This is the perfect centre piece for a festive get together. It serves up to 10 people but if there are only 4 of you, I’m sure it won’t go to waste! Meringues are very hard to make and trust me, I’m not the best at making them! If you notice that your meringue is beginning to take on a little colour, that’s not unusual, but if you want it to remain white, lower the oven temperature and bake it for longer. This recipe makes a crisp meringue on the outside and gooey in the middle. Enjoy!!
Ingredients
- 3 Egg Whites
- 150g Caster Sugar
- 1 Tsp Cornflour
- 1 Tsp Lemon Juice
- 300ml Double Cream
- 1 Tbsp Icing Sugar, plus extra for dusting
- Seasonal Fruit and Decorations
Directions
- Preheat the oven to 140ᵒc and line a large baking tray with greaseproof paper.
- Pour the egg whites into a large bowl and use an electic hand mixer to whisk until white, fluffy and holding stiff peaks (when you remove the whisk, the egg whites should hold their shape – an upright peak should remain standing).
- Begin by adding one tablespoon of sugar at a time, ensuring that you keep the consistency at a stiff peak (check after you have whisked in each addition of sugar).
- Once you have added half of the sugar, slowly start pouring in the sugar as you are whisking. When all of the sugar has been added, add the cornflour and lemon juice and continue to whisk until you have a strong shiny mixture.
- Dollop the meringue into a rough circle – I personally think the messier it looks, the more appetising it looks when it’s baked. Use a spatula to shape it if you like and then place in the centre of your preheated oven. Immediately reduce the oven temperature to 120ᵒC and bake for 1 ¼ hours without opening the oven (opening the oven will let moisture in and cause your meringue to become sticky). Turn off the oven and leave the meringue in there to cool completely – this can be anything from 2 hours to overnight.
- Carefully peel the meringue off of the baking paper and transfer to a large plate or chopping board (whichever you fancy serving it on).
- Whisk up the cream until it just holds its shape and remains shiny. Be careful not to over whisk it as it can become grainy and very heavy.
- Dollop the cream on top of your meringue wreath and decorate with fruit of your choice and any decorations you fancy – I like freeze dried raspberries and little white pearls!
