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For the meringue:
? 6 egg whites at room temperature
? Twice the weight of the egg whites in sugar
? Some lemon juice drops
? 1 tbsp white vinegar
? 1 tbsp cornstarch

For the filling:
? 2 packages cream cheese at room temperature
? 2 cans Greek yogurt
? ½ cup cold cream
? 1 cup powdered sugar

For decoration:
? 1 small package raspberries
? 1 small package strawberries
? 1 small package blueberries
? Powdered sugar to sprinkle


For the meringue crown:
Weigh all egg whites and beat them, along with the drops of lemon juice, at medium-high speed. Once the egg whites form soft peaks, add the sugar little by little. Ideally, you would do this spoonful by spoonful. Add vinegar and cornstarch while continuing to beat. Keep stirring until the sugar has dissolved.
Using a spatula, pour the mixture over a Silpat, forming a crown that is wide enough to put fruit on the edges.
Bake at 280°F without ventilation, or at 250° with fan for 1/2 hour. Allow to cool over a baking rack.

Filling preparation:
Whip the cream until firm and set aside.
Beat the cream cheese with yogurt until the mixture is smooth and soft. Add powdered sugar and whipped cream. Put the mixture in the freezer for 1/2 hour.

Once the time is up, fill the crown with the reserved mixture and decorate with berries. Dust some powdered sugar on top.