Make the table extra-special this year
At Yallamundi Farm we love Christmas, and we love making our festive tables as cheery as possible. This year, we’ll be making this beautiful festive wreath, created using our very own eggs and dainty mini pavlovas. We can’t wait to celebrate with family and friends, and we’re wishing you a very merry Christmas, from all of us here at the farm!
Serves: 10-12
Ingredients
- 6 Extra-Large Yallamundi Organic Free Range Egg whites
- 400-500g caster sugar
- Double cream and fresh berries to serve, or any of your favourite toppings such as lemon curd and fresh passionfruit, cherries and shaved dark chocolate or whipped ricotta and candied orange peel.
Method
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Heat your oven to 200°C.
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In a sparkling clean bowl of an electric mixer, weigh out six egg whites. You will want double the weight of the egg whites of caster sugar to make your meringues.
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Weigh out the caster sugar and pour it into a deep, baking paper-lined baking tray.
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Pop into the oven to heat the sugar while you start whisking the egg whites – try your best to time the heating of the sugar and the whipping of the egg whites so both are ready at the same time!
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Using the whisk attachment, turn the mixer to medium and start gently whipping the egg whites, turning the speed down as soon as they start to reach firm peaks – hopefully this should take around 5 minutes. Check on the sugar in the oven – it’s ready when the edges of the sugar have just started to melt. Remove the sugar from the oven and bring it over to the mixer.
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Turn the mixer back up to medium and gradually add the hot sugar, one tablespoonful at a time into the whipped egg whites. Once you have added all of the sugar, turn the speed up to high and whip for 5-8 minutes or until the bowl of the mixer is cool to the touch, then stop the mixer. You will now have a gorgeous, glossy meringue.
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Cut a circle of baking paper to fit a baking tray and using the top of a jar as a template, with a pencil draw eight circles that just touch each other in a round to create a guide for the scooping of your wreath – flip the baking paper over so you can see the circles through the paper, but the pencil is on the bottom and not going to touch your meringue.
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Use an ice cream scoop or a large spoon to dollop out the meringue into a rough circle, ensuring each dollop touches at the side to create your pavlova wreath. Create a little indentation in the centre of each scoop to hold your delicious pavlova fillings once the meringues are baked.
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Place the baking tray into the oven and allow the meringues to cool for around two hours, or until they lift cleanly off the baking paper. Allow to cool in the oven.
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When you are ready to serve, fill your pavlova wreath as desired and present it in the middle of the table for people to help themselves to an individual pavlova.
