Tag Archives: meringue

Floating Islands with Spun Sugar

December 29, 2019 by Angie In Desserts Tagged meringue, sugar, creme anglaise Leave a comment

Floating Islands with Spun Sugar

I saw Mary Berry create this recipe for floating islands on the Great British Bake Off Masterclass. I have always sprinkled cocoa powder over the meringue eggs (see here) but would certainly recommend this for a change.

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Floating Islands with Spun Sugar

Prepares: 4 servings

Preparation time: 40 minutes
Cooking time: 10 minutes
Ingredients
For the crème anglaise
240ml (8 fl oz) full fat/whole milk (1 cup)
180ml (7 fl oz) double cream/heavy cream (¾ cup)
½ tsp vanilla bean paste or vanilla extract
4 eggs, large (U.K.)/extra large (N.A.), yolks only (reserve 3 egg whites for the meringue)
85g (3 oz) caster/superfine sugar (⅓ cup)
For the meringues
3 eggs, whites only (reserved from the crème anglaise)
85g (3 oz) caster/superfine sugar (⅓ cup)
For the spun sugar
115g (4 oz) caster/superfine sugar (½ cup)
You will also need a deep sided sauté or frying pan/skillet with lid and four shallow dessert bowls.

Method
For the spun sugar
Melt the sugar, without stirring, in a small stainless steel pan over a medium heat. Meanwhile, cover a rolling pin with parchment. When the sugar turns a deep golden-brown remove the pan from the heat. Leave to cool slightly, about 30 seconds, then, using the back of a fork or a whisk, quickly flick the caramel backwards and forwards over the rolling pin. (Take care as the sugar will still be very hot.) Gather the strands into a rough ball shape while gently pulling upwards and place on a clean sheet of parchment paper.
For the poaching liquid
This will become the crème anglaise. Pour the milk and cream in the sauté or frying pan/skillet and stir in the vanilla. Then bring to a gentle simmer over a low heat while making the meringue.
For the meringues
In a large grease-free bowl, using an electric hand whisk on fast speed, whisk the egg whites until stiff peaks form (or use the whisk attachment on a food mixer). Now gradually whisk in the sugar, one tablespoon at a time, until stiff peaks form and the meringue is thick and glossy.  
Have a glass or jug of water to hand. Then using two metal tablespoons or serving spoons, shape large eggs from the meringue mixture, dipping the spoons in the water to help shape them and keep them smooth. The meringue should make 4 very large eggs. Place the meringue eggs in the poaching liquid as you form them. Cover the pan and, over a very low heat, poach the meringue eggs for about 8–9 minutes, flipping them halfway through. Make sure the poaching liquid simmers very gently. It must not boil or the meringues will puff up and then collapse. Using a slotted spoon, transfer them to a wire rack covered with paper towel to drain.  
For the crème anglaise
Strain the poaching milk through a sieve into a large jug.  
In a large bowl, whisk the egg yolks and sugar together until pale and fluffy, about 2–3 minutes. 
Gradually stir in the warm poaching milk. Then pour the mixture into a clean heavy-based pan and cook over a very low heat for 3–4 minutes, stirring continuously, until smooth and thick enough to coat the back of a spoon. Remove from the heat.
To serve
Divide the crème anglaise amongst the dessert bowls and then float a meringue egg on top.

Decorate with a ball of spun sugar.

Updated: December 29, 2019

Floating Islands Dusted with Cocoa

December 29, 2019 by Angie In Desserts Tagged meringue, creme anglaise, floating, islands, cocoa Leave a comment

Floating Islands Dusted with Cocoa

Floating Islands make a lovely light dessert where poached meringues float on a creamy crème anglaise and are dusted with cocoa powder.

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Floating Islands Dusted with Cocoa

Prepares: 4 servings

Preparation time: 35 minutes
Cooking time: 10 minutes
Ingredients
For the crème anglaise
200ml (7 fl oz) milk (⅞ cup)
200ml (7 fl oz) double cream/whipping or heavy cream (⅞ cup)
½ tsp vanilla bean paste or vanilla extract
 4 eggs, large (U.K.)/extra large (N.A.), yolks only (reserving 3 egg whites for the meringue)
55g (2 oz) caster/superfine sugar (¼ cup)
For the meringues
3 egg whites (reserved from the crème anglaise)
85g (3 oz) caster/superfine sugar (½ cup less 1 tbsp)
To serve
Cocoa powder for dusting or grated plain/dark chocolate.
You will also need a large sauté pan or large deep sided frying pan/skillet with lid.

