Meringue Recipe

Meringue Photo: Jackie Cameron

“I have seen every variation of meringue over the years - from tiny blobs and traditional piping, to meringue-gelatine crisp sheets - used as dessert decorations. And not to forget the lively-turquoise or perky-pink bought meringues. Trying out a ‘fresh’ option, I added berry coulis to the mixture in the piping bag, and it worked. Nothing beats berry freshness. The joy of the true flavour is in the crispy, crunch of a perfectly dried out meringue, finished with rounded berry flavour.”

— Jackie Cameron

Meringue Recipe

Yields: +- 80 R5 coin sized meringues

Ingredients:

Meringue:

• 4 egg whites

• 250ml castor sugar

• 7.5ml corn starch

• 5ml vinegar

Coulis:

• 150g mixed frozen berries

• 50g icing sugar

Method:

For the coulis:

1. Blend the berries and icing sugar

2. Pass through a strainer and put into a pot

3. Reduce the coulis by half until very thick, allow complete cooling

For the meringue:

1. Place the egg whites into an electric mixer and whisk until foamy

2. Gradually add castor sugar until it is all incorporated and the meringue is glossy and stiff.

3. At this stage remove from the mixer and sprinkle over the vinegar and corn starch, fold together until just combined

To put together:

1. Spoon the cold coulis into the meringue but do not combine at all

2. Spoon the mixture into a piping bag with a star nozzle

3. Pipe onto a lined tray into desired shapes

4. Bake at 130˚C for 1 hour, turn off the oven and leave to cool completely

5. Serve or Store in an airtight container

Please post your comments and any food-related questions below. I look forward to hearing from you.