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Meringues with Summer Fruits

10 people

Ingredients

    • 8 egg whites
    • 500g caster sugar
    • 1 teasp. white wine vinegar
    • 1 teasp. vanilla extract.

     

    Summer Fruits

    • 400g strawberries
    • 200g raspberries
    • 200g blueberries
    • 200g blackberries
    • 250g caster sugar
    • Juice of 1 lemon
  • Cream Filling

    • 500g mascarpone cheese
    • 250g Compsey Greek-style yoghurt
    • Grated rind of one lemon

Main

    • 8 egg whites
    • 500g caster sugar
    • 1 teasp. white wine vinegar
    • 1 teasp. vanilla extract.

     

    Summer Fruits

    • 400g strawberries
    • 200g raspberries
    • 200g blueberries
    • 200g blackberries
    • 250g caster sugar
    • Juice of 1 lemon

Cream Filling

  • Cream Filling

    • 500g mascarpone cheese
    • 250g Compsey Greek-style yoghurt
    • Grated rind of one lemon

Method

Copy Text

For the meringues: Set the oven to 100ºC and line 2 baking sheets with parchment.  Combine the egg whites, sugar, vinegar and vanilla extract.  In the electric mixer, with the whisk attachment, beat the whites into stiff shiny peaks.  Using a piping bag, pie mounds of meringue 7cm in diameter and 7 cm high onto the baking sheets.  Bake for about 2 hours.  Cool to room temperature.

Summer Fruits: Prepare the fruit and add half the berries to a medium saucepan, add the sugar and lemon juice and simmer gently for 5 minutes.  Process the fruit mixture.  Set aside.

Cream Filling: Whisk the mascarpone, yoghurt and lemon rind together. To serve Tap the centre of each meringue to form a nest.  Warm the coulis in a saucepan.  Turn off the heat and add the remaining whole berries.  Spoon the cream filling into the centre of each meringue, followed by several spoonfuls of the fruit.

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Method

Copy Text

For the meringues: Set the oven to 100ºC and line 2 baking sheets with parchment.  Combine the egg whites, sugar, vinegar and vanilla extract.  In the electric mixer, with the whisk attachment, beat the whites into stiff shiny peaks.  Using a piping bag, pie mounds of meringue 7cm in diameter and 7 cm high onto the baking sheets.  Bake for about 2 hours.  Cool to room temperature.

Summer Fruits: Prepare the fruit and add half the berries to a medium saucepan, add the sugar and lemon juice and simmer gently for 5 minutes.  Process the fruit mixture.  Set aside.

Cream Filling: Whisk the mascarpone, yoghurt and lemon rind together. To serve Tap the centre of each meringue to form a nest.  Warm the coulis in a saucepan.  Turn off the heat and add the remaining whole berries.  Spoon the cream filling into the centre of each meringue, followed by several spoonfuls of the fruit.