Method
For the meringues
In a large grease-free bowl, using an electric hand whisk on high speed, whisk the egg whites until stiff peaks form (or use the whisk attachment on a food mixer). Then gradually whisk in the sugar, one tablespoon at a time, until the meringue is thick and glossy. Put to one side while preparing the poaching liquid. 
For the poaching liquid
This will become the crème anglaise. Pour the milk and cream into the pan and stir in the vanilla bean paste or vanilla extract. Bring to a gentle simmer over a low heat. 
For the islands (also known as quenelles)
Fill a tumbler or jug with water. Now, using two metal tablespoons, shape eggs from the meringue. Dip the spoons in the water between making each egg as this will help in shaping them and keeping them smooth. Place the meringue eggs in the poaching liquid as you go. There should be enough meringue to make 8 eggs. Cover the pan and, over a very low heat, poach the meringue eggs for 4–5 minutes, flipping them over halfway through. Make sure the poaching liquid simmers very gently. It must not boil or the meringues will puff up and then collapse. Using a slotted spoon or skimmer, carefully transfer them to a wire rack covered with paper towel to drain.  
For the crème anglaise
Strain the poaching liquid through a sieve into a jug.  
Next, in a large bowl, whisk the egg yolks and sugar together until pale and fluffy, about 2–3 minutes.  
Gradually stir in the poaching liquid. Then pour the mixture into a clean pan and cook over a low heat for 3–4 minutes, stirring continuously, until the mixture is smooth and begins to thicken. When it has become thick enough to coat the back of a spoon, remove from the heat.
To serve
Divide the crème anglaise amongst four shallow individual serving bowls and then float two meringue eggs on top of each one.  
They can then be decorated with a dusting of cocoa powder or a little grated chocolate.

Updated: December 29, 2019

Coffee Meringues Drizzled with Chocolate

November 16, 2019 by Angie In Dinners, Desserts Tagged chocolate, meringue, coffee Leave a comment

Coffee Meringues Drizzled with Chocolate

These meringues are flavoured with coffee and, when cooked, a little melted chocolate is drizzled over. Serve on their own or with whipped cream or ice cream. Whatever you choose, they just melt in your mouth.

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Coffee Meringues Drizzled with Chocolate

Prepares: 8 meringues

Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
Chilling time: about 15 minutes
Ingredients
1 tbsp instant coffee granules or coffee extract
3 eggs, large (U.K.)/extra large (N.A.), whites only
170g (6 oz) caster/superfine sugar (¾ cup + 1 tbsp)
85g (3 oz) dark chocolate
You will also need 2 medium baking sheets/trays lined with baking parchment

Method
Preheat the oven to 140°C (275°F) (gas 1).
If using coffee granules, dissolve in 1 teaspoon of hot water and leave to cool.
Put the egg whites in a large bowl and whisk until just stiff. Now gradually add the sugar, one tablespoon at a time, whisking constantly until the mixture becomes very thick and glossy. Then sprinkle over the coffee and whisk until it has thoroughly mixed in.
Dab a little meringue on the corners of the baking sheets/trays which will prevent the parchment paper from slipping. Then line each sheet/tray, pressing the baking parchment down at the corners. Spoon 4 mounds of meringue onto each baking sheet/tray, spacing them well apart. Bake for 1 hour 15 minutes. The meringues should feel hard to the touch and lift off the parchment paper easily.
If you like your meringues crisp on the outside but chewy in the centre, then remove from the oven and leave to cool completely on a cooling rack. If you prefer them crisp all the way through, then leave in the oven until it has become cold.
Meanwhile break the chocolate into small pieces, put in a heatproof bowl and set over a pan of just simmering water, making sure the bowl does not touch the water. Stir the chocolate until melted and smooth, then remove from the heat and leave until it has become cold.
Drizzle the melted chocolate over the meringues. Leave in a cool place for the chocolate to set.

