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
      Strawberries

      Strawberry

      straw-bare-ee

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

    • 250g raspberry
      Raspberries

      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

      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

      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, questions and tips

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    valerieparks
    5th Aug, 2010
    Can anyone please tell me how many meringues this recipe makes.
    escapade7
    3rd Jul, 2010
    Sorry! My iPad flipped to a different recipe! Please ignore earlier comments!
    escapade7
    3rd Jul, 2010
    I meant runnier, not funnier!!
    escapade7
    3rd Jul, 2010
    I meant runnier, not funnier!!
    vcvdps
    4th Jun, 2010
    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
    25th Sep, 2009
    lm going to try this today , hope it will look as great since my inlaws are coming over
    gunnhak
    28th Jun, 2009
    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
    15th Jun, 2009
    Anyone know if you can freeze these?
    lindajmilne
    19th Mar, 2009
    3.05
    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
    4th Nov, 2008
    5.05
    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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