🎉 Introduction
This Pull-Apart Meringue Wreath is a breathtaking holiday showstopper — crisp on the outside, marshmallow-soft in the center, lightly sweet, beautifully chewy, and arranged into a festive wreath that breaks apart into individual meringue kisses.
It’s elegant yet whimsical, perfect for Christmas parties, winter celebrations, cookie platters, holiday brunch, or as a stunning centerpiece dessert. Decorated with sugared cranberries, fresh herbs, chocolate drizzle, or festive sprinkles, this wreath looks like it belongs in a bakery window — but is incredibly simple to make with just a few ingredients.
Light, airy, crunchy, and magical — this is the kind of holiday dessert guests will not stop talking about.
🧰 Equipment Needed
- Stand mixer or hand mixer
- Mixing bowl
- Baking sheet
- Parchment paper
- Piping bag with star or round tip
- Spatula
- Cooling rack
🛒 Ingredients
For the Meringue
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp cream of tartar (or 1 tsp lemon juice)
- Pinch of salt
Optional Add-Ins
- ½ tsp almond extract
- Food coloring (red, green, gold, or silver)
- Holiday sprinkles
Decorations
- Sugared cranberries
- Fresh rosemary sprigs
- Edible gold leaf
- Melted white chocolate
- Powdered sugar
- Festive sprinkles
👩🍳 Directions
Step 1: Prep the Baking Sheet
Preheat oven to 225°F (110°C).
Line a baking sheet with parchment and draw a 10-inch circle (plate-sized).
Draw a smaller circle inside to form a wreath outline.
Flip parchment over so the ink is underneath.
Step 2: Make the Meringue
In a clean bowl, add egg whites and salt.
Beat on medium until foamy.
Add cream of tartar and increase to medium-high.
Slowly add sugar 1 tablespoon at a time, beating between additions.
Beat 5–7 minutes until the mixture is:
- glossy
- thick
- forming stiff peaks
Gently beat in vanilla (and optional almond extract).
If using food coloring, fold it in now.
Step 3: Pipe the Wreath
Transfer meringue to a piping bag fitted with a large star or round tip.
Pipe meringue into individual rounds (like meringue cookies) along the circle outline so they touch each other.
Build a second layer for a fuller wreath.
Add festive sprinkles now if desired.
Step 4: Bake Low & Slow
Bake 1 hour at 225°F.
Turn off oven and let the wreath sit inside for another 1 hour to dry out fully.
This creates a crisp exterior and soft, marshmallowy interior.
Do not open the oven door — meringue can crack from temperature changes.
Step 5: Decorate
Once cooled, decorate with:
- sugared cranberries
- rosemary sprigs
- chocolate drizzle
- edible gold
- berries
- powdered sugar snow
Arrange decor between the meringue pieces like ornaments on a wreath.
🍽️ Servings & Timing
- Servings: 8–10
- Prep Time: 15 minutes
- Bake Time: 1 hour
- Rest Time: 1 hour
- Total Time: ~2 hours 15 minutes
🧊 Storage & Make-Ahead
Room Temp: 3–4 days in an airtight container
Humidity will soften meringue — keep dry.
Freezer: Not recommended; moisture destroys texture.
Make ahead:
Bake the meringue the night before and decorate before serving.
🥄 Variations
- Peppermint Meringue Wreath
Add peppermint extract + crushed candy canes. - Chocolate Drizzle Wreath
Drizzle with melted dark chocolate or Nutella. - Two-Toned Swirl Wreath
Add red or green food coloring streaks inside the piping bag. - Cranberry White Chocolate Wreath
Top with sugared cranberries + white chocolate drizzle. - Pistachio Meringue
Fold in crushed pistachios before piping. - Berry Kiss Wreath
Add freeze-dried raspberries or strawberries. - Snowy Coconut Wreath
Sprinkle with shredded coconut. - Dipped Meringue Wreath
Dip bottoms of meringue rounds in chocolate. - Holiday Spice Version
Add cinnamon + nutmeg + vanilla bean. - Mini Individual Wreaths
Make small wreaths instead of one big one.
❓ 10 FAQs
- Why did my meringue collapse?
Egg whites had moisture or were overmixed. - Can I make it without cream of tartar?
Yes — use lemon juice or vinegar. - Why is my meringue sticky?
Humidity. Let it dry longer or bake 10 minutes more. - Can I use carton egg whites?
No — they often won’t whip properly. - Can I decorate before baking?
