Making Meringue with Jack, Liv and their English Nana

This past week, Jack and Liv were lucky to spend some much needed “nana” time with my mother-in-law, Ali who lives across the pond in England. Along with lots of laughs, hugs and new games, Nana came ready to prepare and share some of her famous culinary delights. When Nicole was interested in doing a piece on an English recipe, the first thing I thought of was Ali’s meringue. Come to find out, the recipe was passed to her by her dear friend, Helen who is married to a renowned chef in Oxford – so there is certainly some “street cred” to this one! Though the ingredients are easy, I have to warn everyone to be very mindful of the baking time, as it can “make or break” the beauty that is meringue. I hope everyone enjoys this English delight as much as we do! Cheerio!

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Meringue with Whipped Cream and Berries

Prep Time: 15 mins
Cook Time: 1 hr
Yield: 9 in round

Ingredients

  • 3 Eggs Whites
  • 1 Pinch of Salt
  • 1 Cup - White Sugar
  • 1 Tablespoon - Cornstarch
  • 1 Teaspoon - Fresh Lemon Juice
  • TOPPINGS:
  • 1 1/4 Cups - Heavy Whipping Cream
  • 1/2 Cup - Confectioners' Sugar
  • 1 Pint - Fresh Strawberries and Blueberries

Method

  1. Heat oven to 300 Degrees
  2. Line a sheet pan with parchment paper. Take a 9 in bowl or cake pan and draw, with pencil, a circle on the parchment paper. This will be your guide when shaping the meringue. (Tip: Once you draw the circle, flip the parchment paper over)
  3. In a large bowl, beat the eggs whites on high speed until soft peaks form
  4. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure the sugar is completely dissolved
  5. Mix together the remaining 1/4 cup of sugar with the cornstarch and fresh lemon juice. Lightly fold into the meringue
  6. Spread a layer of meringue to fit the circle on the parchment (1/4 thick) With a spoon, swirl the mixture to form a shallow bowl shape.
  7. Bake at 300 degrees for 1 hour
  8. Turn off oven, but leave meringue in over for an additional 30 minutes. When cool, the meringue should be hard on the outside and slightly moist on the inside
  9. While the meringue is cooling, in a large bowl, combine the heavy whipping cream and confectioners sugar. Whip
  10. Spread the whipped cream over the cooled meringue and then decorated the top with berries.

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