Treat yourself: Meringue

PAVLOVA, bombe alaska Eton mess and vacherin all take meringue to new heights, but on their own these marshmallowy treats area sugar rush like no other.

meringue taste nov 26

PAVLOVA, bombe alaska Eton mess and vacherin all take meringue to new heights, but on their own these marshmallowy treats area sugar rush like no other.

BATTLE LINES

MERINGUES can be eaten by themselves, dipped in chocolate or used to decorate the top of an indulgent, dark chocolate cake. They can be creamy, soft peaks scorched with a blowtorch or baked to a crunch on the outside and still be a little gooey on the inside. 

EASY BEATS

SEPARATE eggs carefully as any yolk will ruin the recipe. Separate eggs one-by-one in a small bowl, then transfer the separated egg white into a larger bowl. This way if you break a yolk it won't get into the egg whites you've already separated. The fat in the yolk interferes with the egg white's ability to whip properly.

CRUNCH TIME

FOR crunchy on the outside, soft and airy on the inside, bake for 8-10 minutes or until meringues are firm. Turn off the oven and allow to cool in oven with the door slightly ajar. Baked meringues can be stored in an airtight container and will keep for up to a week.

IN THE MIX

MERINGUES are a great starting point for children when it comes to learning about cooking. Children will be amazed as the liquid egg and sugar transform into cloudy white peaks in front of their eyes. 

CHOCOLATE MERINGUES WITH RASPBERRIES & CARAMEL SAUCE

- Makes 6

- Preparation time: 15 minutes

- Cooking time: 45 minutes (plus cooling time)

- Skills needed: Intermediate

** 

4 egg whites, at room temperature

330g caster sugar

1 tbsp cocoa, sifted

1 tsp white vinegar

1 tsp cornflour

2 1/2 tsp vanilla extract

150ml thickened cream

2 tbsp icing sugar, plus extra to dust

250g cup brown sugar

110g unsalted butter

60ml pure (thin) cream

300g raspberries

250g cup brown sugar

110g unsalted butter

60ml pure (thin) cream

300g raspberries

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Preheat oven to 150C. Line a large tray with baking paper.

In a bowl, beat egg whites and a pinch of salt with an electric beater until soft peaks form. Add sugar, 1 tablespoon at a time, beating until thick and glossy. Fold in cocoa, vinegar, cornflour and 1 teaspoon of vanilla and mix.

Dollop six rounds of the mixture on to the lined tray. Using the back of a spoon, make a slight indent in the top of each one. Place in the oven and immediately reduce the temperature to 120C. Bake for 45 minutes, then turn the oven off and leave in the oven to cool completely.

Next whisk thickened cream and sifted icing sugar with 1/2 teaspoon vanilla. Cover and chill.

Place brown sugar, butter, pure cream and remaining 1 teaspoon of vanilla in a pan over low heat. Stir until butter has melted, then simmer for 2 minutes or until a golden caramel. Remove from heat and set aside to thicken.

Top each meringue with cream and raspberries. Drizzle with caramel and dust with icing sugar.

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Recipe: Valli Little, delicious.

Picture: Andy Lewis