Vanilla bean and almond meringues with mixed berry sauce



Ingredients 11
Servings 2
Minutes 01:20

Ingredients

Serving Change
  • For the berry sauce:
  • 3/4
    cup
    mixed frozen berries
  • 3
    Tbs
    castor sugar
  • 3/4
    tsp
    vanilla extract
  • For the meringues:
  • 3
    large egg whites, room temperature
  • 150
    g
    castor sugar
  • small pinch of salt
  • 1
    tsp
    vanilla paste
  • 1 1/2
    tsp
    ground almonds
  • fresh cream to serve
 

Method

01:20
 

Prepare the sauce by combining the berries and sugar in a small saucepan. Stir over a medium heat to dissolve the sugar, then boil gently for 8 mins, stirring regularly, until thick and syrupy. Stir in vanilla extract and leave to cool completely. Whizz in a food processor until smooth.

Preheat your oven to 120°C and line a tray with baking paper.

Whisk the egg whites until they form stiff peaks when the beaters are lifted. Gradually add the castor sugar (about one tablespoon at a time) while beating, and beat well between each addition. Whisk in the salt and vanilla paste.

Drop heaped tablespoons of the meringue mixture onto the prepared tray. Finally, sprinkle the ground almonds over the meringues.

Bake the meringues for 1 hour. Switch the oven off but leave the door closed, and allow the meringues to dry out for a further hour.

Serve the meringues with fresh cream and the berry sauce. Store any leftovers in an airtight container. The sauce should be stored in the fridge.

Reprinted with the permission of Cupcakes & Couscous.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

Read more on: cupcakes&couscous  |  food24  |  recipes
 

NEXT ON FOOD24X

Mussels with leeks and bacon

2016-11-30 14:33
 
 
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.