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Melbourne 15th March 2021
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Berry Topped Meringue

Berry Topped Meringue

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By Robert Campbell – Master Baker OX RABBIT

A fluffy light and festive take on the classic meringue. Perfect for adding to the seasonal pavlova, or to share as individual desserts with the family through the holidays. 

Ingredients:

  • 8 egg whites, at room temperature
  • 450g caster sugar
  • 1 tsp cornflour
  • freeze dried berries
  • pistachios, crushed

Required: 

  • Mixing bowl
  • Large lined baking tray

Method:

  1.  Preheat oven to 140 degrees. 
  2. Line one large baking tray with baking paper. In a clean mixing bowl, add your egg whites and mix on a high speed until stiff (they should hold their own weight). 
  3. Add 150g caster sugar,  whisking until the mix becomes glossy and begins to re-firm. Add remaining sugar and cornflour, continue whisking until the meringue mixture stiffens. 
  4. Using two large spoons, scoop three large dollops onto the baking tray and make little mounds. Repeat until all the merengue mixture is gone. Place in the oven for 1 hour, avoid opening the oven door. 
  5. Once done, the meringues should easily peel off the tray. Allow to cool on a wire rack before sprinkling freeze dried berries and crushed pistachios over the top. 
  6.  Store in the fridge, and share as is, or with fresh ice cream, of pavlova. 
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