The Galley

Meringue Wreaths 

Meringue Wreaths 

  • 8 egg whites 
  • ½ tsp cream of tartar
  • 2 cups icing sugar (or any instant dissolving sugar)
  • 2 tsp vanilla extract

1. Beat the egg whites until soft peaks form

2. Add the cream of tartar and continue beating, slowly start adding sugar until stiff peaks form, then incorporate vanilla 

3. Pipe onto a baking tray, into a wreath and add some sprinkles where the meringue meets. 

4. Bake the meringue slowly at 225 degrees, for 1 ½ hours, turn off the oven and leave the meringues in the oven for another 1 ½ hours until they are dry.

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Crystal Plant

Crystal is a Red Seal Chef who currently resides with her Husband in the Ottawa Valley. She Is the Food Service Co-Ordinator for the Algonquin College Waterfront Campus. She studied Culinary Arts at George Brown and has taken her studies abroad to Italy. With a passion for local food, she strives to stick to a farm-to-table lifestyle. She enjoys spending time in nature with her husband and two dogs.

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