Saturday, 22 January 2011

Double dessert part 2 - Swiss Meringues

This is part 2 of the double desserts using the left over egg whites from the Crème Brûlées. These meringues are made from a recipe in Eric Lanlard's 'Home Bake' cookbook and look like the ones often seen piled up in the windows of patisseries. I don't think mine quite match up to that standard but they taste good, nonetheless! And people are always so impressed if you make meringues rather than buy them. I swirled the mixture with melted chocolate before to give a marbled look and also drizzled melted chocolate over the top. These would be delicious with some ice cream and fresh fruit like raspberries or strawberries. Or you could crush up to make an Eton-mess by mixing them with whipped cream and fresh fruit

Also, if you haven't made meringues before then here are some tips
 - Make sure your bowl and whisk are scrupulously clean and free from any grease/traces of fat. I do this by scalding them in boiling water. 
- Don't over or under whisk your egg whites. If they are under whisked and not 'peaky' enough, they haven't incorporated enough air so will sink. But if you over whisk, they will go flat too. So that's why folding in the last 1/2 of the sugar is good to avoid the over beating.
- Finish making the meringues quickly and put them in the oven almost straight away. 
- When cooked and ready to lift off the baking sheets, use a flat palette knife to get right underneath and carefully prise up. 

Ingredients - 
4 egg whites
225g caster sugar
1. Preheat the oven to 100c and line 2 baking sheets. 
2. In a large bowl, using an electric hand whisk, whisk the egg whites to soft peaks. Whisk half the sugar, 1 tbsp at a time into the mixture until stiff. Carefully fold in the rest of the sugar using a large metal spoon. 
3. Carefully drop spoonfuls of the mixture spaced well apart, onto the paper. Bake in the oven for about 1 1/2 hours until dry and the meringues can be lifted easily from the paper. Leave to cool in the oven with the door ajar. 

Raspberry swirl meringues - Mix 2 teaspoons framboise, 2 -3 drops raspberry extract and a small knife point of food colouring paste. Mix well and then swirl through the finished meringue mixture just before baking. 
Chocolate swirl - Melt 100g dark chocolate and swirl with a wooden spoon through the mixture just before baking and drizzle some on top.
Caramel - Use Golden caster sugar instead for a caramel taste.


  1. Nice idea with the chocolate "inside" !
    It it ok with 120°C ? Cause i was told meringues should be cooked in a oven between 80 et 100°C. But i think it also depends on the oven :-)

  2. Oh gosh! Yes I meant to write 100c, they will crisp up too quickly at too higher temperature. You want a low temperature for a long time to slowly dry them out.
    Thanks for that :)