All
Light
Fruity
Nutty
Spiced
Caramel
Chocolate

Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Mixed Berry Meringue Wreath

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Ingredients
Method

Ingredients

You'll need a candy thermometer for this recipe.

6 egg whites
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Raspberry sauce

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Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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Icing Sugar

Icing sugar can also be...

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White Sugar

The uniform size of the...

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Method

Preheat oven to 120°C/100°C fan-forced. Grease a large baking tray. Trace a 25cm diameter circle onto baking paper. Place, marked-side down, on prepared tray.

Using an electric mixer, beat egg whites until stiff peaks form. Gradually add Chelsea Caster Sugar, 1 tablespoon at a time, beating until sugar is dissolved after each addition. Add cornflour and vinegar. Beat until just combined. Spoon mixture into a large snap-lock bag. Snip off 5cm from 1 corner. Pipe mounds of meringue mixture on marked circle to form a wreath. Pipe a second layer of smaller mounds on top. Bake for 1 hour 15 minutes or until just firm but not browned. Turn off oven. Cool meringue in oven with door ajar.

Meanwhile, make Pink almond praline. Place almonds on a baking paper-lined baking tray. Combine Chelsea White Sugar, ²/³ cup cold water and glucose syrup in a saucepan over low heat. Cook, stirring, for 5 minutesor until sugar is dissolved. Increase heat to high. Cook, without stirring, for 7 to 8 minutes or until mixture reaches 155°C (crack stage) on a sugar thermometer. Remove from heat. Add colouring. Swirl pan to combine (do not stir). Pour over almonds on tray. Set aside for 30 minutes or until firm. Roughly chop ½ the praline. Finely chop remaining praline.

Make raspberry sauce Using a fork, mash raspberries until smooth. Push mixture through a fine sieve over a bowl. Discard seeds. Add Chelsea Icing Sugar and vanilla essence to puree. Stir to combine.

Place meringue wreath on a serving plate. Dollop with whipped cream. Top with fresh raspberries, blueberries and strawberries. Drizzle with raspberry sauce. Sprinkle with praline and mint sprigs. Serve immediately.