Updated: November 16, 2019

Meringue Layers with Red Plums

October 26, 2019 by Angie In Desserts Tagged cream, meringue, walnuts, plums, hazelnuts Leave a comment

Meringue Layers with Red Plums

For meringue lovers – this is another recipe that is delicious at the end of summer. Juicy red plums lie on freshly whipped cream, sandwiched between meringue, topped with chopped nuts.

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Meringue Layers with Red Plums

Prepares: 6 servings

Preparation time: 40 minutes
Cooking time: 1 hour 5 minutes, plus cooling time for meringues
Chilling time: 2 hours
Ingredients
For the meringue layers
3 eggs, large (U.K.)/extra large (N.A.), whites only
170g (6 oz) caster/white sugar (¾ cup + 2 tbsp)
½ tsp lemon juice
2 tbsp chopped hazelnuts or walnuts
For the filling
8 large red plums
2 tbsp caster/white sugar
284ml carton double cream/whipping or heavy cream (1¼ cups)

Method
For the plums
Preheat the oven to 180°C (350°F) (gas 4)
Wash the plums and cut in half following the natural line. Twist the halves in opposite directions to separate. Remove the stones.
Arrange in a single layer in a baking dish, cut sides up. Sprinkle with the sugar and add 2 tablespoons of cold water.
Bake in the oven for 25 minutes. Remove and leave to cool.
For the meringue layers
While the plums are cooking, the nuts can be roasted. An easy way to do this is by tipping the nuts into a small non-stick frying pan/skillet placed over a medium-low heat. Cook until they just start to smell ‘nutty’, stirring occasionally. This only takes a few minutes.
Remove from the heat and leave to cool.
Once the plums have cooked, lower the oven temperature to 150°C (300°F) (gas 2)
Prepare the meringue while the oven is cooling down to the right temperature.
Draw a 20cm (8 inch) circle with a pencil on two sheets of baking parchment. (Using a 20cm (8 inch) up-turned plate makes this easy.). Turn the sheets over and lay on two baking sheets/trays.
Whisk the egg whites to a stiff peak and then add the sugar a tablespoon at a time, whisking well between each addition. Finally, whisk in the lemon juice.
Add a dab of meringue on the four corners of the baking sheets/trays, pressing the baking parchment down to keep in place. Then divide the the meringue evenly between the paper lined sheets/trays, spooning it into the centre of each circle. Using the back of the spoon, level the top of the meringue on one of the sheets/trays. Keep the top of the meringue rough on the other sheet/tray and then sprinkle the nuts over the meringue on this one.
Bake in the oven for 45 minutes. Turn out the oven but leave the meringues inside until the oven has become cold.
Lift the meringue layers from the paper and slide the base one onto a serving plate.
For the filling
Whisk the cream until stiff and then spread over the base meringue layer.
Pour off any juice from the plums and reserve. Top the cream with the plum halves with the cut sides facing downwards. Sprinkle over 1 tablespoon of reserved plum juice being careful not to allow it to get too close to the edge or it will run down the outside of the bottom meringue layer.
Cover with the top meringue layer and chill in the fridge for at least two hours.
To serve
When slicing the meringue into portions use a long bladed knife that has been dipped in a jug of hot water. Shake off any droplets of water before cutting and wipe the blade clean between each cut.

Updated: October 26, 2019

Posh Raspberry Mess

June 28, 2019 by Angie In Desserts Tagged cream, meringue, raspberry, eton mess, mess, framboise Leave a comment

Posh Raspberry Mess

This is a grown up version of the famous Eton Mess but with raspberries. Raspberries are drizzled with framboise, a raspberry liqueur, and then folded with crushed meringue shells into mounds of whipped cream.

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Posh Raspberry Mess

Prepares: 4 servings

Preparation time without making the meringues: 10 minutes
Preparation time including making the meringues: 18 minutes
Cooking time if making the meringues: 1 hour to 1 hour 15 minutes
Standing time if making the meringues: 2 hours
Ingredients
350ml (12 fl oz) double cream/heavy or whipping cream (1½ cups)
4 meringue shells*
450g (1 1b) raspberries, washed
2 tbsp framboise/raspberry liqueur, optional
*This dish is a great way to use up any left-over meringue. However, if making the meringues especially for this dish, follow the recipe below and prepare these first.
For the meringue
2 eggs, large (U.K.)/extra large (N.A.), whites only
115g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
You will also need 4 glass dessert dishes or sundae glasses.

