Almond Meringue served with Butter Sauce and Berries

By • January 5, 2016 3 Comments

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Author Notes: I served this dessert to Michelin Star Chefs Arnaud Tabarec and Christophe Dufau at Lunch with LT and they both loved it. Christophe defines it: "Memorable". This recipe was given to me by a Norwegian friend Liv in 1994 and it has been a success ever since! Your Guardian Chef

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Serves 8 people

For the almond meringue:

  • 4 eggs white
  • 150 grams grated almonds
  • 150 grams icing sugar
  • 1 teaspoon baking powder
  1. Whip the eggs white till firm, then add the sugar and keep whipping to maintain the firmed foam.
  2. Gently add the grated almonds, making sure the egg whites remain firm.
  3. Pour in a round oven pan which has been buttered and floured.
  4. Cook in the oven for 45 minutes at 180 C.
  5. Once cooked, let it rest for 5 minutes then move into a rack to cool down completely.

For the butter cream:

  • 4 eggs yolk
  • 100 milliliters liquid cream
  • 125 grams caster sugar
  • 1 teaspoon flour
  • 1 teaspoon vanilla essence
  • 100 grams butter
  1. In a pan, pour and combine all the ingredients for the cream except the butter.
  2. Cook in bain-marie until the cream reach the consistency of a custard cream.
  3. Take away from the heat and add the butter. Mix until the butter is all melted and the cream has taken a yellowish colour.
  4. Once the meringue and the cream are cold, pour the cream over the meringue and decorate with berries. It can be served at room temperature.

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