Summer berry meringues

Recipe uploaded by

Gordon Ramsay

5 ratings

Recipe by Gordon Ramsay

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1. Video tutorial: Making meringues
2. Video tutorial: Piping techniques

1. Heat oven to 110C/fan 90C/gas ¼. Tip the egg whites and lemon juice into the clean bowl of a food mixer. Whisk until the whites double in volume and hold a peak when the whisk is drawn through them. Keep the whisk running and add the sugar a tbsp at a time, incorporating completely before adding the next. Whisk until all the sugar has been added and the whites are glossy.
2. Place a square of baking parchment on a large baking sheet. Pencil nine circles, about 7cm each, onto the parchment. Spoon the meringue into a large piping bag fitted with a plain nozzle and pipe concentric rounds to fit each drawn circle, piping two or more rings around the edge to form a nest. Bake for 2 hrs until they are crisp and lift off the paper easily. Leave to cool completely.
3. Whisk the crème fraîche until stiff, then fold in the yogurt. Set 2 strawberries and 9 raspberries aside and roughly chop the rest. Tip the chopped berries, mint and ginger into a bowl. Sprinkle with a little icing sugar and use a wooden spoon to mash to a rough purée. Gently fold the berries into the yogurt mix, adding icing sugar to taste.
4. To assemble, cut the remaining strawberries into 9 slices and place a slice inside each meringue case. Generously share the rippled cream between the cases, then top with a raspberry and a mint sprig. Dust with a little icing sugar just before serving. ( Meringues keep in an airtight container for 2 days.)

Use week old egg whites

Older egg whites are better for whisking than fresh - about a week old is ideal. The older they get, the more they liquefy and become easier to whisk.

Per meringue

217 kcalories, protein 3g, carbohydrate 32g, fat 9 g, saturated fat 6g, fibre 1g, salt 0.13 g

Latest comments and suggestions

• Domi194

  29 February 2008

  Domi194 rated this recipe

  

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• Domi194

  29 February 2008

  Domi194 commented on this recipe

  I love it Everything was perfect but what else can you expect form a millionare chef

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• Zot the Bot

  03 April 2008

  Zot the Bot rated and commented on this recipe

  

  These were just lovely. The tartness of the filling works wonderfully with the sweetness of the merginue. I made two batches and ate three before anyone else got a chance to see them! I did cheat the first time however and used shop bought meringue nests. I made proper ones in next batch and these were lighter but either way, they were lovely.

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• Mira.Z

  22 May 2008

  Mira.Z rated and commented on this recipe

  

  Absolutely stunning - I made these for a special birthday dinner for 18 people. Easy to prepare the meringues up to 2 days in advance and the filling the day before. Very light and just the right thing after a large meal! Will definitely do them again!

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• Lizzy

  03 August 2008

  Lizzy commented on this recipe

  The strawberry cream mix was a bit runny and didn't sit on the meringues. It tasted great but didn't look that great. Any tips?

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• Patrick

  18 October 2008

  Patrick commented on this recipe

  it looks amazing

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• Kcm13

  04 November 2008

  Kcm13 rated and commented on this recipe

  

  These are perfect and would look great at buffets or dinner parties. I made them just because I liked the look of them one night and they are gorgeous... though I did buy the meringues instead of making them - bought ones definately dont hold as much filling as the made ones! YUMMY YUMMY YUMMY

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• Kiwi

  19 March 2009

  Kiwi rated and commented on this recipe

  

  I agree with Lizzy about the consistency.... I made these for a dinner party & although they tasty nice the mixture was very runny! I whisked the creme fraiche for ages (about 10 mins with an electric whisk), thinking maybe this was her mistake but it never seemed to get to quite stiff enough. Any help greatly welcome.

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• Elly

  15 June 2009

  Elly commented on this recipe

  Anyone know if you can freeze these?

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• Gunnar Hakonarson

  28 June 2009

  Gunnar Hakonarson commented on this recipe

  Answering Elly, yes you can freeze these. You can see it in the section on every recipe where they tell you the cooking time and preperation time. If there is a blue symbol for with a snowflake on it, then you can freeze it.

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• minnietai

  25 September 2009

  minnietai commented on this recipe

  lm going to try this today , hope it will look as great since my inlaws are coming over

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http://www.bbcgoodfood.com/recipes/4630/

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Ingredients

FOR THE MERINGUE NESTS

• 3 egg whites
• ½ tsp lemon juice
• 150g caster sugar

FOR THE RIPPLED CREAM

• 200ml tub crème fraîche
• 200ml natural yogurt
• 300g strawberries , hulled
• 250g raspberries
• small bunch mint , leaves stripped and finely chopped
• small knob fresh root ginger , peeled and finely grated
• 5 tbsp icing sugar (you may not need it all)
• 9 little sprigs of mint and icing sugar, to decorate

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Difficulty and servings

Preparation and cooking times

Prep 40 mins

Cook min 2 hrs

Ingredients

FOR THE MERINGUE NESTS

• 3 egg whites
• ½ tsp lemon juice
• 150g caster sugar

FOR THE RIPPLED CREAM

• 200ml tub crème fraîche
• 200ml natural yogurt
• 300g strawberries , hulled
• 250g raspberries
• small bunch mint , leaves stripped and finely chopped
• small knob fresh root ginger , peeled and finely grated
• 5 tbsp icing sugar (you may not need it all)
• 9 little sprigs of mint and icing sugar, to decorate

Per meringue

217 kcalories, protein 3g, carbohydrate 32g, fat 9 g, saturated fat 6g, fibre 1g, salt 0.13 g

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