Summer meringue

Our Communications Manager Vicky Flynn loves to make meringues – in fact it’s one of the only deserts that always work for her. The simpler the better is her mantra because there’s nothing better for summer dining than a meringue nest full of garden fruit and cream. For this recipe Vicky used strawberries and roasted rhubarb with a sprinkle of rose petals and mint leaves – but you can use any summer fruit – berries are best! The meringue in our photo used a plant-based cream alternative and it was just as delicious as full double cream. The choice is yours. Enjoy!

Instructions

Heat the oven to 120C / 110C fan / gas 1/4.
Line a large baking tray with grease proof paper.
Separate the egg whites (you can use the yolks for mayonnaise or omelettes)
Whisk the egg whites until they stand in peaks
Gradually add the caster sugar while whisking – you can fold in the last of the sugar if you want.
When you have a lovely, silky, firm meringue create a shape (round or rectangle) on your grease proof paper with about 1-1.5cm of meringue and use the remaining meringue to build the sides of the ‘nest’. Don’t worry if the sides look a bit low, the meringue will rise as it cooks.
Place it in the pre-heated oven for between 60 – 90 minutes. I usually leave it in the oven with the door open once the heat is turned off to let it continue drying.
Whip the cream and fill the next and top with fruit and decoration of your choice.
For the roast rhubarb cut into one inch sticks, sprinkle with sugar and roast in the oven for 15 mins at 180C. I actually put it in the oven with the meringue but left it longer at that lower temp. until cooked.

SERVES 6-8

Top tip – you can increase / decrease the size of the meringue with the simple ratio of one egg white to every 2oz / 60 g of sugar.

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