I’m a sucker for meringues but don’t have them as much as I used too. When I lived in Ireland I would go to the local bakery to have my lunch and 99 out of a 100 times it would be a brown sandwich with tuna and corn followed by a meringue. Well 2 meringues stuck together by a dollop of cream and a little dot of red fruit jelly on top….hhhmmmmmm
I tried making meringues myself before but to no great success and I have not tried since. The meringues they sell here are just not the same, so today I will venture to make a meringue once more as part of pavlova.
For the meringue base:
- 5 egg whites
- 100 gr of icing sugar
- 120 gr of fine casting sugar
- 1 sachet vanilla sugar or some essence
- 1 teaspoon of balsamico vinegar
- 1 tablespoon of corn starch/flour
- 250ml cream
- sugar to taste
- 250-500 gr of red fruit (may be frozen)
Pull up the sides to give it more of a base shape and bake for 1-1,5 hours. I switched the oven of at 1 hour 15 min when it had a tiny bit of colour. Leave in the oven with the door closed too cool.
Spoon the whipped cream on top of it and finish with the fresh or defrosted red fruits, defrosted raspberries in my case. By than everyone will be in the kitchen eye-balling this feast of fluffiness. I think I may be proud and say this time the meringue worked out fine, light as a feather, lots of taste and just perfect with raspberries and cinnamon cream.