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It feels as though Summer is starting to wind down here in London so in order to help hold on to the season I wanted to make something synonymous with sunny days. Meringues are so easy to make and are an instant crowd pleaser, I have trouble digesting wheat but this naturally gluten free recipe make meringues a perfect sweet treat for anyone.


I was kindly sent the 3 in 1 blender by Savisto to review and I used the electric whisk and food processor attachments to make this recipe. I've wanted a food processor for the longest time and it's been great finally having such a useful piece of kit in the kitchen.

Ingredients

4 large organic egg whites
115g caster sugar
315g icing sugar
1 tbl Strawberry Jam
Raspberries
Strawberries
Blueberries
Double cream

How to make the meringues

Preheat the oven to fan 100C/ conventional 110C/gas 1⁄4. Line 2 baking sheets with non-stick liner or parchment paper as meringues can stick to foil.

Pour the 4 large egg whites into a large clean mixing bowl, make sure your bowl is very very clean and don't use a plastic one as this can stop the meringues from getting fluffy. Beat them on medium speed with an electric whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.

Turn the speed up and start to add 115g caster sugar, a dessert spoonful at a time. Continue beating for 3-4 seconds between each addition, don't over beat! It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. When ready, the mixture should be thick and glossy.

Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don’t over-mix. The mixture should now look smooth and billowy, almost like a snow drift. I almost wanted to dive in! 

Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or make one larger meringue if you prefer, I did both!. Bake for 1 1⁄2-1 3⁄4 hours in a fan oven until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack.


While you are waiting for your meringues to cool you can make the strawberry sauce. Place a handful of halved strawberries, the remaining icing sugar and the strawberry jam in a food processor and pulse until blended together. You should have a sauce that can be easily drizzled over the meringues.

Whip the cream until it's at spooning consistency and assemble your meringues with the cream, strawberry sauce and then top with fruit. 


Adding the topping is where you can have a lot of fun, why not have some friends over for dinner and serve the meringues, cream and sauce separately so everyone can make their perfect dessert? I took some mini ones round to a friend's house to watch the first episode of the Great British Bake Off (if anyone else watching?) and we all added our own toppings.

Thanks so much to Savisto for giving me the opportunity to try out one of their kitchen gadgets My friends were very appreciative! Mini meringues all round!


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