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Martha's marvellous meringues.

Well actually its Martha and Lisa really but it didn't scan as well.... and they nicked it from Raymond Blanc in the Times this weekend.

This is actually a recipe for Pavlova which is delicious I'm sure. However we just had them with fruit and a choice of ice cream or cream .... or both.

On Sunday Charlie ate six meringues ..... they must be good



Raymond Blanc's Pavlova with summer berries
Ingredients
Makes 4 large individual pavlovas
For the meringue 
3 free-range medium egg whites
6 drops of lemon juice
100g caster sugar
75g icing sugar, sifted, plus extra to dust
For the fruit 
150g strawberries, rinsed, hulled and halved
150g raspberries, washed
50g blackberries, washed
50g blueberries, washed
50g redcurrants or blackcurrants, washed
20g caster sugar, or to taste
Squeeze of lemon juice
For the coulis 
250g raspberries
30g caster sugar
To serve (optional) 
Vanilla ice cream

Method 
The meringues
Preheat the oven to 120C/gas
1. Using an electric mixer on maximum speed, whisk the egg whites with the lemon juice for 1 minute, until you have soft peaks.
2 Gradually whisk in the caster sugar. Whisk at full speed for another 3 minutes; the peaks will now be shiny, smooth and stiff. Remove the bowl from the machine and, using a spatula, fold in the icing sugar little by little; this should take about 2 minutes.
3 With a spatula or large spoon, drop 6 large dollops of meringue on to a baking tray lined with non-stick baking paper.
4 Dust with icing sugar and cook in the oven for 2 hours. 
5. Once the meringues are cooked to a light blond colour, hard on the outside and soft on the inside, remove from the oven and allow to cool for 30 minutes.
The fruit
Meanwhile, in a large bowl, gently mix the berries together with the sugar and lemon juice. Cover and leave to macerate for 30 minutes.
The Coulis
1. Purée the raspberries and caster sugar in a blender and then pass through a fine sieve to remove the seeds.
To serve
To serve, place a meringue on each plate and spoon the macerated fruits and their juices on top or around. Trickle the raspberry coulis over the fruit. For me, a large scoop of the best vanilla ice cream on the side is a must.
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Comments

luckiest1 said…
Awesome! Must be the week for meringues. I just made my first one as well! But with hazelnuts, pears, and a chocolate sauce.

http://cookingjamie.blogspot.ca/2012/06/almost-guilt-free-chocolate-dessert.html
June 5, 2012 at 6:15 PM
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