Sweet Anise Meringue Wreath

For me this year is all about the very soul of the Holidays. My focus is time spent with loved ones, creating decorations and gifts from scratch in lieu of the commercialisation that seems to crescendo each year.

This wreath, unlike a pavlova, is baked hard and can be sprayed with edible glitter, adorned with dried fruits and spices, and hung with ribbon around the house. Good for a couple of weeks, it can be taken down, piled with sugar, spice, and all things nice (along with copious quantities of cream) and devoured.

I just with furniture was edible too…


200g Caster Sugar

120g Egg White

Small Pinch Salt

1 Star Anise, ground in a Spice Grinder

3 Tea Lights

Mascarpone, Cream, Chocolate Shavings, Thyme & Maraschino Cherries to garnish


1. Preheat oven 100C Fan. Line a Baking sheet with non-stick paper

2. Dip a flan ring in flour and use to make an imprint on your paper, this will act as a guide for your circle.

3. Add the egg white, salt, anise, and sugar to a heatproof bowl of a stand mixer. Whisk to combine.

4. Set over a pan of barely simmering water and, whisking continuously, whisk until the sugar has dissolved and the mixture feels hot to the touch, it should read 80C on a thermometer.

5. Carefully dry the base of your bowl and whisk at medium high on your stand mixer for 5-7 minutes, or until you have a thick glossy meringue that holds its shape.

6. Using a large spoon, spoon mounds around your flour guide and swirl the tops.

7. Taking a teaspoon, make 3 indents where you would like your tealights to sit.

8. Bake for 3 hours, turn the oven off and, without opening the door, allow to cool until cold (overnight is best)

9. Remove from the oven and decorate as you wish. Sit tea lights in your indentations and light at night, but beware, cheeky mice might take a midnight nibble…