Summer berry meringues

Summer berry meringues

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(9 ratings)

Prep: 40 mins Cook: 2 hrs

More effort

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

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per meringue

  • kcal217
  • fat9g
  • saturates6g
  • carbs32g
  • sugars32g
  • fibre1g
  • protein3g
  • salt0.13g
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Ingredients

For the meringue nests

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

For the rippled cream

  • 200ml tub crème fraîche
  • 200ml natural yogurt
  • 300g strawberry, hulled

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 250g raspberry

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • small bunch mint, leaves stripped and finely chopped

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 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

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

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.)

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Comments (25)

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?

mira28's picture
5

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!

zoe1588's picture
5

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.

domi194's picture
5

I love it

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

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