Method
For the meringue
Preheat oven to cool, 140°C (275°F) (mark 1)
Whisk the egg whites until they are stiff. Gradually whisk in the sugar a spoonful at a time, whisking well between each addition until stiff and glossy.
Line a baking sheet with baking parchment. Dab a little meringue on each corner of the baking sheet first to keep the lining in place.
Spoon 6 mounds of meringue onto the baking parchment. Bake in the centre of the oven for 1 hour to 1 hour 15 minutes until the meringues will lift from the paper easily. Turn off the oven but leave the meringues in the oven for a further 2 hours. This will allow the meringues to completely dry out.
For the fool
Pat dry the washed raspberries and put in a bowl, reserving 12 for later.. Drizzle over the framboise, if using, and set to one side.
Whip the cream until it forms soft peaks.
Roughly crush 4 meringue shells and fold into the cream.
Just using a few strokes, fold in the raspberries along with any juice.
Divide between the glass dishes and top each one with three reserved raspberries.
Note
This summer dessert still tastes delicious without the framboise. It just misses that little bit extra. To make your own, see Drinks – Framboise Liqueur.

Updated: June 28, 2019

Easter Lemon Pavlova

April 22, 2019 by Angie In Desserts, Easter Tagged lemon, cream, meringue, pavlova, curd Leave a comment

I am indebted to Mary Berry of The Great British Bakeoff for this recipe. It is very light, and the lemon makes it a refreshing end to a holiday meal with family and friends.

Easter Lemon Pavlova

This is a lovely dessert that really does taste heavenly and looks very impressive too. The one thing I like about it is that you can prepare a lot in advance. The candied lemon peel can easily be made the day before and the lemon curd a few days before. The meringue is best made on the day you wish to serve it but that takes very little time to prepare. Then all there is to do is to mix the whipped cream into the lemon curd and assemble everything.

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Easter Lemon Pavlova

Prepares: 8–10 servings (picture shows 4–6)

Preparation time: 1 hour 25 minutes
Standing time: 2 hours or over night for the candied lemon zest
Cooking time: about 2 hours
Ingredients
For the candied lemon zest
55g (2 oz) caster/superfine sugar (¼ cup + ½ tbsp) plus extra for coating
2 lemons
For the meringue
6 egg whites
340g (12 oz) caster/superfine sugar (1¾ cups)
2 tsp white wine vinegar
2 tsp cornflour/cornstarch
For the lemon curd filling
6 egg yolks
340g (12 oz) caster/superfine sugar (1¾ cups)
 2 lemons at room temperature (plus the 2 reserved from making the candied lemon zest)
225g (8 oz) butter, cubed (1 cup, or 2 sticks)
480ml (16 fl oz) double/whipping cream (2 cups)
To serve
30 chocolate mini eggs
You will also need a piping bag fitted with a rose nozzle.

