Brown sugar meringues with gooseberry compote & cream

Brown sugar meringues with gooseberry compote & cream

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(2 ratings)

Prep: 30 mins Cook: 1 hr, 15 mins

More effort

Serves 8
Crisp hazelnut meringues with whipped cream and gooseberry compote make the perfect gluten-free summer dessert

Nutrition and extra info

  • compote only
  • Gluten-free

Nutrition: per serving

  • kcal406
  • fat22g
  • saturates12g
  • carbs49g
  • sugars49g
  • fibre2g
  • protein3g
  • salt0.1g
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Ingredients

  • 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)
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

For the compote

  • 400g gooseberry, topped and tailed
    Gooseberry

    Gooseberry

    gooz-bear-ree

    The size of large grapes, but with a more spherical shape, gooseberries are related to the…

  • 6 tbsp golden caster sugar
  • juice 1 lemon (minus the squeeze, above)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  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.

  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.

  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.

  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.

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Comments, questions and tips

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disabledsquirrel
3rd Feb, 2017
5.05
Absolutely delicious. I made a large one rather than individual ones as a table centrepiece and everyone loved it.
heatherkeen
13th Jul, 2014
These are delicious! The meringue alone is lovely and would make a lovely alternative wintry meringue - the sharpness of the gooseberries works beautifully with the sweetness of the meringue :-)
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