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Recipes: Meringues

These really are some of the best meringues you will find, and contain only fresh egg white, sugar and cornstarch.

Eton Mess

Serves 6

Ingredients

12 Round Meringues 6.5cm (495.65.060)
1 lb (450g) strawberries
1 rounded tablespoon icing sugar
1 pint (570 ml) double cream

Method
  1. Wash and hull the strawberries. Chop half of them and place them in a blender together with the icing sugar. Whiz them to a purée and then pour the purée into a nylon sieve, over a bowl, and press the purée through the sieve to remove the seeds.
  2. Reserve 6 strawberries for decoration, and roughly chop the rest. Then whip up the double cream to the floppy stage.
  3. Break up the meringues into roughly 1 inch (2.5 cm) pieces, place them in a large mixing bowl, add the chopped strawberries, and then fold in the cream. After that, gently fold in all but about 2 tablespoons of the purèe to give a marbled effect.
  4. Finally, pile the whole lot into serving dishes, spoon the rest of the purée over the surface and place the reserved halved berries on top. Serve immediately.

Chocolate Cream Meringues

Chocolate Cream Meringues
Ingredients for 4 servings

8 Meringues 6.5cm diameter
300ml Cream
45g Icing Sugar
4 Maraschino cherries
Dark Chocolate Flakes


Preparation
  1. Whisk the icing sugar and cream together until it becomes firm, to make Chantilly Cream
  2. Using a piping bag, place a rosette of Chantilly Cream on top of four of the meringues and place another meringue on top.
  3. Cover the "double meringues" with Chantilly Cream and roll them carefully in the dark chocolate flakes so the sides are covered in chocolate.
  4. Decorate the top of each Chocolate Cream Meringue with a rosette of Chantilly Cream and a Maraschino cherry.

Meringues with strawberries, and cream sharpened with mint and vodka

Ingredients for 20 pieces

40 round meringues, 6.5 cm diam.
500 ml cream
2 gelatine leaves
1 sachet vanilla sugar
50 ml lemon juice
50 ml vodka
500gr strawberries
approx 2 tblsp finely chopped mint
20 mint leaves

Preparation
  1. Reheat the vodka with the lemon juice.
  2. Soak the gelatine leaves in cold water, squeeze them, and leave them to dissolve in the vodka.
  3. Beat the cream with the vanilla sugar until thickened but not completely firm, and mix with the gelatine and the finely chopped mint. Put the mixture in an icing bag.
  4. Slice the strawberries.
  5. Pipe a small blob of cream on a meringue, decorate with strawberry slices, and place another meringue on top.
  6. Pipe some cream on the second meringue and garnish with a strawberry slice and a mint leaf.