These meringues have the perfect consistency - a crisp melt-in-the-mouth outer shell and a marshmallowy centre. Served with a mixed berry sauce, they make a divine dessert.
These meringues have the perfect consistency - a crisp melt-in-the-mouth outer shell and a marshmallowy centre. Served with a mixed berry sauce, they make a divine dessert.—Teresa Ulyate
For the berry sauce:
cup mixed frozen berries
tablespoons castor sugar
teaspoon vanilla extract
For the meringues:
large egg whites, room temperature
grams castor sugar
small pinch of salt
teaspoon vanilla paste
tablespoons ground almonds
fresh cream to serve
- Prepare the sauce by combining the berries and sugar in a small saucepan. Stir over a medium heat to dissolve the sugar, then boil gently for 8 mins, stirring regularly, until thick and syrupy. Stir in vanilla extract and leave to cool completely. Whizz in a food processor until smooth.
- Preheat your oven to 120°C and line a tray with baking paper.
- Whisk the egg whites until they form stiff peaks when the beaters are lifted. Gradually add the castor sugar (about one tablespoon at a time) while beating, and beat well between each addition. Whisk in the salt and vanilla paste.
- Drop heaped tablespoons of the meringue mixture onto the prepared tray. Finally, sprinkle the ground almonds over the meringues.
- Bake the meringues for 1 hour. Switch the oven off but leave the door closed, and allow the meringues to dry out for a further hour.
- Serve the meringues with fresh cream and the berry sauce. Store any leftovers in an airtight container. The sauce should be stored in the fridge.