Method
For the candied lemon zest
(Can be made up to 24 hours ahead)
Peel the zest from two lemons and cut into thin strips. (Reserve the lemons for their juice in the lemon curd.)
Lay a piece of parchment ready on the work surface and spoon over the extra sugar for coating.
Now dissolve the sugar in a pan with 60ml (2 fl oz) (¼ cup) water, then bring to the boil, stirring constantly.
Add the zest and gently boil until syrupy, about 2–3 minutes.
Drain the zest and tip onto the parchment paper. Then toss in the extra sugar until each one is well coated.
Leave to dry in a warm place for at least two hours, or overnight.
For the meringue
Preheat the oven to 150°C (300°F) (gas mark 2)
Draw a 25cm (10 inch) circle on a sheet of baking parchment. With the drawn side down, place on a baking tray/sheet. 
Add the egg whites to a bowl and whisk until stiff but before they get to peak stage. Use an electric hand-whisk or a free-standing mixer.
Then gradually add the sugar, a spoonful at a time, while still whisking on the maximum speed, until the mixture is stiff and shiny, and stands in peaks.  
Blend the vinegar and cornflour/cornstarch together in a small bowl until smooth. Then gently stir this into the meringue.  
Take half the meringue and spread it onto the baking parchment within the lines of the drawn circle. Now fill the piping bag with the remaining meringue and carefully pipe 10 separate nests equally around the edge of the meringue base.  
Place on the middle shelf of the oven and bake for 1½–2 hours. The pavlova will be a pale cream colour and will lift off the paper easily when ready. Begin to check periodically after 1¼ hours until it has reached this stage. Then turn off the oven but leave the pavlova on the oven shelf, with the door slightly ajar, until cold.  
For the lemon curd
(The lemon curd can also be made ahead of time and, once cooled, it can be refrigerated covered with cling film/plastic wrap until needed. It will keep in a refrigerator for up to seven days.)
Squeeze the juice from the four lemons. (4 medium lemons should yield ¾ cup.)
Place a heatproof bowl over a pan of gently simmering water. Add the egg yolks, sugar, and lemon juice to the bowl and whisk until the sugar has dissolved.
Now gradually add the butter to the pan, stirring until the butter has melted.
Continue stirring until the mixture starts to thicken, about 10 minutes. It should resemble pouring cream and coat the back of a spoon. Then remove from the heat and leave to cool. It will thicken further on cooling.
To assemble
Once the lemon curd has cooled completely, pour the cream into a large bowl and whisk until really thick. Then add it to the lemon curd, gently swirling it through.
Spoon a little into each nest. Then fill the middle of the pavlova with the remainder (you may not need it all).
Finally, place three chocolate mini-eggs in each nest and then sprinkle the candied zest in the middle of the pavlova, creating a mound.

Updated: April 22, 2019

Apple Amber

April 19, 2019 by Angie In Desserts Tagged meringue, apple, shortcrust pastry Leave a comment

Apple Amber

A shortcrust pastry flan is filled with a cooked apple filling and topped with meringue.

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Apple Amber

Prepares: 6 servings

Preparation time: 45 minutes
Chilling time: 20 minutes
Cooking time: 1 hour
Ingredients
For the shortcrust pastry
225g (8 oz) plain flour/cake and pastry flour (1¾ cups)
pinch salt
55g (2 oz) butter, cubed (¼ cup, or ½ stick)
55g (2 oz) shortening, cubed (¼ cup)
3 tbsp cold water
For the filling
300ml (10 fl oz) water
100g (3½ oz) sugar (½ cup)
450g (1 lb) granny smith apples (about 3 medium)
strip of lemon rind
squeeze of lemon juice
28g (1 oz) butter (2 tbsp)
2 egg yolks (reserve the whites for the meringue)
For the meringue
2 egg whites
115g (4 oz) caster/superfine sugar (½ cup)
You will also need a 20.5 cm (8 inch) loose bottomed flan case and a baking tray/sheet.

Method
For the pastry
Sieve the flour and salt into a large bowl.
Rub the butter and shortening into the flour until there are no lumps and the mixture resembles fresh breadcrumbs.
Now sprinkle the water evenly over the surface (if the water is added unevenly, it can cause blistering when the pastry is cooked). Then, using a pallet knife, bring the mixture together.
Once it starts to clump together, remove from the bowl and knead lightly to form a firm, smooth dough.
Pop in a plastic bag or cover with cling film/plastic wrap and chill for 20 minutes.
Meanwhile, preheat the oven to 425°F (225°C) (gas 7).
Now, on a floured surface, roll out the pastry in one direction only, turning it occasionally, until there is a round that is 5cm (2 inches) larger than the flan case. Line the flan case and trim the edges to neaten. Prick the base of the pastry with the tines of a fork to make sure no air gets trapped underneath the pastry.
Bake blind for 15 minutes. Then remove from the oven and reduce the heat to 300°F (150°C) (gas 3).
For the filling
While the pastry is cooking start preparing the filling.
In a medium-sized pan make a sugar syrup by gently dissolving the sugar in the water over a low heat.
While the sugar in dissolving, peel, core and cut the apples into small chunks.
Once the sugar has dissolved, add the apples along with the strip of lemon rind and a good squeeze of lemon juice. Let it simmer for about 10 minutes until the apples have softened but still hold their shape.
Drain the apples and then add the butter. Stir to melt the butter into the apples, mashing them slightly. Now add the egg yolks and mix in.
Once the flan case has cooled, carefully remove the pastry case and sit it on a baking tray/sheet. Fill with the apple.
For the meringue
Whisk the egg whites until stiff. Then gradually add the sugar, one tablespoon at a time, whisking well between each addition, until the mixture is stiff and glossy.
Pile the meringue on top the apple, making sure it completely covers the filling. Finally pull the meringue up into peaks using the tip of a knife.
Bake in the oven for 45 minutes. The meringue will be crisp and lightly browned on the outside but still soft on the inside.

