It’s bake-off time again at work, and I wanted to make something different to the usual cupcakes that most people roll out every year. It’s taken three attempts to get this meringue recipe right, but I think I’ve finally cracked it! My own recipe but based heavily on The Meringue Girls and Ottolenghi’s techniques. See here for the meringue girls website. And check out their videos in YouTube – they’re really helpful. They are my new girl crush. Both of them! And this article in the guardian is also full of great advice.
6 egg whites
Caster sugar (double the weight of your egg whites)
50g fresh raspberries for purée
100g fresh raspberries for decoration
Double cream for sandwiching together
– Preheat the oven to 200 degrees
– Separate the egg whites and weigh them
– Double this figure and weigh out that amount of caster sugar (in my case my eggs weighed 200g so I had 400g sugar)
– Put the egg whites in a food mixer with the whisk attachment and whisk until stuff peaks. I tried this with an electric hand whisk and it’s much harder work, and the results weren’t as light and fluffy. Using a food mixer makes all the difference in the world!
– Line a deep baking tray with grease proof paper and pour in the sugar, spreading evenly over the bottom. Put the tray in the oven.
– Turn down the oven to 80 degrees (or lower If you can) and remove the sugar.
– Turn the food mixer back on and add the sugar a spoon at a time to the mixture, allowing each spoon to incorporate fully. The warm sugar will dissolve more quickly and create a lovely shiny mixture.
– Continue to mix until the meringue is shiny and thick and if you dip your finger in and rub it together with your thumb the mix should be warm and not grainy. It should hold its shape if you take a spoonful and not be runny (otherwise you will get flat meringues like these)
– In the meantime, crush the dried raspberries with a spoon so they are little lumps (not powder), and blitz the 50g of fresh raspberries with a hand blender, then push through a sieve to make a smooth purée.
– Take the bowl off the mixer and gently fold in the dried raspberries.
Spoon generous helpings of the mix onto baking sheets lined with greaseproof paper. I used a serving spoon; choose a spoon that corresponds to the size of the meringues you want to make. I made 18 medium meringues with the intention of sandwiching them together.
– Drizzle over a little purée onto each meringue.
-Bake for around two hours. The idea is to slowly dry them. I then turned the oven off and left them in there to go completely cold. If you don’t like them sticky in the middle , bake for longer. When you turn them over they should be crisp on the bottom. No soggy bottoms here.
– Whisk the cream and use it to sandwich the meringues together, using the fresh raspberries as garnish.
– Eat quickly before everyone else gets their hands on them.
– To make chocolate meringues, replace the dried raspberry with 50g of chopped dark chocolate ( and fold it in gently).
I tried a new version of these chocolate ones today. I added in a tsp of orange essence, made the chocolate more chunky and barely folded it in. I also sifted the cocoa directly over the meringues instead of into the bowl.
The meringues are whiter because the chocolate hasn’t melted so much and mixed in the mixture.
Oh my god, they are amazing! The chocolate is still in chunks (it melted into the mix previously) and you can really taste the Orange. It’s like a Terry’s chocolate orange meringue! I’m going to eat them with the raspberry ice cream I made earlier this week (recipe here).