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Meringues with white chocolate cream and gooseberry compote
Meringues
4 egg whites
225g castor sugar
1 teaspoon white wine vinegar
1 teaspoon cornflour
Set oven to 120oc and line a large baking tray with parchment paper.
Whisk the eggs in a clean bowl to stiff peaks and fold the sugar in slowly, whisking all the time. Add the vinegar and cornflour and whisk for a minute.
Spoon into a piping bag and pipe mounds onto the parchment. Take the back of a teaspoon and make a dent in the middle. Bake for about an hour or until set. Turn off the oven, open the door ajar and allow the meringues to cool.
White chocolate cream
500ml double cream
175g white chocolate chopped
Take 125ml of the cream and bring to a simmer. Add the white chocolate and stir until melted. Cool for 20 minutes.
Whisk the rest of the cream and fold in the cold white chocolate mixture.
Gooseberry compote
350g gooseberries, topped and tailed
75g sugar
2 tablespoons elderflower cordial
Place the gooseberries, sugar and cordial in a pan and cook gently until gooseberries are just cooked. Remove gooseberries and boil the remaining liquid to a thick syrup and add back to the gooseberries. Cool.
Spoon some gooseberry compote into the dents in the meringue and then pipe or scoop some cream on top. Serve.
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By BBC Radio Ulster
4.4
4747 ratings
Meringues
4 egg whites
225g castor sugar
1 teaspoon white wine vinegar
1 teaspoon cornflour
Set oven to 120oc and line a large baking tray with parchment paper.
Whisk the eggs in a clean bowl to stiff peaks and fold the sugar in slowly, whisking all the time. Add the vinegar and cornflour and whisk for a minute.
Spoon into a piping bag and pipe mounds onto the parchment. Take the back of a teaspoon and make a dent in the middle. Bake for about an hour or until set. Turn off the oven, open the door ajar and allow the meringues to cool.
White chocolate cream
500ml double cream
175g white chocolate chopped
Take 125ml of the cream and bring to a simmer. Add the white chocolate and stir until melted. Cool for 20 minutes.
Whisk the rest of the cream and fold in the cold white chocolate mixture.
Gooseberry compote
350g gooseberries, topped and tailed
75g sugar
2 tablespoons elderflower cordial
Place the gooseberries, sugar and cordial in a pan and cook gently until gooseberries are just cooked. Remove gooseberries and boil the remaining liquid to a thick syrup and add back to the gooseberries. Cool.
Spoon some gooseberry compote into the dents in the meringue and then pipe or scoop some cream on top. Serve.
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