Almond meringue with summer berries
Chef Jeremy Lee uses raspberries from his native Scotland in this sumptuous summer dessert
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook min 1 hr 10 mins
Unfilled meringue is freezable
- Video tutorial: Making meringues
- Heat oven to 190C/170C fan/gas 5. Scatter the almonds on a baking sheet and roast for 6-8 mins until golden. Very coarsely grind them in a small food processor, then set aside. Lower oven to 160C/fan 140C/gas 3. Line a baking sheet with non-stick baking parchment.
- Beat the egg whites in a scrupulously clean mixing bowl until stiff peaks have formed. Tip in half the sugar and beat again until stiff peaks are formed once more. Using a metal spoon, deftly fold in the remaining sugar a spoonful at a time, followed by most of the almonds (keep a small handful back). Tip the meringue onto the lined sheet and spread it out quite roughly to a 20cm circle. Scatter over the reserved almonds. Bake for 20 mins, reduce the temperature to 140C/120C fan/gas 1, then bake for a further 40 mins. Let meringue cool in the oven with the door ajar or on the side as you wish.
- While the meringue is baking, and if you wish to add the glamour of a raspberry ripple to the cream, make a few spoonfuls of purée by pressing 125g of the raspberries through a sieve.
- When nearing the moment for assembly, whip the cream until soft and cloudy. Lightly ripple through about half, or more, of the raspberry purée through the cream. You can serve the rest separately on the side. Place the meringue upon a handsome dish. Spoon the whipped cream liberally over the meringue. Slice the strawberries in a random manner. Heap the berries atop the cream, and offer any remaining fruit separately. Sift over the icing sugar. Take to the table and take a bow.
PER SERVING
581 kcalories, protein 10g, carbohydrate 44g, fat 44 g, saturated fat 22g, fibre 2g, salt 0.17 g
Recipe from Good Food magazine, August 2009.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/11597/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 75g whole almonds
- 5 egg whites (use the yolks to make ice-cream)
- 275g caster sugar
- handfuls of raspberries , at room temperature (about 200g)
- 2 x 284ml cartons double cream
- about 250g strawberries , also at room temperature, hulled
- icing sugar for sifting
Search Good Food
This quintessentially British pud, packed with juicy summer berries, is so much easier than it looks, perfect for beginners
8
ratings
Advertiser Links
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook min 1 hr 10 mins
Unfilled meringue is freezable
Ingredients
- 75g whole almonds
- 5 egg whites (use the yolks to make ice-cream)
- 275g caster sugar
- handfuls of raspberries , at room temperature (about 200g)
- 2 x 284ml cartons double cream
- about 250g strawberries , also at room temperature, hulled
- icing sugar for sifting
PER SERVING
581 kcalories, protein 10g, carbohydrate 44g, fat 44 g, saturated fat 22g, fibre 2g, salt 0.17 g
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Tried and tested 
Latest comments and suggestions
21 July 2009
sweet tooth rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.