Summer berry meringues

Summer berry meringues

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(9 ratings)

By

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Cooking time

Prep: 40 mins Cook: 2 hrs

Skill level

Moderately easy

Servings

Gordon Ramsay gives us a masterclass in meringues – the perfect prepare-ahead pudding

Nutrition and extra info

Additional info

  • Freezable
  • Easily doubled / halved
Nutrition info

Nutrition per meringue

kcalories
217
protein
3g
carbs
32g
fat
9g
saturates
6g
fibre
1g
sugar
32g
salt
0.13g

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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Method

  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.)

Recipe from Good Food magazine, August 2007

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Comments

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cookiedew's picture

*This review is for the meringue only as I filled simply with whipped cream and red fruit.*

I had 2 spare egg whites. The recipe reduces down perfectly. Didn't bother with lemon juice and it worked fine, they were beautiful.

This mixture made 4 meringues, each 10cm in diameter. They were 2 cm thick with a 'wall' 4 cm high, so a good 2cm height to hold plenty of filling in.

Had I made a 3 egg white mixture I think I could have stretched it to 9 smaller (as in the recipe) meringues....but they would have been quite mini.

liverlad's picture
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I also forgot to mention that I did not use the filling in this recipe it didn't appeal to me and looked like some people having problems with it. I simply whisked some whipping cream (fresh cream not Elmlea yuck!) and topped it with whole small sweet British strawberries and have also made more since using fresh rasberries and others with black cherries.

Plain and simple, quick and easy to do and everyone is amazed by them.

liverlad's picture
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Looking at the step by step pictures it shows a mixing bowl almost overflowing. Then it shows at least 9 meringue nests all pretty tall with at least three rings.

I dont know how you can make 9 nests from the whites of 3 eggs I have tried and tried the 1st attempt 4 nests and the 2nd attempt 6 smaller nests.

Having said the above the recipe does not state how many nests it makes but I have to admit they are pretty spectacular in taste and texture.

charleneanglim's picture
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my foster child and my self made them for the first time and they came out great. we have been looking up recipes as my foster child would like to be a chef and is hoping to start college next year

samantha_g's picture

Did this recipe last night! used an electric whisk and still the creme freche was not behaving didnt go very stiff at all (lol) But it did taste nice when put together. I personally cannot stand ginger so did not put that in. but it tasted nice even if it was a tad sloppy.

sailorgirl700's picture
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I made this last night, the meringues were the best. I did not use a food mixer however, I used my trusty electric whisk which did the trick. For the filling I halved the recipe. I did find that the creme fraiche was stiff before I began to whisk, but the more I whisked the softer it got, so next time I would just fold in the yoghurt and fruit mix and not whisk beforehand.

clarecoode's picture

I did this last night, but due to increased numbers decided at the last minute to make it one big meringue nest instead of little ones -- 2 hrs at 90c in my fan oven was definitely not enough ... perhaps because of the one large nest. Also had same prob as everyone else -- creme fraiche beautifully stiff before adding yoghurt/berries. Going to up the proportion of creme fraiche to yoghurt next time and see if that helps. Also have to say I don't think I really noticed the ginger - so will try grating a much larger bit next time.
Anyway, due to taking it out of oven before ready it was all a big disaster looks-wise, but in the end I broke up the large nest and just made a large gooey Eton mess with it, which seemed to go down ok with everyone.
Not a fail-safe recipe, but will try again, because it was yummy.

gerdabryant's picture

It makes 9 nests, Valerie

valerieparks's picture

Can anyone please tell me how many meringues this recipe makes.

escapade7's picture

Sorry! My iPad flipped to a different recipe! Please ignore earlier comments!

escapade7's picture

I meant runnier, not funnier!!

escapade7's picture

I meant runnier, not funnier!!

vcvdps's picture

I am using these as a dinner for 30 people (using shop bought nests to save time). I have the very same problem with consistency of the rippled cream. I even tried to drain some of the juice from the fruit. I have added gelatine but its now giving the creme a jelly like consistency -this is not good considering the quantity i am making!!! Help please!!

minnietai's picture

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

gunnhak's picture

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.

charlton_angel's picture

Anyone know if you can freeze these?

lindajmilne's picture
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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.

kimmcneice's picture
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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

patrickyang's picture

it looks amazing

eaamey's picture

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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