Yes — sprinkles work; wet ingredients do not. - How do I prevent cracks?
Cool inside the oven; avoid temperature changes. - Can I add flavors?
Yes — vanilla, almond, peppermint, citrus. - Can I color the meringue red or green?
Gel colors work best (avoid liquid dyes). - Why is my meringue grainy?
Sugar added too fast or not fully dissolved. - Can I serve this with toppings?
Yes — whipped cream, berries, chocolate sauce.
🏁 Conclusion
This Pull-Apart Meringue Wreath is a magical, festive dessert that’s light, crunchy, beautifully piped, and visually breathtaking. With its delicate swirls, snowy white finish, and holiday decorations, it’s guaranteed to be the centerpiece of your Christmas table.
Fun to make, gorgeous to display, and delicious to eat — it’s holiday baking perfection.
Pull-Apart Meringue Wreath – Light, Crisp & Stunning Holiday Dessert Centerpiece
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Ingredients
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Equipment
Method
- Preheat oven to 225°F (110°C).
- Line a baking sheet with parchment and draw a 10-inch circle (plate-sized).
- Draw a smaller circle inside to form a wreath outline.
- Flip parchment over so the ink is underneath.
- In a clean bowl, add egg whites and salt.
- Beat on medium until foamy.
- Add cream of tartar and increase to medium-high.
- Slowly add sugar 1 tablespoon at a time, beating between additions.
- Beat 5–7 minutes until the mixture is:
- glossy
- thick
- forming stiff peaks
- Gently beat in vanilla (and optional almond extract).
- If using food coloring, fold it in now.
- Transfer meringue to a piping bag fitted with a large star or round tip.
- Pipe meringue into individual rounds (like meringue cookies) along the circle outline so they touch each other.
- Build a second layer for a fuller wreath.
- Add festive sprinkles now if desired.
- Bake 1 hour at 225°F.
- Turn off oven and let the wreath sit inside for another 1 hour to dry out fully.
- This creates a crisp exterior and soft, marshmallowy interior.
- Do not open the oven door — meringue can crack from temperature changes.
- Once cooled, decorate with:
- sugared cranberries
- rosemary sprigs
- chocolate drizzle
- edible gold
- berries
- powdered sugar snow
- Arrange decor between the meringue pieces like ornaments on a wreath.
Notes
Humidity will soften meringue — keep dry. Freezer: Not recommended; moisture destroys texture. Make ahead:
Bake the meringue the night before and decorate before serving. 🥄 Variations Peppermint Meringue Wreath
Add peppermint extract + crushed candy canes. Chocolate Drizzle Wreath
Drizzle with melted dark chocolate or Nutella. Two-Toned Swirl Wreath
Add red or green food coloring streaks inside the piping bag. Cranberry White Chocolate Wreath
Top with sugared cranberries + white chocolate drizzle. Pistachio Meringue
Fold in crushed pistachios before piping. Berry Kiss Wreath
Add freeze-dried raspberries or strawberries. Snowy Coconut Wreath
Sprinkle with shredded coconut. Dipped Meringue Wreath
Dip bottoms of meringue rounds in chocolate. Holiday Spice Version
Add cinnamon + nutmeg + vanilla bean. Mini Individual Wreaths
Make small wreaths instead of one big one. ❓ 10 FAQs Why did my meringue collapse?
Egg whites had moisture or were overmixed. Can I make it without cream of tartar?
Yes — use lemon juice or vinegar. Why is my meringue sticky?
Humidity. Let it dry longer or bake 10 minutes more. Can I use carton egg whites?
No — they often won’t whip properly. Can I decorate before baking?
Yes — sprinkles work; wet ingredients do not. How do I prevent cracks?
Cool inside the oven; avoid temperature changes. Can I add flavors?
Yes — vanilla, almond, peppermint, citrus. Can I color the meringue red or green?
Gel colors work best (avoid liquid dyes). Why is my meringue grainy?
Sugar added too fast or not fully dissolved. Can I serve this with toppings?
Yes — whipped cream, berries, chocolate sauce. 🏁 Conclusion This Pull-Apart Meringue Wreath is a magical, festive dessert that’s light, crunchy, beautifully piped, and visually breathtaking. With its delicate swirls, snowy white finish, and holiday decorations, it’s guaranteed to be the centerpiece of your Christmas table. Fun to make, gorgeous to display, and delicious to eat — it’s holiday baking perfection.
