This recipe is courtesy of my brother-in-law, Mark Jenkins, who thought that the meringues I made for a family party in Wales were too perfect to be home made. It is such a simple recipe – only two ingredients – but is deemed difficult for non-professional cooks. However, follow a couple of easy guidelines and it is the easiest thing in the world. Each and every time we produce these for a wedding, or any party for that matter, they go down a storm as they are simply gorgeous. So to show Mark and any other doubting Thomases – here is how you do it….
This amount will make 20-22 dessert size, or 40 very mini meringues for finger food
- 2 medium egg whites, at room temperature
- 125g white caster sugar
- Preheat the oven to 120’C/Gas Mark 1/2
- Make sure your equipment is clean and dry and line a flat baking sheet with baking parchment
- Separate the eggs, and place the whites into a bowl and whisk until they are stiff and hold soft peaks.At this point, start adding the sugar, one tablespoon at a time whisking well between each spoonful. Keep going until you have added all the sugar. Don’t be in too much of a rush to do this, and continue whisking until you have a stiff and glossy mixture ready to pipe.
- Fill your piping bag with a large star nozzle and pipe little rosettes onto the baking parchment, leaving space between each meringue.
- Place in the oven for an hour until they are crisp and dry and remove easily from the baking parchment.
- Turn the oven off and leave to cool in the oven before removing.
- Once completely cold the meringues can be stored in an airtight container at room temperature for 2-3 days.
- 150ml double cream
- a punnet fresh raspberries (or strawberries if you’d prefer)
- small tot of Chase Rhubarb liqueur (optional)
Whip the cream until thickened, being careful not to over whisk. Crush the raspberries with the back of a fork and stir into the cream and add the Rhubarb liqueur if using. Pile onto your favourite plate and decorate with rose petals.
NOTE: The vodka maker Chase makes some lovely vodka liqueurs and I love using the rhubarb liqueur for grown up recipes. It is fun to serve a shot of the liqueur alongside for the perfect dinner party pudding.