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There are many ways to serve meringue but if you’re trying to think of something a little more funky, then these black forest meringues are perfect for you. Winter Black Forest Fruits inspired this recipe last Christmas as they make great additions to party tables. However, their pink swirls make them super funky and fabulous post-dinner treats all year round. They’re crispy on the outside with a perfect light chew on the inside and filled with fresh whipped cream. Topped off with a sweet homemade black forest fruit compote, fresh fruit and a little sparkle, you will definitely want seconds (or even thirds). They will definitely be a talking point of the table…Enjoy and let us know your thoughts below.
Recipe
2016-12-23 01:06:12
Serves 16
Print
Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
Ingredients
- 4 egg whites
- 220g caster sugar
- 1 teaspoon corn flour
- Pink food colouring
- 150g Black Forest frozen fruit mix
- Dash of water
- 2 tablespoons caster sugar
- 1 tablespoon of icing sugar
- 400ml of whipping cream, chilled
- Fresh fruit (blueberries/raspberries, cherries)
- Edible glitter (silver or gold)
Instructions
- Preheat the oven to 180C. Prepare two sheets of non-stick baking parchment on two baking trays. Take a 2-inch biscuit cutter and draw around it (with a pencil) 8 times on each sheet of parchment. These circles will guide the shape of your meringues when it comes to piping the mixture out to ensure they’re all the same size. Then make two star-nozzled piping bags by snipping two tiny Vs in the end of each.
- Put the egg whites in a large bowl and using an electric hand whisk, beat them for 3-5 minutes until the whites become a stiff, smooth froth. Then gradually add your sugar one bit at a time, whisking as you go. Add the corn flour with the last bit of sugar. Eventually the combination of egg whites and sugar will make a stiff, smooth and glossy mixture. You want to whisk the mixture until stiff peaks can be formed and you can turn the bowl upside down without the mixture moving. Then dot a few drops of pink colouring randomly into the meringue mixture but don’t mix it in.
- Take one piping bag and prepare it to be filled by placing it into a tall glass small side down – this will make it easier to fill. Fold the top edges of the bag down around the outside of the glass. Then drip a few drops of pink food colouring down the inside of the bag. Then fill it with the meringue mixture using a spatula.
- You can then pipe 16 meringue nests onto your baking parchment using the drawn circles as guides. Start from the centre of the circle working your way out and you should aim to build the edge of the nest slightly higher than the centre with the last circular motion. See pictures for guidance. The pink colouring will begin to form a marbling effect as you pipe. Once all 16 are piped out, drip a few drops of pink food colouring around the nests and swirl it into the meringue using a skewer. This will add a more detailed marble effect and look super funky.
- Put the trays in the oven for 5 minutes at 180C, then turn the oven down to 140C and bake for 30 minutes. Turn the oven off and allow the meringues to cool in the oven for an hour or two.
- Meanwhile, prepare your black forest fruit compote. Blitz your frozen black forest fruit with a dash of water. Then place it in a small pan along with the caster and icing sugar and stir it together over a medium-high heat until bubbling. Then simmer it on a lower heat for 7 minutes until it’s slightly thickened. Place in a bowl and leave to one side to cool.
- When your meringues are cooled and ready to be filled, prepare your cream. In a bowl whip your chilled cream using an electric hand whisk until it reaches stiff peaks (approx. 5 minutes). Prepare your other piping bag to be filled and fill it with the whipped cream using a spatula. Then pipe an equal amount of cream over each meringue using circular motions. Drizzle over a tablespoon of fruit compote onto each meringue; and finally, top with some fresh fruit and a sprinkle of edible glitter for some festive sparkle. We used fresh blueberries but raspberries and cherries will be just as fab.
- Then sit back and watch them disappear before your eyes – they taste that good! Enjoy!
Life Without Meat https://www.lifewithoutmeat.com/
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