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Meringue’s, they’re our own little home grown dessert. Little cuties are swirled with cocoa and topped with fresh seasonal berries, whipped cream, and delicious berry coulis. I don’t need to sell these to you, just look at them, they sell themselves.
6 large free range egg whites
1 cup caster sugar
1 teaspoon vanilla paste or essence
1 tablespoon cornflour
1 tablespoon cocoa powder
1 punnet fresh blueberries
1 punnet fresh strawberries
1.5 cups whipped softly
Berry coulis (I used store bought)
Prep time: 20 minutes
Cooking time: 1 hour 25 minutes, plus cooling
Meringue: Preheat your oven to 120 ℃ bake.
Place the egg whites in the bowl of a mixer with the whisk attachment and whisk on low for a minute. Turn the speed up to medium and whisk until you have soft peaks. Gradually add the sugar one tablespoon at a time, then the vanilla. When all the sugar is added, turn up to the highest speed and whisk until all the sugar is fully dissolved, 8-10 minutes.
Sift in the corn flour, the cocoa powder and fold it together using a metal spoon.
Scoop out 4 large spoonful’s and place them evenly onto a tray lined with baking paper.
Spoon out 4 more meringues onto a second tray then place into the oven to bake for 1 hour 25 mins until the meringues are crisp. Turn the oven off and leave them to cool completely in the oven.
To assemble: Place each meringue on a serving plate, top with some of the whipped cream, blueberries, sliced strawberries and a good drizzle of berry coulis and if you want a dusting of cocoa for that final flourish.