Meringue Recipe – A Gorgeous Gooey Fruit Meringue Recipe
Really for the sweet tooth! A very simple meringue recipe that gives great results and with minimal ingredients. This mixture can be used for one large meringue or six smaller ones. Sometimes better to make individual ones so there is no fighting over the last piece! It is imperative to use a completely clean, non-greasy bowl to make the meringue mix, otherwise, it will not form stiff peaks.
Meringue Recipe Tips
- You can keep the meringue bases in an airtight container for up to a week if you don’t want to use them the same day.
- Drizzle the filled meringues with some fruit coulis, like raspberry.
- If the meringues have been stored and getting a little hard, crumble them into a bowl, mix with the cream and your choice of fruit, and make the English dessert, Eton Mess, traditionally made with chopped strawberries.
- Mix a tablespoon of rum or Grand Marnier or another liqueur into the cream before whipping for a more adult dessert!!
- Serves: 6
- Preparation Time: 20 minutes
- Cook Time: 1 hour plus cooling
- 4 large egg whites
- 240 grams caster sugar
- 600ml whipping or double cream
- Selection of soft fruits
- Heat oven to 140 C/280 F.
- Prepare one large flat baking tray or two smaller ones lined with greaseproof paper.
- Separate your eggs yolks from the whites, being very careful not to let any yolk drop into the whites.
- With a very clean bowl on your mixer, whisk the egg whites for about a minute on low speed, then increase to medium speed for a further 2-3 minutes. The whites need to form stiff peaks, so continue to whisk until you achieve this result. You can do this by hand, but it will take you much longer and give you an aching arm!
- Continue to whisk, gradually adding the sugar about a tablespoon at a time, whisking between each addition. The end result should be a stiff but very glossy mixture. This should take you between 5-10 minutes.
- Freeform the meringue base, or mini meringues on to the greaseproof paper, just by ‘dolloping’ the mixture on with a spoon. If you want, you can pipe the meringue, it’s up to you.
- Bake the large meringue for about 50mins, but if you are doing smaller ones, decrease the time to around 40mins. The meringues should be pale and dry. Leave to cool in the oven, with the door slightly open.
- When completely cool, fill the meringues with whipped cream or whipped double cream (until very thick), and top with delicious, chopped fruit such as berries, mango, kiwi etc.
- Serve immediately for best effect and taste.
For more information on buying the right kitchen mixer for you, we suggest you review the following:
Best Kitchen Mixers
To find out more about other recipes, you can read BellyBelly’s article: