There’s nothing quite like the satisfying crunch of a sweet meringue filled with sweet fruit. This is a perfect, summertime dessert as it feels light and airy on a summer afternoon spent outdoors.
Heat your oven to 100 degrees Celsius and prepare two baking sheets with a non-stick liner. Add four large egg whites into a large mixing bowl. Beat the egg whites with an electric whisk on a medium speed until the mixture becomes fluffy and stands up in stiff peaks when the whisk blades are lifted out of the bowl.
Next increase the whisk speed and ad the 115g of caster sugar to the mixture a dessertspoonful (or 10ml measuring spoon) at a time. Each time beating the mixture for three or four seconds. Do not over beat the mixture and be sure to add the caster sugar slowly to avoid the meringue weeping later on. The mixture will look thick and glossy when ready.
Add a third of the 115g icing sugar with a sift over the mixture. Gently fold in the icing sugar with a large spoon/spatula. Repeat the process twice more with the remaining two thirds, being careful not to over mix. After mixing the mixture should be thick with a gloss sheen.
Scoop a heaped dessertspoon of the mixture onto the baking sheet and shape into an oval, another option is to pipe the mixture onto the sheet into separate small portions or even one large one. Bake the meringues-to-be for approximately an hour and a half. You will know they are ready when the meringues sound crisp when tapped underneath and are a light beige/brown colour. When ready leave them to cool.
When ready to serve add your choice of whipped cream, mousse or even pastry cream and top with some sweet fruit. We chose strawberries, let us know in the comments section what you added to make this recipe your own!
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