Meringue wreath

Meringue wreath

Total: 2 hr 10 Min. | Active: 30 Min.
Nutritional value / piece: 206 kcal
, Fat: 10 g
, Carbohydrate: 25 g
, Protein: 3 g


10 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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3 fresh egg whites
3pinches salt
150g finest sugar

Raspberry mascarpone

100g frozen raspberries, slightly defrosted
30g finest sugar
100g Mascarpone


100g chocolate, shaved
40g hazelnuts (shelled hazelnuts or Piedmont hazelnuts), coarsely chopped
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How it's done


Beat the egg whites with the salt until stiff, add half of the sugar and continue to beat until the mixture turns glossy. Add the remainder of the sugar, continue to beat until the mixture becomes very stiff. Transfer the mixture to a piping bag with a serrated nozzle (approx. 16 mm in diameter). On a tray lined with baking paper, pipe 10 nests in a wreath shape, ensuring that the nests barely touch.

To dry

Bake for approx. 10 mins. in the lower half of an oven preheated to 150°C. Reduce the heat to 120°C and allow the meringues to dry out for approx. 1 hr. Then switch the oven off and leave the wreath to cool.

Raspberry mascarpone

Puree the raspberries with the sugar, add the mascarpone, stir until a smooth, creamy texture is achieved. Fill the nests with the raspberry cream.


Decorate the wreath with chocolate and nuts.

Good to know
Tip: Instead of chocolate shavings, top the wreath with chocolate eggs.


Beating egg whites

Beating egg whites

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