Added to your Basket

Meringue Crown

INGREDIENTS:

  • 4 large egg whites
  • 180g caster sugar
  • 1tsp vanilla extract
  • 4 sticks of rhubarb
  • Punnet of strawberries
  • Handful of black seedless grapes
  • Handful of blueberries
  • 80g golden caster sugar
  • 1 orange, zest & juice

TOPPINGS:

  • 600ml double cream
  • 1sp vanilla extract
  • 30g icing sugar
  • Few extra fresh fruits
  • Edible flowers

METHOD:

  1. For the roasted fruits, add the chopped rhubarb, strawberries, grapes and blueberries to an oven proof dish. Add the sugar, orange zest and juice. Roast for 15-20mins on 180 fan. Leave to cool.
  2. For the meringue, start by heating the oven to 120 fan. Draw a circle on baking paper using a bowl as a guide and flip paper over and place on a baking sheet.
  3. Whisk egg whites until soft peaks.
  4. Add sugar bit by bit until fully incorporated and meringue is shiny and stiff.
  5. Spoon 12 mounds around the circle and make a divot in each mound with the back of a spoon. Bake for 1hr 30mins and leave to cool.
  6. To decorate, whip cream with the icing sugar and vanilla until pillowy. Spoon on top of the meringue, reserving a little, and top with the cooled roasted fruits. Add extra fresh fruits on top and pipe the remaining cream using a star shaped piping nozzle.
  7. Drizzle over the fruity syrup and decorate with edible flowers. Enjoy!
Back to the blog title