Coffee and Hazelnut Swirls

March 18, 2019 by Angie In Desserts Tagged meringues, chocolate, meringue Leave a comment

Coffee and Hazelnut Swirls

A very light meringue dessert, with chocolate and cream, that tastes heavenly. This is really easy to make and looks impressive.

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Coffee and Hazelnut Swirls

Prepares: 12 meringues

Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
Ingredients
3 eggs, large (U.K.)/extra large (N.A.), whites only
170g (6 oz) caster/superfine sugar (¾ cup + 1 tbsp)
1 tbsp coffee extract
3 tbsp hazelnuts, finely chopped (or walnuts)
For the filling
70g (2½ oz) dark chocolate, chopped
20g (¾ oz) butter (1½ tbsp)
240ml (8 fl oz) double/heavy cream (1 cup)
To serve
1 tsp cocoa powder (optional)

Method
For the meringue
Preheat oven to a cool setting, 140°C (275°F) (gas 1)
Toast the hazelnuts by heating in a pan over a medium–low heat until just turning colour and you can begin to smell the nuts. Watch them carefully as they can burn very quickly. Set aside to cool.
Now whisk the egg whites until stiff. Then slowly add the sugar, a spoonful at a time, whisking well between each addition. Drizzle over the coffee extract and whisk again until mixed in. The meringue should form stiff peaks and be glossy.
Carefully fold in the nuts.
Line two baking trays/sheets with baking paper. Dab a little meringue in each corner of the trays/sheets to hold the linings in place. Then swirl spoonfuls of meringue onto the paper. The mixture will make approximately 24 meringues (you want an even number). Do not try piping the meringue as the nuts will clog the tip! Now bake for 1 hour 15 minutes until the meringues are dry and lift freely from the paper. Turn off the oven and, if you have time, leave them to cool in the oven with the door slightly ajar. Otherwise transfer the trays/sheets onto a wire cooling rack and leave the meringues to cool. When they are cool, remove from the paper..
For the filling
Melt the butter slowly with half the chocolate. Remove from the heat and add the rest of the chocolate, stirring until it has melted. Beat with a wooden spoon and, when it is smooth, coat the flat surface of 12 meringues.
Now whip the cream until stiff and spread it to sandwich together a chocolate-coated meringue and a plain meringue.
To serve
Cocoa powder can be sifted lightly over the top of each meringue to decorate.

Updated: March 18, 2019

Baked Alaska

November 15, 2018 by Angie In Desserts Tagged meringue, baked alaska, ice cream Leave a comment

Baked Alaska

Individual servings of the Baked Alaska. Mini sponge flans are topped with raspberry jam and creamy ice cream, covered in a soft meringue, then quickly baked to set the meringue but leaving the ice cream frozen inside.

