Name: Brown sugar meringues with gooseberry compote & cream
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 8
Cuisine: British
Ingredients: 300ml pot double cream; 4 large egg whites; squeeze of lemon juice; 225g light muscovado sugar; 50g toasted chopped hazelnut (or toast and chop your own); 400g gooseberry topped and tailed; 6 tbsp golden caster sugar; juice 1 lemon (minus the squeeze, above)

Home
Recipes
Brown sugar meringues with gooseberry compote & cream

Brown sugar meringues with gooseberry compote & cream

Jane Hornby

Save recipe

Serves 8

More effort

Prep: 30 mins

Cook: 1 hr and 15 mins

A star rating of 5 out of 5.2 ratingsRate

loading...

Crisp hazelnut meringues with whipped cream and gooseberry compote make the perfect gluten-free summer dessert

Freezable (compote only)

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Summer vegetable roll-ups

A star rating of 3 out of 5.1 rating

Barbecued leg of pork with grilled summer vegetables

A star rating of 0 out of 5.0 ratings

Ingredients

Nutrition

Units:

MetricUS

300ml pot double cream

For the meringues

4 large egg whites
squeeze of lemon juice
225g light muscovado sugar
50g toasted chopped hazelnut

(or toast and chop your own)

For the compote

400g gooseberry

topped and tailed
6 tbsp golden caster sugar
juice 1 lemon

(minus the squeeze, above)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal406
fat22g
saturates12g
carbs49g
sugars49g
fibre2g
protein3g
salt0.1g

Method

step 1

Line a large baking sheet with parchment and heat oven to 140C/120C fan/gas 1. For the meringues, put the egg whites and lemon juice in a large clean bowl (metal or ceramic is best) and whisk with hand beaters until the whites stand in stiff peaks, but are not at all dry or fluffy around the edges.
step 2

Add 1 tbsp of the sugar and whisk again until the whites return to stiff. Repeat until all the sugar has been used and the meringue is thick and glossy. Sprinkle in the hazelnuts; don’t stir.
step 3

Spoon 8 blobs of the meringue onto the lined baking sheet, aiming for something roughly egg- or rugby ball-shaped. As you push the meringue off the spoon, the hazelnut will ripple its way through the mixture. Make a small dip in the top of each meringue, ready to hold the cream and fruit later. Bake for 1¼ hrs or until pale golden and crisp. Leave to cool in the oven with the door ajar.
step 4

For the compote, gently heat everything together in a pan until the sugar dissolves, then bring to a simmer. Cover the pan and cook for 3 mins or until the fruit collapses but is still recognisable. Cool. Assemble meringues just before eating: whip the cream and use to top the meringues, then add spoonfuls of compote. Any leftover compote will keep in the fridge for a week or two.

Recipe from Good Food magazine, June 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now