Every so often on a lazy Sunday I get chef hubby to give me a bit of a masterclass on cookery things I have no idea about! This week was meringue. Now this may seem simple, and you may shout at the computer ‘How does she not know how to make meringue!’ But things are only simple when you know how to do them and have done them before. First there was a small quiz/lecture on the differences between French, Italian and Swiss meringues before being allowed to have a go!
So for my first attempt at meringue making it was decided to make a large layered fruit meringue with some of the great berries from manor farm fruits we had bought earlier in the day. One of my layers cracked, so it ended up just being a 2 layer stack, but not a bad first attempt! Onwards and upwards!
For the Meringue
- 6 egg whites
- 300g caster sugar
- 1 tbsp lemon juice
For the Filling
- 400ml double cream
- 1tsp vanilla extract
- 50g caster sugar
- 4 mixed handfuls of strawberries and blackberries or what ever berries you prefer
- Place egg white in a clean mixing bowl. Whisk until make soft peaks
Gradually add the sugar, a couple of spoons at a time, whisking along the way until forms stiff peaks and you can tip it over your head without it coming out…….
Put into a piping bag and pipe out 2 flat layers and a top layer, with the top layer having some decorative feature round the edge.
Put into the oven on a low heat – 90 degrees for 2 1/2 hours
Leave to cool whilst making the cream.
Add the vanilla and sugar and the whip in a mixer or with a whisk until thick
Layer up the meringue and cream, mixing in a some berries in each layer, saving some cream and berries to decorate the top.
Happy eating 🙂