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Baked Alaska

Prepares: 4 individual servings

Preparation time: 20 minutes
Freezing time: overnight
Cooking time: 3–5 minutes
Ingredients
4 mini sponge flans
4 tbsp raspberry conserve
250ml good quality ice-cream, raspberry or strawberry (4 large scoops)
2 eggs, large (U.K.)/extra large (N.A.), whites only
pinch of cream of tartar
115g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
7g (¼ oz) flaked almonds (1½ tbsp)

Method
Remove the ice cream from the fridge to soften a little, about 10 minutes.
Fill each sponge flan with 1 tablespoon of conserve and level the top. Then, using an ice cream scoop, top with one large scoop of ice cream. Return to the freezer for at least one hour.
Whisk the egg whites until stiff. Sprinkle over the cream of tartar and whisk in the sugar, a spoonful at a time, whisking well between each addition, until the mixture is stiff and shiny. Now, using a palette knife to spread the meringue, completely cover the sponges and ice cream. Then drawing upwards with the tip of a knife, make little swirls with the meringue. Freeze overnight.
Preheat the oven to 230°C (450°F) (gas 8)
Now scatter the almonds over the meringue, then bake for 3–5 minutes until the meringue is just starting to brown. Serve immediately.
Tip
The prepared Alaskas can be left frozen for up to one month. Bake in the oven as directed above but leave for 15 minutes before serving.

Updated: November 15, 2018

Coffee Meringues

September 22, 2018 by Angie In Desserts Tagged cream, meringue, sugar, coffee, cocoa powder Leave a comment

Coffee Meringues

Very simple coffee flavoured meringues that just melt in the mouth. Sandwiched with whipped cream and dusted with cocoa powder. They are very light.

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Coffee Meringues

Prepares: 10 meringues

Preparation time: 15 minutes
Cooking time: 1 hour
Ingredients
For the meringues
3 eggs, large (U.K.)/extra large (N.A.), whites only
170g (6 oz) caster/white sugar (¾ cup + 1 tbsp)
2 tsp coffee essence
For the filling
300ml (10 fl oz) double/whipping or heavy cream (1¼ cups)
½ tsp coffee essence
For the decoration
1 level tsp cocoa powder
You will also need a large piping bag fitted with a medium-sized nozzle.

Method
For the meringues
Preheat oven to cool, 140°C (275°F) (gas 1).
Whisk the egg whites in a large bowl until stiff. Gradually whisk in the sugar, a spoonful at a time, whisking well between each addition. Sprinkle over the coffee essence and whisk again until blended in. The meringue should form stiff peaks and be glossy.
Line two baking sheets with baking paper. (Dabbing a little meringue on each corner of the baking sheets first will keep the linings in place.)
Spoon the meringue into the piping bag and pipe 20 swirls of meringue onto the paper. Bake in the centre of the oven for 1 hour until the meringues are dry. Allow to cool, then remove from the paper. (If you want really crispy meringues, then leave to cool in the oven with the door slightly ajar.)
For the filling
Whip the cream and coffee essence until soft peaks form. Use to sandwich the meringues together in pairs.
To serve
Dust a coating of cocoa powder over the meringues using a small sieve.
Tip
If you like your meringues really crisp and have the time, leave them to cool in the oven with the door slightly ajar.

Updated: September 22, 2018

Lemon Meringue Nests with Raspberries

August 17, 2018 by Angie In Desserts Tagged meringue, raspberries, fromage frais Leave a comment

Lemon Meringue Nests with Raspberries

A very light meringue that is flavoured with lemon. The nests are filled with a thick raspberry purée and fromage frais, topped with fresh raspberries and then a coulis is poured over the top.

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Lemon Meringue Nests with Raspberries

Prepares: 4 servings

Preparation time: 45 minutes
Cooking time: 1 hour 15 minutes
Ingredients
For the meringue
2 eggs, large (U.K.)/extra large (N.A.), whites only
1 lemon
70g (2½ oz) caster/white sugar (⅓ cup)
70g (2½ oz) icing/powdered sugar (½ cup + 1 tbsp), sifted
For the raspberries
115g (4 oz) fresh raspberries (½ cup)
340g (12 oz) frozen raspberries (1½ cups)
170g (6 oz) caster/white sugar (¾ cup + 2 tbsp)
For the filling
200g (7 oz) fromage frais (⅞ cup)
40g (1½ oz) icing/powdered sugar (⅓ cup), sifted
1 tsp vanilla extract
You will also need a medium sized baking sheet.

