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A simple pastel-colored piped floral wreath meringue cookies recipe, inspired by the 2023 Chelsea Flower Show and springtime in London!
A Floral Wreath Meringue Cookies Recipe for Spring
After spending the day wandering the streets of Southwest London taking photos of the fun floral displays presented during Chelsea in Bloom (see my photos below!), I wanted to create a cookie recipe inspired by this annual event. After some thinking and sketching, I came up with this sweet and simple meringue wreath cookies recipe.
Made with egg whites, sugar, and a few drops of gel food coloring, these pretty piped wreaths are surprisingly easy to make.
Chelsea in Bloom 2023
This meringue wreath recipe was inspired by London’s annual Chelsea in Bloom celebration.
Designed to correspond with the dates of the RHS Chelsea Flower Show, this event gives businesses along the King’s Road and around Sloane Square in London’s Chelsea neighborhood the opportunity to “dress up” their storefronts with live flower displays designed around a theme.
The theme for this year’s Chelsea in Bloom was “Flowers on Film,” featuring displays inspired by famous movies.
Here are a few of my favorite displays from this year’s event:
Meringue Cookies Recipe Tips and Tricks
This meringue wreath recipe requires just three ingredients: sugar, egg whites, and gel food coloring. Plus, they’re suprisingly simple (if a little bit time-consuming!) to make.
When it comes to colors and piping designs, this recipe allows plenty of room for creativity. Feel free to choose your own color palette, or to play around with different piping tips. You can also make the wreaths and large or as small as you’d like. (Mine were about 1 3/4 inches in diameter, and I ended up with 20 wreaths.)
It took me about 30-40 minutes to make the meringue and pipe the wreaths; your process might be faster or slower depending on the intricacy of your design.
Meringue Wreath Make-Ahead and Storage Tips
The hardest part of this meringue flower cookie recipe is waiting for the floral wreaths to bake and cool. These wreaths require about an hour of baking time, and must then cool in the oven for an additional 1-2 hours before they are ready to serve, so be sure to plan your timings accordingly!
Meringue cookies can become sticky in a humid environment, so these are best enjoyed on the day they are made. Store leftovers in an airtight container at room temperature—they’ll still be edible on day two, but might bit soft rather than crunchy.
Other spring-inspired recipes you might enjoy:
Lavender Lemon Cookies
Shortbread with Spring Flowers
Eton Mess
Slice and Bake Lemon Daisy Cookies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Floral Wreath Meringue Cookies
- Total Time: 3 hours
- Yield: 20 1 3/4-inch wreaths 1x
Description
A floral wreath meringue cookies recipe made from egg whites and sugar. The prettiest piped meringue wreaths, inspired by the Chelsea Flower Show and springtime in London.
Ingredients
3 large egg whites (about 120 grams), at room temperature
155 grams (3/4 cup) caster sugar
Gel food coloring – pink, yellow, purple, green
Instructions
Preheat oven to 110° C / 230° F. Fit four piping bags with small (about 1/4 inch) round piping tips, and set aside until ready to use.
On a sheet of paper, trace a round stencil, cookie cutter, or lid to create a template for your wreaths. You can make the circles any size you want. I used a 1 3/4-inch round cutter for mine.
Place the paper template on a large baking tray. Cover the template with a sheet of baking parchment, then set tray aside until ready to use.
Add egg whites to a large mixing bowl or the bowl of a stand mixer. Whip to soft peaks.
Gradually add sugar, continuing to whip on medium-high speed until the mixture is thick and glossy, and stiff peaks have formed.
Divide the meringue into four equal portions.
Add 1-2 drops of gel food coloring to each bowl. Gently fold the color into the meringue.
Transfer colored meringues into the prepared piping bags.
Beginning with the green meringue, pipe a few leaves around each circle template.
Next, add dots of the purple meringue to each circle.
Now do the same with the yellow meringue.
Now add dots of the pink meringue.
Finally, go back around the wreaths and add extra dots of each color meringue as needed, taking care to fill in any gaps or holes.
Bake in preheated oven for one hour. Without opening the door, turn off the oven and allow cookies to cool in oven for 1 – 1.5 hours.
Gently remove the cooled meringue cookies from the parchment. Serve immediately.
Notes
It can be helpful to use masking tape to secure the parchment. This will prevent it from moving while you pipe the meringue. Be sure to remove the tape before baking.
It is fine to leave the paper template underneath the parchment while the wreaths bake.
- Prep Time: 30 minutes
- Cooling Time: 90 minutes
- Cook Time: 60 minutes
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Dessert
