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MERINGUE CUPS WITH FRESH FRUIT

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Meringues were one of the first desserts I mastered. I love how you can whip them together in no time at all and they can even be made a few days ahead of time.

The best part is that you probably have all the ingredients in your kitchen too, so it’s great in a pinch.

I love home the individual cups make the dessert look elegant and stylish. You can also do this as a big Pavlova.

The combo of the crunchy meringue, whipped cream and fresh fruit is brilliant. You can use whatever fruit is seasonal at the time.

xxxx Chef MM

MERINGUE CUPS WITH FRESH FRUIT

US (Imperial)

Print Ingredients

FOR THE MERINGUE CUPS
6 room temperature egg whites
2 cups sugar
Pinch of fine salt
¼ tspn cream of tartar
1 tspn vanilla extract

FOR THE TOPPING
1 pack raspberries
2 granadillas/ passion fruits
2 mangos cubed
1 pack pomegranate seeds
2/3 cup heavy cream
1 TBS caster sugar

InstructionsFOR THE MERINGUE CUPS

Preheat the oven to 225 F

Line 2 large baking sheets with parchment paper. On each piece of parchment paper, trace six 3 inch circles with a pencil.

In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy (2 mins). Add the salt & cream of tartar and beat until soft peaks form.

Set a timer for 10 minutes. Slowly add the sugar a Tablespoon at a time over the 10 minutes until the mixture is thick, shiny and holds stiff peaks. Add the vanilla extract and fold in with a spatula.

Using a rubber spatula, gently transfer the meringue to a clean pastry bag fitted with a large circular or star tip, depending on the look you want to achieve.

Starting at the center of each circle, pipe a circle of meringue. When you reach the outer rim of the circle, pipe 1 to 2 additional layers on top of the border.

Bake for 1 ½ hours. Turn the oven off and leave the meringues in the oven for an additional 30 minutes.

Gently peel the meringues off of the parchment. Cool completely.

TO ASSEMBLE

Just before serving, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 2 to 4 minutes. Add the caster sugar and continue whipping on medium speed until the soft peaks return, 2 minutes.

Spoon the whipped cream into each of the meringue cups. Scatter with the fresh fruit (raspberries, granadilla pulp, cubed mangos and pomegranate seeds). Serve immediately.

CHEFS’S TIP
Meringue cups can be made 3 to 4 days ahead and stored in airtight container in a cool dry place.

SERVES 12

EU (Metric)

Print Ingredients

FOR THE MERINGUE CUPS
6 room temperature egg whites
2 cups sugar
Pinch of fine salt
¼ tspn cream of tartar
1 tspn vanilla extract

FOR THE TOPPING
1 pack raspberries
2 granadillas/ passion fruits
2 mangos cubed
1 pack pomegranate seeds
2/3 cup heavy cream
1 TBS caster sugar

InstructionsFOR THE MERINGUE CUPS

Preheat the oven to 110 C

Line 2 large baking sheets with parchment paper. On each piece of parchment paper, trace six 8 cm circles with a pencil.

In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy (2 mins). Add the salt & cream of tartar and beat until soft peaks form.

Set a timer for 10 minutes. Slowly add the sugar a Tablespoon at a time over the 10 minutes until the mixture is thick, shiny and holds stiff peaks. Add the vanilla extract and fold in with a spatula.

Using a rubber spatula, gently transfer the meringue to a clean pastry bag fitted with a large circular or star tip, depending on the look you want to achieve.

Starting at the center of each circle, pipe a circle of meringue. When you reach the outer rim of the circle, pipe 1 to 2 additional layers on top of the border.

Bake for 1 ½ hours. Turn the oven off and leave the meringues in the oven for an additional 30 minutes.

Gently peel the meringues off of the parchment. Cool completely.

TO ASSEMBLE

Just before serving, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 2 to 4 minutes. Add the caster sugar and continue whipping on medium speed until the soft peaks return, 2 minutes.

Spoon the whipped cream into each of the meringue cups. Scatter with the fresh fruit (raspberries, granadilla pulp, cubed mangos and pomegranate seeds). Serve immediately.

CHEFS’S TIP
Meringue cups can be made 3 to 4 days ahead and stored in airtight container in a cool dry place.

SERVES 12

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