Almond Meringue Pavlova Wreath

Prep 20 min
Total 1 hour
Plus 5 hours cooling time
Serves 10-12



3/4 cup
superfine sugar
1 1/2 tsp
large egg whites, at room temperature
1/4 tsp


1 cup
35% cream
3 tbsp
icing sugar, divided
1 tbsp
amaretto, or 1/2 tsp vanilla
1/2 cup
sliced almonds, toasted
170g pkgs raspberries
1/4 cup
small mint leaves


  • Position rack in centre of oven, then preheat to 250F. Draw a 10-in. circle on a piece of parchment, then flip it over onto a large baking sheet.
  • Pavlova: Stir sugar with cornstarch in a small bowl. Beat egg whites with cream of tartar in a large bowl, with an electric mixer on medium, until foamy, about 1 min. Gradually beat in sugar mixture, 1 tbsp at a time, until stiff and glossy peaks form when beaters are lifted, 4 to 6 min. Beat in almond extract.
  • Dollop 10 to 12 mounds of meringue onto parchment in a wreath shape using the circle outline as a guide. Create an indent in the centre of each dollop with the back of a spoon.
  • Bake for 40 min, then turn off oven. Leave pavlova inside oven for 4 hrs, then transfer to a rack to cool completely, about 1 hr. Gently slide an offset spatula under pavlova to loosen it from parchment, then carefully slide it onto serving platter.
  • Topping: Beat cream with 2 tbsp icing sugar and amaretto in a large bowl, using an electric mixer on medium, until fluffy, 2 min. Scoop over cooled wreath. Sprinkle with almonds, then top with raspberries and mint. Sift remaining 1 tbsp icing sugar over wreath.


Calories 223, Protein 3 g, Carbohydrates 30 g, Fat 11 g, Fibre 3 g, Sodium 27 mg.
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