Meringue Wreath with Matcha Whipped Cream

Directions

1. Preheat oven to 225 degrees and line a large baking sheet with parchment paper.
2. In the bowl of a stand mixer, add egg whites and beat on medium speed for 1 minute, until foamy.
3. Turn mixer to high speed and add caster sugar one spoonful at a time, waiting a few seconds between each addition. Beat for about 8 minutes total, until meringue is glossy and forms stiff peaks.
4. Add cornstarch, vinegar (these help stabilize the meringue) and vanilla extract, and continue mixing for 30 seconds, just until combined.
5. On baking sheet, use a small amount of meringue beneath each corner of parchment paper to secure paper to baking sheet.
6. Using a pastry bag with a round piping tip, pipe meringue into 2-inch circles on parchment paper, about 1 inch apart.
7. Using a small spoon, create an indentation on top of each meringue. Place in oven and bake for 60 to 75 minutes, until outsides of meringues are dry to the touch. Turn oven off and let meringues cool in oven for 2 hours.
8. To make the Matcha Whipped Cream: In a mixer bowl, beat together heavy cream, mascarpone, powdered sugar, vanilla and matcha at medium speed for 1 to 2 minutes, until soft peaks form.
9. Arrange cooled meringues in a wreath shape on a platter or serving dish, then pipe matcha whipped cream into each indentation. Arrange fresh fruit and rosemary sprigs on top and dust with powdered sugar, if desired.

1. If you can’t find caster sugar, you can pulse granulated sugar in a food processor or coffee grinder to a fine consistency.