Method
First measure out the frozen berries and leave to thaw.
For the meringue
Heat the oven to 140°C (235°F) (gas 1).
Zest the lemon and and then squeeze out the juice into a small bowl.
Now put the egg whites and lemon zest into a large bowl and whisk until firm peaks form.
Gradually add the caster/white sugar a tablespoon at a time, whisking well between each addition, until the mixture is stiff and glossy.
Sprinkle over 2 teaspoons of the lemon juice and reserve the rest for the raspberries. Whisk briefly to mix.
Now carefully fold in the sifted icing sugar using a large metal spoon or spatula.
Line the baking sheet with parchment paper dabbing a bit of the meringue from the whisk onto each corner first to keep the paper in place.
Now spoon four rough circles of the meringue onto the parchment paper. Take a metal teaspoon and dip it in some hot (not boiling) water and make a depression in the centre of each meringue. Bake on the lowest shelf of the oven for 1 hour 15 minutes.
Remove and place the baking sheet on a wire rack to cool. If you like a crispier meringue and you have time, then leave in the oven to cool.
For the raspberries
Gently wash the fresh raspberries and put to one side for decoration.
Now add the thawed berries to a blender with the sugar and 2 tablespoons of reserved lemon juice. Add 60ml (2 fl oz) (¼ cup) water. Purée and then strain through a fine sieve into a bowl to remove the pips.
Measure 180ml (6 fl oz) (¾ cup) of the purée into a small pan and stir constantly over a medium heat until reduced by a half. This will take 6–7 minutes. Transfer to a small bowl and leave to cool. It will become the texture of jam.
Bring the remaining purée to the boil then simmer for 1 minute. Remove from the heat and leave to cool.
For the filling
Place the fromage frais into a bowl with the icing/powdered sugar and vanilla extract and beat together until combined. Chill until needed.
To assemble
Spoon the reduced raspberry ‘jam’ into the centre of the meringues and top with the filling. Then decorate with the fresh raspberries and pour the raspberry sauce over top.
Serve immediately.

Updated: August 17, 2018

Individual Banoffee Pavlovas

August 1, 2018 by Angie In Desserts Tagged cream, meringue, pavlova, banoffee, banana, toffee Leave a comment

Individual Banoffee Pavlovas

These scrumptious pavlovas have a base of meringue topped with cream, toffee sauce and sliced bananas, then decorated with chocolate swirls.

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Individual Banoffee Pavlovas

Prepares: 4 pavlovas

Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes
Ingredients
For the meringues
2 eggs, large (U.K.)/extra large (N.A.), whites only
115g (4 oz) caster/white sugar (½ cup + 1 tbsp)
2 tsp cornflour/cornstarch
½ tsp white wine vinegar
For the cream topping
150ml (5 fl oz) double/whipping or heavy cream (⅔ cup)
For the banoffee topping
90ml (3 fl oz) Dulce de Leche (a creamy caramel sauce) (⅓ cup)
2 bananas
For the chocolate swirls
55g (2 oz) plain/dark chocolate
You will also need a small disposable piping bag.

Method
Preheat the oven to 140°C (275°F) (gas 1)
To make the meringue, whisk the egg whites until stiff, then gradually add the sugar, a spoonful at a time, until the meringue is stiff and glossy. Sprinkle over the cornflour/cornstarch and vinegar and whisk in.
Using the meringue from the whisk, dab a little in each corner of a large baking tray/sheet. Now line it with baking parchment. (The meringue will keep the lining in place).
Then spoon four separate large spoonfuls of meringue onto the paper and flatten to make circles about 2.5cm (1 inch) thick.
Bake for 1¼ hours, until the meringues can be lifted off the paper easily. Leave to cool.
Break the chocolate into small pieces and place half in a bowl over a pan of just simmering water. When melted remove from the heat and add the remaining chocolate. Stir until the chocolate has melted and the consistency is smooth. Set aside to cool a little.
Next, whip the cream until it is thick, then gently spread over the meringues.
Measure the Dulce de Leche into a small bowl. Now slice the bananas and add to the bowl. Stir to coat the bananas with the caramel and spoon over the cream layer.
Spoon the chocolate into the piping bag and snip off the end to give a small opening. Pipe a zig-zag pattern over the bananas.
They can be chilled for up to one hour. Any longer and the bananas will start to discolour.

Updated: August 1, 2018