fluff up the egg whites until they form stiff peaks. Fold in half of the caster sugar, when fully combined, fold in the rest. Do the same with the icing sugar, try not to over mix the egg whites.

Spoon the fluffy white mixture on the baking parchment, to make a ring shape. Bake this for around an hour and a half, until they are a pale coffee colour. Leave to cool fully.

To make the coulis, chop up the raspberries and red currents, then place these in a small saucepan, along with the caster sugar and boil this until thick. Once thickened, put this through a sieve and use the back of a spoon to push the coulis through. This can then be drizzled over the meringue.

Use mint leaves and berries to decorate.