We were off to BBQ to
see a friend who was briefly visiting from New York and in need of an idea for
dessert. The day was a scorching thirty five degrees and an hour drive into
beautiful Mount Macedon. Meringues were the perfect solution, delicious, dairy
free and would travel well on a sunny day.
Meringues are a
nostalgic favourite treat from my childhood. Intensely sweet and a lightness
that’s almost magical.
I like mine slightly
under done in the middle so that they are gooey in contrast to that crisp outer
shell.
A perfect desert to travel with (or to have at home!).
A perfect desert to travel with (or to have at home!).
7 egg whites at room
temperature
260g caster sugar
140g brown sugar
½ teaspoon of brown
sugar
40g flaked almonds
40g chopped hazelnuts
Coco powder
Preheat oven to 110°C
Make sure the egg
whites are at room temperature. If you’re short on time you can put the eggs in
their shell in some lukewarm water to speed up the process. It’s also important
to have really clean bowls with eggs whites so make sure there isn’t any oil or
residue in them. If you get any shell in your mixture wetting your finger makes
it easier to get out.
Bring a medium
saucepan with water to a simmer. Over the saucepan place a heatproof bowl that
fits snugly on the saucepan but does not touch the water below. In the bowl add
the sugar and egg whites stirring occasionally for ten minutes. The sugar needs
to have dissolved and the mixture to be hot.
In a mixing bowl whip
the mixture with an electric mixer on high speed for about eight minutes. The
mixture needs to be glossy and stiff. Fold in the cinnamon.
You will need two
lined baking trays. With two dessertspoons scoop up a large spoonful of the
mixture and roll one side into the coco and then roll into the almond or the
hazelnut. Scrape onto tray creating little peaks. Alternate toppings. Repeat leaving a lot of space between meringues as
they will expand. Place in oven and cook for an hour and a
half. They should be dry on the bottom and soft in centre.
Store in a container in a dry place,
don’t refrigerate. Enjoy!
