Transfer the meringue to a piping bag fitted with a large star tip. Pipe circular ring shapes onto the prepared baking sheet, leaving an open center to mimic a wreath.
Bake: Bake the meringues for 1œ hours. Once done, turn off the oven and let them sit inside for an additional hour to finish drying without cracking.
Whip the Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Decorate: Once the meringues are fully cooled, pipe or dollop whipped cream onto the tops. Decorate each wreath with red currants or cranberries, tiny rosemary sprigs, and edible pearls or sprinkles for a festive finish.
Serve: Enjoy these beautiful treats immediately after decorating, or store the undecorated meringues in an airtight container and garnish just before serving.
Tip: These meringue wreaths also make charming gifts when wrapped individually in cellophane and tied with a ribbon!
