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blueberry meringue wreath







total time






method ingredients
  1. 4 free-range egg whites (room temperature)
  2. 225g white caster sugar
  3. 2 tsp vanilla extract
  4. 1 tsp vinegar
  5. 2 tsp cornflour
  6. 350g Glenisk organic greek style blueberry yogurt
  7. Berries for garnishing (any you have)
  8. A couple of squares of dark chocolate (melted) to drizzle over the top
  • Preheat the oven to 120°C (not fan assisted).
  • Draw a circle on a large piece of baking paper, then place a bowl for the yogurt in the centre of the circle and draw around it. Place the baking paper ink-side down on a large, greased flat baking tray.
  • Whisk the egg whites to soft peaks then gradually beat in the sugar, 2 tablespoons at a time. Whisk until the sugar has dissolved and the meringue is thick and glossy. Add in the vinegar, vanilla extract and cornflour and beat until combined completely.
  • Pipe meringue rounds around the inside of the larger circle (you can use a piping bag, or a ziplock bag with the corner cut out) making sure they are touching, to form a wreath shape, leaving the inner circle empty to place your bowl later.
  • Bake for 1½ hours until the outside and base are crisp. Turn off the oven and allow the meringue to cool completely in the oven.


  • Place the cooled meringue wreath on a serving plate.
  • Add the berries or fruit on top of the wreath and drizzle with melted dark chocolate.
  • Place the bowl in the centre of the meringue and fill with the Glenisk organic greek style blueberry yogurt and serve.
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