With Martha Bakes, discover Martha Stewart’s tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.

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Meringue is the foundation for so many captivating desserts and on today’s show, Martha shares three different meringue-based desserts: an ethereal meringue wreath with jewel-like sugared berries, chocolate angel food cake with a decadent milk chocolate frosting, and almond dacquoise bombes, the fancy cousin of baked Alaska. Scrumptious desserts you’ll want to make again and again!

This Week’s Recipe

Pavlova Wreath with Berries and Creme Fraiche

Make Martha Stewart's Pavlova Wreath with Berries and Creme Fraiche from the Magnificent Meringues episode of Martha Bakes.

Ingredients

6 large egg whites, room temperature
1 1/2 cups plus 3 tablespoons sugar
1 teaspoon cornstarch
1 teaspoon distilled white vinegar
1 teaspoon pure vanilla extract
Blackberries, raspberries, and strawberries, for serving
1 1/4 cup creme fraiche
Zest of 1 lemon
1/2 cup heavy cream

Directions

Preheat oven to 250 degrees. Use a pencil to trace a 10-inch-diameter circle on a piece of parchment. Trace a 6-inch-diameter circle in center of larger circle. Place on a baking sheet, tracing-side down.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until soft peaks form. Gradually add 1 1/2 cups sugar, beating until stiff peaks form. Beat in cornstarch, vinegar, and vanilla.
Divide mixture between two large piping bags fitted with a 3/4-inch plain round tip. Pipe 10 evenly spaced mounds (each about 2 1/4 inches in diameter and 2 inches high) onto parchment in a circle using traced ring as a guide. With the back of a spoon, create a hollow in each mound. Bake until ring easily lifts off parchment, about 1 hour, 10 minutes. Turn off oven; let stand in oven 1 hour.
Gently roll some of the berries in a damp paper towel, then roll in remaining 3 tablespoons sugar to lightly coat.
To serve, whisk creme fraiche until thickened, then fold in lemon zest. Whisk cream to medium peaks, then fold into creme fraiche; divide among hollows in pavlovas. Garnish with sugared and unsugared berries.

Yield: Serves 10